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Tarte fraise -

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Barcode: 0200757045594 (EAN / EAN-13) 200757045594 (UPC / UPC-A)

Categories: Sweet pies, Fruit tarts, Pies, Tartlets

Countries where sold: France

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Health

Ingredients

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    41 ingredients

    French: Páte: Farine de blé (GLUTEN), sucre, matière grasse végétale, blancs d OEUFS et OEUFS, sucre inverti, poudre à lever: diphosphate disodique, carbonate aide de sodium, carbonate acide d ammonium, arômes, sel, colorant:béta carotène - Crème pâtissière:Sucre, poudre de LAIT (LACTOSE) écrémé, amidon, amidon modifié, colorant béta - carotène, arôme, sel, colorant issu d extraits végétaux, eau,OEUFS. Fraises - Napage: Eau,sirop de glucose, sucre, fructose, gélifiant (pectine, carraghénane), acidifiant (acide citrique), arôme fraise colorant(jaune orangé S,azorubine).
    Allergens: Eggs, Gluten, Milk

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E110 - Sunset yellow FCF
    • Additive: E122 - Azorubine
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E407 - Carrageenan
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E122 - Azorubine

    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    Source: Wikipedia

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Egg white, Egg, Milk powder, Egg

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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    Vegetarian status unknown

    Unrecognized ingredients: Dough, Invert sugar, fr:carbonate-aide-de-sodium, fr:Crème pâtissière, fr:ecreme, fr:napage, fr:arome-fraise-colorant

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    fr: Páte (Farine de blé), sucre, matière grasse végétale, blancs d OEUFS, OEUFS, sucre inverti, poudre à lever (diphosphate disodique), carbonate aide de sodium, carbonate acide d ammonium, arômes, sel, colorant (béta carotène), Crème pâtissière, poudre de LAIT, écrémé, amidon, amidon modifié, colorant (béta-carotène), arôme, sel, colorant issu d extraits, eau, OEUFS, Fraises, Napage (Eau), sirop de glucose, sucre, fructose, gélifiant (pectine, carraghénane), acidifiant (acide citrique), arôme fraise colorant (jaune orangé S, azorubine)
    1. Páte -> en:dough - percent_min: 3.2258064516129 - percent_max: 100
      1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.2258064516129 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 26
    3. matière grasse végétale -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 26
    4. blancs d OEUFS -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 25
    5. OEUFS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 20
    6. sucre inverti -> en:invert-sugar - percent_min: 0 - percent_max: 16.6666666666667
    7. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 14.2857142857143
      1. diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. carbonate aide de sodium -> fr:carbonate-aide-de-sodium - percent_min: 0 - percent_max: 12.5
    9. carbonate acide d ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    11. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.1
    12. colorant -> en:colour - percent_min: 0 - percent_max: 0.1
      1. béta carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.1
    13. Crème pâtissière -> fr:creme-patissiere - percent_min: 0 - percent_max: 0.1
    14. poudre de LAIT -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 0 - percent_max: 0.1
    15. écrémé -> fr:ecreme - percent_min: 0 - percent_max: 0.1
    16. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.1
    17. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.1
    18. colorant -> en:colour - percent_min: 0 - percent_max: 0.1
      1. béta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.1
    19. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
    20. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.1
    21. colorant issu d extraits -> fr:colorant-issu-d-extraits - labels: en:vegan - vegan: en:yes - vegetarian: en:yes - percent_min: 0 - percent_max: 0.1
    22. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.1
    23. OEUFS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.1
    24. Fraises -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 0.1
    25. Napage -> fr:napage - percent_min: 0 - percent_max: 0.1
      1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.1
    26. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.1
    27. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.1
    28. fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.1
    29. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0.1
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      2. carraghénane -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    30. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.1
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    31. arôme fraise colorant -> fr:arome-fraise-colorant - percent_min: 0 - percent_max: 0.1
      1. jaune orangé S -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      2. azorubine -> en:e122 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1

Nutrition

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 1 / 5 (value: 1.9, rounded value: 1.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.82859359227905e-05, rounded value: 0)

    Negative points: 16

    • Energy: 3 / 10 (value: 1305, rounded value: 1305)
    • Sugars: 5 / 10 (value: 26, rounded value: 26)
    • Saturated fat: 8 / 10 (value: 8.5, rounded value: 8.5)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (16 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Fruit tarts
    Energy 1,305 kj
    (312 kcal)     		+4%
    Fat 13 g +7%
    Saturated fat 8.5 g +27%
    Carbohydrates 39 g -6%
    Sugars 26 g +5%
    Fiber ?
    Proteins 1.9 g -53%
    Salt 0.1 g -63%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by annelotte.
Product page also edited by roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmpXa9PEjx-ZKxHVu2q7z_S3CLi0e9dcwrT_Gas.

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