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tarte framboise -

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Barcode: 0203017051823 (EAN / EAN-13) 203017051823 (UPC / UPC-A)

Categories: Sweet pies, Fruit tarts, Pies, Tartlets

Countries where sold: France

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Health

Ingredients

  • icon

    45 ingredients

    French: Pate sablée farine de BLE, sucre, BEURRE pâtissier, blancs d'OEUFS, OEUFS, sirop de sucre inverti, poudres à lever E450-E500-E503, sel), crème pâtissière, (eau, sucre, amidon modifié, LACTOSE, matières grasses végétales (coco), poudre de LAIT écrémé, sirop de glucose, affermissant sulfate de calcium-diphosphate tetrasodique, gélifiants alginate de sodium - farine de graines de caroube-gomme xanthane-hydroxypropylmethylcellulose, émulsifiant esters lactiques des E471, protéines de LAIT, sel, arôme, colorants carotenoides - riboflavines), FRAMBOISES (surg), framboises, nappage, (eau, sirop de glucose-fructose, sucre, gelfiant pectine (E440), correcteurs d'acidité E330-E332-E333, conservateur E202, arôme naturel d'agrumes).
    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: E101 - Riboflavin
    • Additive: E14XX - Modified Starch
    • Additive: E160 - Carotenoids
    • Additive: E401 - Sodium alginate
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • Ingredient: Lactose
    • Ingredient: Milk proteins

    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

  • E101 - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia

  • E101i - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E332 - Potassium citrates

    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    Source: Wikipedia

  • E333 - Calcium citrates

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia

  • 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.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • 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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Butterfat, Egg white, Egg, Lactose, Skimmed milk powder, Milk proteins

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:pate-sablee-farine-de-ble, fr:Crème pâtissière, fr:affermissant-sulfate-de-calcium-diphosphate-tetrasodique, fr:farine-de-graines-de-caroube-gomme-xanthane-hydroxypropylmethylcellulose, fr:emulsifiant-esters-lactiques-des-e471, fr:surg, fr:gelfiant-pectine, fr:correcteurs-d-acidite-e330

    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: Pate sablée farine de BLE, sucre, BEURRE pâtissier, blancs d'OEUFS, OEUFS, sirop de sucre inverti, poudres à lever (e450), e500, e503, sel, crème pâtissière (eau, sucre, amidon modifié, LACTOSE, matières grasses végétales de coco, poudre de LAIT écrémé, sirop de glucose, affermissant sulfate de calcium-diphosphate tetrasodique, gélifiants (alginate de sodium), farine de graines de caroube-gomme xanthane-hydroxypropylmethylcellulose, émulsifiant esters lactiques des e471, protéines de LAIT, sel, arôme, colorants (carotenoides), riboflavines), FRAMBOISES (surg), framboises, nappage (eau, sirop de glucose-fructose, sucre, gelfiant pectine (e440), correcteurs d'acidité e330, e332, e333, conservateur (e202), arôme naturel d'agrumes)
    1. Pate sablée farine de BLE -> fr:pate-sablee-farine-de-ble - percent_min: 7.14285714285714 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 13.8
    3. BEURRE pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 13.8
    4. blancs d'OEUFS -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 13.8
    5. OEUFS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 13.8
    6. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 13.8
    7. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 13.8
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 13.8
    8. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. e503 -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.11
    11. crème pâtissière -> fr:creme-patissiere - percent_min: 0 - percent_max: 0.11
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.11
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.11
      3. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.11
      4. LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.11
      5. matières grasses végétales de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 0.11
      6. poudre de LAIT écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.11
      7. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.11
      8. affermissant sulfate de calcium-diphosphate tetrasodique -> fr:affermissant-sulfate-de-calcium-diphosphate-tetrasodique - percent_min: 0 - percent_max: 0.11
      9. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 0.11
        1. alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
      10. farine de graines de caroube-gomme xanthane-hydroxypropylmethylcellulose -> fr:farine-de-graines-de-caroube-gomme-xanthane-hydroxypropylmethylcellulose - percent_min: 0 - percent_max: 0.11
      11. émulsifiant esters lactiques des e471 -> fr:emulsifiant-esters-lactiques-des-e471 - percent_min: 0 - percent_max: 0.11
      12. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.00916666666666667
      13. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.00846153846153846
      14. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.00846153846153846
      15. colorants -> en:colour - percent_min: 0 - percent_max: 0.00846153846153846
        1. carotenoides -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.00846153846153846
      16. riboflavines -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.00846153846153846
    12. FRAMBOISES -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 0.11
      1. surg -> fr:surg - percent_min: 0 - percent_max: 0.11
    13. framboises -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 0 - percent_max: 0.11
    14. nappage -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.11
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.11
      2. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.11
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.11
      4. gelfiant pectine -> fr:gelfiant-pectine - percent_min: 0 - percent_max: 0.11
        1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
      5. correcteurs d'acidité e330 -> fr:correcteurs-d-acidite-e330 - percent_min: 0 - percent_max: 0.11
      6. e332 -> en:e332 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
      7. e333 -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
      8. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.11
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
      9. arôme naturel d'agrumes -> en:natural-citrus-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.11

Nutrition

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    Average 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: 1

    • Proteins: 1 / 5 (value: 2, rounded value: 2)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.11, rounded value: 0.1)

    Negative points: 6

    • Energy: 1 / 10 (value: 657, rounded value: 657)
    • Sugars: 3 / 10 (value: 13.8, rounded value: 13.8)
    • Saturated fat: 2 / 10 (value: 2.8, rounded value: 2.8)
    • Sodium: 0 / 10 (value: 44, rounded value: 44)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (6 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Fruit tarts
    Energy 657 kj
    (157 kcal)     		-47%
    Fat 4.5 g -63%
    Saturated fat 2.8 g -58%
    Carbohydrates 26.3 g -36%
    Sugars 13.8 g -44%
    Fiber ?
    Proteins 2 g -50%
    Salt 0.11 g -59%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.11 %

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Product added on by kiliweb
Last edit of product page on by annelotte.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlkFJWtrbkCmeHTLtkxyXn9bSM7rOY8FJ4tD-MKg.

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