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Mille feuilles - Leclerc

Mille feuilles - Leclerc

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Barcode: 0216680025589 (EAN / EAN-13) 216680025589 (UPC / UPC-A)

Brands: Leclerc

Labels, certifications, awards: Green Dot

Countries where sold: France

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Health

Ingredients

70 ingredients

: farine de blé (GLUTEN), sucre, huiles et graisses végétales (palme, tournesol, colza), eau, creme a chaud (9%) (LAIT entier, sucre, amidon modifié, stabilisants: E331, E407, E460, E466?, arôme de vanille, sel, colorant?. E160a), CREME LAIT écréme en poudre, LAIT entier en poudre, BEURRE concentré, sirop de glucose, amidon modifié: pomme de terre?, graisse végetaie totalement hydtogenee?. palme; arômes, amidon: pomme de terre, riz; colorant: E101,E150a, E160a; sel, abricot, dextrose. emuls'fiant?. E322(SOJA). E414, EA33. E471, E472a, E473, E475; composants du LAIT, LAIT écrémé condensé, jaunes d'OEUFS, masse de cacaos acidifiant'. E270, E330?, stabilisant: E450; épaississant: E401, E412; gélifiant: E407, E440; cacao maigre en poudre, correcteur d'acidite: E332, E334. Énergie (Kilojoules) : 1404 kJ/1m g; Énergie (Kilocalories) .

Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

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: E150a - Plain caramel

Additive: E160a - Carotene

Additive: E322 - Lecithins

Additive: E401 - Sodium alginate

Additive: E407 - Carrageenan

Additive: E412 - Guar gum

Additive: E414 - Acacia gum

Additive: E440 - Pectins

Additive: E450 - Diphosphates

Additive: E460 - Cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E472a - Acetic acid esters of mono- and diglycerides of fatty acids

Additive: E473 - Sucrose esters of fatty acids

Additive: E475 - Polyglycerol esters of fatty acids

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Gelling agent

Ingredient: Glucose

Ingredient: Glucose syrup

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E14XX - Modified Starch

E150a - Plain caramel

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

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

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.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

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

E334 - L(+)-tartaric acid

Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Source: Wikipedia

E401 - Sodium alginate

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.

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

E414 - Acacia gum

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
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.

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

E472a - Acetic acid esters of mono- and diglycerides of fatty acids

E473 - Sucrose esters of fatty acids

E475 - Polyglycerol esters of fatty acids

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm fat, Palm

Non-vegan
Non-vegan ingredients: Whole milk, Whole milk powder, Butterfat, Condensed skimmed milk, Egg yolk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:creme-a-chaud, fr:creme-lait-ecreme-en-poudre, fr:graisse-vegetaie-totalement-hydtogenee, fr:emuls-fiant, fr:ea33, fr:composants-du-lait, fr:masse-de-cacaos-acidifiant, fr:energie, fr:kilojoules, fr:1404-kj, fr:1m-g, fr:energie, fr:kilocalories
Some ingredients could not be recognized.
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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.

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!
: farine de blé, sucre, huiles et graisses végétales de palme, graisses végétales de tournesol, graisses végétales de colza, eau, creme a chaud 9% (LAIT entier, sucre, amidon modifié, stabilisants (e331), e407, e460, e466?, arôme de vanille, sel, colorant?, e160a), CREME LAIT écréme en poudre, LAIT entier en poudre, BEURRE concentré, sirop de glucose, amidon modifié (pomme de terre?), graisse végetaie totalement hydtogenee?, palme, arômes, amidon (pomme de terre), riz, colorant (e101), e150a, e160a, sel, abricot, dextrose, emuls'fiant?, e322, e414, EA33, e471, e472a, e473, e475, composants du LAIT, LAIT écrémé condensé, jaunes d'OEUFS, masse de cacaos acidifiant, e270, e330?, stabilisant (e450), épaississant (e401), e412, gélifiant (e407), e440, cacao maigre en poudre, correcteur d'acidite (e332), e334, Énergie (Kilojoules, 1404 kJ, 1m g), Énergie (Kilocalories)
farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 9 - percent_max: 46

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9 - percent_max: 21

huiles et graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 9 - percent_max: 21

graisses végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 9 - percent_max: 18.25

graisses végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 9 - percent_max: 16.4

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9 - percent_max: 15.1666666666667

creme a chaud -> fr:creme-a-chaud - percent_min: 9 - percent: 9 - percent_max: 9

LAIT entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0.818181818181818 - percent_max: 9

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.5

amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3

stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 2.25

e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25

e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8

e460 -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5

e466? -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.28571428571429

arôme de vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.125

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3

colorant? -> en:colour - percent_min: 0 - percent_max: 0.3

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3

CREME LAIT écréme en poudre -> fr:creme-lait-ecreme-en-poudre - percent_min: 0 - percent_max: 7.66666666666667

LAIT entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 6.57142857142857

BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 5.75

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.11111111111111

amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.6

pomme de terre? -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 4.6

graisse végetaie totalement hydtogenee? -> fr:graisse-vegetaie-totalement-hydtogenee - percent_min: 0 - percent_max: 4.18181818181818

palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 3.83333333333333

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.53846153846154

amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3.28571428571429

pomme de terre -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 3.28571428571429

riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 3.06666666666667

colorant -> en:colour - percent_min: 0 - percent_max: 2.875

e101 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.875

e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.70588235294118

e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.55555555555556

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.3

abricot -> en:apricot - vegan: yes - vegetarian: yes - ciqual_food_code: 13000 - percent_min: 0 - percent_max: 0.3

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.3

emuls'fiant? -> fr:emuls-fiant - percent_min: 0 - percent_max: 0.3

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3

e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

EA33 -> fr:ea33 - percent_min: 0 - percent_max: 0.3

e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3

e472a -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.3

e473 -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3

e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3

composants du LAIT -> fr:composants-du-lait - percent_min: 0 - percent_max: 0.3

LAIT écrémé condensé -> en:condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.3

jaunes d'OEUFS -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 0.3

masse de cacaos acidifiant -> fr:masse-de-cacaos-acidifiant - percent_min: 0 - percent_max: 0.3

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

e330? -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.3

e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

épaississant -> en:thickener - percent_min: 0 - percent_max: 0.3

e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0.3

e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.3

correcteur d'acidite -> en:acidity-regulator - percent_min: 0 - percent_max: 0.3

e332 -> en:e332 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

Énergie -> fr:energie - percent_min: 0 - percent_max: 0.3

Kilojoules -> fr:kilojoules - percent_min: 0 - percent_max: 0.3

1404 kJ -> fr:1404-kj - percent_min: 0 - percent_max: 0.15

1m g -> fr:1m-g - percent_min: 0 - percent_max: 0.1

Énergie -> fr:energie - percent_min: 0 - percent_max: 0.3

Kilocalories -> fr:kilocalories - percent_min: 0 - percent_max: 0.3

Nutrition

Missing data to compute the Nutri-Score
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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	1,402 kj (335 kcal)
Fat	18 g
Saturated fat	11 g
Carbohydrates	41 g
Sugars	21 g
Fiber	?
Proteins	3.7 g
Salt	0.3 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	12.7 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on January 26, 2018, 10:10:51 PM CET by kiliweb
Last edit of product page on April 15, 2023, 6:43:09 PM CEST by roboto-app.
Product page also edited by openfoodfacts-contributors, yuka.ZG9CWVRJNHZ2ZnczbE5zVXJ3dmw2L0JQbG9XWFVqMjlBYk1ySVE9PQ.

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Mille feuilles - Leclerc