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Bouchées croquantes au chocolat noir et amandes - Minçavi - 12 x (2 x 25 g)

Bouchées croquantes au chocolat noir et amandes - Minçavi - 12 x (2 x 25 g)

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Some of the data for this product has been provided directly by the manufacturer Minçavi. - Customer service: mincavi@mincavi.com 1 800 567-2761

Quantity: 12 x (2 x 25 g)

Packaging: Fresh, Frozen

Brands: Minçavi, Bravodeli

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Fats, Meat alternatives, Breads, Meat analogues

Manufacturing or processing places: Québec, Canada

Stores: IGA, Maxi, Métro, Pharmaprix, Groupe Épicia, Les Marchés Tradition, Pasquier, Marché Bonichoix, Marché Omni, Jardin du Mont, Le Jardin Mobile, Le Marché Végétarien, Épiceries Valmont, En ligne

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

  • icon

    20 ingredients


    French: Avoine, miel, isolat de protéines de lactosérum (arôme naturel, stévia), huile de canola, sirop de maïs, farine de blé, pépites de chocolat (sucre, chocolat non sucré, beurre de cacao, lécithine de soya, vanilline), amandes, riz soufflé, cacao, arôme de chocolat, extrait de vanille, propionate de calcium.
    Allergens: Gluten, Milk, Nuts, Soybeans, fr:ble-gluten
    Traces: Eggs, Sesame seeds

Food processing

  • icon

    Ultra processed foods


    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

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E960 - Steviol glycosides


    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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

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    Avoine, miel, isolat de protéines de lactosérum (arôme naturel, stévia), huile de canola, sirop de maïs, farine de blé, pépites de chocolat (sucre, chocolat, beurre de cacao, lécithine de soya, vanilline), amandes, riz soufflé, cacao, arôme de chocolat, extrait de vanille, propionate de calcium
    1. Avoine -> en:oat - vegan: yes - vegetarian: yes - percent_min: 7.69230769230769 - percent_max: 100
    2. miel -> en:honey - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. isolat de protéines de lactosérum -> en:whey-protein-isolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      1. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      2. stévia -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    4. huile de canola -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. sirop de maïs -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. pépites de chocolat -> en:chocolate-pieces - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      4. lécithine de soya -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      5. vanilline -> en:vanillin - percent_min: 0 - percent_max: 2.85714285714286
    8. amandes -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. riz soufflé -> en:puffed-rice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. arôme de chocolat -> en:chocolate-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. propionate de calcium -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    per serving (serving)
    Compared to: Meat analogues
    Energy 920 kj
    (220 kcal)
    Fat 10 g
    Saturated fat 1.5 g
    Trans fat 0.2 g
    Cholesterol 5 mg
    Carbohydrates 21 g
    Sugars 9 g
    Fiber 2 g
    Proteins 14 g
    Salt 0.15 g
    Calcium 60 mg (6 % DV)
    Iron 1.8 mg (10 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) ?
Serving size: serving

Environment

Packaging

Transportation

Data sources

Product added on by org-mincavi
Last edit of product page on by packbot.
Product page also edited by mincavi, openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.