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Billes de chèvre cœur de miel - Milbona - 75 g

Billes de chèvre cœur de miel - Product - fr

Billes de chèvre cœur de miel - Milbona - 75 g

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Barcode: 20054984

Common name: Billes de fromage de chèvre au lait pasteurisé, fourrées d'une préparation à base de miel

Quantity: 75 g

Packaging: Plastic, Tray

Brands: Milbona

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Goat cheeses, Pasteurized cheeses, fr:Billes de fromage

Labels, certifications, awards: French milk

Origin of ingredients: France

Manufacturing or processing places: France

Traceability code: FR 16.292.066 CE - Ruffec (Charente, France)

Stores: LIDL

Countries where sold: France

Matching with your preferences

Health

Ingredients

15 ingredients

: 81 % fromage de chèvre au lait pasteurisé (origine : France), 18 % préparation à base de miel (10,6 % miel, eau, pomme, épaississant : phosphate de diamidon hydroxypropylé ; caramel, gélifiant : gomme gellane, acidifiant : acide lactique, conservateur : sorbate de potassium), sel.

Allergens: Milk

Traces: Fish, Gluten, Nuts

Food processing

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

Additive: E1442 - Hydroxypropyl distarch phosphate

Additive: E418 - Gellan gum

Ingredient: Gelling agent

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

E1442 - Hydroxypropyl distarch phosphate

Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
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.

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

E418 - Gellan gum

Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: fr:preparation-a-base-de-miel
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: fr:Fromage de chèvre au lait pasteurisé, Honey
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:preparation-a-base-de-miel
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: fromage de chèvre au _lait_ pasteurisé 81%, préparation à base de miel 18% (miel 10.6%, eau, pomme, épaississant (phosphate de diamidon hydroxypropylé), caramel, gélifiant (gomme gellane), acidifiant (acide lactique), conservateur (sorbate de potassium)), sel
fromage de chèvre au _lait_ pasteurisé -> fr:fromage-de-chevre-au-lait-pasteurise - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 81 - percent: 81 - percent_max: 81

préparation à base de miel -> fr:preparation-a-base-de-miel - percent_min: 18 - percent: 18 - percent_max: 18

miel -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 10.6 - percent: 10.6 - percent_max: 10.6

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.05714285714286 - percent_max: 7.4

pomme -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 6

épaississant -> en:thickener - percent_min: 0 - percent_max: 3.17142857142857

phosphate de diamidon hydroxypropylé -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.17142857142857

caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.11428571428571

gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 1.58571428571429

gomme gellane -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58571428571429

acidifiant -> en:acid - percent_min: 0 - percent_max: 1.26857142857143

acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.26857142857143

conservateur -> en:preservative - percent_min: 0 - percent_max: 1.05714285714286

sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.05714285714286

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 1 - percent_max: 1
en:milk -> en:milk

Nutrition

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: 1
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 14, rounded value: 14)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.58571428571429, rounded value: 1.6)

Negative points: 17

Energy: 3 / 10 (value: 1100, rounded value: 1100)

Sugars: 1 / 10 (value: 9, rounded value: 9)

Saturated fat: 10 / 10 (value: 13, rounded value: 13)

Sodium: 3 / 10 (value: 308, rounded value: 308)

The points for proteins are counted because the product is in the cheeses category.

Nutritional score: (17 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (18%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (13%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (9%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.77%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Goat cheeses
Energy	1,100 kj (263 kcal)	-12%
Fat	18 g	-26%
Saturated fat	13 g	-23%
Carbohydrates	11 g	+521%
Sugars	9 g	+822%
Fiber	?
Proteins	14 g	-22%
Salt	0.77 g	-43%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.586 %

Environment

Eco-Score D - High environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: D (Score: 28/100)

Category: Soft-ripened cheese, from goat's milk, from pasteurised milk

PEF environmental score: 1.13 (the lower the score, the lower the impact)
including impact on climate change: 7.61 kg CO2 eq/kg of product

Stage	Impact
Agriculture	92.9 %
Processing	2.7 %
Packaging	1.9 %
Transportation	1.5 %
Distribution	0.8 %
Consumption	0.2 %

Bonuses and maluses

Origins of ingredients with a medium impact

Bonus: +4

Environmental policy: +4
Transportation: 0

Origin of the product and/or its ingredients	% of ingredients	Impact
France	100 %	Medium

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Tray	Plastic		High

Eco-Score for this product

Impact for this product: D (Score: 22/100)
Product: Billes de chèvre cœur de miel - Milbona - 75 g

Life cycle analysis score: 28
Sum of bonuses and maluses: -6

Final score: 22/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 3.9 km in a petrol car

761 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Soft-ripened cheese, from goat's milk, from pasteurised milk (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	89.4 %
Processing	3.9 %
Packaging	3.5 %
Transportation	2.8 %
Distribution	0.5 %
Consumption	0.1 %

Packaging

Packaging with a medium impact

Packaging parts

Tray (Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Manufacturing or processing place
RUFFEC - France

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
France	100 %	Medium

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Data sources

Product added on November 15, 2018, 7:26:35 PM CET by kiliweb
Last edit of product page on February 11, 2022, 6:49:31 AM CET by packbot.
Product page also edited by openfoodfacts-contributors, sebleouf, yuka.SElZaFNva2hvcU5Xc01CbjVVemtvNDhxd2JQd1ZITzNMK2N4SVE9PQ.
Last check of product page on November 16, 2018, 2:32:07 PM CET by sebleouf.

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Billes de chèvre cœur de miel - Milbona - 75 g