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Nid de pâques - Auchan

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Nid de pâques - Auchan

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Barcode: 2030509004085 (EAN / EAN-13)

Brands: Auchan

Categories: Snacks, Sweet snacks, Biscuits and cakes, Pastries

Stores: Auchan

Countries where sold: France

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Health

Ingredients

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    48 ingredients

    French: 49% Creme au beure café (Creme au beurre (BEURRE (LAIT), sucre. OEUFS), 2% extrait de cafe liquide avec sucre ajoute) Genoise nature (genoise (surre, farine de BLE, amidon, emulsifiants: E472b. E477 (sirop de glucose. poudre de LAIT ecreine), sorbitol, poudre a le ver: E450, E500 sel, conservateur: E202, epaississant: E410, aro me vanille, colorant: rocou, ribotlavine), OEUFS, eau), AMANDES effil ees, oeufs sucrés (sucre (88%), épaississant: E414. amidon de riz, sirop de glucose, aromes naturels, colorants: spiruline, E 100, E 120, E1 41, agents d'enrobage E901, E903), Sirop (Sucre, eau).
    Allergens: Eggs, Gluten, Milk, Nuts

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: E100 - Curcumin
    • Additive: E120 - Cochineal
    • Additive: E160b - Annatto
    • Additive: E410 - Locust bean gum
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E450 - Diphosphates
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    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.

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • 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

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • 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.

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Butter, Egg, Egg, Egg, E120, E901

    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

    Non-vegetarian

    Non-vegetarian ingredients: E120

    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: Creme au beure café 49%, Creme au beurre (BEURRE, sucre, OEUFS), extrait de cafe liquide avec sucre ajoute) Genoise nature 2%, genoise (surre, farine de BLE, amidon, emulsifiants (e472b, e477 (sirop de glucose, poudre de LAIT ecreine)), sorbitol, poudre a le ver (e450), e500 sel, conservateur (e202), epaississant (e410), aro me vanille, colorant (rocou), ribotlavine), OEUFS, eau, AMANDES effil ees, oeufs (sucre, épaississant (e414, amidon de riz), sirop de glucose, aromes naturels, colorants (spiruline), e100, e120, E1 41, agents d'enrobage (e901), e903), Sirop (Sucre, eau)
    1. Creme au beure café -> fr:creme-au-beure-cafe - percent_min: 49 - percent: 49 - percent_max: 49
    2. Creme au beurre -> fr:creme-au-beurre - percent_min: 37 - percent_max: 49
      1. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 12.3333333333333 - percent_max: 49
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 24.5
      3. OEUFS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 16.3333333333333
    3. extrait de cafe liquide avec sucre ajoute) Genoise nature -> fr:extrait-de-cafe-liquide-avec-sucre-ajoute-genoise-nature - percent_min: 2 - percent: 2 - percent_max: 2
    4. genoise -> fr:genoise - percent_min: 0 - percent_max: 2
      1. surre -> fr:surre - percent_min: 0 - percent_max: 2
      2. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1
      3. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.666666666666667
      4. emulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.5
        1. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
        2. e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
          1. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.25
          2. poudre de LAIT ecreine -> fr:poudre-de-lait-ecreine - percent_min: 0 - percent_max: 0.125
      5. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      6. poudre a le ver -> fr:poudre-a-le-ver - percent_min: 0 - percent_max: 0.333333333333333
        1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      7. e500 sel -> fr:e500-sel - percent_min: 0 - percent_max: 0.285714285714286
      8. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.285714285714286
        1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
      9. epaississant -> en:thickener - percent_min: 0 - percent_max: 0.222222222222222
        1. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.222222222222222
      10. aro me vanille -> fr:aro-me-vanille - percent_min: 0 - percent_max: 0.2
      11. colorant -> en:colour - percent_min: 0 - percent_max: 0.2
        1. rocou -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      12. ribotlavine -> fr:ribotlavine - percent_min: 0 - percent_max: 0.2
    5. OEUFS -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2
    6. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2
    7. AMANDES effil ees -> fr:amandes-effil-ees - percent_min: 0 - percent_max: 2
    8. oeufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.76
      2. épaississant -> en:thickener - percent_min: 0 - percent_max: 1
        1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
        2. amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.5
      3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.666666666666667
      4. aromes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
      5. colorants -> en:colour - percent_min: 0 - percent_max: 0.4
        1. spiruline -> en:spirulina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.4
      6. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      7. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.285714285714286
      8. E1 41 -> fr:e1-41 - percent_min: 0 - percent_max: 0.285714285714286
      9. agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 0.222222222222222
        1. e901 -> en:e901 - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.222222222222222
      10. e903 -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    9. Sirop -> en:syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Pastries
    Energy 1,920 kj
    (459 kcal)     		+22%
    Fat 29 g +75%
    Saturated fat 15 g +101%
    Carbohydrates 42 g -16%
    Sugars 41 g +48%
    Fiber 0 g -100%
    Proteins 5.7 g +8%
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.031 %

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Product added on by kiliweb
Last edit of product page on by annelotte.
Product page also edited by roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmpXdvP1nTPUDwffwEyH5o2jFoH3cO534YTZF6s.

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