Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

La Laitière Le petit pot de Crème au Chocolat - Nestlé

edit Edit the page

La Laitière Le petit pot de Crème au Chocolat - Nestlé

Important note: this product is no longer sold. The data is kept for reference only. This product does not appear in regular searches and is not taken into account for statistics.
This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 3023290112236 (EAN / EAN-13)

Common name: Dessert lacté aux oeufs frais et au chocolat, cuit au four

Packaging: Pot, Cardboard

Brands: Nestlé

Categories: Dairies, Desserts, Dairy desserts, Chocolate desserts, Custard puddings, Chocolate custard puddings

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    18 ingredients

    : Lait entier (62,0%), sucre, chocolat (8,1%) [sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine de soja), arôme], oeufs frais (7,9%), crème (lait) (6,0%), poudre de cacao maigre (2,4%), poudre de lait écrémé, blanc d'oeufs (1,4%), épaississants (carraghénanes, cellulose, E466).
    Allergens: Eggs, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E460 - Cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • 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.

  • E322i - Lecithin

    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.

  • 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.

  • 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

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Whole milk, Fresh egg, Cream, Skimmed milk powder, Egg white
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

    : _Lait_ entier 62%, sucre, chocolat 8.1% (sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithine de _soja_), arôme), _oeufs_ frais 7.9%, crème, poudre de cacao maigre 2.4%, poudre de _lait_ écrémé, blanc d'_oeufs_ 1.4%, épaississants (carraghénanes, cellulose, e466)
    1. _Lait_ entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 62 - percent: 62 - percent_max: 62
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8.1 - percent_max: 14.4
    3. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 8.1 - percent: 8.1 - percent_max: 8.1
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1.62 - percent_max: 8.1
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 4.05
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 2.7
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.025
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.025
      5. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.62
    4. _oeufs_ frais -> en:fresh-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 7.9 - percent: 7.9 - percent_max: 7.9
    5. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 2.4 - percent_max: 7.33333333333334
    6. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 2.4 - percent: 2.4 - percent_max: 2.4
    7. poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 1.4 - percent_max: 2.4
    8. blanc d'_oeufs_ -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
    9. épaississants -> en:thickener - percent_min: 0 - percent_max: 1.4
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
      2. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
      3. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.466666666666667

Nutrition

  • icon

    Nutrient levels

    • icon

      Sugars in high quantity (18%)

      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.
    • icon

      Salt in low quantity (0.16%)

      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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Chocolate custard puddings
    Energy 745 kj
    (178 kcal)     		+3%
    Fat ?
    Saturated fat 5.6 g +6%
    Carbohydrates ?
    Sugars 18 g +9%
    Fiber 2 g +69%
    Proteins 4.6 g -3%
    Salt 0.16 g +17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by moon-rabbit.
Product page also edited by assatadiet, johnjohn, kiliweb, packbot, raphael0202, roboto-app, tacite.

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