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Crème aux oeufs🥚sur lit de caramel - La Laitière - 400 g (4 * 100 g)
Crème aux oeufs🥚sur lit de caramel - La Laitière - 400 g (4 * 100 g)
Barcode: 3023290623992 (EAN / EAN-13)
Common name: Crème aux oeufs
Quantity: 400 g (4 * 100 g)
Packaging: Plastic, Cardboard, Sleeve, fr:Etui en carton, fr:Opercule en métal, fr:Pots alu
Brands: La Laitière, Nestlé
Categories: Dairies, Desserts, Dairy desserts, Custard puddings, Custard puddings with caramel sauce, fr:Desserts lactés aux œufs
Labels, certifications, awards:
Green Dot, fr:Nestle, fr:Œufs frais de poules élevées en plein air
Origin of ingredients: fr:Lait origine France
Traceability code: FR 47.185.001 CE - Montayral (Lot-et-Garonne, France)
Link to the product page on the official site of the producer: http://www.enviedebienmanger.fr/des-marq...
Stores: Intermarché, Magasins U, Super U, Carrefour, carrefour.fr, Carrefour Market, E.leclerc
Countries where sold: France
Matching with your preferences
Health
Ingredients
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23 ingredients
whole milk (50.1%), cream (milk) (12.4%), caramel (12.0%) (glucose syrup, water, sugar, condensed milk, modified corn starch, thickeners (cellulose, e466), flavour, salt, preservative (e202)], extra fresh eggs (13.6%), sugar, skim milk powder, modified corn starch, rice starch, vanilla flavour, colour (beta-carotene)Allergens: Eggs, MilkTraces: Gluten
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: E14XX - Modified Starch
- Additive: E160a - Carotene
- Additive: E460 - Cellulose
- Additive: E466 - Sodium carboxy methyl cellulose
- Ingredient: Colour
- Ingredient: Flavouring
- 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.
Additives
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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
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E160ai - Beta-carotene
Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.Source: Wikipedia
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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.
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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
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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
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May contain palm oil
Ingredients that may contain palm oil: E160ai
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Non-vegan
Non-vegan ingredients: Whole milk, Cream, Condensed milk, fr:Œufs extra-frais, Skimmed milk powder
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Maybe vegetarian
Ingredients that may not be vegetarian: Flavouring, Vanilla flavouring, E160ai
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Details of the analysis of the ingredients
fr: _Lait_ entier 50.1%, crème, caramel 12% (sirop de glucose, eau, sucre, _lait_ concentré, amidon modifié de maïs, épaississants (cellulose, e466), arôme, sel, conservateur (e202)), _oeufs_ extra-frais 13.6%, sucre, poudre de _lait_ écrémé, amidon modifié de maïs, amidon de riz, arôme vanille, colorant (bêta-carotène)- _Lait_ entier -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 50.1 - percent: 50.1 - percent_max: 50.1
- crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 13.6 - percent_max: 22.1222222222222
- caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 13.6 - percent: 12 - percent_max: 12
- sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 1.51111111111111 - percent_max: 11.8
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 6
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
- _lait_ concentré -> en:condensed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3
- amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4
- épaississants -> en:thickener - percent_min: 0 - percent_max: 2
- cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
- arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.71428571428571
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.18
- conservateur -> en:preservative - percent_min: 0 - percent_max: 0.18
- e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.18
- _oeufs_ extra-frais -> fr:oeufs-extra-frais - vegan: no - vegetarian: yes - percent_min: 13.6 - percent: 13.6 - percent_max: 12
- sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.577777777777778 - percent_max: 7.56666666666667
- poudre de _lait_ écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.53055555555556
- amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.42444444444445
- amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68703703703704
- arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.16031746031746
- colorant -> en:colour - percent_min: 0 - percent_max: 2.76527777777778
- bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.76527777777778
Nutrition
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Average nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 2
- Proteins: 2 / 5 (value: 4.1, rounded value: 4.1)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)
Negative points: 10
- Energy: 2 / 10 (value: 751, rounded value: 751)
- Sugars: 4 / 10 (value: 20.7, rounded value: 20.7)
- Saturated fat: 4 / 10 (value: 4.3, rounded value: 4.3)
- Sodium: 0 / 10 (value: 72, rounded value: 72)
The points for proteins are counted because the negative points are less than 11.
Nutritional score: (10 - 2)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (7.4%)
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.
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Saturated fat in moderate quantity (4.3%)
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.
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Sugars in high quantity (20.7%)
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.
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Salt in low quantity (0.18%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (100g)Compared to: Custard puddings with caramel sauce Energy 751 kj
(179 kcal)751 kj
(179 kcal)+13% Fat 7.4 g 7.4 g +18% Saturated fat 4.3 g 4.3 g +23% Carbohydrates 23.8 g 23.8 g +13% Sugars 20.7 g 20.7 g +9% Fiber 0 g 0 g -100% Proteins 4.1 g 4.1 g +1% Salt 0.18 g 0.18 g +1% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Environment
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Eco-Score B - Low 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
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Average impact of products of the same category: A (Score: 85/100)
Category: Custard cream with caramel sauce, refrigerated
Category: Custard cream with caramel sauce, refrigerated
- PEF environmental score: 0.24 (the lower the score, the lower the impact)
- including impact on climate change: 1.80 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a medium impact
Malus: -5
Shape Material Recycling Impact 4 Seal Metal High 1 Sleeve Cardboard Low 4 Pot Heavy aluminium Medium ⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: B (Score: 75/100)
Product: Crème aux oeufs🥚sur lit de caramel - La Laitière - 400 g (4 * 100 g)
Life cycle analysis score: 85
Sum of bonuses and maluses: -10
Final score: 75/100
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Carbon footprint
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Equal to driving 0.9 km in a petrol car
180 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Custard cream with caramel sauce, refrigerated (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
4 x Seal (Metal)
1 x Sleeve (Cardboard)
4 x Pot (Aluminium)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard Metal Total
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Data sources
Product added on by mesinfosnutritionelles
Last edit of product page on by dorado.
Product page also edited by alexg, beniben, charlotte7144, date-limite-app, djeeman, driveoff, fgouget, inf, jacob80, jeanl95870, kiliweb, magasins-u, malisselina, moon-rabbit, openfoodfacts-contributors, packbot, remilk, roboto-app, snoopy-02, steinmetz, tacite-mass-editor, teolemon, yuka.YmZwZkFaa2RsOFlNdnN3UzJ5anF3TU1yNHAyd2Z6Nm5PdEJCSVE9PQ.