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Activia Recette au fromage blanc (2,9 % MG) Saveur Vanille - Danone - 500 g (4 x 125 g)

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Activia Recette au fromage blanc (2,9 % MG) Saveur Vanille - Danone - 500 g (4 x 125 g)

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Barcode: 3033490004224 (EAN / EAN-13)

Common name: Spécialité laitière sucrée aromatisée, au fromage blanc et au bifidus

Quantity: 500 g (4 x 125 g)

Packaging: Plastic, Pot, Fresh, Seal

Brands: Danone, Activia

Categories: Dairies, Fermented foods, Fermented milk products, Desserts, Dairy desserts, Fermented dairy desserts, Flavoured fermented dairy desserts, fr:Fromages blancs, fr:Fromages blancs aromatisés

Labels, certifications, awards: Green Dot, fr:2, fr:9 % MG, fr:Eco-Emballages

Manufacturing or processing places: Danone Produits Frais France (DPFF) - Route de Savignies - 76220 Ferrières-en-Bray, Seine-Maritime, Haute-Normandie, France

Traceability code: FR 76.260.001 CE - Ferrières-en-Bray (Seine-Maritime, France)

Stores: Auchan

Countries where sold: France

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Health

Ingredients

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    21 ingredients

    French: Fromage blanc (40 %) (lait), lait entier (30.5 %), eau, sucre (9.2 %), crème (lait), protéines de lait, sirop de glucose-fructose (0.8 %), épaississants : E1422, E440, E412, gélatine, arôme, ferments lactiques dont bifidobacterium (Bifidus ActiRegularis) (lait), colorants : E160a, E101, gousses de vanille épuisée. Décor : écorce de vanille.
    Allergens: Milk

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: E101 - Riboflavin
    • Additive: E1422 - Acetylated distarch adipate
    • Additive: E160a - Carotene
    • Additive: E412 - Guar gum
    • Additive: E428 - Gelatine
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Milk proteins
    • 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

  • E101 - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia

  • E1422 - Acetylated distarch adipate

    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia

  • 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

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Fromage blanc, Whole milk, Cream, Milk proteins, E428
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    fr: Fromage blanc 40%, _lait_ entier 30.5%, eau, sucre 9.2%, crème, protéines de _lait_, sirop de glucose-fructose 0.8%, épaississants (e1422), e440, e412, gélatine, arôme, ferments lactiques dont bifidobacterium (Bifidus ActiRegularis), colorants (e160a), e101, gousses de vanille épuisée, Décor (écorce de vanille)
    1. Fromage blanc -> en:fromage-blanc - vegan: no - vegetarian: maybe - ciqual_food_code: 19501 - percent_min: 40 - percent: 40 - percent_max: 40
    2. _lait_ entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 30.5 - percent: 30.5 - percent_max: 30.5
    3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9.2 - percent_max: 17.9
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9.2 - percent: 9.2 - percent_max: 9.2
    5. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0.8 - percent_max: 6.76666666666666
    6. protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0.8 - percent_max: 4.875
    7. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8
    8. épaississants -> en:thickener - percent_min: 0 - percent_max: 0.8
      1. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    9. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    10. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    11. gélatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.8
    12. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8
    13. ferments lactiques dont bifidobacterium -> es:bifidobacterias-y-otros-fermentos-lacticos - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.8
      1. Bifidus ActiRegularis -> en:bifidus-actiregularis - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    14. colorants -> en:colour - percent_min: 0 - percent_max: 0.8
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.8
    15. e101 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    16. gousses de vanille épuisée -> en:exhausted-vanilla-pod - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
    17. Décor -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8
      1. écorce de vanille -> en:vanilla-pod - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8

Nutrition

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    Good 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: 0

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

    Positive points: 3

    • Proteins: 3 / 5 (value: 5, rounded value: 5)
    • 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: 4

    • Energy: 1 / 10 (value: 424, rounded value: 424)
    • Sugars: 2 / 10 (value: 13.1, rounded value: 13.1)
    • Saturated fat: 1 / 10 (value: 2, rounded value: 2)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (4 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (125g)     		Compared to: fr:Fromages blancs aromatisés
    Energy 424 kj
    (101 kcal)     		530 kj
    (127 kcal)     		-
    Fat 2.9 g 3.62 g -4%
    Saturated fat 2 g 2.5 g +1%
    Carbohydrates 13.6 g 17 g +17%
    Sugars 13.1 g 16.4 g +20%
    Fiber ? ?
    Proteins 5 g 6.25 g -22%
    Salt 0.1 g 0.125 g +7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 125g

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by femmenoire.
Product page also edited by desan, jacob80, jeanbono, packbot.

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