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Gervita fraise melba 100 g x 4 - danone - 0.4 kg

Gervita fraise melba 100 g x 4 - danone - 0.4 kg

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Some of the data for this product has been provided directly by the manufacturer DANONE FRANCE.

Barcode: 3033490192037 (EAN / EAN-13)

Common name: Spécialité laitière sucrée aromatisé saveur vanille, sur lit aux fruits

Quantity: 0.4 kg

Packaging: Pot

Brands: Danone, Gervita, Gervita fruits

Categories: Dairies, Fermented foods, Fermented milk products, Desserts, Dairy desserts, Fermented dairy desserts, Fermented dairy desserts with fruits, Yogurts, Fruit yogurts, Quarks, fr:Fromages blancs, Fromages blancs with fruits, Desserts lactés, Fromages, Fromages blancs, Fromages à la crème, Mousses sucrées, Produits fermentés, Produits laitiers, Produits laitiers fermentés

Stores: Magasins U, carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Nutrition

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    Nutri-Score C

    Average nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 10/55

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      Calories

      1/10 points (639kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      4/15 points (14.5g)

      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.

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      Salt

      0/20 points (0.11g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 1/17

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      Proteins

      1/7 points (4.4g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️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: 14

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

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

      Nutritional score: 9 (10 - 1)

      Nutri-Score: C

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Fromages-a-la-creme
    Energy 639 kj
    (153 kcal)
    -6%
    Fat 8.3 g -27%
    Saturated fat 5.8 g -25%
    Carbohydrates 15 g +124%
    Sugars 14.5 g +128%
    Fiber ?
    Proteins 4.4 g -8%
    Salt 0.11 g -70%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14.6 %

Ingredients

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    30 ingredients


    French: Fromage blanc (LAIT) (46,4%), crème (LAIT), fraise (10%), sucre (8,9%), poire (4,6%), sirop de glucose-fructose (2,8%), épaississants: amidon transformé (E1422), pectine(E440), gomme guar (E412), gélatine (non porcine), correcteurs d'acidité: acide citrique (E330), citrate de sodium (E331), citrates de calcium (E333), arômes (LAIT), colorants: cochenille (E120), béta-carotène (E160a), gousses de vanille épuisées, ferments lactiques (LAIT)
    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: E120 - Cochineal
    • Additive: E1422 - Acetylated distarch adipate
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E412 - Guar gum
    • Additive: E428 - Gelatine
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • 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
  • 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
  • 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
  • E330 - Citric acid


    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia
  • E333 - Calcium citrates


    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    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, Cream, E428, E120, 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!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: E428, E120, 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: Fromage blanc, crème, fraise 10%, sucre 8.9%, poire 4.6%, sirop de glucose-fructose 2.8%, épaississants (amidon transformé (e1422)), pectine (e440), gomme guar (e412), gélatine (non porcine), correcteurs d'acidité (acide citrique (e330)), citrate de sodium (e331), citrates de calcium (e333), arômes, colorants (cochenille (e120)), béta-carotène (e160a), gousses de vanille épuisées, ferments lactiques
    1. Fromage blanc -> en:fromage-blanc - vegan: no - vegetarian: maybe - ciqual_food_code: 19501 - percent_min: 10 - percent_max: 63.7
    2. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 10 - percent_max: 36.85
    3. fraise -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 10 - percent: 10 - percent_max: 10
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8.9 - percent: 8.9 - percent_max: 8.9
    5. poire -> en:pear - vegan: yes - vegetarian: yes - percent_min: 4.6 - percent: 4.6 - percent_max: 4.6
    6. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 2.8 - percent: 2.8 - percent_max: 2.8
    7. épaississants -> en:thickener - percent_min: 0 - percent_max: 2.8
      1. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.8
        1. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    8. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    9. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    10. gélatine -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.8
      1. non porcine -> fr:non-porcine - percent_min: 0 - percent_max: 2.8
    11. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.8
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    12. citrate de sodium -> en:sodium-citrate - percent_min: 0 - percent_max: 2.8
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    13. citrates de calcium -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
      1. e333 -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    14. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.8
    15. colorants -> en:colour - percent_min: 0 - percent_max: 2.8
      1. cochenille -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.8
        1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.8
    16. béta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.8
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.8
    17. gousses de vanille épuisées -> en:exhausted-vanilla-pod - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    18. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.8

Environment

Carbon footprint

Packaging

Transportation

Other information

Conservation conditions: A conserver entre +1°C et + 6°C maximum

Customer service: D.P.F.F., CS 50149 92565 Rueil-Malmaison Cedex

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Data sources

The manufacturer DANONE FRANCE uses CodeOnline Food to automatically transmit data and photos for its products.

Manufacturers can use the Open Food Facts free plaform for producers to access and complete this data, and to obtain reports, analysis and product improvements opportunities (e.g. better Nutri-Score).

Product added on by openfoodfacts-contributors
Last edit of product page on by jusdekiwi.
Product page also edited by cyn, date-limite-app, desan, doune24, driveoff, halal-app-chakib, kiliweb, magasins-u, mbe, org-danone-france, packbot, yuka.WC94UkhJSU1tK3NZc3N3T295bjc5ZE1xK3BENFIyK1BKUHNPSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmFfAoHm-xufbhrhuVeKntyvKabJfv5b3pfHKas.

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