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Danette pop saveur vanille 117 g x 4 - Danone - 0.468 kg

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Danette pop saveur vanille 117 g x 4 - Danone - 0.468 kg

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

Barcode: 3033491012006 (EAN / EAN-13)

Common name: Crème dessert aromatisée saveur vanille et billes soufflées enrobées de3 chocolats

Quantity: 0.468 kg

Packaging: Plastic, Pot, Fresh, fr:Etui en carton, fr:Pot en plastique

Brands: Danone, Danette, Danette grains de malice

Categories: Dairies, Desserts, Dairy desserts, Creamy puddings, Refrigerated creamy puddings, Vanilla creamy puddings, fr:Desserts lactés à la vanille

Labels, certifications, awards: Green Dot, Triman

Traceability code: FR 14.370.001 CE - Molay-Littry (Calvados, France)

Stores: Leclerc, Auchan, Magasins U, Delhaize, carrefour.fr

Countries where sold: Belgium, France

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Health

Ingredients

  • icon

    55 ingredients

    semi-skimmed milk (fr) and skimmed milk powder (eu) (75.6%), sugar (8.3%), cream (milk) (fr), thickeners (processed starch, carrageenans), whey permeate (whey) powder, flavour (milk), starch, colour (beta carotene), sulfur beads coated with 3 chocolates (6.8%) blown beads 2.7% (wheat flour, sugar, wheat malt, baking powder (sodium carbonate), sunflower oil, salt, dextrose), dark chocolate 1.4% (cocoa paste, sugar, cocoa butter, emulsifier (soy lecithin), flavor), white chocolate 1.4% (sugar, cocoa butter, whole milk powder, whey powder (milk), emulsifier (soy lecithin), flavor), milk chocolate 1.3% (sugar, cocoa butter, whole milk powder, cocoa paste, emulsifier (soy lecithin), flavoring), glazing agent (gum arabic), may contain: nuts, other cereals containing gluten
    Allergens: Gluten, Milk, Soybeans
    Traces: Eggs, Nuts

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E414 - Acacia gum
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Thickener
    • Ingredient: Whey

    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

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    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

  • 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.

  • 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

  • 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.

  • E500i - Sodium carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Semi-skimmed milk, Skimmed milk powder, Cream, Whey permeate, Whey, Whole milk powder, Whey powder, Milk chocolate, Whole milk powder

    Some ingredients could not be recognized.

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    • 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

    Vegetarian status unknown

    Unrecognized ingredients: fr:creme-dessert-aromatisee-saveur-vanille, fr:en-poudre, fr:billes-soufflees-enrobees-de-3-chocolats, fr:billes-soufflees

    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.
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    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: Crème dessert aromatisée saveur vanille (LAIT demi écrémé, LAIT écrémé en poudre), sucre 8.3%, crème, épaississants (e1442 (amidon transformé)), e407 (carraghénanes), perméat de petit LAIT (lactosérum), en poudre, arôme, amidon, colorant (e160a (Beta carotène), Billes soufflées enrobées de 3 chocolats), billes soufflées 2.7% (farine de BLÉ, sucre, malt de BLÉ, poudre à lever (e500 (carbonate de sodium)), huile de tournesol, sel, dextrose), chocolat 1.4% (pâte de cacao, sucre, beurre de cacao, émulsifiant (lécithine de SOJA), arôme), chocolat blanc 1.4% (sucre, beurre de cacao, poudre de LAIT entier, poudre de lactosérum, émulsifiant (lécithine de SOJA), arôme), chocolat au LAIT 1.3% (sucre, beurre de cacao, poudre de LAIT entier, pâte de cacao, émulsifiant (lécithine de SOJA), arôme), agent d'enrobage (e414 (gomme arabique))
    1. Crème dessert aromatisée saveur vanille -> fr:creme-dessert-aromatisee-saveur-vanille - percent_min: 40.9752 - percent_max: 63.3
      1. LAIT demi écrémé -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 20.4876 - percent_max: 42.8124
      2. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 20.4876 - percent_max: 31.65
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8.3 - percent: 8.3 - percent_max: 8.3
    3. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 2.7 - percent_max: 8.3
    4. épaississants -> en:thickener - percent_min: 2.7 - percent_max: 8.3
      1. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 2.7 - percent_max: 8.3
        1. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2.7 - percent_max: 8.3
    5. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 2.7 - percent_max: 8.3
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 2.7 - percent_max: 8.3
    6. perméat de petit LAIT -> en:whey-permeate - vegan: no - vegetarian: maybe - percent_min: 2.7 - percent_max: 8.3
      1. lactosérum -> en:whey - vegan: no - vegetarian: maybe - percent_min: 2.7 - percent_max: 8.3
    7. en poudre -> fr:en-poudre - percent_min: 2.7 - percent_max: 8.3
    8. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 2.7 - percent_max: 5
    9. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2.7 - percent_max: 5
    10. colorant -> en:colour - percent_min: 2.7 - percent_max: 4.3156
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 2.36 - percent_max: 4.132
        1. Beta carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 2.36 - percent_max: 4.132
      2. Billes soufflées enrobées de 3 chocolats -> fr:billes-soufflees-enrobees-de-3-chocolats - percent_min: 0.1836 - percent_max: 0.34
    11. billes soufflées -> fr:billes-soufflees - percent_min: 2.7 - percent: 2.7 - percent_max: 2.7
      1. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.385714285714286 - percent_max: 2.7
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.35
      3. malt de BLÉ -> en:wheat-malt - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.9
      4. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.675
        1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.675
          1. carbonate de sodium -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.675
      5. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 0.54
      6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2
      7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.2
    12. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0.28 - percent_max: 1.4
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.7
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.466666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.35
        1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.35
      5. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.35
    13. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - ciqual_food_code: 31010 - percent_min: 1.4 - percent: 1.4 - percent_max: 1.4
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.233333333333333 - percent_max: 1.4
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.7
      3. poudre de LAIT entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 0.466666666666667
      4. poudre de lactosérum -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.35
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.28
        1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.28
      6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.233333333333333
    14. chocolat au LAIT -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.216666666666667 - percent_max: 1.3
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.65
      3. poudre de LAIT entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 0.433333333333333
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.325
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.26
        1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.26
      6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.216666666666667
    15. agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 1.3
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
        1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3

Nutrition

  • icon

    Average 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: 2

    • Proteins: 2 / 5 (value: 3.3, rounded value: 3.3)
    • 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: 6

    • Energy: 1 / 10 (value: 559, rounded value: 559)
    • Sugars: 3 / 10 (value: 16.3, rounded value: 16.3)
    • Saturated fat: 2 / 10 (value: 2.8, rounded value: 2.8)
    • Sodium: 0 / 10 (value: 80, rounded value: 80)

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

    Nutritional score: (6 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (117 g (Pot))     		Compared to: fr:Desserts lactés à la vanille
    Energy 559 kj
    (133 kcal)     		654 kj
    (156 kcal)     		+1%
    Fat 4.2 g 4.91 g -14%
    Saturated fat 2.8 g 3.28 g -8%
    Carbohydrates 20.3 g 23.8 g +17%
    Sugars 16.3 g 19.1 g +12%
    Fiber ? ?
    Proteins 3.3 g 3.86 g +1%
    Salt 0.2 g 0.234 g +43%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 117 g (Pot)

Environment

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 org-danone-france.
Product page also edited by beniben, countrybot, date-limite-app, driveoff, ecoscore-impact-estimator, inf, kiliweb, magasins-u, packbot, quechoisir, quentinbrd, roboto-app, sasa, sebleouf, segundo, teolemon, yuka.R2I0c0tJa291dndyaFBBVHhFN1gyODVSbDhHWlVIM3RCYnNRSWc9PQ, yuka.WFpnOU5ydzd2ZGdXdE1ZZnBUak53STFONDVxQ1pWKzZjY2NTSVE9PQ, yuka.XOBNPY-QO_wCNcb0_qIU7CLlS9vLAPxcQ1opog, yuka.YVpwYkNJQUV2Y015d2NBRDVoWHpvdlZ4M2J1clhXMmxOdHRKSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlklOCsDw-w_PGwbQg2HS69fQIaPLWY4swtT5K6g.

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