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Danette saveur pistache 125 g x 4 - Danone - 0.5 kg

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Danette saveur pistache 125 g x 4 - Danone - 0.5 kg

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

Barcode: 3033491279898 (EAN / EAN-13)

Common name: Crème dessert aromatisée saveur pistache

Quantity: 0.5 kg

Packaging: Pot

Brands: Danone, Danette, Danette creme dessert

Categories: Dairies, Fermented foods, Fermented milk products, Desserts, Dairy desserts, Fermented dairy desserts, Yogurts, Creamy puddings, Pistachio-creamy-puddings

Labels, certifications, awards: French milk, Green Dot, Nutriscore, Nutriscore Grade C

Origin of ingredients: France, Unspecified

Traceability code: FR 59.043.030 CE - Bailleul (Nord, France)

Stores: carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    16 ingredients

    French: LAIT entier (85,3%) sucre épaississants: E 1442 (amidon transformé), E 407 (carraghénanes) perméat de petit LAIT (lactosérum) en poudre amidon arôme colorants: E 141 (complexes cuivre - chlorophylles et cuivre - chlorophyllines), E 160 a (beta-carotène)
    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: E140 - Chlorophylls and Chlorophyllins
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E407 - Carrageenan
    • 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

  • E140 - Chlorophylls and Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E140i - Chlorophylls

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • E140ii - Chlorophyllins

    Chlorophyll d: Chlorophyll d is a form of chlorophyll, identified by Harold Strain and Winston Manning in 1943. It is present in cyanobacteria which use energy captured from sunlight for photosynthesis. Chlorophyll d absorbs far-red light, at 710 nm wavelength, just outside the optical range. An organism that contains chlorophyll d is adapted to an environment such as moderately deep water, where it can use far red light for photosynthesis, although there is not a lot of visible light.
    Source: Wikipedia

  • 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

  • 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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Whole milk, Whey permeate, Whey

    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

    Vegetarian status unknown

    Unrecognized ingredients: fr:en-poudre-amidon-arome-colorants, fr:complexes-cuivre, Copper

    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: LAIT entier 85.3%, épaississants (e1442 (amidon transformé)), e407 (carraghénanes), perméat de petit LAIT (lactosérum), en poudre amidon arôme colorants (e141, complexes cuivre), chlorophylles, cuivre, chlorophyllines, e160a (beta-carotène)
    1. LAIT entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 85.3 - percent: 85.3 - percent_max: 85.3
    2. épaississants -> en:thickener - percent_min: 1.8375 - percent_max: 14.7
      1. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 1.8375 - percent_max: 14.7
        1. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 1.8375 - percent_max: 14.7
    3. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.8625
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.8625
    4. perméat de petit LAIT -> en:whey-permeate - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.43125
      1. lactosérum -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.43125
    5. en poudre amidon arôme colorants -> fr:en-poudre-amidon-arome-colorants - percent_min: 0 - percent_max: 4.2875
      1. e141 -> en:e141 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.2875
      2. complexes cuivre -> fr:complexes-cuivre - percent_min: 0 - percent_max: 2.14375
    6. chlorophylles -> en:e140i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.215625
    7. cuivre -> en:copper - percent_min: 0 - percent_max: 2.5725
    8. chlorophyllines -> en:e140ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.14375
    9. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.8375
      1. beta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.8375

    • en:milk -> en:milk

Nutrition

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    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: 1

    • Proteins: 1 / 5 (value: 2.8, rounded value: 2.8)
    • 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: 5

    • Energy: 1 / 10 (value: 456, rounded value: 456)
    • Sugars: 3 / 10 (value: 14.8, rounded value: 14.8)
    • Saturated fat: 1 / 10 (value: 1.9, rounded value: 1.9)
    • Sodium: 0 / 10 (value: 48, rounded value: 48)

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

    Nutritional score: (5 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (125 g (Pot))     		Compared to: Creamy puddings
    Energy 456 kj
    (108 kcal)     		570 kj
    (135 kcal)     		-12%
    Fat 3 g 3.75 g -28%
    Saturated fat 1.9 g 2.38 g -27%
    Carbohydrates 17.5 g 21.9 g -1%
    Sugars 14.8 g 18.5 g +2%
    Fiber ? ?
    Proteins 2.8 g 3.5 g -19%
    Salt 0.12 g 0.15 g -21%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 125 g (Pot)

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 kiliweb
Last edit of product page on by macrico.
Product page also edited by chevalstar, date-limite-app, driveoff, moon-rabbit, openfoodfacts-contributors, org-danone-france, packbot, quechoisir, roboto-app, spotter, teolemon, yuka.V3Z3SERvOFpxT0VzeGNJRzFScjZwTmwzd3FXM2VqS1NFZHMySVE9PQ, yuka.WjUwak5vY2JqTVV0c3ZZbTJ3MlAvdTlaMVk2QVkxanVDTThSSVE9PQ, yuka.YTVFdVRybzVyL0FXd3Rvc29reUs0T3hReElTalJUMlJJUGdiSVE9PQ.

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