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Madeleines à la fraise - St Michel - 30 g
Madeleines à la fraise - St Michel - 30 g
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Barcode: 3178530409024 (EAN / EAN-13)
Common name: Madeleines fourrage à la fraise
Quantity: 30 g
Brands: St Michel
Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Madeleines, Long madeleines
Labels, certifications, awards:
Free range, Free range eggs, Green Dot, Made in France
Manufacturing or processing places: France
Countries where sold: France
Matching with your preferences
Health
Ingredients
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26 ingredients
: Sucre, farine de BLÉ (22,5 %), huile de colza non hydrogénée, sirop de glucose-fructose, ŒUFS frais (15 %), purée de fraise, stabilisants : glycérol et sorbitols, fécule, poudres à lever : diphosphates et carbonates de sodium (BLÉ), arômes, sel, amidon, gélifiants : alginates de sodium et pectines, correcteurs d’acidité : citrates de sodium et de calcium, acidifiant : acide citrique, émulsifiant : lécithines (SOJA).Allergens: Eggs, Gluten, SoybeansTraces: Milk, Nuts
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: E322 - Lecithins
- Additive: E401 - Sodium alginate
- Additive: E420 - Sorbitol
- Additive: E422 - Glycerol
- Additive: E440 - Pectins
- Additive: E450 - Diphosphates
- Ingredient: Emulsifier
- Ingredient: Flavouring
- Ingredient: Gelling agent
- Ingredient: Glucose
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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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.
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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.
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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.
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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
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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
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E420 - Sorbitol
Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.Source: Wikipedia
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E422 - Glycerol
Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.Source: Wikipedia
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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.
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E450 - Diphosphates
Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.
These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.
Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.
Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.
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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.
Ingredients analysis
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Palm oil free
No ingredients containing palm oil detected
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Non-vegan
Non-vegan ingredients: Fresh egg
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Maybe vegetarian
Ingredients that may not be vegetarian: Strawberry puree, Flavouring
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Details of the analysis of the ingredients
: Sucre, farine de BLÉ 22.5%, huile de colza, sirop de glucose-fructose, ŒUFS frais 15%, purée de fraise, stabilisants (glycérol et sorbitols), fécule, poudres à lever (diphosphates de sodium), carbonates de sodium (BLÉ), arômes, sel, amidon, gélifiants (alginates de sodium, pectines), correcteurs d'acidité (citrates de sodium), citrates de calcium, acidifiant (acide citrique), émulsifiant (lécithines de SOJA)- Sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 22.5 - percent_max: 32.5
- farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 22.5 - percent: 22.5 - percent_max: 22.5
- huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 15 - percent_max: 22.5
- sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 15 - percent_max: 21.25
- ŒUFS frais -> en:fresh-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 15 - percent: 15 - percent_max: 13.3333333333333
- purée de fraise -> en:strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 6.25
- stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 5
- glycérol et sorbitols -> fr:sorbitols-et-glycerol - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- fécule -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.16666666666667
- poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 3.57142857142857
- diphosphates de sodium -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
- carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
- BLÉ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 3.125
- arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.35
- amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.35
- gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 0.35
- alginates de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
- pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.175
- correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.35
- citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
- citrates de calcium -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
- acidifiant -> en:acid - percent_min: 0 - percent_max: 0.35
- acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.35
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.35
- lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.35
Nutrition
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Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 18This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 2 / 5 (value: 4, rounded value: 4)
- Fiber: 0 / 5 (value: 0.7, rounded value: 0.7)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 18.75, rounded value: 18.8)
Negative points: 12
- Energy: 4 / 10 (value: 1624, rounded value: 1624)
- Sugars: 6 / 10 (value: 30, rounded value: 30)
- Saturated fat: 1 / 10 (value: 1.7, rounded value: 1.7)
- Sodium: 1 / 10 (value: 140, rounded value: 140)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (12 - 0)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (18%)
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 (1.7%)
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 (30%)
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 moderate quantity (0.35%)
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 (30 g)Compared to: Long madeleines Energy 1,624 kj
(387 kcal)487 kj
(116 kcal)-11% Fat 18 g 5.4 g -15% Saturated fat 1.7 g 0.51 g -49% Carbohydrates 52 g 15.6 g -5% Sugars 30 g 9 g +6% Fiber 0.7 g 0.21 g -43% Proteins 4 g 1.2 g -30% Salt 0.35 g 0.105 g -58% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 18.75 % 18.75 %
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: B (Score: 78/100)
Category: Madeleine biscuit (cookie)
Category: Madeleine biscuit (cookie)
- PEF environmental score: 0.29 (the lower the score, the lower the impact)
- including impact on climate change: 1.95 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: -10
Shape Material Recycling Impact Bag Plastic High
Eco-Score for this product
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Impact for this product: B (Score: 63/100)
Product: Madeleines à la fraise - St Michel - 30 g
Life cycle analysis score: 78
Sum of bonuses and maluses: -15
Final score: 63/100
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Carbon footprint
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Equal to driving 1.0 km in a petrol car
195 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Madeleine biscuit (cookie) (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
Bag (Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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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
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by kiliweb
Last edit of product page on by segundo.
Product page also edited by beniben, camillem, openfoodfacts-contributors, packbot, tacite, tacite-mass-editor, yuka.UVpCYVFmb0l1TklPd3ZaaW9VL1IwOTV4eG82TGJHR3JFZEFBSWc9PQ, yuka.VEljSkFJOEN2K01xaXNVZnBoN2JwTnQ1MVkycFJ6K2NMYkFSSWc9PQ, yuka.ZExGZUt2b2EvTlloeXNRNnJpUE84SXBwM2JDQ1prV2VJdTB4SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllx1c4WHumKUaTPkt1SS9Ma3fp3tPYEtyaj_GKo.