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Dômes Intenses Saveur Fromage Oignon - Casino - 80 g

Dômes Intenses Saveur Fromage Oignon - Casino - 80 g

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Barcode: 3222476682802 (EAN / EAN-13)

Common name: Biscuits salés goût Fromage et Oignon

Quantity: 80 g

Brands: Casino

Stores: Casino

Countries where sold: France

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    38 ingredients

    : Farine de blé - huiles végétales hydrogénées et non hydrogénées (tournesol - colza - coprah) - oignons séchés 8.6% - blanc d'oeufs pasteurisés - gluten de blé - levure - poudre d'oignon - lait en poudre partiellement écrémé - sel - fromage fondu en poudre 0.5% (lait - sel de fonte: E339 - sel - ferments lactiques - présure - conservateur : E251 - colorants : E160a, E160b) - lactosérum en poudre - poivre blanc - dextrose - lactose - poudre d'ail - extrait d'épice - livèche séchée - colorant: E160c - émulsifiant: E471 - acidifiant: E270 - arômes naturels.
    Allergens: Eggs, Gluten, 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: E160a - Carotene
    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Lactose
    • 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


  • 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
  • E251 - Sodium nitrate

    Sodium nitrate: Sodium nitrate is the chemical compound with the formula NaNO3. This alkali metal nitrate salt is also known as Chile saltpeter -because large deposits of this salt can be found in Chile- to distinguish it from ordinary saltpeter, potassium nitrate. The mineral form is also known as nitratine, nitratite or soda niter. Sodium nitrate is a white solid very soluble in water. It is a readily available source of the nitrate anion -NO3−-, which is useful in several reactions carried out on industrial scales for the production of fertilizers, pyrotechnics and smoke bombs, glass and pottery enamels, food preservatives -esp. meats-, and solid rocket propellant. It has been mined extensively for these purposes.
    Source: Wikipedia
  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Non-vegan ingredients: fr:Blancs d'œufs pasteurisés, Semi-skimmed milk powder, Melted cheese, Milk, Whey powder, Lactose
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Rennet, E160a, Whey powder, E471, Natural flavouring
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

    : Farine de _blé_, huiles végétales hydrogénées et non hydrogénées (tournesol, colza, coprah), oignons séchés 8.6%, blanc d'_oeufs_ pasteurisés, gluten de _blé_, levure, oignon, _lait_ en poudre partiellement écrémé, sel, _fromage_ fondu 0.5% (_lait_, sel de fonte (e339), sel, ferments lactiques, présure, conservateur (e251), colorants (e160a), e160b), _lactosérum_ en poudre, poivre blanc, dextrose, _lactose_, ail, extrait d'épice, livèche séchée, colorant (e160c), émulsifiant (e471), acidifiant (e270), arômes naturels
    1. Farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 8.6 - percent_max: 79.3
    2. huiles végétales hydrogénées et non hydrogénées -> en:vegetable-oil-and-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 8.6 - percent_max: 43.95
      1. tournesol -> en:sunflower - vegan: yes - vegetarian: yes - percent_min: 2.86666666666667 - percent_max: 43.95
      2. colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 21.975
      3. coprah -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 14.65
    3. oignons séchés -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 8.6 - percent: 8.6 - percent_max: 8.6
    4. blanc d'_oeufs_ pasteurisés -> fr:blancs-d-oeufs-pasteurises - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 8.6
    5. gluten de _blé_ -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 8.6
    6. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 8.6
    7. oignon -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 8.6
    8. _lait_ en poudre partiellement écrémé -> en:semi-skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 8.6
    9. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.2
    10. _fromage_ fondu -> en:melted-cheese - vegan: no - vegetarian: maybe - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
      1. _lait_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. sel de fonte -> en:emulsifying-salts - percent_min: 0 - percent_max: 0.25
        1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      4. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.125
      5. présure -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1
      6. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.1
        1. e251 -> en:e251 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      7. colorants -> en:colour - percent_min: 0 - percent_max: 0.1
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.1
      8. e160b -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    11. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    12. poivre blanc -> en:white-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    13. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    14. _lactose_ -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    15. ail -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    16. extrait d'épice -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    17. livèche séchée -> en:dried-lovage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    18. colorant -> en:colour - percent_min: 0 - percent_max: 0.5
      1. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    19. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.5
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
    20. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.5
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    21. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5


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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,149 kj
    (514 kcal)
    Fat 29 g
    Saturated fat 9.4 g
    Carbohydrates 50 g
    Sugars 2.5 g
    Fiber 4.9 g
    Proteins 11 g
    Salt 2.2 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14.452 %




Other information

Conservation conditions: A conserver dans un endroit frais et sec.

Recycling instructions - To discard: sachet plastique

Data sources

Product added on by kiliweb
Last edit of product page on by teolemon.
Product page also edited by casino, openfoodfacts-contributors, yuka.WXZBeEVaOHd0OEUxdHZOZzJUcjI4ZEVxNEo2c0EwaXRMdUF3SVE9PQ.

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