Emmental bio - Casino Bio - 200 g

Food processing

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  Processed foods

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  Elements that indicate the product is in the 3 - Processed foods group:

  • Category: Cheeses
  • Ingredient: Salt
  • Ingredient: Microbial culture
  • Ingredient: Enzyme

  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

Ingredients analysis

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  Details of the analysis of the ingredients

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  : Lait* de vache pasteurisé, sel, ferments lactiques, coagulant microbien

  1. Lait* de vache pasteurisé -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 97 - percent_max: 100
  2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
  3. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1
  4. coagulant microbien -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

Nutrition

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  Poor nutritional quality

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

  Positive points: 5

  • Proteins: 5 / 5 (value: 28, rounded value: 28)
  • 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: 18

  • Energy: 4 / 10 (value: 1558, rounded value: 1558)
  • Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)
  • Saturated fat: 10 / 10 (value: 19, rounded value: 19)
  • Sodium: 4 / 10 (value: 400, rounded value: 400)

  The points for proteins are counted because the product is in the cheeses category.

  Nutritional score: (18 - 5)

  Nutri-Score:

  → Learn more about the Nutri-Score

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  Nutrient levels

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    Fat in high quantity (29%)

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    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.

    Source: National Health Service UK (NHS) - Fat: the facts

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    Saturated fat in high quantity (19%)

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    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.

    Source: National Health Service UK (NHS) - Fat: the facts

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    Sugars in low quantity (0.5%)

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    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.

    Source: National Health Service UK (NHS) - Sugar: the facts

  • 

    Salt in moderate quantity (1%)

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    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.

    Source: World Health Organization (WHO) - Fact sheet - Salt reduction

    Source: National Health Service UK (NHS) - Salt: the facts

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (100 g)	Compared to: Emmentaler
  Energy	1,558 kj (375 kcal)	1,560 kj (375 kcal)	-1%
  Fat	29 g	29 g	-1%
  Saturated fat	19 g	19 g	-3%
  Carbohydrates	0.5 g	0.5 g	-24%
  Sugars	0.5 g	0.5 g	+42%
  Fiber	0 g	0 g	-100%
  Proteins	28 g	28 g	+1%
  Salt	1 g	1 g	+44%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils	0 %	0 %
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Carbon footprint

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  Equal to driving 3.2 km in a petrol car

  619 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Emmental cheese, from cow's milk (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	85.4 %
  Processing	6.3 %
  Packaging	4.2 %
  Transportation	3.4 %
  Distribution	0.6 %
  Consumption	0.1 %

Packaging

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  Missing packaging information for this product

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  ⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

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  Manufacturing or processing place

  CAMPAGNE-LES-WARDRECQUES - France

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  Origins of ingredients

  Origins of ingredients with a high impact

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  Origin of the product and/or its ingredients	% of ingredients	Impact
  European Union	98 %	High
  Unknown	2 %	High

Labels

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  AB Agriculture Biologique

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

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  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

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  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.