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Bridelight 12 portions gout emmental 3%mg 200g - 0.2 kg

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Bridelight 12 portions gout emmental 3%mg 200g - 0.2 kg

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Some of the data for this product has been provided directly by the manufacturer LACTALIS FROMAGES.

Barcode: 3228023020073 (EAN / EAN-13)

Common name: Spécialité fromagère fondue aromatisée.

Quantity: 0.2 kg

Packaging: Box, Cardboard, Fresh

Brands: Bridelight

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Spreads, Salted spreads, Cow cheeses, Cheese spreads, Melted cheese

Labels, certifications, awards: Low or no fat, Low fat, Reduced fat, Green Dot, Made in France

Manufacturing or processing places: France

Traceability code: FR 39.300.002 CE - Lons-le-Saunier (Jura, France)

Stores: carrefour.fr

Countries where sold: Belgium, France

Matching with your preferences

Health

Ingredients

  • icon

    19 ingredients

    French: Eau, poudre de LAIT écrémé, Fromages (LAIT), Protéines de LAIT, Sels de fonte : E452, E450, E339, E331, Arôme, Exhausteur de goût : E635, correcteur d'acidité (E330), Epaississants : E407, E415, Conservateur : E234
    Allergens: Milk
    Traces: Eggs

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: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E635 - Disodium 5'-ribonucleotide
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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

  • E234 - Nisin

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    Source: Wikipedia

  • 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.

  • 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

  • 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

  • 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.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Skimmed milk powder, Cheese, Milk proteins
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

    fr: Eau, poudre de LAIT écrémé, Fromages, Protéines de LAIT, Sels de fonte (e452), e450, e339, e331, Arôme, Exhausteur de goût (e635), correcteur d'acidité (e330), Epaississants (e407), e415, Conservateur (e234)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7.14285714285714 - percent_max: 100
    2. poudre de LAIT écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 50
    3. Fromages -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333
    4. Protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Sels de fonte -> en:emulsifying-salts - percent_min: 0 - percent_max: 20
      1. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    10. Exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 5
      1. e635 -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    11. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 5
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. Epaississants -> en:thickener - percent_min: 0 - percent_max: 5
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. Conservateur -> en:preservative - percent_min: 0 - percent_max: 5
      1. e234 -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

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: 5

    • Proteins: 5 / 5 (value: 13, rounded value: 13)
    • 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: 11

    • Energy: 1 / 10 (value: 477, rounded value: 477)
    • Sugars: 1 / 10 (value: 8.5, rounded value: 8.5)
    • Saturated fat: 1 / 10 (value: 2, rounded value: 2)
    • Sodium: 8 / 10 (value: 800, rounded value: 800)

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

    Nutritional score: (11 - 5)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (16.7 g)     		Compared to: Melted cheese
    Energy 477 kj
    (113 kcal)     		79.7 kj
    (18 kcal)     		-55%
    Fat 3 g 0.501 g -85%
    Saturated fat 2 g 0.334 g -84%
    Carbohydrates 8.5 g 1.42 g +79%
    Sugars 8.5 g 1.42 g +144%
    Fiber ? ?
    Proteins 13 g 2.17 g +2%
    Salt 2 g 0.334 g -4%
    Calcium 300 mg 50.1 mg -29%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 16.7 g

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: Pour agrémenter vos plats chauds d'une touche fromagère, gourmande et légère : - Ajoutez une portion Bridelight en fin de cuisson et mélangez le tout 2 minutes, - ou passez une portion Bridelight 30 secondes au micro-ondes pour la ramollir puis mélangez dans votre plat.

Conservation conditions: A conserver entre +4°C et +12°C. Conserver au froid après achat

Customer service: BRIDELIGHT, - F 53089 LAVAL Cedex 9

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Data sources

The manufacturer LACTALIS FROMAGES uses Agena3000 to automatically transmit data and photos for its products.

Product added on by openfoodfacts-contributors
Last edit of product page on by iliess.
Product page also edited by beniben, date-limite-app, desan, driveoff, julie-yuka, kiliweb, org-lactalis-fromages, packbot, quechoisir, tacite, yuka.UUtzcUZha0JoTjhieGZReThUNk00ZEI2K0thaldrMmxGZEF5SVE9PQ, yuka.Zm84aFNMOG5tZXN6aGZZWSt3dlU4ZjBrMkw3NGQxMjdNUEZPSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlldMUcDOuCuYbi7tyFOE9v6WcL7JaNN27ofDGKs.

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