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PastaBOX Fusilli Jambon Champignons à la crème - Sodebo - 300 g

PastaBOX Fusilli Jambon Champignons à la crème - Sodebo - 300 g

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Barcode: 3242272253754 (EAN / EAN-13)

Common name: Pâtes fraîches cuites accompagnées d'une sauce à base de crème fraîche, de jambon cuit standard et de champignons

Quantity: 300 g

Packaging: Plastic, Box, Cardboard, Fresh, Protective gas, Seal, Sleeve, Tray, fr:Film plastique

Brands: Sodebo, PastaBOX

Categories: Meats and their products, Meals, Fresh foods, Pasta dishes, Meals with meat, Fresh meals, Pork meals, Instant pasta, Microwave meals, Pots

Labels, certifications, awards: fr:Aux pâtes fraîches

Manufacturing or processing places: Sobox [Filiale Sodebo (Société des Ets Bougro)] - ZI du District - 85600 Saint-Georges-de-Montaigu, Vendée, Pays de la Loire, France

Traceability code: FR 85.217.007 CE - Saint-Georges-de-Montaigu (Vendée, France)

Stores: Carrefour

Countries where sold: France

Matching with your preferences



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    36 ingredients

    : Pâtes fraîches cuites 52 % : semoule de blé dur, eau, œuf, sel. Sauce 48 % : crème fraîche légère 25 %, jambon cuit standard 20 % (jambon de porc, eau, sel, sirop de glucose, dextrose, STABILISANT : E451, GÉLIFIANT : E407, lactose, arôme naturel, bouillon de porc, ANTIOXYDANT : E316, CONSERVATEUR : E250, ferments), champignons de Paris 17 %, lait écrémé, eau, oignon, fécule de manioc, arômes naturels, huile de tournesol, CONSERVATEURS : E202, E262, poivre. (% exprimés sur la sauce)
    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: E407 - Carrageenan
    • Additive: E451 - Triphosphates
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Lactose

    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


  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia
  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia
  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    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.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan ingredients: Egg, Light cream, fr:Jambon cuit standard, Ham, Lactose, fr:Fond de porc, Skimmed milk
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    Non-vegetarian ingredients: fr:Jambon cuit standard, Ham, fr:Fond de porc
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

    : Pâtes fraîches cuites 52% (semoule de _blé_ dur), eau, _œuf_, sel, Sauce 48% (_crème_ fraîche légère 25%), jambon cuit standard 20% (jambon de porc, eau, sel, sirop de glucose, dextrose, STABILISANT (e451), GÉLIFIANT (e407), lactose, arôme naturel, bouillon de porc, ANTIOXYDANT (e316), CONSERVATEUR (e250), ferments), champignons de Paris 17%, _lait écrémé_, eau, oignon, fécule de manioc, arômes naturels, huile de tournesol, CONSERVATEURS (e202), e262, poivre ()
    1. Pâtes fraîches cuites -> en:cooked-fresh-pasta - vegan: maybe - vegetarian: maybe - percent: 52
      1. semoule de _blé_ dur -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes
    2. eau -> en:water - vegan: yes - vegetarian: yes
    3. _œuf_ -> en:egg - vegan: no - vegetarian: yes
    4. sel -> en:salt - vegan: yes - vegetarian: yes
    5. Sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent: 48
      1. _crème_ fraîche légère -> en:light-cream - vegan: no - vegetarian: yes - percent: 25
    6. jambon cuit standard -> fr:jambon-cuit-standard - vegan: no - vegetarian: no - percent: 20
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no
      2. eau -> en:water - vegan: yes - vegetarian: yes
      3. sel -> en:salt - vegan: yes - vegetarian: yes
      4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes
      5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes
      6. STABILISANT -> en:stabiliser
        1. e451 -> en:e451 - vegan: yes - vegetarian: yes
      7. GÉLIFIANT -> en:gelling-agent
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes
      8. lactose -> en:lactose - vegan: no - vegetarian: yes
      9. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      10. bouillon de porc -> fr:fond-de-porc - vegan: no - vegetarian: no
      11. ANTIOXYDANT -> en:antioxidant
        1. e316 -> en:e316 - vegan: yes - vegetarian: yes
      12. CONSERVATEUR -> en:preservative
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes
      13. ferments -> en:ferment - vegan: maybe - vegetarian: maybe
    7. champignons de Paris -> en:cultivated-mushroom - vegan: yes - vegetarian: yes - percent: 17
    8. _lait écrémé_ -> en:skimmed-milk - vegan: no - vegetarian: yes
    9. eau -> en:water - vegan: yes - vegetarian: yes
    10. oignon -> en:onion - vegan: yes - vegetarian: yes
    11. fécule de manioc -> en:tapioca - vegan: yes - vegetarian: yes
    12. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    13. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    14. CONSERVATEURS -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
    15. e262 -> en:e262 - vegan: yes - vegetarian: yes
    16. poivre -> en:pepper - vegan: yes - vegetarian: yes


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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: 17

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

    Positive points: 4

    • Proteins: 4 / 5 (value: 6.7, rounded value: 6.7)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 17, rounded value: 17)

    Negative points: 7

    • Energy: 1 / 10 (value: 618, rounded value: 618)
    • Sugars: 0 / 10 (value: 1.8, rounded value: 1.8)
    • Saturated fat: 2 / 10 (value: 2.3, rounded value: 2.3)
    • Sodium: 4 / 10 (value: 368, rounded value: 368)

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

    Nutritional score: (7 - 4)


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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (300 g - 1 PastaBox)
    Compared to: Pots
    Energy 618 kj
    (147 kcal)
    1,850 kj
    (441 kcal)
    Fat 4.8 g 14.4 g -7%
    Saturated fat 2.3 g 6.9 g +9%
    Carbohydrates 18.4 g 55.2 g -6%
    Sugars 1.8 g 5.4 g -2%
    Fiber ? ?
    Proteins 6.7 g 20.1 g +18%
    Salt 0.92 g 2.76 g +37%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17 % 17 %
    Carbon footprint from meat or fish 148 g 444 g
Serving size: 300 g - 1 PastaBox




Data sources

Product added on by phoenix
Last edit of product page on by packbot.
Product page also edited by jacob80, quechoisir, tacite.

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