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Pat.yt Bifidus Fruits - Paturages

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Pat.yt Bifidus Fruits - Paturages

Important note: this product is no longer sold. The data is kept for reference only. This product does not appear in regular searches and is not taken into account for statistics.
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Some of the data for this product has been provided directly by the manufacturer INTERMARCHÉ.

Barcode: 3250391157389 (EAN / EAN-13)

Brands: Paturages

Categories: Dairies, Fermented foods, Desserts, Fermented milk products, Dairy desserts, Fermented dairy desserts, Fermented dairy desserts with fruits, Yogurts, Fruit yogurts, Bifidus yogurts, Fruit bifidus yogurts

Stores: Intermarché

Countries where sold: France

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Health

Ingredients

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    26 ingredients

    French: Lait entier (France), fruits 10% (mangue, pruneaux réhydratés et purée de pruneaux, fraise, rhubarbe), sucre 7,3%, protéines de lait, sirop de glucose fructose, dextrine de blé (fibres alimentaires), amidons modifiés, épaississants: gomme xanthane, gomme de guar, pectines, carraghénanes; aromes, colorants: extrait de paprika, carmins, caramel ordinaire; ferments lactiques dont Bifidobacterium; conservateur des fruits : sorbate de potassium.
    Allergens: 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: E120 - Cochineal
    • Additive: E1400 - Dextrin
    • Additive: E14XX - Modified Starch
    • Additive: E150a - Plain caramel
    • Additive: E160c - Paprika extract
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • 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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • 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.

  • 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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • 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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Whole milk, Milk proteins, E120
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

    fr: Lait entier, fruits 10% (mangue, pruneaux, pruneaux, fraise, rhubarbe), sucre 7.3%, protéines de lait, sirop de glucose fructose, dextrine de blé (fibres alimentaires), amidons modifiés, épaississants (gomme xanthane), gomme de guar, pectines, carraghénanes, aromes, colorants (extrait de paprika), carmins, caramel ordinaire, ferments lactiques dont Bifidobacterium, conservateur des fruits (sorbate de potassium)
    1. Lait entier -> en:whole-milk - vegan: no - vegetarian: yes - percent_min: 10 - percent_max: 82.7
    2. fruits -> en:fruit - vegan: yes - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
      1. mangue -> en:mango - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 10
      2. pruneaux -> en:prune - vegan: yes - vegetarian: yes - ciqual_food_code: 13042 - percent_min: 0 - percent_max: 5
      3. pruneaux -> en:prune - vegan: yes - vegetarian: yes - ciqual_food_code: 13042 - percent_min: 0 - percent_max: 3.33333333333333
      4. fraise -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 2.5
      5. rhubarbe -> en:rhubarb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.3 - percent: 7.3 - percent_max: 7.3
    4. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.3
    5. sirop de glucose fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 7.3
    6. dextrine de blé -> bg:пшеничен-декстрин - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.3
      1. fibres alimentaires -> en:fiber - percent_min: 0 - percent_max: 7.3
    7. amidons modifiés -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.3
    8. épaississants -> en:thickener - percent_min: 0 - percent_max: 7.3
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.3
    9. gomme de guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.3
    10. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.3
    11. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.3
    12. aromes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. colorants -> en:colour - percent_min: 0 - percent_max: 5
      1. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. carmins -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
    15. caramel ordinaire -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. ferments lactiques dont Bifidobacterium -> es:bifidobacterias-y-otros-fermentos-lacticos - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5
    17. conservateur des fruits -> en:fruit-preservative - percent_min: 0 - percent_max: 5
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

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    Good 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: 10

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

    Positive points: 2

    • Proteins: 2 / 5 (value: 3.5, rounded value: 3.5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 10, rounded value: 10)

    Negative points: 4

    • Energy: 1 / 10 (value: 397, rounded value: 397)
    • Sugars: 2 / 10 (value: 12.7, rounded value: 12.7)
    • Saturated fat: 1 / 10 (value: 1.7, rounded value: 1.7)
    • Sodium: 0 / 10 (value: 52, rounded value: 52)

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

    Nutritional score: (4 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Fruit bifidus yogurts
    Energy 397 kj
    (95 kcal)     		+15%
    Fat 2.7 g +15%
    Saturated fat 1.7 g +10%
    Carbohydrates 13.3 g +18%
    Sugars 12.7 g +21%
    Fiber ?
    Proteins 3.5 g -8%
    Salt 0.13 g -3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10 %

Environment

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Data sources

Product added on by kiliweb
Last edit of product page on by org-intermarche.
Product page also edited by chevalstar, moon-rabbit, openfoodfacts-contributors, teolemon, yuka.V0o4cFBwdzVpT0lWaHZFN3hrckx3K0JFbjRDeFJWKzBNc01USWc9PQ, yuka.VnB3NlQvc1p0OTBQdC9jZjV5cmtwc0pSN3BMeVJUTzhjZlZCSUE9PQ.

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