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Tarama Aux Oeufs De Cabillaud - U - 250 g

Tarama Aux Oeufs De Cabillaud - U - 250 g

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Some of the data for this product has been provided directly by the manufacturer Système U.

Barcode: 3256224193043 (EAN / EAN-13)

Common name: Tarama Aux Oeufs De Cabillaud

Quantity: 250 g

Packaging: Plastic, Pot, Fresh

Brands: U

Categories: Seafood, Spreads, Salted spreads, Taramasalata, fr:Taramas au cabillaud

Labels, certifications, awards: Do not freeze again, Transformed in France, Unfrozen, fr:Entreprise de France

Manufacturing or processing places: France

Traceability code: FR 45.093.006 CE - Chevilly (Loiret, France)

Stores: U Express, Magasins U

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    17 ingredients


    : Huile de colza, oeufs de CABILLAUD fumés 25%, eau, chapelure (farine de BLE, eau, sel, levure), sel, concentré de jus de citron*, colorant : carmins, acidifiant : acide lactique, conservateurs : benzoate de sodium - sorbate de potassium. *produit décongelé. Traces éventuelles de crustacés, mollusques, lait, oeuf, soja, céleri, moutarde, lupin et graines de sésame.
    Allergens: Fish, Gluten
    Traces: Celery, Crustaceans, Eggs, Lupin, Milk, Molluscs, Mustard, Sesame seeds, Soybeans

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
    • Ingredient: Colour

    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
  • 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.

  • E211 - Sodium benzoate


    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Smoked cod roe, 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


    : Huile de colza, oeufs de CABILLAUD fumés 25%, eau, chapelure (farine de BLE, eau, sel, levure), sel, concentré de jus de citron, colorant (carmins), acidifiant (acide lactique), conservateurs (benzoate de sodium), sorbate de potassium
    1. Huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 25 - percent_max: 75
    2. oeufs de CABILLAUD fumés -> en:smoked-cod-roe - vegan: no - vegetarian: no - percent_min: 25 - percent: 25 - percent_max: 25
    3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    4. chapelure -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
      1. farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
      4. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    5. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    6. concentré de jus de citron -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    7. colorant -> en:colour - percent_min: 0 - percent_max: 1.1
      1. carmins -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.1
    8. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.1
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    9. conservateurs -> en:preservative - percent_min: 0 - percent_max: 1.1
      1. benzoate de sodium -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1
    10. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 50

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

    Positive points: 1

    • Proteins: 3 / 5 (value: 5.2, rounded value: 5.2)
    • Fiber: 0 / 5 (value: 0.5, rounded value: 0.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 50.55, rounded value: 50.6)

    Negative points: 15

    • Energy: 7 / 10 (value: 2351, rounded value: 2351)
    • Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)
    • Saturated fat: 4 / 10 (value: 4.2, rounded value: 4.2)
    • Sodium: 4 / 10 (value: 440, rounded value: 440)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (15 - 1)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (20 g)
    Compared to: fr:Taramas au cabillaud
    Energy 2,351 kj
    (571 kcal)
    470 kj
    (114 kcal)
    +9%
    Fat 59 g 11.8 g +13%
    Saturated fat 4.2 g 0.84 g +3%
    Carbohydrates 4.7 g 0.94 g +5%
    Sugars 0.5 g 0.1 g -2%
    Fiber 0.5 g 0.1 g +15%
    Proteins 5.2 g 1.04 g -21%
    Salt 1.1 g 0.22 g -29%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 50.55 % 50.55 %
Serving size: 20 g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by nutrinet-sante.
Product page also edited by antoineg, kiliweb, marmotte73, org-systeme-u, packbot, quechoisir, sebleouf, segundo, smoothie-app, systeme-u, systeme-u-off, yuka.YjdzTU5mMWFqOFlXbWNObXAwcVB3NDEvK3BpRFhYTzZGTzBUSVE9PQ.

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