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Fromage frais à la fraise - Maîtres Laitiers - 100 g + 10 g

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Fromage frais à la fraise - Maîtres Laitiers - 100 g + 10 g

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Barcode: 3265776628682 (EAN / EAN-13)

Common name: Fromage frais, fromage blanc,

Quantity: 100 g + 10 g

Packaging: Plastic, Fresh, fr:Couvercle aluminium, fr:Etui en carton, fr:Opercule en aluminium, fr:Pot plastique

Brands: Maîtres Laitiers

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Desserts, Dairy desserts, Fermented dairy desserts, fr:Fromages blancs, Cream cheeses

Labels, certifications, awards: Triman, fr:Eco emballage

Origin of ingredients: France

Manufacturing or processing places: MLC 50260 Sottevast France

Traceability code: EMB 50579 - Sottevast (Manche, France), FR 50.579.001 CE - Sottevast (Manche, France)

Stores: Auchan

Countries where sold: France

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Health

Ingredients

  • icon

    33 ingredients

    : fromage frais sucré à la fraise 2,7 % matière grasse (90,9 %) : fromage frais au lait écrémé pasteurisé, sucre (9,9 %)*, crème (lait) pasteurisée, fraises (6,1 %)* amidon transformé, lactate de calcium, arômes, correcteurs d'acidité : acide citrique - citrate de sodium, colorant : carmin, vitamine D.*% exprimés sur le fromage frais. Confiseries dragéifiées (9,1 %) : Sucre, beurre de cacao, sérum de lait en poudre, cacao fortement dégraissé en poudre, poudre de lait entier, émulsifiant : lécithine de soja, agent d'enrobage : gomme d'acacia - cire de carnauba - cire d'abeille blanche et jaune, colorants : carmin - E141 - bêta carotène - rouge de betterave - anthocyanes - dioxides de titane, E172
    Allergens: Milk
    Traces: Gluten

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E120 - Cochineal
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E160a - Carotene
    • Additive: E162 - Beetroot red
    • Additive: E163 - Anthocyanins
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E322 - Lecithins
    • Additive: E327 - Calcium lactate
    • Additive: E414 - Acacia gum
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Whey

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cream, E120, Whey powder, Whole milk powder, E901, E120

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E120, E120

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : fromage frais sucré à la fraise 2.7% matière grasse 90.9% (fromage frais au lait écrémé pasteurisé), sucre 9.9%, crème, pasteurisée, fraises 6.1%, amidon transformé, lactate de calcium, arômes, correcteurs d'acidité (acide citrique), citrate de sodium, colorant (carmin), Confiseries dragéifiées 9.1%, beurre de cacao, sérum de lait en poudre, cacao fortement dégraissé, poudre de lait entier, émulsifiant (lécithine de soja), agent d'enrobage (gomme d'acacia), cire de carnauba, cire d'abeille blanche et jaune, colorants (carmin), e141, bêta carotène, rouge de betterave, anthocyanes, dioxides de titane, e172
    1. fromage frais sucré à la fraise 2.7% matière grasse -> fr:fromage-frais-sucre-a-la-fraise-2-7-matiere-grasse - percent: 90.9
      1. fromage frais au lait écrémé pasteurisé -> fr:fromage-frais-au-lait-ecreme-pasteurise
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent: 9.9
    3. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    4. pasteurisée -> fr:pasteurisee
    5. fraises -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent: 6.1
    6. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    7. lactate de calcium -> en:e327 - vegan: yes - vegetarian: yes
    8. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
    9. correcteurs d'acidité -> en:acidity-regulator
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    10. citrate de sodium -> en:sodium-citrate
    11. colorant -> en:colour
      1. carmin -> en:e120 - vegan: no - vegetarian: no
    12. Confiseries dragéifiées -> fr:confiseries-drageifiees - percent: 9.1
    13. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    14. sérum de lait en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
    15. cacao fortement dégraissé -> en:highly-fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
    16. poudre de lait entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    17. émulsifiant -> en:emulsifier
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    18. agent d'enrobage -> en:glazing-agent
      1. gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes
    19. cire de carnauba -> en:e903 - vegan: yes - vegetarian: yes
    20. cire d'abeille blanche et jaune -> en:e901 - vegan: no - vegetarian: yes
    21. colorants -> en:colour
      1. carmin -> en:e120 - vegan: no - vegetarian: no
    22. e141 -> en:e141 - vegan: yes - vegetarian: yes
    23. bêta carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    24. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes
    25. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes
    26. dioxides de titane -> fr:dioxides-de-titane
    27. e172 -> en:e172 - vegan: yes - vegetarian: yes

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: 6

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

    Positive points: 3

    • Proteins: 3 / 5 (value: 5.9000000953674, rounded value: 5.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.1, rounded value: 6.1)

    Negative points: 6

    • Energy: 1 / 10 (value: 523, rounded value: 523)
    • Sugars: 3 / 10 (value: 15.89999961853, rounded value: 15.9)
    • Saturated fat: 2 / 10 (value: 2.2999999523163, rounded value: 2.3)
    • Sodium: 0 / 10 (value: 40.000000596048, rounded value: 40)

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

    Nutritional score: (6 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100 g)     		Compared to: fr:Fromages blancs
    Energy 523 kj
    (125 kcal)     		523 kj
    (125 kcal)     		+37%
    Fat 3.6 g 3.6 g -10%
    Saturated fat 2.3 g 2.3 g -9%
    Carbohydrates 17 g 17 g +154%
    Sugars 15.9 g 15.9 g +156%
    Fiber ? ?
    Proteins 5.9 g 5.9 g -10%
    Salt 0.1 g 0.1 g -4%
    Vitamin D 1.14 µg 1.14 µg -82%
    Calcium 120 mg 120 mg -26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.1 % 6.1 %
Serving size: 100 g

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Product added on by lelutin
Last edit of product page on by teolemon.
Product page also edited by beniben, date-limite-app, kiliweb, openfoodfacts-contributors, packbot, roboto-app, yuka.J6hZE8zVO8MCDPXL8Kwd_iaWOLr5OtVrRlddow, yuka.WmFZWUY3dzlpL29XeXRnOHdTUE82OWN1MmM2eVhUaTNNdmdRSVE9PQ.

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