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Boudin Blanc aux Morilles (x 2) - Sans marque - 250 g

Boudin Blanc aux Morilles (x 2) - Sans marque - 250 g

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Barcode: 3266110095801 (EAN / EAN-13)

Common name: Boudin blanc aux morilles

Quantity: 250 g

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

Brands: Sans marque

Categories: Snacks, Meats and their products, Salty snacks, Appetizers, Meals, Meats, Prepared meats, Fish and meat and eggs, Fresh foods, Offals, Tripe dishes, fr:Boudins, Black pudding, fr:Boudins blancs, Sautéed black pudding, fr:Entrées chaudes

Labels, certifications, awards: French meat, French pork

Origin of ingredients: France, fr:Viande Porcine

Manufacturing or processing places: Kermené (Filiale E.Leclerc) - Le Perey - 22330 Saint-Jacut-du-Mené, Côtes-d'Armor, Bretagne, France

Traceability code: FR 22.046.001 CE - Collinée (Côtes-d'Armor, France)

Stores: Leclerc

Countries where sold: France

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Health

Nutrition

Ingredients

  • icon

    21 ingredients


    : Viande de porc (47 %), eau, gras de porc, morilles (2 %), lactose, amidon, dextrose, sel, protéines de lait, stabilisants : E451-E450, farine de riz, alcool, épices, Armagnac, exhausteur de goût : E621, arômes, Kirsch. Boyau naturel de porc.
    Allergens: Milk
    Traces: Eggs, Gluten

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: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Dextrose
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Lactose
    • Ingredient: Milk proteins

    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

  • 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.

  • 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
  • E621 - Monosodium glutamate


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Pork meat, Pork fat, Lactose, Milk proteins, fr:Boyau naturel de porc
  • icon

    Non-vegetarian


    Non-vegetarian ingredients: Pork meat, Pork fat, fr:Boyau naturel de porc
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


    : Viande de porc 47%, eau, gras de porc, morilles 2%, lactose, amidon, dextrose, sel, protéines de lait, stabilisants (e451), e450, farine de riz, alcool, épices, Armagnac, exhausteur de goût (e621), arômes, Kirsch, Boyau naturel de porc
    1. Viande de porc -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 47 - percent: 47 - percent_max: 47
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2.94444444444444 - percent_max: 47
    3. gras de porc -> en:pork-fat - vegan: no - vegetarian: no - from_palm_oil: maybe - ciqual_food_code: 16530 - percent_min: 2 - percent_max: 32.6666666666667
    4. morilles -> en:morel - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 2 - percent: 2 - percent_max: 2
    5. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    6. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2
    7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2
    8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2
    9. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 2
      1. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    12. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 2
    13. alcool -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 2
    14. épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    15. Armagnac -> en:armagnac - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 2
    16. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 2
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    17. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    18. Kirsch -> en:kirsch - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 2
    19. Boyau naturel de porc -> fr:boyau-naturel-de-porc - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2

    • en:meat -> en:meat

    • en:pork -> en:pork

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by aristoi, jacob80, tacite, teolemon.

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