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Le Tiramisu Italien - La Vie Claire - 160 g (2 x 80 g)
Le Tiramisu Italien - La Vie Claire - 160 g (2 x 80 g)
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Barcode: 3266191104195 (EAN / EAN-13)
Quantity: 160 g (2 x 80 g)
Brands: La Vie Claire
Categories: Snacks, Sweet snacks, Biscuits and cakes, Pastries, Tiramisu
Labels, certifications, awards:
Organic, EU Organic, FR-BIO-01, Made in Italy, AB Agriculture Biologique
Stores: La Vie Claire
Countries where sold: France
Matching with your preferences
Health
Ingredients
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24 ingredients
French: Crème*, sucre de canne*, mascarpone* 16% (crème, correcteur d'acidité: acide lactique), lait entier, eau, génoise* 10% (œufs, farine de blé, sucre de canne, poudres à lever: carbonates de sodium, carbonates d'ammonium), œufs entiers, lait écrémé en poudre, maltodextrine*, alcool*, extrait liquide de café 1,3%, cacao en poudre* 1%, amidon de tapioca, épaississant: agar-agarAllergens: 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: E406 - Agar
- Ingredient: Maltodextrin
- Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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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
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E406 - Agar
Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.Source: Wikipedia
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E500 - Sodium carbonates
Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.
Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.
Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.
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E503 - Ammonium carbonates
Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.Source: Wikipedia
Ingredients analysis
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Palm oil free
No ingredients containing palm oil detected
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Non-vegan
Non-vegan ingredients: Cream, Mascarpone, Cream, Whole milk, Egg, Whole egg, Skimmed milk powder
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Vegetarian status unknown
Unrecognized ingredients: fr:Génoise
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Details of the analysis of the ingredients
fr: Crème, sucre de canne, mascarpone 16% (crème, correcteur d'acidité (acide lactique)), lait entier, eau, génoise 10% (œufs, farine de blé, sucre de canne, poudres à lever (carbonates de sodium), carbonates d'ammonium), œufs entiers, lait écrémé en poudre, maltodextrine, alcool, de café 1.3%, cacao en poudre 1%, amidon de tapioca, épaississant (agar-agar)- Crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 16 - percent_max: 30.5
- sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 16 - percent_max: 23.25
- mascarpone -> en:mascarpone - vegan: no - vegetarian: maybe - ciqual_food_code: 19584 - percent_min: 16 - percent: 16 - percent_max: 16
- crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 8 - percent_max: 16
- correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 8
- acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
- lait entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 10 - percent_max: 16
- eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 10 - percent_max: 16
- génoise -> fr:genoise - percent_min: 10 - percent: 10 - percent_max: 10
- œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 2 - percent_max: 10
- farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5
- sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.33333333333333
- poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 2.5
- carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
- carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- œufs entiers -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 1.3 - percent_max: 7.6
- lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 1.3 - percent_max: 6.11666666666667
- maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 1.3 - percent_max: 5.05714285714286
- alcool -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 1.3 - percent_max: 4.2625
- de café -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 1.3 - percent: 1.3 - percent_max: 1.3
- cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 1 - percent: 1 - percent_max: 1
- amidon de tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1
- épaississant -> en:thickener - percent_min: 0 - percent_max: 1
- agar-agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 1
Nutrition
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Poor 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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 3 / 5 (value: 5.1, rounded value: 5.1)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)
Negative points: 16
- Energy: 3 / 10 (value: 1159, rounded value: 1159)
- Sugars: 5 / 10 (value: 24, rounded value: 24)
- Saturated fat: 8 / 10 (value: 9, rounded value: 9)
- Sodium: 0 / 10 (value: 68, rounded value: 68)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (16 - 0)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (14%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in high quantity (9%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in high quantity (24%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Salt in low quantity (0.17%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Tiramisu Energy 1,159 kj
(277 kcal)+3% Fat 14 g +15% Saturated fat 9 g +8% Carbohydrates 29 g -11% Sugars 24 g +12% Fiber ? Proteins 5.1 g +24% Salt 0.17 g -7% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Environment
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Eco-Score E - Very high environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: E (Score: 17/100)
Category: Tiramisu, refrigerated
Category: Tiramisu, refrigerated
- PEF environmental score: 1.66 (the lower the score, the lower the impact)
- including impact on climate change: 11.23 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Labels with high environmental benefits
Bonus: +15
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AB Agriculture Biologique
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.
Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.
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EU Organic
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.
Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Missing packaging information for this product
Malus: -15
⚠ ️ The information about the packaging of this product is not filled in.⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: E (Score: 12/100)
Product: Le Tiramisu Italien - La Vie Claire - 160 g (2 x 80 g)
Life cycle analysis score: 17
Sum of bonuses and maluses: -5
Final score: 12/100
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Carbon footprint
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Equal to driving 5.8 km in a petrol car
1123 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Tiramisu, refrigerated (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
⚠ ️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Labels
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AB Agriculture Biologique
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.
Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.
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EU Organic
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.
Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by kiliweb
Last edit of product page on by tacinte.
Product page also edited by laurent1971, roboto-app, segundo, yuka.ZHB3NUg2bzltZGNNaWZNeXpqenNxdFI3L00rVFdUT3JDdlFhSVE9PQ.