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16 macarons (chocolat, vanille, framboise, café) - Picard - 160 g

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16 macarons (chocolat, vanille, framboise, café) - Picard - 160 g

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Barcode: 3270160664405 (EAN / EAN-13)

Quantity: 160 g

Packaging: Cardboard, Frozen

Brands: Picard

Categories: Snacks, Desserts, Sweet snacks, Frozen foods, Biscuits and cakes, Pastries, Macarons, Frozen cakes and pastries

Manufacturing or processing places: France

Traceability code: EMB 44129B - Pontchâteau (Loire-Atlantique, France)

Stores: Picard

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    47 ingredients

    : Sucre glace, amande 18,8%, blanc d'œuf liquide pasteurisé, sucre, eau, beurre, framboise 3,1%, purée de framboise 3,1% (framboise 90%, sucre), crème (crème, stabilisant : carraghénanes), chocolat de couverture 2,2% (pâte de cacao 68,5%, sucre, cacao maigre alcalinisé en poudre 4,5%, émulsifiant : lécithine de soja), lait demi-écrémé, jaune d'œuf liquide pasteurisé, chocolat noir 0,9% (pâte de cacao 52%, sucre, beurre de cacao 12%, émulsifiant : lécithine de soja, arôme naturel vanille), sirop de sucre inverti, extrait naturel de café 0,6%, cacao maigre alcalinisé en poudre 0,4%, colorant : rouge de betterave, blanc d'œuf en poudre (acidifiant : acide citrique, agent de foisonnement : citrate de triéthyle), cacao maigre en poudre 0,1%, gélifiant : pectine, purée de citron jaune (citron jaune 90%, sucre), arôme naturel vanille 0,07%, vanille épuisée en poudre
    Allergens: Eggs, Milk, Nuts
    Traces: Gluten, Sesame seeds

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: E1505 - Triethyl citrate
    • Additive: E162 - Beetroot red
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Invert sugar

    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

  • E1505 - Triethyl citrate

    Triethyl citrate: Triethyl citrate is an ester of citric acid. It is a colorless, odorless liquid used as a food additive -E number E1505- to stabilize foams, especially as whipping aid for egg white. It is also used in pharmaceutical coatings and plastics.Triethyl citrate is also used as a plasticizer for polyvinyl chloride -PVC- and similar plastics.Triethyl citrate has been used as a pseudo-emulsifier in e-cigarette juices. It functions essentially like lecithin used in food products, but with the possibility of vaporization which lecithin does not have.
    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

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia

  • E440 - Pectins

    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia

Ingredients analysis

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:cacao-maigre-alcalinise-en-poudre, fr:cacao-maigre-alcalinise-en-poudre, fr:agent-de-foisonnement, fr:vanille-epuisee-en-poudre

    Some ingredients could not be recognized.

    We need your help!

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    • 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-vegan

    Non-vegan ingredients: fr:Blanc d'œuf liquide pasteurisé, Butter, Cream, Cream, Semi-skimmed milk, fr:Jaune d'œuf liquide pasteurisé, Powdered egg white

    Some ingredients could not be recognized.

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    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.

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    Vegetarian status unknown

    Unrecognized ingredients: fr:cacao-maigre-alcalinise-en-poudre, fr:cacao-maigre-alcalinise-en-poudre, fr:agent-de-foisonnement, fr:vanille-epuisee-en-poudre

    Some ingredients could not be recognized.

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    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!

    : Sucre glace, amande 18.8%, blanc d'œuf liquide pasteurisé, sucre, eau, beurre, framboise 3.1%, purée de framboise 3.1% (framboise 2.79%, sucre), crème (crème, stabilisant (carraghénanes)), chocolat de couverture 2.2% (pâte de cacao 1.507%, sucre, cacao maigre alcalinisé en poudre 0.099%, émulsifiant (lécithine de soja)), lait demi-écrémé, jaune d'œuf liquide pasteurisé, chocolat noir 0.9% (pâte de cacao 0.468%, sucre, beurre de cacao 0.108%, émulsifiant (lécithine de soja), arôme naturel vanille), sirop de sucre inverti, café 0.6%, cacao maigre alcalinisé en poudre 0.4%, colorant (rouge de betterave), blanc d'œuf en poudre (acidifiant (acide citrique), agent de foisonnement (citrate de triéthyle)), cacao maigre en poudre 0.1%, gélifiant (pectine), purée de citron jaune (citron jaune, sucre), arôme naturel vanille 0.07%, vanille épuisée en poudre
    1. Sucre glace -> en:icing-sugar - vegan: yes - vegetarian: yes - percent_min: 18.8 - percent_max: 53.39
    2. amande -> en:almond - vegan: yes - vegetarian: yes - percent_min: 18.8 - percent: 18.8 - percent_max: 18.8
    3. blanc d'œuf liquide pasteurisé -> fr:blanc-d-oeuf-liquide-pasteurise - vegan: no - vegetarian: yes - percent_min: 3.1 - percent_max: 18.8
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.1 - percent_max: 18.8
    5. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 3.1 - percent_max: 16.298
    6. beurre -> en:butter - vegan: no - vegetarian: yes - percent_min: 3.1 - percent_max: 14.0983333333333
    7. framboise -> en:raspberry - vegan: yes - vegetarian: yes - percent_min: 3.1 - percent: 3.1 - percent_max: 3.1
    8. purée de framboise -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - percent_min: 3.1 - percent: 3.1 - percent_max: 3.1
      1. framboise -> en:raspberry - vegan: yes - vegetarian: yes - percent_min: 2.79 - percent: 2.79 - percent_max: 2.79
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.31 - percent_max: 0.31
    9. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 2.2 - percent_max: 3.1
      1. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 1.1 - percent_max: 3.1
      2. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 1.55
        1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55
    10. chocolat de couverture -> en:chocolate-coating - vegan: maybe - vegetarian: maybe - percent_min: 2.2 - percent: 2.2 - percent_max: 2.2
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 1.507 - percent: 1.507 - percent_max: 1.507
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.495 - percent_max: 0.594
      3. cacao maigre alcalinisé en poudre -> fr:cacao-maigre-alcalinise-en-poudre - percent_min: 0.099 - percent: 0.099 - percent_max: 0.099
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.0989999999999998
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0989999999999998
    11. lait demi-écrémé -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0.9 - percent_max: 2.2
    12. jaune d'œuf liquide pasteurisé -> fr:jaune-d-oeuf-liquide-pasteurise - vegan: no - vegetarian: yes - percent_min: 0.9 - percent_max: 2.2
    13. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0.9 - percent: 0.9 - percent_max: 0.9
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0.468 - percent: 0.468 - percent_max: 0.468
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.108 - percent_max: 0.324
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0.108 - percent: 0.108 - percent_max: 0.108
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.108
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.108
      5. arôme naturel vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.108
    14. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent_max: 0.9
    15. café -> en:coffee - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
    16. cacao maigre alcalinisé en poudre -> fr:cacao-maigre-alcalinise-en-poudre - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
    17. colorant -> en:colour - percent_min: 0.1 - percent_max: 0.4
      1. rouge de betterave -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    18. blanc d'œuf en poudre -> en:powdered-egg-white - vegan: no - vegetarian: yes - percent_min: 0.1 - percent_max: 0.4
      1. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.4
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      2. agent de foisonnement -> fr:agent-de-foisonnement - percent_min: 0 - percent_max: 0.2
        1. citrate de triéthyle -> en:e1505 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    19. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent: 0.1 - percent_max: 0.1
    20. gélifiant -> en:gelling-agent - percent_min: 0.07 - percent_max: 0.1
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
    21. purée de citron jaune -> en:lemon-puree - vegan: yes - vegetarian: yes - percent_min: 0.07 - percent_max: 0.1
      1. citron jaune -> en:lemon - vegan: yes - vegetarian: yes - percent_min: 0.063 - percent_max: 0.09
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.037
    22. arôme naturel vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0.07 - percent: 0.07 - percent_max: 0.07
    23. vanille épuisée en poudre -> fr:vanille-epuisee-en-poudre - percent_min: 0 - percent_max: 0.07

Nutrition

  • icon

    Bad 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: 25

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 8.6, rounded value: 8.6)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 25.0175, rounded value: 25)

    Negative points: 21

    • Energy: 5 / 10 (value: 1787, rounded value: 1787)
    • Sugars: 10 / 10 (value: 50, rounded value: 50)
    • Saturated fat: 6 / 10 (value: 7, rounded value: 7)
    • Sodium: 0 / 10 (value: 0, rounded value: 0)

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

    Nutritional score: 21 (21 - 0)

    Nutri-Score: E

  • icon

    Sugars in high quantity (50%)

    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.
  • icon

    Salt in low quantity (0%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Frozen cakes and pastries
    Energy 1,787 kj
    (427 kcal)     		+33%
    Fat 19.1 g +21%
    Saturated fat 7 g -12%
    Carbohydrates 54.9 g +44%
    Sugars 50 g +122%
    Fiber ?
    Proteins 8.6 g +63%
    Salt 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 25.018 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by stephane
Last edit of product page on by moon-rabbit.
Product page also edited by jeremy64, manu1400, openfoodfacts-contributors, packbot, renaud75, tacite, ysculo, yuka.WG93eUVmc3psOWRYbVBFaHhRdUoyTUJhenNDamZtU0pldEloSVE9PQ.

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