scale Join the packaging operation

Help us create transparency on the packaging of food products with the operation Tackling Food Packaging in partnership with ADEME, the French Agency for Ecological Transition! #TacklingPackaging

close
arrow_upward

La mousse à la pistache - la fermière - 2 x 160 g

edit Edit the page

La mousse à la pistache - la fermière - 2 x 160 g

This product page is not complete. You can help by editing it based on the photos we have, by taking more photos using the Android or iPhone/iPad app or, if you are the producer of this product, by signing up to our Platform for Producers. Thank you! ×

Barcode: 3279231718016 (EAN / EAN-13)

Quantity: 2 x 160 g

Brands: la fermière

Categories: Dairies, Desserts, Dairy desserts, Sweet mousses, Dairy Mousses

EMB code: FR 13.005.028 CE - Aubagne (Bouches-du-Rhône, France)

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    20 ingredients

    French: Blanc d'œuf, crème, chocolat blanc (sucre, beurre de cacao, poudre de lait entier et écrémé, émulsifiant : lécithine de soja, arôme naturel de vanille), lait, beurre de cacao, pâte de pistache 3%, concentré de spiruline et de carthame, stabilisants : carraghénanes, farine de graines de caroube et gomme xanthane, extrait d'amande amère, sel.
    Allergens: Eggs, Milk
    Traces: Gluten, Nuts

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

  • 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

  • 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

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:poudre-de-lait-entier-et-ecreme

    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-vegan

    Non-vegan ingredients: Egg white, Cream, Milk

    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

    Vegetarian status unknown

    Unrecognized ingredients: fr:poudre-de-lait-entier-et-ecreme, Spirulina concentrate

    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!

    Blanc d'œuf, crème, chocolat blanc (sucre, beurre de cacao, poudre de lait entier et écrémé, émulsifiant (lécithine de soja), arôme naturel de vanille), lait, beurre de cacao, pâte de pistache 3%, concentré de spiruline, de carthame, stabilisants (carraghénanes), farine de graines de caroube, gomme xanthane, amande amère, sel
    1. Blanc d'œuf -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 7.69230769230769 - percent_max: 85
    2. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 3 - percent_max: 44
    3. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 3 - percent_max: 30.3333333333333
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent_max: 30.3333333333333
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15.1666666666667
      3. poudre de lait entier et écrémé -> fr:poudre-de-lait-entier-et-ecreme - percent_min: 0 - percent_max: 10.1111111111111
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 7.58333333333333
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.58333333333333
      5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.06666666666667
    4. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 3 - percent_max: 23.5
    5. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 19.4
    6. pâte de pistache -> fr:pate-de-pistache - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3
    7. concentré de spiruline -> en:spirulina-concentrate - percent_min: 0 - percent_max: 3
    8. de carthame -> en:safflower - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    9. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 3
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    10. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    11. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    12. amande amère -> en:bitter-almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    13. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

Nutrition

  • icon

    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: 3

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

    Positive points: 0

    • Proteins: 4 / 5 (value: 7.4, rounded value: 7.4)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3, rounded value: 3)

    Negative points: 18

    • Energy: 4 / 10 (value: 1356, rounded value: 1356)
    • Sugars: 3 / 10 (value: 14, rounded value: 14)
    • Saturated fat: 10 / 10 (value: 16, rounded value: 16)
    • Sodium: 1 / 10 (value: 116, rounded value: 116)

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

    Score nutritionnel: 18 (18 - 0)

    Nutri-Score: D

  • icon

    Sugars in high quantity (14%)

    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 (0.29%)

    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     		As sold
    per serving (80g)     		Compared to: Dairy Mousses
    Energy 1,356 kj
    (324 kcal)     		1,080 kj
    (259 kcal)     		+84%
    Fat 26 g 20.8 g +195%
    Saturated fat 16 g 12.8 g +175%
    Carbohydrates 14 g 11.2 g -27%
    Sugars 14 g 11.2 g -20%
    Fiber ? ?
    Proteins 7.4 g 5.92 g +81%
    Salt 0.29 g 0.232 g +71%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3 % 3 %
Serving size: 80g

Environment

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by quechoisir.
Product page also edited by clayen, date-limite-app, kiliweb, roboto-app, yuka.Vm93R05hOFpxc1JRb2RnNzRpNzEyZFJjNkpyd0IyNitNZFlSSWc9PQ.

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