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Tarama aux œufs de cabillaud - Blini - 250 g
Tarama aux œufs de cabillaud - Blini - 250 g
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Barcode: 3292070000036 (EAN / EAN-13)
Common name: Tarama
Quantity: 250 g
Packaging: Plastic, Pot, Fresh
Brands: Blini
Categories: Seafood, Spreads, Salted spreads, Taramasalata, fr:Taramas au cabillaud
Labels, certifications, awards:
Green Dot
Origin of the product and/or its ingredients: Fabriqué en France
Manufacturing or processing places: France
Traceability code: FR 14.712.042 CE - Troarn (Calvados, France)
Link to the product page on the official site of the producer: http://www.blini.fr/nos-produits/tarama/...
Stores: Géant Casino, Franprix, Carrefour, Magasins U, carrefour.fr, Leclerc
Countries where sold: France
Matching with your preferences
Health
Ingredients
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25 ingredients
French: huile de colza, oeufs de cabillaud salés fumés 31% (oeufs de cabillaud 30%, sel, conservateur E211), eau, semoule de blé dur, chapelure (farine de blé, eau, levure, sel), crème( crème, gélifiant E407), colorant E120, acidifiant E270 , conservateurs E262 E202, sel, sirop de glucose déshydraté, extraits d'épices.Allergens: Fish, Gluten, MilkTraces: Celery, Crustaceans, Eggs, Lupin, Molluscs, Mustard, Sesame seeds, Soybeans
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: E120 - Cochineal
- Additive: E407 - Carrageenan
- Ingredient: Colour
- Ingredient: Glucose
- Ingredient: Glucose syrup
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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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
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E202 - Potassium sorbate
Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.
It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.
Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.
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E211 - Sodium benzoate
Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.Source: Wikipedia
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E262 - Sodium acetates
Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.Source: Wikipedia
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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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E407 - Carrageenan
Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.
It can exist in various forms, each imparting distinct textural properties to food.
However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).
Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.
Ingredients analysis
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Palm oil free
No ingredients containing palm oil detected
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Non-vegan
Non-vegan ingredients: Cod roe, Cod roe, Cream, Cream, E120
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Non-vegetarian
Non-vegetarian ingredients: Cod roe, Cod roe, E120
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Details of the analysis of the ingredients
fr: huile de colza, oeufs de cabillaud 31% (oeufs de cabillaud 30%, sel, conservateur e211), eau, semoule de blé dur, chapelure (farine de _blé_, eau, levure, sel), crème (crème, gélifiant e407), colorant (e120), acidifiant (e270), conservateurs (e262), e202, sel, sirop de glucose déshydraté, extraits d'épices- huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 31 - percent_max: 69
- oeufs de cabillaud -> en:cod-roe - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 31 - percent: 31 - percent_max: 31
- oeufs de cabillaud -> en:cod-roe - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 30 - percent: 30 - percent_max: 30
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.5 - percent_max: 1
- conservateur e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
- eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 31
- semoule de blé dur -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 0 - percent_max: 19
- chapelure -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 12.6666666666667
- farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.6666666666667
- eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.33333333333333
- levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.22222222222222
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.41
- crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 9.5
- crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 9.5
- gélifiant e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75
- colorant -> en:colour - percent_min: 0 - percent_max: 7.6
- e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.6
- acidifiant -> en:acid - percent_min: 0 - percent_max: 6.33333333333333
- e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.33333333333333
- conservateurs -> en:preservative - percent_min: 0 - percent_max: 5.42857142857143
- e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.42857142857143
- e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.41
- sirop de glucose déshydraté -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.41
- extraits d'épices -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.41
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: 50This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 1
- Proteins: 2 / 5 (value: 4, rounded value: 4)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 50, rounded value: 50)
Negative points: 17
- Energy: 7 / 10 (value: 2372, rounded value: 2372)
- Sugars: 0 / 10 (value: 0.3, rounded value: 0.3)
- Saturated fat: 4 / 10 (value: 4.4, rounded value: 4.4)
- Sodium: 6 / 10 (value: 564, rounded value: 564)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (17 - 1)
Nutri-Score:
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Nutrient levels
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Fat in high quantity (58%)
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 moderate quantity (4.4%)
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 low quantity (0.3%)
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 moderate quantity (1.41%)
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: fr:Taramas au cabillaud Energy 2,372 kj
(567 kcal)+10% Fat 58 g +11% Saturated fat 4.4 g +8% Carbohydrates 3.5 g -22% Sugars 0.3 g -41% Fiber ? Proteins 4 g -40% Salt 1.41 g -10% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 50 %
Environment
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Eco-Score B - Low 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: A (Score: 87/100)
Category: Taramasalata, prepacked
Category: Taramasalata, prepacked
- PEF environmental score: 0.22 (the lower the score, the lower the impact)
- including impact on climate change: 1.86 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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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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Packaging with a medium impact
Malus: -12
Shape Material Recycling Impact 1 Pot Plastic Recycle High 1 Lid Plastic Recycle High
Eco-Score for this product
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Impact for this product: B (Score: 70/100)
Product: Tarama aux œufs de cabillaud - Blini - 250 g
Life cycle analysis score: 87
Sum of bonuses and maluses: -17
Final score: 70/100
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Carbon footprint
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Equal to driving 1.0 km in a petrol car
186 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Taramasalata, prepacked (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
1 x Pot (Plastic)
1 x Lid (Plastic)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Plastic
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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
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 tulipe
Last edit of product page on by spotter.
Product page also edited by anneclaire64, date-limite-app, driveoff, jeanfoutre, kiliweb, magasins-u, moon-rabbit, openfoodfacts-contributors, packbot, ploufside, pylm95, scanparty-franprix-05-2016, tacite, teolemon, yuka.YXBrRkVvMFFpOVFQdC9kajV5dnQyOHBvd0thS2NYK1NOZEFNSWc9PQ, yuka.YmZrU0tad3ZpdWtSc2ZZbTJEWDVvNGwzL0tLc1VXZTZFZm9jSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkl4D9fniRSZED_RhBGazPTVNIPJboEq_4zXNKs, yuka.sY2b0xO6T85zoF3NwEKvlnFudtfTpTbYZhztlW20zfyQBLzqXvxY2Y33Pas.