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Tarama aux oeufs de cabillaud (25 %) +10 % Gratuit - Blini - 110 g (100 g + 10 g gratuits)

Tarama aux oeufs de cabillaud (25 %) +10 % Gratuit - Product - fr

Tarama aux oeufs de cabillaud (25 %) +10 % Gratuit - Blini - 110 g (100 g + 10 g gratuits)

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Barcode: 3292070004096 (EAN / EAN-13)

Common name: Tarama à base d'œufs de cabillaud fumés (25 %)

Quantity: 110 g (100 g + 10 g gratuits)

Packaging: Plastic, Pot, Fresh, Lid

Brands: Blini

Categories: Seafood, Spreads, Salted spreads, Taramasalata, fr:Taramas au cabillaud

Labels, certifications, awards: Green Dot, fr:Eco-Emballages

Manufacturing or processing places: Delabli (Filiale Labeyrie Fine Foods) - 369 Rue des Artisans - Zone d'Activités - 14670 Troarn, Calvados, Basse-Normandie, 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/...

Countries where sold: France

Matching with your preferences

Health

Ingredients

22 ingredients

: Huile de colza, oeufs de cabillaud fumés (25 %), eau, chapelure (farine de blé, eau, levure, sel), crème UHT (stabilisant : E407), colorants : E120, conservateurs : E262, E211 et E202, acidifiant : E270, sel, sirop de glucose, extraits d'épices.

Allergens: Fish, Gluten, Milk

Traces: Celery, Crustaceans, Eggs, Lupin, Molluscs, Mustard, Sesame seeds, Soybeans

Food processing

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.

→ Learn more about the NOVA classification

Additives

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

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.

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

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

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

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

Palm oil free

No ingredients containing palm oil detected

Non-vegan

Non-vegan ingredients: Smoked cod roe, UHT cream, E120

Non-vegetarian

Non-vegetarian ingredients: Smoked cod roe, E120

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: Huile de colza, oeufs de _cabillaud_ fumés 25%, eau, chapelure (farine de _blé_, eau, levure, sel), _crème_ UHT (stabilisant (e407)), colorants (e120), conservateurs (e262), e211, e202, acidifiant (e270), sel, sirop de glucose, extraits d'épices
Huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 25 - percent_max: 75

oeufs de _cabillaud_ fumés -> en:smoked-cod-roe - vegan: no - vegetarian: no - ciqual_food_code: 26043 - percent_min: 25 - percent: 25 - percent_max: 25

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

chapelure -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 25

farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5

levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4

_crème_ UHT -> en:uht-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667

stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 16.6666666666667

e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

colorants -> en:colour - percent_min: 0 - percent_max: 12.5

e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 12.5

conservateurs -> en:preservative - percent_min: 0 - percent_max: 10

e262 -> en:e262 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

acidifiant -> en:acid - percent_min: 0 - percent_max: 6.25

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.4

extraits d'épices -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4

Nutrition

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: 50
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 4 / 5 (value: 6.5, rounded value: 6.5)

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: 15

Energy: 6 / 10 (value: 2138, rounded value: 2138)

Sugars: 0 / 10 (value: 1.1, rounded value: 1.1)

Saturated fat: 3 / 10 (value: 4, rounded value: 4)

Sodium: 6 / 10 (value: 560, rounded value: 560)

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

Nutritional score: (15 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (50.4%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1.1%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.4%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: fr:Taramas au cabillaud
Energy	2,138 kj (511 kcal)	-1%
Fat	50.4 g	-4%
Saturated fat	4 g	-2%
Carbohydrates	7.8 g	+74%
Sugars	1.1 g	+117%
Fiber	?
Proteins	6.5 g	-2%
Salt	1.4 g	-10%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	50 %

Environment

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

Average impact of products of the same category: A (Score: 87/100)

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	56.6 %
Processing	19.7 %
Packaging	8.2 %
Transportation	10.3 %
Distribution	4.1 %
Consumption	1.1 %

Bonuses and maluses

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.

No ingredients that threaten species

Packaging with a medium impact

Malus: -12

Shape	Material	Recycling	Impact
Lid	Plastic		High
Pot	Unknown		High

⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠ ️ 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

Impact for this product: B (Score: 70/100)
Product: Tarama aux oeufs de cabillaud (25 %) +10 % Gratuit - Blini - 110 g (100 g + 10 g gratuits)

Life cycle analysis score: 87
Sum of bonuses and maluses: -17

Final score: 70/100

→ Learn more about the Eco-Score

Carbon footprint

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	54.4 %
Processing	13.6 %
Packaging	14.9 %
Transportation	14.7 %
Distribution	2.0 %
Consumption	0.4 %

Packaging

Packaging with a medium impact

Packaging parts

Lid (Plastic)
Pot

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Manufacturing or processing place
SALINE - France

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

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Complete or correct product information

Data sources

Product added on December 21, 2014, 11:39:16 PM CET by openfoodfacts-contributors
Last edit of product page on February 11, 2022, 7:51:25 AM CET by packbot.
Product page also edited by jacob80, kiliweb, sebleouf, tacinte, tacite, yuka.UVlBT1RvY0VpOVlZcE04TXpncmsvSTFJOWJHQ2ZHZXFDK1l5SVE9PQ.

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

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Tarama aux oeufs de cabillaud (25 %) +10 % Gratuit - Blini - 110 g (100 g + 10 g gratuits)