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Paté Lorrain - Thiriet - 500 g

Paté Lorrain - Thiriet - 500 g

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Barcode: 3292590818289 (EAN / EAN-13)

Quantity: 500 g

Packaging: Frozen, fr:Boite carton, fr:Film plastique

Brands: Thiriet

Categories: Meals, Puff pastry meals, Friands, Meat in puff pastry

Labels, certifications, awards: French meat, French pork, Green Dot

Origin of the product and/or its ingredients: Porc France

Traceability code: FR 29.233.001 CE - Quimperlé (Finistère, France), EMB 29233B - Quimperlé (Finistère, France)

Stores: Thiriet

Countries where sold: France

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Health

Ingredients

24 ingredients

French: Pâte feuilletée 52,1 % (farine de blé (gluten), beurre (lait) 18,4%, eau, œufs entiers, jaune d’œuf, sucre, sel, enzymes : alpha amylases), viande de porc française 37,5%, vin blanc 4,6% (dont sulfites), échalotes 2%, vin rouge 1,5% (dont sulfites), persil 1%, sel, farine de blé (gluten), amidon transformé, dextrose, antioxydant : érythorbate de sodium, poivre blanc. Pourcentages exprimés sur le produit total

Allergens: Eggs, Gluten, Milk, Sulphur dioxide and sulphites

Traces: Celery, Crustaceans, Fish, Molluscs, Mustard, Nuts, 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: E14XX - Modified Starch

Ingredient: Dextrose

Ingredient: Glucose
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

E1100 - Alpha-Amylase

Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
Source: Wikipedia

E14XX - Modified Starch

E316 - Sodium erythorbate

Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
Source: Wikipedia

Ingredients analysis

Palm oil free

No ingredients containing palm oil detected

Non-vegan
Non-vegan ingredients: Butter, Whole egg, Egg yolk, Pork

Non-vegetarian
Non-vegetarian ingredients: Pork

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

Details of the analysis of the ingredients
fr: Pâte feuilletée 52.1% (farine de _blé_, _beurre_ 18.4%, eau, _œufs_ entiers, jaune d'_œuf_, sucre, sel, enzymes (alpha amylases)), viande de porc française 37.5%, vin blanc 4.6% (dont _sulfites_), échalotes 2%, vin rouge 1.5% (dont _sulfites_), persil 1%, sel, farine de _blé_, amidon transformé, dextrose, antioxydant (érythorbate de sodium), poivre blanc
Pâte feuilletée -> fr:pate-feuilletee - percent_min: 52.1 - percent: 52.1 - percent_max: 52.1

farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 18.4 - percent_max: 33.7

_beurre_ -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 18.4 - percent: 18.4 - percent_max: 18.4

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 15.3

_œufs_ entiers -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 7.65

jaune d'_œuf_ -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 5.1

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0

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

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0

alpha amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

viande de porc française -> en:pork - labels: en:french-pork - vegan: no - vegetarian: no - percent_min: 37.5 - percent: 37.5 - percent_max: 37.5

vin blanc -> en:white-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 4.6 - percent: 4.6 - percent_max: 4.6

dont _sulfites_ -> en:sulfite - percent_min: 4.6 - percent_max: 4.6

échalotes -> en:shallot - vegan: yes - vegetarian: yes - ciqual_food_code: 20097 - percent_min: 2 - percent: 2 - percent_max: 2

vin rouge -> en:red-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 5214 - percent_min: 1.5 - percent: 1.5 - percent_max: 1.5

dont _sulfites_ -> en:sulfite - percent_min: 1.5 - percent_max: 1.5

persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 1 - percent: 1 - percent_max: 1

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.216666666666669 - percent_max: 1

farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1

amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.811904761904763

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.710416666666668

antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.631481481481483

érythorbate de sodium -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.631481481481483

poivre blanc -> en:white-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11019 - percent_min: 0 - percent_max: 0.568333333333334
Porc France
Porc -> en:pork

en:meat -> en:meat

en:pork -> en:pork

Nutrition

Poor nutritional quality
⚠ ️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: 1

Proteins: 5 / 5 (value: 11, rounded value: 11)

Fiber: 1 / 5 (value: 1.1, rounded value: 1.1)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3, rounded value: 3)

Negative points: 17

Energy: 3 / 10 (value: 1046, rounded value: 1046)

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

Saturated fat: 9 / 10 (value: 9.7, rounded value: 9.7)

Sodium: 5 / 10 (value: 520, rounded value: 520)

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

Nutritional score: (17 - 1)

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

Nutrient levels
- Fat in moderate quantity (15%)
  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 high quantity (9.7%)
  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 (0%)
  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 (1.3%)
  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	As sold per serving (166g)	Compared to: Meat in puff pastry
Energy	1,046 kj (251 kcal)	1,740 kj (417 kcal)	-23%
Fat	15 g	24.9 g	-26%
Saturated fat	9.7 g	16.1 g	-6%
Carbohydrates	17 g	28.2 g	-32%
Sugars	~ 0 g	~ 0 g	-100%
Fiber	1.1 g	1.83 g	-26%
Proteins	11 g	18.3 g	+15%
Salt	1.3 g	2.16 g	-6%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	3 %	3 %

Serving size: 166g

Environment

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.