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Tripes à La Tomate Jean Rozé - 500 g
Tripes à La Tomate Jean Rozé - 500 g
Important note: this product is no longer sold. The data is kept for reference only. This product does not appear in regular searches and is not taken into account for statistics.
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Some of the data for this product has been provided directly by the manufacturer INTERMARCHÉ.
Barcode: 3293870036300 (EAN / EAN-13)
Quantity: 500 g
Packaging: Plastic, Fresh, Vacuum-packed
Brands: Jean roze
Categories: Meals, Fish and meat and eggs, Meals with meat, Offals, Tripe dishes, Specialty made with tripe, Provencal-type tripes with tomatoes, Tripe
Labels, certifications, awards: French meat, French beef
Origin of ingredients: France
Manufacturing or processing places: France
Traceability code: FR 35.360.005 CE - Vitré (Ille-et-Vilaine, France)
Stores: Intermarché
Countries where sold: France
Matching with your preferences
Health
Ingredients
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25 ingredients
French: Estomac de bovin (panse, bonnet, feuillet, caillette), eau, pied de bovin, purée de tomate 4 %, carotte 2,6 %, oignon 1,6 %, gélatine bovine, acidifiants : E260-E270-E330-E334, arômes naturels (dont extraits de tomate, laurier, origan, thym, romarin et sarriette), sel, poivre.
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: E428 - Gelatine
- Ingredient: Flavouring
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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E260 - Acetic acid
Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.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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E330 - Citric acid
Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.
It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.
Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.
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E334 - L(+)-tartaric acid
Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.Source: Wikipedia
Ingredients analysis
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Palm oil content unknown
Unrecognized ingredients: fr:estomac-de-bovin, fr:panse, fr:bonnet, fr:feuillet, fr:caillette, fr:pied-de-bovin, fr:dont-extraits-de-tomateSome 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!
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Non-vegan
Non-vegan ingredients: Beef gelatinSome 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!
-
Non-vegetarian
Non-vegetarian ingredients: Beef gelatinSome 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!
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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!
fr: Estomac de bovin (panse, bonnet, feuillet, caillette), eau, pied de bovin, purée de tomate 4%, carotte 2.6%, oignon 1.6%, gélatine bovine, acidifiants (e260), e270, e330, e334, arômes naturels (dont extraits de tomate, laurier, origan, thym, romarin, sarriette), sel, poivre- Estomac de bovin -> fr:estomac-de-bovin - percent_min: 7.14285714285714 - percent_max: 83.8
- panse -> fr:panse - percent_min: 1.78571428571429 - percent_max: 83.8
- bonnet -> fr:bonnet - percent_min: 0 - percent_max: 41.9
- feuillet -> fr:feuillet - percent_min: 0 - percent_max: 27.9333333333333
- caillette -> fr:caillette - percent_min: 0 - percent_max: 20.95
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 4 - percent_max: 43.9
- pied de bovin -> fr:pied-de-bovin - percent_min: 4 - percent_max: 30.6
- purée de tomate -> en:tomato-puree - vegan: yes - vegetarian: yes - percent_min: 4 - percent: 4 - percent_max: 4
- carotte -> en:carrot - vegan: yes - vegetarian: yes - percent_min: 2.6 - percent: 2.6 - percent_max: 2.6
- oignon -> en:onion - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent: 1.6 - percent_max: 1.6
- gélatine bovine -> en:beef-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.6
- acidifiants -> en:acid - percent_min: 0 - percent_max: 1.6
- e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
- e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
- e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
- e334 -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
- arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
- dont extraits de tomate -> fr:dont-extraits-de-tomate - percent_min: 0 - percent_max: 1.6
- laurier -> en:bay-leaf - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
- origan -> en:oregano - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.533333333333333
- thym -> en:thyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
- romarin -> en:rosemary - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.32
- sarriette -> en:summer-savory - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.266666666666667
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
- poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4
en:meat -> en:meat
en:beef -> en:beef
Nutrition
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Average 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: 8This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 5
- Proteins: 5 / 5 (value: 16, rounded value: 16)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8.2, rounded value: 8.2)
Negative points: 8
- Energy: 1 / 10 (value: 372, rounded value: 372)
- Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)
- Saturated fat: 1 / 10 (value: 1.2, rounded value: 1.2)
- Sodium: 6 / 10 (value: 560, rounded value: 560)
The points for proteins are counted because the negative points are less than 11.
Nutritional score: (8 - 5)
Nutri-Score:
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Nutrient levels
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Fat in low quantity (2.5%)
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 low quantity (1.2%)
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 (0.5%)
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 (1.4%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Provencal-type tripes with tomatoes Energy 372 kj
(89 kcal)-26% Fat 2.5 g -20% Saturated fat 1.2 g +3% Carbohydrates 0.5 g -64% Sugars 0.5 g -47% Fiber ? Proteins 16 g +10% Salt 1.4 g +9% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.2 %
Environment
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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.Life cycle analysis
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Average impact of products of the same category: E (Score: 12/100)
Category: Provencal-type tripe (with tomato)
Category: Provencal-type tripe (with tomato)
- PEF environmental score: 2.03 (the lower the score, the lower the impact)
- including impact on climate change: 20.58 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a medium impact
Bonus: +4
Environmental policy: +4
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact France Medium
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Packaging with a low impact
Malus: -2
Shape Material Recycling Impact 1 Film PP 5 - Polypropylene High 1 Film PA - Polyamide High 1 Label Other paper Low
Eco-Score for this product
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Impact for this product: E (Score: 14/100)
Product: Tripes à La Tomate Jean Rozé - 500 g
Life cycle analysis score: 12
Sum of bonuses and maluses: +2
Final score: 14/100
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Carbon footprint
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Equal to driving 10.7 km in a petrol car
2058 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Provencal-type tripe (with tomato) (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a low impact
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Packaging parts
1 x Film (PP 5 - Polypropylene: 2.5 g)
1 x Film (PA - Polyamide: 3.43 g)
1 x Label (Other paper: 2.012 g)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard 25.3% 2.012 g 0.4 g Plastic 74.7% 5.93 g 1.2 g Total 100% 7.942 g 1.6 g
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Transportation
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Origins of ingredients
Origins of ingredients with a medium impact
Origin of the product and/or its ingredients % of ingredients Impact France Medium
Data sources
Product added on by sebleouf
Last edit of product page on by org-intermarche.
Product page also edited by autorotate-bot, benbenben, kiliweb, openfoodfacts-contributors, org-les-mousquetaires, packbot, segundo, yuka.UllvZFNic0grUDB6aDhFRzVpNzd4K0JheTdpSlJqTytjTUFmSWc9PQ.