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Museau de porc - Brient - 500grs

Museau de porc - Brient - 500grs

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Barcode: 3346650213054 (EAN / EAN-13)

Quantity: 500grs

Packaging: Tray

Brands: Brient

Categories: Meats and their products, Meals, Meals with meat, Pork meals, Pork snout in salad dressing sauce

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

Traceability code: FR 35.004.002 CE - Antrain (Ille-et-Vilaine, France)

Stores: Casino

Countries where sold: France

Matching with your preferences

Health

Ingredients

32 ingredients

: Viande de tête de porc (52,5%), eau, oignons, cornichons, langue de porc, vinaigre d'alcool, huile de colza, g 0,39 gélatine de porc, sel, persil, dextrose, MOUTARDE, protéines de LAIT, arôme naturel, épices, colorants: E120, E162, antioxydant : E316, conservateurs: E224 (SULFITES), E250, acidifiant : E330, épaississant: E415. Traces possibles de: gluten, oeuf, poisson, soja.

Allergens: Milk, Mustard, Sulphur dioxide and sulphites

Traces: Eggs, Fish, Gluten, Soybeans, fr:oeuf-poisson-soja

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: E162 - Beetroot red

Additive: E415 - Xanthan gum

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Gluten

Ingredient: Milk proteins

Ingredient: Thickener
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

E162 - Beetroot red

Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
Source: Wikipedia

E224 - Potassium metabisulphite

Potassium metabisulfite: Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet. Potassium metabisulfite has a monoclinic crystal structure which decomposes at 190 °C, yielding potassium sulfite and sulfur dioxide: K2S2O5-s- → K2SO3-s- + SO2-g-
Source: Wikipedia

E250 - Sodium nitrite

Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
Source: Wikipedia

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

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.

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:viande-de-tete-de-porc, fr:g-0-39-gelatine-de-porc, fr:traces-possibles-de
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Non-vegan
Non-vegan ingredients: Pork tongue, Milk proteins, E120, Egg, Fish
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Non-vegetarian
Non-vegetarian ingredients: Pork tongue, E120, Fish
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some 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.

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: Viande de tête de porc 52.5%, eau, oignons, cornichons, langue de porc, vinaigre d'alcool, huile de colza, g 0‚39 gélatine de porc, sel, persil, dextrose, MOUTARDE, protéines de LAIT, arôme naturel, épices, colorants (e120), e162, antioxydant (e316), conservateurs (e224), e250, acidifiant (e330), épaississant (e415, Traces possibles de), gluten, oeuf, poisson, soja
Viande de tête de porc -> fr:viande-de-tete-de-porc - percent_min: 52.5 - percent: 52.5 - percent_max: 52.5

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.9 - percent_max: 47.5

oignons -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 33.3333333333333

cornichons -> en:gherkin - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11004 - percent_min: 0 - percent_max: 22.8

langue de porc -> en:pork-tongue - vegan: no - vegetarian: no - ciqual_food_code: 40205 - percent_min: 0 - percent_max: 15.2

vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 11.4

huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 9.12

g 0‚39 gélatine de porc -> fr:g-0-39-gelatine-de-porc - percent_min: 0 - percent_max: 7.6

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2

persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 2

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2

MOUTARDE -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 2

protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2

arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

colorants -> en:colour - percent_min: 0 - percent_max: 2

e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2

e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 2

e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

conservateurs -> en:preservative - percent_min: 0 - percent_max: 2

e224 -> en:e224 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

acidifiant -> en:acid - percent_min: 0 - percent_max: 2

e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

épaississant -> en:thickener - percent_min: 0 - percent_max: 2

e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

Traces possibles de -> fr:traces-possibles-de - percent_min: 0 - percent_max: 1

gluten -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

oeuf -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2

poisson -> en:fish - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 0 - percent_max: 2

soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
en:meat -> en:meat

en:pork -> en:pork

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: 17
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 8.3, rounded value: 8.3)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 17.9015625, rounded value: 17.9)

Negative points: 14

Energy: 2 / 10 (value: 954, rounded value: 954)

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

Saturated fat: 4 / 10 (value: 4.9, rounded value: 4.9)

Sodium: 8 / 10 (value: 800, rounded value: 800)

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

Nutritional score: (14 - 0)

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

Nutrient levels
- Fat in high quantity (21.5%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (4.9%)
  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 high quantity (2%)
  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: Pork snout in salad dressing sauce
Energy	954 kj (228 kcal)	+9%
Fat	21.5 g	+14%
Saturated fat	4.9 g	+15%
Carbohydrates	0.3 g	-70%
Sugars	0 g	-100%
Fiber	?
Proteins	8.3 g	-7%
Salt	2 g	+32%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	17.902 %

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: B (Score: 75/100)

Category: Pork snout in salad dressing sauce

PEF environmental score: 0.31 (the lower the score, the lower the impact)
including impact on climate change: 2.20 kg CO2 eq/kg of product

Stage	Impact
Agriculture	66.3 %
Processing	9.0 %
Packaging	5.8 %
Transportation	4.9 %
Distribution	2.9 %
Consumption	11.0 %

Bonuses and maluses

Origins of ingredients with a high impact

Malus: -5

Environmental policy: -5
Transportation: 0

Origin of the product and/or its ingredients	% of ingredients	Impact
Unknown	97 %	High
France	3 %	Medium

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Tray	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: 60/100)
Product: Museau de porc - Brient - 500grs

Life cycle analysis score: 75
Sum of bonuses and maluses: -15

Final score: 60/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.1 km in a petrol car

220 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Pork snout in salad dressing sauce (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	67.9 %
Processing	4.8 %
Packaging	12.6 %
Transportation	8.8 %
Distribution	1.7 %
Consumption	4.2 %

Packaging

Packaging with a medium impact

Packaging parts

Tray

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product

Transportation

Manufacturing or processing place
VAL COUESNON - France

Origins of ingredients

Origins of ingredients with a high impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Unknown	97 %	High
France	3 %	Medium

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Data sources

Product added on March 19, 2018, 7:43:45 PM CET by kiliweb
Last edit of product page on August 15, 2023, 4:17:28 PM CEST by eddyag.
Product page also edited by autorotate-bot, charlesnepote, ericklerouge, openfoodfacts-contributors, packbot, roboto-app, spotter, youplaboum, yuka.Io1BZdq5GsUnNcDQ-N4qzQa4GsLgUuRjOiYoog, yuka.Ry84UEVMaGFnT0FVaS9FZzAwbno2TnQ2bXBPTVpFSG9OdkUrSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhFdUMreoTvELzHjqHSC6sWcBbjhQfh245CnOqs.

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Museau de porc - Brient - 500grs