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Le Léger 20%MG Doux Barquette - Elle & Vire - 250 g

Le Léger 20%MG Doux Barquette - Elle & Vire - 250 g

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Some of the data for this product has been provided directly by the manufacturer Elle&Vire.

Barcode: 3451790153051 (EAN / EAN-13)

Common name: Beurre léger doux à 20% de Mat. Gr.

Quantity: 250 g

Packaging: Plastic, Tray, fr:Barquette plastique

Brands: Elle & Vire, Savencia

Brand owner: Savencia

Categories: Dairies, Fats, Spreads, Spreadable fats, Animal fats, Milkfat, Dairy spread, Butters, Unsalted butters, Light butter

Labels, certifications, awards: Green Dot

Manufacturing or processing places: Belgique

Traceability code: BE FB 001 EC, IE 1023 EC

Stores: Magasins U, Toutes enseignes GMS

Countries where sold: France, Morocco, Réunion, Switzerland

Matching with your preferences



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    21 ingredients

    French: Eau, matière grasse LAITière, amidon modifié, maltodextrine, lactose (LAIT), arômes naturels (LAIT), émulsifiants : E471, E476, sel (0,5%), lactate de calcium, protéines de LAIT, conservateur : E202, colorant : E160a, vitamines A, D et E
    Allergens: Milk

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: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E327 - Calcium lactate
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Lactose
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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


  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    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.

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan ingredients: Milkfat, Lactose, Milk, Milk proteins
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    fr: Eau, matière grasse LAITière, amidon modifié, maltodextrine, lactose, arômes naturels (LAIT), émulsifiants (e471), e476, sel 0.5%, lactate de calcium, protéines de LAIT, conservateur (e202), colorant (e160a), vitamines, vitamine A, vitamine D, vitamine E
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 5.88235294117647 - percent_max: 96
    2. matière grasse LAITière -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0.5 - percent_max: 48.25
    3. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 32.3333333333333
    4. maltodextrine -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 24.375
    5. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 19.6
    6. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.5 - percent_max: 5
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 5
    7. émulsifiants -> en:emulsifier - percent_min: 0.5 - percent_max: 5
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0.5 - percent_max: 5
    8. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 5
    9. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    10. lactate de calcium -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    11. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    12. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.5
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    13. colorant -> en:colour - percent_min: 0 - percent_max: 0.5
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
    14. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    15. vitamine A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    16. vitamine D -> en:vitamin-d - percent_min: 0 - percent_max: 0.5
    17. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 0.5


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    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: 0

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

    The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

    Positive points: 0

    • Proteins: 0 / 5 (value: 0.3, rounded value: 0.3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 13

    • Energy: 2 / 10 (value: 883, rounded value: 883)
    • Sugars: 0 / 10 (value: 2.5, rounded value: 2.5)
    • Saturated fat / fat ratio: 9 / 10 (value: 61, rounded value: 61)
    • Sodium: 2 / 10 (value: 200, rounded value: 200)

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

    Nutritional score: (13 - 0)


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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (10 g)
    Compared to: Light butter
    Energy 883 kj
    (214 kcal)
    88.3 kj
    (21 kcal)
    Fat 20 g 2 g -58%
    Saturated fat 12.2 g 1.22 g -60%
    Carbohydrates 8.1 g 0.81 g +243%
    Sugars 2.5 g 0.25 g +196%
    Fiber 0 g 0 g -100%
    Proteins 0.3 g 0.03 g -45%
    Salt 0.5 g 0.05 g -36%
    Vitamin A 430 µg 43 µg -18%
    Vitamin D 7.5 µg 0.75 µg
    Vitamin E 1.8 mg 0.18 mg +2%
    Calcium 120 mg 12 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 10 g


Carbon footprint



Other information

Recycling instructions - To discard: Barquette, couvercule et opercule à jeter

Customer service: Elle & Vire Produits Laitiers, Service Consommateurs 50890 Condé-sur-Vire, France - N°Cristal 09 69 39 54 14

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by org-elle-vire.
Product page also edited by date-limite-app, geodata, jeanbono, kiliweb, magasins-u, moon-rabbit, packbot, quechoisir, quentinbrd, scanbot, tacite, tacite-mass-editor, wolfgang8741, yuka.Le5GNdelM-4QFsTe1Kw-whKaFMnqIPl_CCFRow, yuka.MZxjZcywPJUdN8DJ9YcLhGa3HszMIPMCQX4Cog, yuka.R2FRY01La0t1ZklUb01FbTJBbi85TWxFdzYrdlJXZWRCdkVKSWc9PQ, yuka.R3A4bElwa1QrcWt1aXZRaDVSWFVxb3RYNklTRWNYbW1BcllJSVE9PQ, yuka.RzZvQkFaUU5yZjVTb3NNTTB6bngvTXArbkppdGVYeUhJYlZBSUE9PQ, yuka.UWFSZUs0MCtuc0V0a3NjQzFUem4zdjFRM3NDV1kzcXpOZFZMSUE9PQ, yuka.UjVoYk1xa2R2ZVFwaHZRRitDelI4ODlaeXBxa1UwcVNCTWNLSVE9PQ, yuka.UkpFblNLVlFvZFVHb1BZZS9qN1gzTlpPbTZhVmIzT2xGT2NUSWc9PQ, yuka.UnFJRkxwUXUrOTVVd2N3MDlEK0V4OU5XNkp2MFVVenNJTVZPSVE9PQ, yuka.UzRBOEg0Rlp2c1JSbU1BZDlDdlJ5c0JJNUxtUkFINkxNOWhBSUE9PQ, yuka.V0t3N0U2Z1A5K2c0cE04RXdSN0oyNHBYK0syWVVtKzRCYkFCSVE9PQ, yuka.VDZNbU9mNDdvT0ZRcDhNTy9EM3E0SXBKNnArRERWcm9DZXd6SVE9PQ, yuka.Vkt3RklmVWJyZmtwbnRvWDlCM2s1T0JNbWFPemREeTRkK283SUE9PQ, yuka.WDdvclNZZ3Y5OW9XdmZFQzhUciszL2dwNmNHTFJuS1NNdVpJSVE9PQ, yuka.WEtrU0tLVWFoL1FBcWZBTS96MzU5L1lwMmJLd0IyMm5jdEVvSVE9PQ, yuka.WG80NVByNDRxT1VidnMwWnpDeU1vZjFYbmMrVVJuaVlOOE0wSVE9PQ, yuka.YWFJeENvY1krTllGZ01VaDRqYnc4ZEp2eUk2dFdWNm9POVlKSWc9PQ, yuka.ZTdFZU5hUWVvZmN5bXNCazhpeUY1djFSdzRLS1UyaW5BTUEySVE9PQ, yuka.ZXFrREF2NGRtYWt1dVBObi9Tejc4ZjU1M29hT2JFWHVCdTBxSVE9PQ, yuka.ZktFY09hNGovUE5ScGZRejd4Znp3c3hPNEtYd1RFcnRlL1F5SVE9PQ, yuka.Zlk0S0liNWFpOVlyd01ZWXhVbjI1T3B1NW9HM2JXQ05FZWNLSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvll5Gf_7GnRTgGCDum0G65IeBHp70a9xJ5YLrD6s.

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