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Brioche lyonnaise - Jacques Laurencin - 0,400 kg

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Brioche lyonnaise - Jacques Laurencin - 0,400 kg

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Barcode: 3453340002178 (EAN / EAN-13)

Common name: Brioche fourrée au saucisson

Quantity: 0,400 kg

Packaging: Plastic, Bag

Brands: Jacques Laurencin

Categories: Meats and their products, Meals, Meals with meat, Pork meals, Sausage in a brioche crust

Manufacturing or processing places: France

Traceability code: FR 69.270.001 CE - Chaponnay (Rhône, France)

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    33 ingredients

    : Brioche 60 % : farine de BLÉ, ŒUFS entiers, BEURRE, eau, sucre, levure, LAIT, GLUTEN de BLÉ, sel, antioxydant : acide ascorbique, jaune d'ŒUF. Saucisson 40 % : viande de porc (origine France) 85 %, eau, sel, blanc d'ŒUF en poudre, épices et plantes aromatiques, stabilisants E451, E450, dextrose, sirop de glucose, antioxydants : E315 E300, arôme naturel, colorant E120, conservateur E250, GLUTEN de BLÉ.
    Allergens: Eggs, Gluten, Milk
    Traces: Celery, Crustaceans, Fish, Molluscs, Mustard, Nuts, Soybeans

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: E120 - Cochineal
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten

    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

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

  • 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

  • E315 - Erythorbic acid

    Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Whole egg, Butter, Milk, Egg yolk, Cured sausage, Pork meat, Powdered egg white, E120
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

    : Brioche 60% (farine de BLÉ), ŒUFS entiers, BEURRE, eau, sucre, levure, LAIT, GLUTEN de BLÉ, sel, antioxydant (acide ascorbique), jaune d'ŒUF, Saucisson 40% (viande de porc 85%), eau, sel, blanc d'ŒUF en poudre, épices et plantes aromatiques, stabilisants (e451), e450, dextrose, sirop de glucose, antioxydants (e315), e300, arôme naturel, colorant (e120), conservateur (e250), GLUTEN de BLÉ
    1. Brioche -> en:brioche - ciqual_food_code: 7741 - percent: 60
      1. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    2. ŒUFS entiers -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    3. BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    6. levure -> en:yeast - vegan: yes - vegetarian: yes
    7. LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    8. GLUTEN de BLÉ -> en:wheat-gluten - vegan: yes - vegetarian: yes
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    10. antioxydant -> en:antioxidant
      1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes
    11. jaune d'ŒUF -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002
    12. Saucisson -> en:cured-sausage - vegan: no - vegetarian: no - percent: 40
      1. viande de porc -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent: 85
    13. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    14. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    15. blanc d'ŒUF en poudre -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004
    16. épices et plantes aromatiques -> en:herbs-and-spices - vegan: yes - vegetarian: yes
    17. stabilisants -> en:stabiliser
      1. e451 -> en:e451 - vegan: yes - vegetarian: yes
    18. e450 -> en:e450 - vegan: yes - vegetarian: yes
    19. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    20. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    21. antioxydants -> en:antioxidant
      1. e315 -> en:e315 - vegan: yes - vegetarian: yes
    22. e300 -> en:e300 - vegan: yes - vegetarian: yes
    23. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    24. colorant -> en:colour
      1. e120 -> en:e120 - vegan: no - vegetarian: no
    25. conservateur -> en:preservative
      1. e250 -> en:e250 - vegan: yes - vegetarian: yes
    26. GLUTEN de BLÉ -> en:wheat-gluten - vegan: yes - vegetarian: yes

Nutrition

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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.

    Positive points: 1

    • Proteins: 5 / 5 (value: 13, rounded value: 13)
    • Fiber: 1 / 5 (value: 1.6, rounded value: 1.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 19

    • Energy: 3 / 10 (value: 1247, rounded value: 1247)
    • Sugars: 0 / 10 (value: 2.9, rounded value: 2.9)
    • Saturated fat: 7 / 10 (value: 7.2, rounded value: 7.2)
    • Sodium: 9 / 10 (value: 840, rounded value: 840)

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

    Nutritional score: (19 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Sausage in a brioche crust
    Energy 1,247 kj
    (298 kcal)     		-4%
    Fat 15 g -21%
    Saturated fat 7.2 g -18%
    Carbohydrates 26 g +20%
    Sugars 2.9 g +9%
    Fiber 1.6 g +5%
    Proteins 13 g -2%
    Salt 2.1 g +41%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
    Carbon footprint from meat or fish 629 g

Environment

Carbon footprint

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Data sources

Product added on by kiliweb
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, packbot, sebleouf, teolemon, yuka.UVlvT083MVJtZEFKa1BZNzhrcUp3ZjV2bklTeFozR1VPcm9kSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmZLQsX9-DXcBwT6xEy62YqtKafTcc5tuZjAKqs, yuka.sY2b0xO6T85zoF3NwEKvlmpqAt_OvC72byb4mUvb_e-WKbqzP8BQ3a-iKKg.

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