Millefeuille – L'Atelier Georget – 160 g

Millefeuille – L'Atelier Georget – 160 g

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Barcode:
3456580960055(EAN / EAN-13)

Quantity: 160 g

Packaging: Plastic, Fresh

Brands: L'Atelier Georget, Tartefrais

Categories: Snacks, Sweet snacks, Biscuits and cakes, Pastries, Refrigerated foods, Mille-feuille pastry

Labels, certifications, awards: Made in France

Manufacturing or processing places: France

Link to the product page on the official site of the producer: https://www.tartefrais.com/catalogue/les...

Countries where sold: France

Matching with your preferences

Health

Nutrition

Nutri-Score E
Lower 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: 0
- Discover the new Nutri-Score!
  The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.
  Main improvements:
  Better score for some fatty fish and oils rich in good fats
  Better score for whole products rich in fiber
  Worse score for products containing a lot of salt or sugar
  Worse score for red meat (compared to poultry)
  → Discover all the improvements of the new Nutri-Score
- What is the Nutri-Score?
  
  The Nutri-Score is a logo on the overall nutritional quality of products.
  
  The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
  
  → Learn more about the Nutri-Score
Negative points: 19/55
- Energy
  3/10 points (1322kJ)
  
  Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
- Sugar
  6/15 points (21g)
  
  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.
- Saturated fat
  9/10 points (9.6g)
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
- Salt
  1/20 points (0.35g)
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 0/10
- Fiber
  0/5 points (unknown)
  
  Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Fruits, vegetables and legumes
  0/5 points (0%)
  
  Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Details of the calculation of the Nutri-Score
  
  ⚠ ️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: 0
  
  This product is not considered a beverage for the calculation of the Nutri-Score.
  
  Points for proteins are not counted because the negative points greater than or equal to 11.
  
  Nutritional score: 19 (19 - 0)
  
  Nutri-Score: E

Nutrient levels
- Fat in moderate quantity (14%)
  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 (9.6%)
  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 high quantity (21%)
  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 (0.35%)
  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: Mille-feuille pastry
Energy	1,322 kj (316 kcal)	+4%
Fat	14 g	-5%
Saturated fat	9.6 g	+7%
Carbohydrates	42 g	+6%
Sugars	21 g	-2%
Fiber	?
Proteins	4.9 g	+35%
Salt	0.35 g	-23%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.109 %

Ingredients

23 ingredients
French: Eau, farine de blé, sucre, beurre, Œufs frais 4 %, amidons modifies de manioc, poudre de lait, sirop de glucose-fructose, sirop de glucose, huile de colza, arômes, beurre de cacao, sel, fibres végétales, conservateurs: E202 et E270, cacao en poudre, gélifiant : E440, émulsifiant : lécithine de soja, amidon de maïs.

Allergens: Eggs, Gluten, Milk, Soybeans

Traces: Lupin, Nuts
- Ingredient information
  - Water: 44.5% (estimate)
  - Wheat flour: 24.0% (estimate)
  - Sugar: 12.5% (estimate)
  - Butter: 11.5% (estimate)
  - Fresh egg: 4.0%
  - Modified tapioca starch: < 2% (estimate)
  - Milk powder: < 2% (estimate)
  - Glucose-fructose syrup: < 2% (estimate)
  - Glucose syrup: < 2% (estimate)
    
    What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
    
    Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
    
    Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
    
    Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
    
    Concerns:
    
    Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
    
    May contribute to "empty calories" with little nutritional value.
    
    Sources: WHO
  - Colza oil: < 2% (estimate)
  - Flavouring: < 2% (estimate)
  - Cocoa butter: < 2% (estimate)
  - Salt: < 2% (estimate)
  - Vegetable fiber: < 2% (estimate)
  - Preservative: < 2% (estimate)
  - — E202: < 2% (estimate)
  - E270: < 2% (estimate)
  - Cocoa powder: < 2% (estimate)
  - Gelling agent: < 2% (estimate)
  - — E440a: < 2% (estimate)
  - Emulsifier: < 2% (estimate)
  - — Soya lecithin: < 2% (estimate)
  - Corn starch: < 2% (estimate)

Food processing

Ultra-processed foods
11 ultra-processing markers
- Limit ultra-processed foods
  Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases
  
  Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.
  Source: Ultra-processed foods increase noncommunicable chronic disease risk
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E14XX - Modified Starch

Additive: E322 - Lecithins

Additive: E440 - Pectins

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Gelling agent

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Modified starch

Ingredient: Fructose

Ingredient: Vegetable fiber
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

E14XX - Modified Starch

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.

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

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E440 - Pectins

Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

Ingredients analysis

Palm oil free

No ingredients containing palm oil detected

Non-vegan

Non-vegan ingredients: Butter, Fresh egg, Milk powder

Maybe vegetarian

Ingredients that may not be vegetarian: Flavouring

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: Eau, farine de _blé_, sucre, _beurre_, _Œufs_ frais 4%, amidons modifies de manioc, poudre de _lait_, sirop de glucose-fructose, sirop de glucose, huile de colza, arômes, beurre de cacao, sel, fibres végétales, conservateurs (e202), e270, cacao en poudre, gélifiant (e440), émulsifiant (lécithine de _soja_), amidon de maïs
Eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 5 – percent_max: 84

farine de _blé_ -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 4 – percent_max: 44

sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 4 – percent_max: 21

_beurre_ -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 4 – percent_max: 21

_Œufs_ frais -> en:fresh-egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 4 – percent: 4 – percent_max: 4

amidons modifies de manioc -> en:modified-tapioca-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 4

poudre de _lait_ -> en:milk-powder – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19044 – percent_min: 0 – percent_max: 4

sirop de glucose-fructose -> en:glucose-fructose-syrup – vegan: yes – vegetarian: yes – ciqual_food_code: 31077 – percent_min: 0 – percent_max: 4

sirop de glucose -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 4

huile de colza -> en:colza-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 0 – percent_max: 4

arômes -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 4

beurre de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 4

sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.35

fibres végétales -> en:vegetable-fiber – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.35

conservateurs -> en:preservative – percent_min: 0 – percent_max: 0.35

e202 -> en:e202 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.35

e270 -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.35

cacao en poudre -> en:cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100 – percent_min: 0 – percent_max: 0.35

gélifiant -> en:gelling-agent – percent_min: 0 – percent_max: 0.35

e440 -> en:e440a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.35

émulsifiant -> en:emulsifier – percent_min: 0 – percent_max: 0.35

lécithine de _soja_ -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 0.35

amidon de maïs -> en:corn-starch – vegan: yes – vegetarian: yes – ciqual_food_code: 9510 – percent_min: 0 – percent_max: 0.35

Environment

Green-Score B

Low environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Green-Score was initially developped for France and it is being extended to other European countries. The Green-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: A (Score: 85/100)

Category: Mille-feuille pastry

PEF environmental score: 0.24 (the lower the score, the lower the impact)
including impact on climate change: 2.24 kg CO2 eq/kg of product

Stage	Impact
Agriculture	69.5 %
Processing	16.2 %
Packaging	7.9 %
Transportation	4.3 %
Distribution	2.0 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Unknown	Plastic		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 Green-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.

Green-Score for this product

Impact for this product: B (Score: 70/100)
Product: Millefeuille – L'Atelier Georget – 160 g

Life cycle analysis score: 85
Sum of bonuses and maluses: -15

Final score: 70/100

→ Learn more about the Green-Score

Carbon footprint

Equal to driving 1.2 km in a petrol car

224 g CO₂e per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Mille-feuille pastry (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	71.0 %
Processing	9.5 %
Packaging	12.9 %
Transportation	5.7 %
Distribution	0.9 %
Consumption	0.0 %

Packaging

Packaging with a medium impact

Packaging parts

(Plastic) - In contact with food

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product
Add the origins of ingredients for this product

Report a problem

Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.

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Complete or correct product information

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Data sources

Product added on August 5, 2018, 9:34:13 PM CEST by kiliweb
Last edit of product page on February 10, 2022, 11:59:30 PM CET by packbot.
Product page also edited by beniben, openfoodfacts-contributors, quechoisir, yuka.IahkMf-NT_EREPbb8aZo4zmjCP_5HdVpQlUUoQ, yuka.UVljQ0tMVWpxS0phZ05vQW94Nkw2K012d3FHRVJtQ3VFL1VWSVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.

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Millefeuille – L'Atelier Georget – 160 g

Millefeuille – L'Atelier Georget – 160 g

Matching with your preferences

Health

Nutrition

Nutri-Score E

Discover the new Nutri-Score!

What is the Nutri-Score?

Negative points: 19/55

Energy

Sugar

Saturated fat

Salt

Positive points: 0/10

Fiber

Fruits, vegetables and legumes

Details of the calculation of the Nutri-Score

Nutrient levels

Fat in moderate quantity (14%)

Saturated fat in high quantity (9.6%)

Sugars in high quantity (21%)

Salt in moderate quantity (0.35%)

Nutrition facts

Ingredients

23 ingredients

Ingredient information

Water: 44.5% (estimate)

Wheat flour: 24.0% (estimate)

Sugar: 12.5% (estimate)

Butter: 11.5% (estimate)

Fresh egg: 4.0%

Modified tapioca starch: < 2% (estimate)

Milk powder: < 2% (estimate)

Glucose-fructose syrup: < 2% (estimate)

Glucose syrup: < 2% (estimate)

Colza oil: < 2% (estimate)

Flavouring: < 2% (estimate)

Cocoa butter: < 2% (estimate)

Salt: < 2% (estimate)

Vegetable fiber: < 2% (estimate)

Preservative: < 2% (estimate)

— E202: < 2% (estimate)

E270: < 2% (estimate)

Cocoa powder: < 2% (estimate)

Gelling agent: < 2% (estimate)

— E440a: < 2% (estimate)

Emulsifier: < 2% (estimate)

— Soya lecithin: < 2% (estimate)

Corn starch: < 2% (estimate)

Food processing

Ultra-processed foods

Limit ultra-processed foods

Additives

E14XX - Modified Starch

E202 - Potassium sorbate

E270 - Lactic acid

E322 - Lecithins

E322i - Lecithin

E440 - Pectins

Ingredients analysis

Palm oil free

Non-vegan

Maybe vegetarian

Details of the analysis of the ingredients

Environment

Green-Score B

Life cycle analysis

Average impact of products of the same category: A (Score: 85/100)

Bonuses and maluses

Missing origins of ingredients information

No ingredients that threaten species

Packaging with a medium impact

Green-Score for this product

Impact for this product: B (Score: 70/100)

Carbon footprint

Equal to driving 1.2 km in a petrol car

Packaging

Packaging with a medium impact