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Tiramisu cappuccino☕ - Mamie Nova - 170 g

Tiramisu cappuccino☕ - Mamie Nova - 170 g

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Barcode: 3456774750608 (EAN / EAN-13)

Quantity: 170 g

Packaging: Recycle, Discard, fr:Opercule plastique, fr:Pot plastique, fr:Étui carton

Brands: Mamie Nova

Categories: Dairies, Snacks, Desserts, Sweet snacks, Dairy desserts, Biscuits and cakes, Pastries, Tiramisu

Origin of ingredients: France

Manufacturing or processing places: France

Traceability code: IT 03-271 CE

Stores: Carrefour Market, E.Leclerc

Countries where sold: France

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Health

Ingredients

36 ingredients

reconstituted skimmed milk, glucose syrup, coconut oil, sugar, milk protein, wheat flour, eggs, mascarpone 2.2% (cream, acidity regulator: lactic acid), alcohol, egg yolk, thickeners: carrageenan (seaweed extract) - carob seed flour - sodium alginate - xanthan gum, soluble coffee 0.8%, starch (tapioca and wheat), marsala wine 0.6%, cocoa powder 0.5%, dextrose, emulsifier: e472b, lean cocoa powder, flavourings, cocoa butter, coffee extract, baking powders (e450, e500, wheat flour)

Allergens: Eggs, Gluten, Milk

Traces: En-en-nuts

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E401 - Sodium alginate

Additive: E407 - Carrageenan

Additive: E415 - Xanthan gum

Additive: E450 - Diphosphates

Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids

Ingredient: Dextrose

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

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

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

E401 - Sodium alginate

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

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.

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.

E472b - Lactic acid esters of mono- and diglycerides of fatty acids

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E472b

Non-vegan

Non-vegan ingredients: fr:Lait écrémé reconstitué, Milk proteins, Egg, Mascarpone, Cream, Egg yolk

Maybe vegetarian

Ingredients that may not be vegetarian: E472b, 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
: Lait écrémé reconstitué, sirop de glucose, huile de coco, sucre, protéines de lait, farine de blé, œufs, mascarpone 2.2% (crème, correcteur d'acidité (acide lactique)), alcool, jaune d'œufs, épaississants (carraghénanes (extrait d'algues)), farine de graines de caroube, alginate de sodium, gomme xanthane, café soluble 0.8%, amidon (tapioca, blé), vin Marsala 0.6%, cacao en poudre 0.5%, dextrose, émulsifiant (e472b), cacao maigre en poudre, arômes, beurre de cacao, café, poudres à lever (e450, e500, farine de blé)
Lait écrémé reconstitué -> fr:lait-ecreme-reconstitue - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 4 - percent_max: 77.3

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.2 - percent_max: 39.75

huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 2.2 - percent_max: 27.2333333333333

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.2 - percent_max: 21

protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 2.2 - percent_max: 17.22

farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.2 - percent_max: 14.7166666666667

œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 2.2 - percent_max: 12.9285714285714

mascarpone -> en:mascarpone - vegan: no - vegetarian: maybe - ciqual_food_code: 19584 - percent_min: 2.2 - percent: 2.2 - percent_max: 2.2

crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 1.1 - percent_max: 2.2

correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.1

acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1

alcool -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0.8 - percent_max: 2.2

jaune d'œufs -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0.8 - percent_max: 2.2

épaississants -> en:thickener - percent_min: 0.8 - percent_max: 2.2

carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 2.2

extrait d'algues -> en:algae-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0.8 - percent_max: 2.2

farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.8 - percent_max: 2.2

alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 2.2

gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 2.2

café soluble -> en:instant-coffee - vegan: yes - vegetarian: yes - ciqual_food_code: 18005 - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8

amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0.6 - percent_max: 0.8

tapioca -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0.3 - percent_max: 0.8

blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.5

vin Marsala -> en:marsala-wine - vegan: maybe - vegetarian: yes - ciqual_food_code: 1015 - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6

cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.5

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.5

e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5

cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 0.5

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.5

café -> en:coffee - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18003 - percent_min: 0 - percent_max: 0.5

poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.5

e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5

e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25

farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.166666666666667

Nutrition

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: 0

Proteins: 2 / 5 (value: 3.9, rounded value: 3.9)

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

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0999999999999958, rounded value: 0.1)

Negative points: 17

Energy: 3 / 10 (value: 1213, rounded value: 1213)

Sugars: 4 / 10 (value: 21, rounded value: 21)

Saturated fat: 10 / 10 (value: 11, rounded value: 11)

Sodium: 0 / 10 (value: 40, rounded value: 40)

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

Nutritional score: (17 - 0)

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

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 (11%)
  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 low quantity (0.1%)
  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	As sold per serving (85g)	Compared to: Tiramisu
Energy	1,213 kj (290 kcal)	1,030 kj (246 kcal)	+8%
Fat	14 g	11.9 g	+14%
Saturated fat	11 g	9.35 g	+33%
Carbohydrates	34 g	28.9 g	+5%
Sugars	21 g	17.8 g	-3%
Fiber	0 g	0 g	-100%
Proteins	3.9 g	3.31 g	-5%
Salt	0.1 g	0.085 g	-45%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.1 %	0.1 %

Serving size: 85g

Environment

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.