Protein Vegan Chocolat – Eric Favre

Nutrition

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  Nutri-Score UNKNOWN

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    Discover the new Nutri-Score!

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    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

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    What is the Nutri-Score?

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    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

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml
  Energy	1,519 kj (363 kcal)
  Fat	4.42 g
  Saturated fat	1.05 g
  Carbohydrates	6.77 g
  Sugars	0.1 g
  Fiber	4.83 g
  Proteins	78.67 g
  Salt	3.26 g
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils	0 %
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Food processing

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  Ultra-processed foods

  2 ultra-processing markers

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    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    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: E957 - Thaumatin
  • 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

Ingredients analysis

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  Details of the analysis of the ingredients

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  fr: Yellow pea protein isolate 86%, cacao powder 6.3%, rice protein 3%, ModCarbTM (oat bran, quinoa, amaranth, buckwheat, millet), hazelnuts flavour, spirulina titrated to chlorophyll 1%, sweeterer (thaumatin), natural flavour, sodium chloride, Manufactured in factory, ike, y to produce foods based on peanuts, gluten, egg, soy, mi, k, and various types of nuts and seeds, Pea proteins colores natura, y the preparation, ped snack, Iow sugar content

  1. Yellow pea protein isolate -> fr:yellow-pea-protein-isolate – percent_min: 86 – percent: 86 – percent_max: 86
  2. cacao powder -> fr:cacao-powder – percent_min: 6.3 – percent: 6.3 – percent_max: 6.3
  3. rice protein -> fr:rice-protein – percent_min: 3 – percent: 3 – percent_max: 3
  4. ModCarbTM -> fr:modcarbtm – percent_min: 1 – percent_max: 2.7
     1. oat bran -> fr:oat-bran – percent_min: 0.2 – percent_max: 2.7
     2. quinoa -> en:quinoa – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_food_code: 9340 – percent_min: 0 – percent_max: 1.35
     3. amaranth -> fr:amaranth – labels: en:organic – percent_min: 0 – percent_max: 1
     4. buckwheat -> fr:buckwheat – labels: en:organic – percent_min: 0 – percent_max: 0.75
     5. millet -> en:millet – labels: en:organic – vegan: yes – vegetarian: yes – ciqual_food_code: 9330 – percent_min: 0 – percent_max: 0.6
  5. hazelnuts flavour -> fr:hazelnuts-flavour – percent_min: 1 – percent_max: 2.23333333333333
  6. spirulina titrated to chlorophyll -> fr:spirulina-titrated-to-chlorophyll – percent_min: 1 – percent: 1 – percent_max: 1
  7. sweeterer -> fr:sweeterer – percent_min: 0 – percent_max: 1
     1. thaumatin -> en:e957 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
  8. natural flavour -> fr:natural-flavour – percent_min: 0 – percent_max: 0.783333333333334
  9. sodium chloride -> fr:sodium-chloride – percent_min: 0 – percent_max: 0.671428571428572
  10. Manufactured in factory -> fr:manufactured-in-factory – percent_min: 0 – percent_max: 0.5875
  11. ike -> fr:ike – percent_min: 0 – percent_max: 0.522222222222223
  12. y to produce foods based on peanuts -> fr:y-to-produce-foods-based-on-peanuts – percent_min: 0 – percent_max: 0.47
  13. gluten -> en:gluten – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.427272727272728
  14. egg -> fr:egg – percent_min: 0 – percent_max: 0.391666666666667
  15. soy -> fr:soy – percent_min: 0 – percent_max: 0.361538461538462
  16. mi -> fr:mi – percent_min: 0 – percent_max: 0.335714285714286
  17. k -> fr:k – percent_min: 0 – percent_max: 0.313333333333334
  18. and various types of nuts and seeds -> fr:and-various-types-of-nuts-and-seeds – percent_min: 0 – percent_max: 0.29375
  19. Pea proteins colores natura -> fr:pea-proteins-colores-natura – percent_min: 0 – percent_max: 0.276470588235294
  20. y the preparation -> fr:y-the-preparation – percent_min: 0 – percent_max: 0.261111111111111
  21. ped snack -> fr:ped-snack – percent_min: 0 – percent_max: 0.247368421052632
  22. Iow sugar content -> fr:iow-sugar-content – percent_min: 0 – percent_max: 0.235

Packaging

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Transportation

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  Origins of ingredients

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