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Bâtonnets de la mer - Carrefour - 250 g

Bâtonnets de la mer - Carrefour - 250 g

Important note: this product is no longer sold. The data is kept for reference only. This product does not appear in regular searches and is not taken into account for statistics.
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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barcode: 3560070824434 (EAN / EAN-13)

Common name: Préparation à base de chair de poisson saveur crabe surgelée

Quantity: 250 g

Brands: Carrefour

Producer: Fabriqué par Plunges Kooperatine Prekyba, Birutes Street 50, 90112 Plunge, Lithuanie pour Interdis.

Traceability code: LT 68-08 EB

Stores: Carrefour

Countries where sold: France, Italy

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Health

Ingredients

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    26 ingredients


    : Surimi 38%, (chair de poisson 36%, stabilisants: sorbitol et polyphosphates), eau, amidon (blé, pomme de terre, petit pois, maïs), blanc d'oeuf, huile de colza, protéines de soja, sel, sucre, amidon modifié, arôme (contient crustacés), exhausteurs de goût: glutamate monosodique - inosinate disodique - 5'-ribonucléotide disodique, oeuf, colorant: extraits de paprika et carmin. Peut contenir des traces de mollusques.
    Allergens: Crustaceans, Eggs, Fish, Gluten, Soybeans, fr:amidon, fr:surimi, fr:amidon, it:surimi
    Traces: Molluscs

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: E14XX - Modified Starch
    • Additive: E160c - Paprika extract
    • Additive: E420 - Sorbitol
    • Additive: E452 - Polyphosphates
    • Additive: E621 - Monosodium glutamate
    • Additive: E631 - Disodium inosinate
    • Additive: E635 - Disodium 5'-ribonucleotide
    • Ingredient: Colour
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring

    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
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia
  • E621 - Monosodium glutamate


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia
  • E631 - Disodium inosinate


    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Surimi, bg:месо-от-риба, Egg white, Egg, E120
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    Non-vegetarian


    Non-vegetarian ingredients: Surimi, bg:месо-от-риба, 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


    : _Surimi_ 38% (chair de _poisson_ 36%, stabilisants (sorbitol, polyphosphates)), eau, _amidon_ (_blé_, pomme de terre, petit pois, maïs), blanc d'_oeuf_, huile de colza, protéines de _soja_, sel, sucre, amidon modifié, arôme, exhausteurs de goût (glutamate monosodique), inosinate disodique, 5'-ribonucléotide disodique, _oeuf_, colorant (extraits de paprika, carmin)
    1. _Surimi_ -> en:surimi - vegan: no - vegetarian: no - percent_min: 38 - percent: 38 - percent_max: 38
      1. chair de _poisson_ -> bg:месо-от-риба - vegan: no - vegetarian: no - percent_min: 36 - percent: 36 - percent_max: 36
      2. stabilisants -> en:stabiliser - percent_min: 2 - percent_max: 2
        1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 2
        2. polyphosphates -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.42857142857143 - percent_max: 38
    3. _amidon_ -> en:starch - vegan: yes - vegetarian: yes - percent_min: 1.84615384615385 - percent_max: 33.3333333333333
      1. _blé_ -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0.461538461538462 - percent_max: 33.3333333333333
      2. pomme de terre -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 16.6666666666667
      3. petit pois -> en:garden-peas - vegan: yes - vegetarian: yes - ciqual_food_code: 20072 - percent_min: 0 - percent_max: 11.1111111111111
      4. maïs -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 8.33333333333333
    4. blanc d'_oeuf_ -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 25
    5. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 19.1904761904762
    6. protéines de _soja_ -> en:soy-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.3928571428571
    7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 11.5142857142857
    8. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.59523809523809
    9. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.22448979591837
    10. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    11. exhausteurs de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 5
      1. glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. inosinate disodique -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. 5'-ribonucléotide disodique -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    14. _oeuf_ -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 4.79761904761905
    15. colorant -> en:colour - percent_min: 0 - percent_max: 4.42857142857143
      1. extraits de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.42857142857143
      2. carmin -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.21428571428571

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 514 kj
    (122 kcal)
    Fat 2.9 g
    Saturated fat 0.4 g
    Carbohydrates 16 g
    Sugars 3.9 g
    Fiber 0.5 g
    Proteins 7.6 g
    Salt 2 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Other information

Other information: 250g e + étoile de surgélation + SURGELATO + picto GDA Al sapore di granchio + x 16

Preparation: Mettez le produit dans une assiette et laissez-le décongeler 6 heures au réfrigérateur.

Conservation conditions: A consommer de préférence avant la date indiquée sur l'emballage et à conserver 24 heures au réfrigérateur, 3 jours dans le compartiment à glace du réfrigérateur, plusieurs mois à -18°C dans un congélateur *** ATTENTION, NE PAS RECONGELER APRES DECONGELATION

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France

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Data sources

Product added on by carrefour
Last edit of product page on by org-carrefour.
Product page also edited by ecoscore-impact-estimator, fixbot, openfoodfacts-contributors.

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