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Biscuits apéritif salés au bacon🥓 - TokapiMarque Repère - 85 g

Biscuits apéritif salés au bacon🥓 - TokapiMarque Repère - 85 g

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Some of the data for this product has been provided directly by the manufacturer Scamark.

Barcode: 3564700026342 (EAN / EAN-13)

Common name: Biscuits salés goût bacon

Quantity: 85 g

Packaging: Plastic, Bag, Card

Brands: TokapiMarque Repère

Categories: Snacks, Apéritif, Biscuits apéritifs, Snacks salés

Labels, certifications, awards: Nutriscore, Nutriscore Grade E, Expérimentation Nutriscore E

Origin of ingredients: France

Manufacturing or processing places: France

Stores: E.leclerc, Carrefour, Carrefour Market

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    40 ingredients


    French: Farine de blé ; fromages râpés séchés (dont colorant : rocou) ; huile de tournesol ; huile de tournesol totalement hydrogénée ; fromages en poudre (dont colorant : rocou) ; huile de colza ; huile de coco totalement hydrogénée ; levure ; chapelure (farine de blé ; sel ; levure ; colorants : curcumine, rocou) ; lait en poudre partiellement écrémé ; sel 1.1 %; amidon modifié de pomme de terre ; arômes (dont arômes de fumée) ; bacon déshydraté 0,4 % (viande de porc, sel) ; antioxydant : extrait riche en tocophérols ; émulsifiant : E471 ; jus concentré de sureau ; colorants : E120, extrait de paprika ; poivre ; oignon en poudre ; ail en poudre ; acidifiant : acide lactique. Traces de fruits à coque et œufs.
    Allergens: Gluten, Milk
    Traces: Eggs, Nuts, En-eggs-en-nuts

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: E100 - Curcumin
    • Additive: E120 - Cochineal
    • Additive: E14XX - Modified Starch
    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • 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
  • 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
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Cheese, Cheese, Semi-skimmed milk powder, Bacon, Pork meat, 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


    Farine de blé, fromages (dont colorant (rocou)), huile de tournesol, huile de tournesol, fromages (dont colorant (rocou)), huile de colza, huile de coco totalement hydrogénée, levure, chapelure (farine de blé, sel, levure, colorants (curcumine), rocou), lait en poudre partiellement écrémé, sel 1.1%, amidon modifié de pomme de terre, arômes (dont arômes de fumée), bacon 0.4% (viande de porc, sel), antioxydant (extrait riche en tocophérols), émulsifiant (e471), jus concentré de sureau, colorants (e120), extrait de paprika, poivre, oignon, ail en poudre, acidifiant (acide lactique)
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4.34782608695652 - percent_max: 87.8
    2. fromages -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 1.1 - percent_max: 44.45
      1. dont colorant -> en:colour - percent_min: 1.1 - percent_max: 44.45
        1. rocou -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 1.1 - percent_max: 44.45
    3. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.1 - percent_max: 30
    4. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.1 - percent_max: 22.775
    5. fromages -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 1.1 - percent_max: 18.44
      1. dont colorant -> en:colour - percent_min: 1.1 - percent_max: 18.44
        1. rocou -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 1.1 - percent_max: 18.44
    6. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.1 - percent_max: 15.55
    7. huile de coco totalement hydrogénée -> en:hydrogenated-coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 1.1 - percent_max: 13.4857142857143
    8. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 1.1 - percent_max: 11.9375
    9. chapelure -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - percent_min: 1.1 - percent_max: 10.7333333333333
      1. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.22 - percent_max: 10.7333333333333
      2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.36666666666667
      3. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57777777777778
      4. colorants -> en:colour - percent_min: 0 - percent_max: 2.68333333333333
        1. curcumine -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.68333333333333
      5. rocou -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.14666666666667
    10. lait en poudre partiellement écrémé -> en:semi-skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 1.1 - percent_max: 9.77
    11. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 1.1 - percent: 1.1 - percent_max: 1.1
    12. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 1.1
    13. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.4 - percent_max: 1.1
      1. dont arômes de fumée -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.4 - percent_max: 1.1
    14. bacon -> en:bacon - vegan: no - vegetarian: no - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
      1. viande de porc -> en:pork-meat - vegan: no - vegetarian: no - percent_min: 0.2 - percent_max: 0.4
      2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    15. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.4
      1. extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    16. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.4
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.4
    17. jus concentré de sureau -> en:elderberry-juice-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    18. colorants -> en:colour - percent_min: 0 - percent_max: 0.4
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.4
    19. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    20. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    21. oignon -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    22. ail en poudre -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
    23. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.4
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4

Nutrition

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    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 4

    • Proteins: 5 / 5 (value: 13, rounded value: 13)
    • Fiber: 4 / 5 (value: 3.8, rounded value: 3.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.1, rounded value: 1.1)

    Negative points: 26

    • Energy: 6 / 10 (value: 2214, rounded value: 2214)
    • Sugars: 0 / 10 (value: 2, rounded value: 2)
    • Saturated fat: 10 / 10 (value: 16, rounded value: 16)
    • Sodium: 10 / 10 (value: 960, rounded value: 960)

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

    Score nutritionnel: 22 (26 - 4)

    Nutri-Score: E

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    Sugars in low quantity (2%)


    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.
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    Salt in high quantity (2.4%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (21g)
    Compared to: Biscuits-aperitifs
    Energy 2,214 kj
    (531 kcal)
    465 kj
    (112 kcal)
    +6%
    Fat 31 g 6.51 g +20%
    Saturated fat 16 g 3.36 g +147%
    Carbohydrates 48 g 10.1 g -13%
    Sugars 2 g 0.42 g -53%
    Fiber 3.8 g 0.798 g +30%
    Proteins 13 g 2.73 g +47%
    Salt 2.4 g 0.504 g +26%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.1 % 1.1 %
    Carbon footprint from meat or fish 2.96 g 0.622 g
Serving size: 21g

Environment

Packaging

Transportation

Data sources

Product added on by tib-de-bar
Last edit of product page on by packbot.
Product page also edited by additives-app-chakib, dorado-jerome, ecoscore-impact-estimator, openfoodfacts-contributors, org-scamark, scamark.

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