Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Gâteaux fourrage fraise x 7 - P'tit Déli - 196 g

edit Edit the page

Gâteaux fourrage fraise x 7 - P'tit Déli - 196 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

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

Barcode: 3564700424483 (EAN / EAN-13)

Quantity: 196 g

Packaging: Plastic, Bag, Box, Cardboard

Brands: P'tit Déli, Marque Repère

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Cakes

Stores: Leclerc

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    29 ingredients

    : Farine de blé 26% ; sucre ; œufs ; huile de colza ; sirop de glucose-fructose ; purée de fraise concentrée 6.7% (équivalent à 10% de purée de fraise) ; stabilisant : sorbitols, glycérol ; fructo-oligosaccharides ; arômes (dont alcool) ; poudres à lever : E450, E500 ; amidon modifié de manioc ; sel ; amidon de blé, colorants : extrait de paprika, lutéine, anthocyanes ; arôme naturel ; gélifiant : pectines ; acidifiant : acide lactique ; conservateur : E202. Traces de fruits à coques et lait.
    Allergens: Eggs, Gluten
    Traces: Milk, Nuts

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E160c - Paprika extract
    • Additive: E161b - Lutein
    • Additive: E163 - Anthocyanins
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Sweetener

    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

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • 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

  • 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

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • 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.

  • 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.

  • 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

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    : Farine de blé 26%, sucre, œufs, huile de colza, sirop de glucose-fructose, purée de fraise concentrée 6.7% (), stabilisant (sorbitols), glycérol, fructo-oligosaccharides, arômes (dont alcool), poudres à lever (e450), e500, amidon modifié de manioc, sel, amidon de blé, colorants (extrait de paprika), lutéine, anthocyanes, arôme naturel, gélifiant (pectines), acidifiant (acide lactique), conservateur (e202)
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 26 - percent: 26 - percent_max: 26
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7.69 - percent_max: 26
    3. œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 7.69 - percent_max: 26
    4. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 6.7 - percent_max: 21.65
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 6.7 - percent_max: 18.66
    6. purée de fraise concentrée -> en:concentrated-strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent_min: 6.7 - percent: 6.7 - percent_max: 0
    7. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    8. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    9. fructo-oligosaccharides -> en:fructooligosaccharide - percent_min: 0 - percent_max: 0
    10. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
      1. dont alcool -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 0
    11. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 0
      1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    12. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    13. amidon modifié de manioc -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0
    14. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    15. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0
    16. colorants -> en:colour - percent_min: 0 - percent_max: 0
      1. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    17. lutéine -> en:e161b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    18. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    19. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    20. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    21. acidifiant -> en:acid - percent_min: 0 - percent_max: 0
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    22. conservateur -> en:preservative - percent_min: 0 - percent_max: 0
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrition

  • icon

    Poor nutritional quality

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

    Positive points: 3

    • Proteins: 3 / 5 (value: 5, rounded value: 5)
    • Fiber: 3 / 5 (value: 3.5, rounded value: 3.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 18.88, rounded value: 18.9)

    Negative points: 14

    • Energy: 4 / 10 (value: 1634, rounded value: 1634)
    • Sugars: 6 / 10 (value: 30, rounded value: 30)
    • Saturated fat: 1 / 10 (value: 1.2, rounded value: 1.2)
    • Sodium: 3 / 10 (value: 360, rounded value: 360)

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

    Nutritional score: (14 - 3)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (28 g)     		Compared to: Cakes
    Energy 1,634 kj
    (391 kcal)     		458 kj
    (109 kcal)     		-0%
    Fat 14 g 3.92 g -20%
    Saturated fat 1.2 g 0.336 g -82%
    Carbohydrates 59 g 16.5 g +12%
    Sugars 30 g 8.4 g +2%
    Fiber 3.5 g 0.98 g +99%
    Proteins 5 g 1.4 g -2%
    Salt 0.9 g 0.252 g +30%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 18.88 % 18.88 % +76%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 20.875 % 20.875 %
Serving size: 28 g

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by tacite
Last edit of product page on by packbot.
Product page also edited by kiliweb, openfoodfacts-contributors, org-scamark, scamark, segundo, yuka.ZTV0YkNZc1ovdWMxbTg4NThFS081KzE1M0llSkFWanZEODQ2SUE9PQ, yuka.ZWJrNEdZSlpnUEFRd2NJUit6ZUw5Y3BwenM2dlZEbTJGL2MrSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlnNmDPiCjR2cNjDhyHXX2N2vCJzrPvtOwaXAP6s.

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