12 ingredients

French: Eau ; purée de tomates double concentrée 21 % (soit de produit 120 g de tomates fraîches dans 100 g) ; vinaigre d'alcool_; sucre ; amidon modifié de maïs ; sel ; acidifiants : E575, acide citrique ; édulcorant : sucralose ; arôme naturel de céléri.

Allergens: Celery

Food processing

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

Additive: E14XX - Modified Starch

Additive: E955 - Sucralose

Ingredient: Flavouring

Ingredient: Sweetener
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

E14XX - Modified Starch

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

E955 - Sucralose

Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
Source: Wikipedia

Ingredients analysis

Palm oil free

No ingredients containing palm oil detected

Maybe vegan

Ingredients that may not be vegan: fr:Arôme naturel de céleri

Maybe vegetarian

Ingredients that may not be vegetarian: fr:Arôme naturel de céleri

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

Details of the analysis of the ingredients
fr: Eau, purée de tomates double concentrée 21% (), vinaigre d'alcool_, sucre, amidon modifié de maïs, sel, acidifiants (e575), acide citrique, édulcorant (sucralose), arôme naturel de céléri
Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

purée de tomates double concentrée -> en:double-concentrated-tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent: 21

vinaigre d'alcool_ -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

acidifiants -> en:acid

e575 -> en:e575 - vegan: yes - vegetarian: yes

acide citrique -> en:e330 - vegan: yes - vegetarian: yes

édulcorant -> en:sweetener

sucralose -> en:e955 - vegan: yes - vegetarian: yes

arôme naturel de céléri -> fr:arome-naturel-de-celeri - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 20055

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 21
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 0 / 5 (value: 1.1, rounded value: 1.1)

Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 21.2265625, rounded value: 21.2)

Negative points: 10

Energy: 0 / 10 (value: 279, rounded value: 279)

Sugars: 1 / 10 (value: 8.3, rounded value: 8.3)

Saturated fat: 0 / 10 (value: 0.1, rounded value: 0.1)

Sodium: 9 / 10 (value: 880, rounded value: 880)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (10 - 1)

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

Nutrient levels
- Fat in low quantity (0.2%)
  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 low quantity (0.1%)
  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 moderate quantity (8.3%)
  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 high quantity (2.2%)
  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 (100 g)	Compared to: Ketchup
Energy	279 kj (66 kcal)	279 kj (66 kcal)	-35%
Fat	0.2 g	0.2 g	+3%
Saturated fat	0.1 g	0.1 g	+113%
Carbohydrates	13.2 g	13.2 g	-42%
Sugars	8.3 g	8.3 g	-57%
Fiber	1.3 g	1.3 g	+101%
Proteins	1.1 g	1.1 g	+5%
Salt	2.2 g	2.2 g	+11%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	21.227 %	21.227 %

Serving size: 100 g

Environment

Eco-Score B - Low 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.

Life cycle analysis

Average impact of products of the same category: A (Score: 94/100)

Category: Ketchup

PEF environmental score: 0.15 (the lower the score, the lower the impact)
including impact on climate change: 0.94 kg CO2 eq/kg of product

Stage	Impact
Agriculture	35.7 %
Processing	25.6 %
Packaging	16.8 %
Transportation	13.9 %
Distribution	6.3 %
Consumption	1.7 %

Bonuses and maluses

Origins of ingredients with a high impact

Malus: 0

Environmental policy: 0
Transportation: 0

Origin of the product and/or its ingredients	% of ingredients	Impact
Portugal	79 %	Medium

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Vial	Plastic		High

Eco-Score for this product

Impact for this product: B (Score: 79/100)
Product: Ketchup réduit en sucres - Rustica - 535 g

Life cycle analysis score: 94
Sum of bonuses and maluses: -10

Final score: 79/100 (The score of products with non-recyclable and non-biodegradable packaging materials is capped at 79 (grade B).)