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Grainéa chocolat au lait noisette - Marque Repère - 126 g

Grainéa chocolat au lait noisette - Marque Repère - 126 g

Barcode: 3564706617537 (EAN / EAN-13)

Common name: Barres céréales à la noisette

Quantity: 126 g

Packaging: fr:Emballage carton, fr:Etui en carton, fr:Sachet plastique, fr:Étui carton

Brands: Marque Repère

Categories: Snacks, Sweet snacks, Frozen foods, Bars, Cereal bars, Nuts cereal bars, Cereal bar with almonds or hazelnuts, Fruits cereal bars, Apple cereal bars, Cereal bar with hazelnuts

Labels, certifications, awards: Nutriscore, Nutriscore Grade D, fr:Timan

Origin of the product and/or its ingredients: U.E. et non U.E

Origin of ingredients: European Union, Non European Union

Manufacturing or processing places: Union Européenne, Non Européenne

Stores: Leclerc

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    38 ingredients


    glucose syrup, milk chocolate cover 16% (sugar, cocoa butter, whole milk powder, cocoa paste, emulsifier: lecithins (soy, sunflower), vanilla extract), wheat flour 14%, milk chocolate chips 10% (sugar, whole milk powder, cocoa butter, cocoa paste, whey powder, skim milk powder, natural vanilla flavour, emulsifier: lecithins (soy)), oatmeal 7.8%, rice flour 6%, corn 4.5%, hazelnut paste 4.1%, sunflower oil, hazelnut pieces 2.5%, dextrose, stabilizer: sorbitols, sugar, salt, natural hazelnut flavour, antioxidant: extract rich in tocopherols, emulsifier: lecithins (soy), barley malt extract, peanut traces and other nuts
    Allergens: Gluten, Milk, Soybeans
    Traces: Gluten, Milk, Nuts, Peanuts, Soybeans, fr:avoine

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: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Whey

    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

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: fr:Chocolat au lait de couverture, Whole milk powder, fr:Pépites de chocolat au lait, Whole milk powder, Whey powder, Skimmed milk powder
  • icon

    Maybe vegetarian


    Ingredients that may not be vegetarian: Whey powder, fr:Arôme naturel de noisette
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


    Sirop de glucose, chocolat au lait de couverture 16% (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, émulsifiant (lécithines de soja), lécithines de tournesol, extrait de vanille), farine de blé 14%, pépites de chocolat au lait 10% (sucre, lait entier en poudre, beurre de cacao, pâte de cacao, lactosérum en poudre, lait écrémé en poudre, arôme naturel de vanille, émulsifiant (lécithines de soja)), flocons d'avoine 7.8%, farine de riz 6%, maïs 4.5%, pâte de noisette 4.1%, huile de tournesol, noisettes 2.5%, dextrose, stabilisant (sorbitols), sucre, sel, arôme naturel de noisette, antioxydant (extrait riche en tocophérols), émulsifiant (lécithines de soja), extrait de malt d'orge
    1. Sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 16 - percent_max: 32.6
    2. chocolat au lait de couverture -> fr:chocolat-au-lait-de-couverture - vegan: no - vegetarian: yes - percent_min: 16 - percent: 16 - percent_max: 16
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.28571428571429 - percent_max: 16
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
      3. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      5. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.2
        1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2
      6. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
      7. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.28571428571429
    3. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 14 - percent: 14 - percent_max: 14
    4. pépites de chocolat au lait -> fr:pepites-de-chocolat-au-lait - vegan: no - vegetarian: yes - percent_min: 10 - percent: 10 - percent_max: 10
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.25 - percent_max: 10
      2. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      5. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
      6. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      7. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143
      8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.25
        1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
    5. flocons d'avoine -> en:oat-flakes - vegan: yes - vegetarian: yes - percent_min: 7.8 - percent: 7.8 - percent_max: 7.8
    6. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
    7. maïs -> en:corn - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent: 4.5 - percent_max: 4.5
    8. pâte de noisette -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent_min: 4.1 - percent: 4.1 - percent_max: 4.1
    9. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2.5 - percent_max: 4.1
    10. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    11. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    12. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 2.5
      1. sorbitols -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    13. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    15. arôme naturel de noisette -> fr:arome-naturel-de-noisette - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.35384615384615
    16. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 2.18571428571429
      1. extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.18571428571429
    17. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.04
      1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04
    18. extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9125

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6

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

    Positive points: 3

    • Proteins: 4 / 5 (value: 6.6, rounded value: 6.6)
    • Fiber: 3 / 5 (value: 3, rounded value: 3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.6, rounded value: 6.6)

    Negative points: 20

    • Energy: 5 / 10 (value: 1904, rounded value: 1904)
    • Sugars: 6 / 10 (value: 30, rounded value: 30)
    • Saturated fat: 7 / 10 (value: 7.4, rounded value: 7.4)
    • Sodium: 2 / 10 (value: 200, rounded value: 200)

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

    Score nutritionnel: 17 (20 - 3)

    Nutri-Score: D

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    Sugars in high quantity (30%)


    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.
  • icon

    Salt in moderate quantity (0.5%)


    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: Apple cereal bars
    Energy 1,904 kj
    (453 kcal)
    400 kj
    (95 kcal)
    +17%
    Fat 17 g 3.57 g +65%
    Saturated fat 7.4 g 1.55 g +192%
    Carbohydrates 67 g 14.1 g +2%
    Sugars 30 g 6.3 g +5%
    Fiber 3 g 0.63 g -47%
    Proteins 6.6 g 1.39 g +12%
    Salt 0.5 g 0.105 g +42%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.6 % 6.6 %
Serving size: 21g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by quechoisir.
Product page also edited by ecoscore-impact-estimator, inf, openfoodfacts-contributors, packbot, roboto-app, sasa, yuka.sY2b0xO6T85zoF3NwEKvlmFHbcT3hwnbbyzVw3yR-o2VdL24b8x3y4zRLag, yuka.sY2b0xO6T85zoF3NwEKvlmZaWYvMq276MRvTthOwye7Tc660SPdqzLHDY6o.

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