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Tropezienne - - 480 g

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Tropezienne - - 480 g

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Barcode: 3591270017050 (EAN / EAN-13)

Quantity: 480 g

Categories: Sweet pies, Tropezian pies

Countries where sold: France

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Health

Ingredients

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    49 ingredients

    : Garniture et décor (67%) : eau, crème, sucre, amidon modifié, lait écrémé et entier en poudre, chocolat en flocons 3% (sucre, pâte de cacao, poudre de cacao maigre, émulsifiant E322, agents d'enrobage : E414, E904), poudre de cacao alcalinisé (correcteur d'acidité : E501i), sirop de glucose-fructose, gélifiant : E440, acidifiants : E330 et E331, stabilisants : E516, E450, épaississant : E401, E407, sel, colorant : E160a. Brioche (33%) : Farine de blé, eau, œufs, sucre, beurre, crème, levure, sel, dextrose, gluten de blé, malt d'orge torréfié, farine de chicorée, antioxydant : E300. Traces éventuelles de sésame et fruits à coque.
    Allergens: Eggs, Gluten, Milk
    Traces: Nuts, Sesame seeds

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: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E407 - Carrageenan
    • Additive: E414 - Acacia gum
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Gelling agent
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Thickener

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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.

  • E501 - Potassium carbonates

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

  • E501i - Potassium carbonate

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

  • E516 - Calcium sulphate

    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cream, Skimmed milk, E904, Egg, Butter, Cream
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

    : Garniture 67%, décor 67% (eau), crème, sucre, amidon modifié, lait écrémé, chocolat 3% (sucre, pâte de cacao, poudre de cacao maigre, émulsifiant (e322), agents d'enrobage (e414), e904), poudre de cacao alcalinisé (correcteur d'acidité (e501i)), sirop de glucose-fructose, gélifiant (e440), acidifiants (e330), e331, stabilisants (e516), e450, épaississant (e401), e407, sel, colorant (e160a, Brioche 33%), Farine de blé, eau, œufs, sucre, beurre, crème, levure, sel, dextrose, gluten de blé, malt d'orge, chicorée, antioxydant (e300)
    1. Garniture -> en:filling - vegan: maybe - vegetarian: maybe - percent: 67
    2. décor -> en:coating - vegan: maybe - vegetarian: maybe - percent: 67
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    3. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    4. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    5. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    6. lait écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    7. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 3
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      3. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
      4. émulsifiant -> en:emulsifier
        1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
      5. agents d'enrobage -> en:glazing-agent
        1. e414 -> en:e414 - vegan: yes - vegetarian: yes
      6. e904 -> en:e904 - vegan: no - vegetarian: no
    8. poudre de cacao alcalinisé -> en:cocoa-powder-processed-with-alkali - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
      1. correcteur d'acidité -> en:acidity-regulator
        1. e501i -> en:e501i - vegan: yes - vegetarian: yes
    9. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    10. gélifiant -> en:gelling-agent
      1. e440 -> en:e440a - vegan: yes - vegetarian: yes
    11. acidifiants -> en:acid
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
    12. e331 -> en:e331 - vegan: yes - vegetarian: yes
    13. stabilisants -> en:stabiliser
      1. e516 -> en:e516 - vegan: yes - vegetarian: yes
    14. e450 -> en:e450 - vegan: yes - vegetarian: yes
    15. épaississant -> en:thickener
      1. e401 -> en:e401 - vegan: yes - vegetarian: yes
    16. e407 -> en:e407 - vegan: yes - vegetarian: yes
    17. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    18. colorant -> en:colour
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. Brioche -> en:brioche - ciqual_food_code: 7741 - percent: 33
    19. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    20. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    21. œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    22. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    23. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    24. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    25. levure -> en:yeast - vegan: yes - vegetarian: yes
    26. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    27. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    28. gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes
    29. malt d'orge -> en:malted-barley - vegan: yes - vegetarian: yes
    30. chicorée -> en:chicory - vegan: yes - vegetarian: yes - ciqual_food_code: 20026
    31. antioxydant -> en:antioxidant
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes

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: 0

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

    Positive points: 1

    • Proteins: 2 / 5 (value: 4.6, rounded value: 4.6)
    • Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 13

    • Energy: 2 / 10 (value: 987, rounded value: 987)
    • Sugars: 3 / 10 (value: 14, rounded value: 14)
    • Saturated fat: 6 / 10 (value: 6.7, rounded value: 6.7)
    • Sodium: 2 / 10 (value: 196, rounded value: 196)

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

    Nutritional score: (13 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Tropezian pies
    Energy 987 kj
    (236 kcal)     		-13%
    Fat 10 g -1%
    Saturated fat 6.7 g -0%
    Carbohydrates 31 g -20%
    Sugars 14 g -31%
    Fiber 1.5 g +83%
    Proteins 4.6 g +8%
    Salt 0.49 g +2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by kiliweb
Last edit of product page on by quentinbrd.
Product page also edited by roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlndNSeLE-xb1KT3kshTV_IbRI4zSWvdO6ZWlPKg.

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