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24 portions fromage fondu – TLJ – 400 g

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24 portions fromage fondu – TLJ – 400 g

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

Barcode:
3700311810363(EAN / EAN-13)

Common name: Fromage fondu

Quantity: 400 g

Brands: TLJ, Tous les jours

Brand owner: Casino

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Melted cheese

Stores: Casino

Countries where sold: France

Matching with your preferences

Health

Nutrition

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    Nutri-Score E

    Lower nutritional quality
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 23/55

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      Energy

      3/10 points (1012kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      2/15 points (7g)

      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.

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      Salt

      8/20 points (1.8g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 3/17

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      Proteins

      3/7 points (9g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score

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

      This product is considered to be cheese for the calculation of the Nutri-Score.

      Points for proteins are counted because the product is considered to be cheese.

      Nutritional score: 20 (23 - 3)

      Nutri-Score: E

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100 g)     		Compared to: Melted cheese
    Energy 1,012 kj
    (244 kcal)     		1,010 kj
    (244 kcal)     		-4%
    Fat 20 g 20 g +2%
    Saturated fat 14 g 14 g +11%
    Carbohydrates 7 g 7 g +44%
    Sugars 7 g 7 g +94%
    Fiber 0 g 0 g -100%
    Proteins 9 g 9 g -29%
    Salt 1.8 g 1.8 g -13%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 0 % 0 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100 g

Ingredients

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    18 ingredients

    French: Lait écrémé reconstitué (origine : UE) - fromages (lait - sel - ferments lactiques et d'affinage - conservateur - lysozyme d'oeuf) - beurre - lactosérum concentré ou en poudre - sels de fonte : E452, E331, E450, E339 - épaississants : E407, E415, E410.
    Allergens: Eggs, Milk

    • Ingredient information

      • Lait écrémé reconstitué: 54.5% (estimate)

      • Cheese: 22.7% (estimate)

      • — Milk: 11.4% (estimate)

      • — Salt: < 2% (estimate)

      • — Lactic and aging ferments: < 2% (estimate)

      • — Preservative: < 2% (estimate)

      • — Lysozyme from eggs: 8.7% (estimate)

      • Butter: 11.4% (estimate)

      • Concentrated whey: 5.7% (estimate)

      • Emulsifying salts: 2.8% (estimate)

      • — E452: 2.8% (estimate)

      • E331: < 2% (estimate)

      • E450: < 2% (estimate)

      • E339: < 2% (estimate)

      • Thickener: < 2% (estimate)

      • — E407: < 2% (estimate)

      • E415: < 2% (estimate)

      • E410: < 2% (estimate)

Food processing

Additives

  • E1105 - Lysozyme

  • 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

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    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.

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake 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.

  • E452 - Polyphosphates

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: fr:Lait écrémé reconstitué, Cheese, Milk, Lysozyme from eggs, Butter, Concentrated whey
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

    fr: Lait écrémé reconstitué, fromages (lait, sel, ferments lactiques et d'affinage, conservateur, lysozyme d'oeuf), beurre, lactosérum concentré, sels de fonte (e452), e331, e450, e339, épaississants (e407), e415, e410
    1. Lait écrémé reconstitué -> fr:lait-ecreme-reconstitue – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 9.09090909090909 – percent_max: 100
    2. fromages -> en:cheese – vegan: no – vegetarian: maybe – ciqual_proxy_food_code: 12999 – percent_min: 0 – percent_max: 50
      1. lait -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 50
      2. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 1.8
      3. ferments lactiques et d'affinage -> en:lactic-and-aging-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 1.8
      4. conservateur -> en:preservative – percent_min: 0 – percent_max: 1.8
      5. lysozyme d'oeuf -> en:lysozyme-from-eggs – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 1.8
    3. beurre -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 0 – percent_max: 33.3333333333333
    4. lactosérum concentré -> en:concentrated-whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 25
    5. sels de fonte -> en:emulsifying-salts – percent_min: 0 – percent_max: 20
      1. e452 -> en:e452 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 20
    6. e331 -> en:e331 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 16.6666666666667
    7. e450 -> en:e450 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 14.2857142857143
    8. e339 -> en:e339 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 12.5
    9. épaississants -> en:thickener – percent_min: 0 – percent_max: 11.1111111111111
      1. e407 -> en:e407 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 11.1111111111111
    10. e415 -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 10
    11. e410 -> en:e410 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 9.09090909090909

Environment

Carbon footprint

Packaging

Transportation

Other information

Conservation conditions: A conserver entre +4°C et +15°C.

Recycling instructions - To recycle: Emballage individuel métal, boîte et couvercle carton

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Data sources

Product added on by kiliweb
Last edit of product page on by org-casino.
Product page also edited by aleene, casino, casino-off, roboto-app, yunus2lazone.

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