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Saint-Genix Pur Beurre - Huilerie Richard - 500 g

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Saint-Genix Pur Beurre - Huilerie Richard - 500 g

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Barcode:
3760058622506(EAN / EAN-13)

Common name: Brioche aux pralines

Quantity: 500 g

Packaging: Plastic, Bag

Brands: Huilerie Richard

Categories: Snacks, Sweet snacks, Sweet pastries and pies, Viennoiseries, Brioches, Pure butter brioche, fr:Brioches de Saint-Génix

Labels, certifications, awards: Green Dot, Pure butter

Manufacturing or processing places: EMB 26057

Countries where sold: France

Matching with your preferences

Health

Nutrition

Nutri-Score E
Lower nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4
- 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)
  → Discover all the improvements of the new Nutri-Score
- 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).
  
  → Learn more about the Nutri-Score
Negative points: 19/55
- Energy
  4/10 points (1510kJ)
  
  Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
- Sugar
  5/15 points (19.4g)
  
  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.
- Saturated fat
  7/10 points (7.9g)
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
- Salt
  3/20 points (0.7g)
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 0/10
- Fiber
  0/5 points (unknown)
  
  Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Fruits, vegetables and legumes
  0/5 points (1.3%)
  
  Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Details of the calculation of the Nutri-Score
  
  ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
  
  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4
  
  This product is not considered a beverage for the calculation of the Nutri-Score.
  
  Points for proteins are not counted because the negative points greater than or equal to 11.
  
  Nutritional score: 19 (19 - 0)
  
  Nutri-Score: E

Nutrient levels
- Fat in moderate quantity (12.7%)
  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 high quantity (7.9%)
  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 high quantity (19.4%)
  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 moderate quantity (0.7%)
  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	Compared to: Pure butter brioche
Energy	1,510 kj (361 kcal)	-1%
Fat	12.7 g	-6%
Saturated fat	7.9 g	-7%
Carbohydrates	53.5 g	+5%
Sugars	19.4 g	+42%
Fiber	?
Proteins	8.1 g	-2%
Salt	0.7 g	-26%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	4.661 %

Ingredients

32 ingredients
French: Farine de blé, pralines entières et concassées 16% (sucre, amandes, sirop de glucose, colorants : rouge de cochenille, béta carotène ; huile de tournesol), œufs entiers frais, sucre, beurre concentré 8%, gluten de blé, arôme naturels (contient de l'alcool), pâte et cubes d'orange confits (écorce d'orange, sirop de glucose-fructose, sucre, anhydride sulfureux, acide citrique, jus d'orange concentré), levure, muscat de rivesaltes, sel, émulsifiants (mono et diglycérides d'acides gras, stéaroyl-2-lactylate de sodium, Esters monoacétyltartriques et diacétyltartriques des mono - et diglycérides d'acides gras), levure désactivée, colorant (béta carotène).

Allergens: Eggs, Gluten, Milk, Nuts, Sulphur dioxide and sulphites

Traces: Nuts
- Ingredient information
  - Wheat flour: 38.0% (estimate)
  - Praliné: 16.0%
  - — Sugar: 9.3% (estimate)
  - — Almond: 3.3% (estimate)
  - — Glucose syrup: < 2% (estimate)
    
    What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
    
    Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
    
    Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
    
    Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
    
    Concerns:
    
    Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
    
    May contribute to "empty calories" with little nutritional value.
    
    Sources: WHO
  - — Colour: < 2% (estimate)
  - —— E120: < 2% (estimate)
  - — E160ai: < 2% (estimate)
  - — Sunflower oil: < 2% (estimate)
  - Whole fresh eggs: 12.0% (estimate)
  - Sugar: 12.0% (estimate)
  - Butterfat: 8.0%
  - Wheat gluten: 4.0% (estimate)
  - Natural flavouring: 2.5% (estimate)
  - Dough: 2.5% (estimate)
  - Orange: 2.5% (estimate)
  - — Orange zest: < 2% (estimate)
  - — Glucose-fructose syrup: < 2% (estimate)
  - — Sugar: < 2% (estimate)
  - — E220: < 2% (estimate)
  - — E330: < 2% (estimate)
  - — Concentrated orange juice: < 2% (estimate)
  - Yeast: < 2% (estimate)
  - muscat-de-rivesaltes: < 2% (estimate)
  - Salt: < 2% (estimate)
  - Emulsifier: < 2% (estimate)
  - — E471: < 2% (estimate)
  - — E481: < 2% (estimate)
  - — E472e: < 2% (estimate)
  - Deactivated yeast: < 2% (estimate)
  - Colour: < 2% (estimate)
  - — Beta-carotene dye: < 2% (estimate)

Food processing

Ultra-processed foods
12 ultra-processing markers
- Limit ultra-processed foods
  Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases
  
  Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.
  Source: Ultra-processed foods increase noncommunicable chronic disease risk
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E120 - Cochineal

Additive: E160a - Carotene

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Additive: E481 - Sodium stearoyl-2-lactylate

Ingredient: Colour

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Gluten

Ingredient: Fructose
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

E120 - Cochineal

Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
Source: Wikipedia

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

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E220 - Sulphur dioxide

Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
Source: Wikipedia

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.

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

E481 - Sodium stearoyl-2-lactylate

Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E160ai, E471, E481, E472e, Beta-carotene dye

Non-vegan
Non-vegan ingredients: E120, Whole fresh eggs, Butterfat
Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

Non-vegetarian
Non-vegetarian ingredients: E120
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
fr: Farine de blé, pralines 16% (sucre, amandes, sirop de glucose, colorants (rouge de cochenille), béta carotène, huile de tournesol), œufs entiers frais, sucre, beurre concentré 8%, gluten de blé, arôme naturels, pâte, orange (écorce d'orange, sirop de glucose-fructose, sucre, anhydride sulfureux, acide citrique, jus d'orange concentré), levure, muscat de rivesaltes, sel, émulsifiants (mono- et diglycérides d'acides gras, stéaroyl-2-lactylate de sodium, Esters monoacétyltartriques et diacétyltartriques des mono- et diglycérides d'acides gras), levure désactivée, colorant (béta carotène)
Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 16 - percent_max: 60

pralines -> en:praline - percent_min: 16 - percent: 16 - percent_max: 16

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.66666666666667 - percent_max: 16

amandes -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 8

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.33333333333333

colorants -> en:colour - percent_min: 0 - percent_max: 4

rouge de cochenille -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 4

béta carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.2

huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 2.66666666666667

œufs entiers frais -> en:whole-fresh-eggs - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 8 - percent_max: 16

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 8 - percent_max: 16

beurre concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16401 - percent_min: 8 - percent: 8 - percent_max: 8

gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8

arôme naturels -> en:natural-flavouring - labels: en:contains-alcohol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

pâte -> en:dough - percent_min: 0 - percent_max: 5

orange -> en:orange - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 5

écorce d'orange -> en:orange-zest - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034 - percent_min: 0 - percent_max: 5

sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 2.5

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.66666666666667

anhydride sulfureux -> en:e220 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25

acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

jus d'orange concentré -> en:concentrated-orange-juice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 2070 - percent_min: 0 - percent_max: 0.833333333333333

levure -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 5

muscat de rivesaltes -> fr:muscat-de-rivesaltes - percent_min: 0 - percent_max: 5

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7

émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.7

mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7

stéaroyl-2-lactylate de sodium -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.35

Esters monoacétyltartriques et diacétyltartriques des mono- et diglycérides d'acides gras -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.233333333333333

levure désactivée -> en:deactivated-yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 0.7

colorant -> en:colour - percent_min: 0 - percent_max: 0.7

béta carotène -> en:beta-carotene-dye - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.7

Environment

Green-Score C

Moderate environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Green-Score was initially developped for France and it is being extended to other European countries. The Green-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: B (Score: 65/100)

Category: Brioche, pure butter

PEF environmental score: 0.38 (the lower the score, the lower the impact)
including impact on climate change: 3.34 kg CO2 eq/kg of product

Stage	Impact
Agriculture	77.9 %
Processing	13.0 %
Packaging	6.2 %
Transportation	2.8 %
Distribution	0.2 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Bag	Plastic		High

Green-Score for this product

Impact for this product: C (Score: 50/100)
Product: Saint-Genix Pur Beurre - Huilerie Richard - 500 g

Life cycle analysis score: 65
Sum of bonuses and maluses: -15

Final score: 50/100

→ Learn more about the Green-Score

Carbon footprint

Equal to driving 1.7 km in a petrol car

334 g CO₂e per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Brioche, pure butter (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	77.3 %
Processing	10.2 %
Packaging	8.4 %
Transportation	3.9 %
Distribution	0.1 %
Consumption	0.0 %

Packaging

Packaging with a medium impact

Packaging parts

Bag (Plastic) - In contact with food

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product
Add the origins of ingredients for this product

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Data sources

Product added on April 17, 2018, 5:40:19 PM CEST by kiliweb
Last edit of product page on February 11, 2022, 7:45:59 AM CET by packbot.
Product page also edited by beniben, openfoodfacts-contributors, quechoisir, yuka.R1lvR1Naa3grUFFCaGNFbW9qekZwUEpSMzd1clExMlBHZEViSVE9PQ, yuka.ZEs4dFBJRUJodmdQcXNZRzhBbmM4K0pzLzV2M2UzR2FLdE1USWc9PQ.

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Saint-Genix Pur Beurre - Huilerie Richard - 500 g

Saint-Genix Pur Beurre - Huilerie Richard - 500 g

Matching with your preferences

Health

Nutrition

Nutri-Score E

Discover the new Nutri-Score!

What is the Nutri-Score?

Negative points: 19/55

Energy

Sugar

Saturated fat

Salt

Positive points: 0/10

Fiber

Fruits, vegetables and legumes

Details of the calculation of the Nutri-Score

Nutrient levels

Fat in moderate quantity (12.7%)

Saturated fat in high quantity (7.9%)

Sugars in high quantity (19.4%)

Salt in moderate quantity (0.7%)

Nutrition facts

Ingredients

32 ingredients

Ingredient information

Wheat flour: 38.0% (estimate)

Praliné: 16.0%

— Sugar: 9.3% (estimate)

— Almond: 3.3% (estimate)

— Glucose syrup: < 2% (estimate)

— Colour: < 2% (estimate)

—— E120: < 2% (estimate)

— E160ai: < 2% (estimate)

— Sunflower oil: < 2% (estimate)

Whole fresh eggs: 12.0% (estimate)

Sugar: 12.0% (estimate)

Butterfat: 8.0%

Wheat gluten: 4.0% (estimate)

Natural flavouring: 2.5% (estimate)

Dough: 2.5% (estimate)

Orange: 2.5% (estimate)

— Orange zest: < 2% (estimate)

— Glucose-fructose syrup: < 2% (estimate)

— Sugar: < 2% (estimate)

— E220: < 2% (estimate)

— E330: < 2% (estimate)

— Concentrated orange juice: < 2% (estimate)

Yeast: < 2% (estimate)

muscat-de-rivesaltes: < 2% (estimate)

Salt: < 2% (estimate)

Emulsifier: < 2% (estimate)

— E471: < 2% (estimate)

— E481: < 2% (estimate)

— E472e: < 2% (estimate)

Deactivated yeast: < 2% (estimate)

Colour: < 2% (estimate)

— Beta-carotene dye: < 2% (estimate)

Food processing

Ultra-processed foods

Limit ultra-processed foods

Additives

E120 - Cochineal

E160a - Carotene

E160ai - Beta-carotene

E220 - Sulphur dioxide

E330 - Citric acid

E471 - Mono- and diglycerides of fatty acids

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

E481 - Sodium stearoyl-2-lactylate

Ingredients analysis

May contain palm oil

Non-vegan

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Non-vegetarian

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Details of the analysis of the ingredients

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Environment