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The incredible pot of dark chocolate cream - Michel et Augustin - 400 g

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The incredible pot of dark chocolate cream - Michel et Augustin - 400 g

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Barcode: 3760122966079 (EAN / EAN-13)

Common name: crème au chocolat noir

Quantity: 400 g

Packaging: Plastic, Fresh, fr:Boîte plastique, fr:Couvercle plastique

Brands: Michel et Augustin

Categories: Dairies, Desserts, Dairy desserts, Fresh foods, Chocolate desserts, Creamy puddings, Chocolate creamy puddings, Refrigerated creamy puddings, Refrigerated chocolate creamy puddings

Labels, certifications, awards: Green Dot, Made in France, New, Pure cocoa butter

Manufacturing or processing places: France

Traceability code: FR 42.299.001 CE - Savigneux (Loire, France)

Stores: Monoprix

Countries where sold: France, Switzerland

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Health

Ingredients

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Ingredient: Emulsifier

    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

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: fr:du-bon-lait-entier, fr:une-pointe-de-creme, fr:une-pincee-de-sucre, fr:du-bon-chocolat-noir-69-de-cacao, fr:une-larme-de-jaune-d-oeufs, fr:un-peu-d-amidon-modifie-de-manioc, fr:une-cuillere-de-cacao-en-poudre

    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!

  • icon

    Vegan status unknown

    Unrecognized ingredients: fr:du-bon-lait-entier, fr:une-pointe-de-creme, fr:une-pincee-de-sucre, fr:du-bon-chocolat-noir-69-de-cacao, fr:une-larme-de-jaune-d-oeufs, fr:un-peu-d-amidon-modifie-de-manioc, fr:une-cuillere-de-cacao-en-poudre

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:du-bon-lait-entier, fr:une-pointe-de-creme, fr:une-pincee-de-sucre, fr:du-bon-chocolat-noir-69-de-cacao, fr:une-larme-de-jaune-d-oeufs, fr:un-peu-d-amidon-modifie-de-manioc, fr:une-cuillere-de-cacao-en-poudre

    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.
  • icon

    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!

    : Du bon _lait_ entier 61.2%, une pointe de _crème_ 10%, une pincée de sucre, du bon chocolat noir 69 % de cacao 9% (pâte de cacao, sucre, émulsifiant (lécithine de _soja_)), une larme de jaune d'_œufs_ 5%, un peu d'amidon modifié de manioc, une cuillère de cacao en poudre
    1. Du bon _lait_ entier -> fr:du-bon-lait-entier - percent_min: 61.2 - percent: 61.2 - percent_max: 61.2
    2. une pointe de _crème_ -> fr:une-pointe-de-creme - percent_min: 10 - percent: 10 - percent_max: 10
    3. une pincée de sucre -> fr:une-pincee-de-sucre - percent_min: 9 - percent_max: 10
    4. du bon chocolat noir 69 % de cacao -> fr:du-bon-chocolat-noir-69-de-cacao - percent_min: 9 - percent: 9 - percent_max: 9
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 9
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
      3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3
        1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    5. une larme de jaune d'_œufs_ -> fr:une-larme-de-jaune-d-oeufs - percent_min: 5 - percent: 5 - percent_max: 5
    6. un peu d'amidon modifié de manioc -> fr:un-peu-d-amidon-modifie-de-manioc - percent_min: 2.4 - percent_max: 3.7
    7. une cuillère de cacao en poudre -> fr:une-cuillere-de-cacao-en-poudre - percent_min: 1.09999999999999 - percent_max: 2.48

Nutrition

  • icon

    Average 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: 0

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

    Positive points: 2

    • Proteins: 2 / 5 (value: 3.8, rounded value: 3.8)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 10

    • Energy: 2 / 10 (value: 775, rounded value: 775)
    • Sugars: 3 / 10 (value: 17, rounded value: 17)
    • Saturated fat: 5 / 10 (value: 6, rounded value: 6)
    • Sodium: 0 / 10 (value: 60, rounded value: 60)

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

    Nutritional score: 8 (10 - 2)

    Nutri-Score: C

  • icon

    Sugars in high quantity (17%)

    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 low quantity (0.15%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Refrigerated chocolate creamy puddings
    Energy 775 kj
    (185 kcal)     		+42%
    Fat 10 g +133%
    Saturated fat 6 g +122%
    Carbohydrates 19 g +3%
    Sugars 17 g +8%
    Fiber ?
    Proteins 3.8 g +6%
    Salt 0.15 g +2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by packbot.
Product page also edited by beniben, foodrepo, miles67off, openfood-ch-import, tacite.

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