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8 macarons gourmands – Juliette & Gabriel – 112 g

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8 macarons gourmands – Juliette & Gabriel – 112 g

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Barcode:
3760238991415(EAN / EAN-13)

Quantity: 112 g

Packaging: Plastic, Cardboard

Brands: Juliette & Gabriel

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Pastries, Macarons

Labels, certifications, awards: No gluten, No preservatives, Artisanal production, Made in France

Manufacturing or processing places: France

Countries where sold: France

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score E

    Lower nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 50
    • 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).

    icon

    Negative points: 27/55

    • icon

      Energy

      6/10 points (2193.2kJ)

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

    • icon

      Sugar

      11/15 points (40g)

      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.

    • icon

      Salt

      0/20 points (0.18g)

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

    icon

    Positive points: 5/10

    • icon

      Fiber

      5/5 points (34g)

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

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 50

      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: 22 (27 - 5)

      Nutri-Score: E

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Macarons
    Energy ~ 2193.2 kJ
    (464 kcal)     		1,781.831 kj (426 kcal) (+23%)
    Fat 25 g 18.485 g (+35%)
    Saturated fat 20 g 4.944 g (+304%)
    Carbohydrates 49 g 54.651 g (-10%)
    Sugars 40 g 48.975 g (-18%)
    Fiber 34 g 3.159 g (+976%)
    Proteins 9.6 g 8.534 g (+12%)
    Salt 0.18 g 0.151 g (+19%)
    Sodium 0.072 g 0.06 g (+20%)
    Fruits‚ vegetables‚ legumes ~ 0 % 5.417 % (-100%)

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energy ~ 2193.2 kJ
      (464 kcal)       		? kcal
      (464 kcal)       		?
      Fat 25 g 25 g ?
      Saturated fat 20 g 20 g ?
      Carbohydrates 49 g 49 g ?
      Sugars 40 g 40 g ?
      Fiber 34 g 34 g ?
      Proteins 9.6 g 9.6 g ?
      Salt 0.18 g 0.18 g ?
      Sodium 0.072 g 0.072 g ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ~ 0 %

Ingredients

  • icon

    87 ingredients

    French: Coque macaron : poudre d'amandes, sucre cristal, sucre glace, blanc d'œuf (blanc d'œuf liquide, stabilisants : E412, E415), blanc d'œuf sec en poudre (épaississant : gomme xanthane E415, acidifiant : E330, agent foisonnant : E1505), colorant E163, E120, E160A, E161B et E141, E150C. Encre de seiche poudre. Garniture macaron : Café : crème (crème (lait), stabilisants : carraghénanes, cellulose), chocolat blanc 35 % (sucre, beurre de cacao, poudre de lait entier, lactosérum en poudre, émulsifiant : lécithine de soja), extrait de vanille), café soluble, trablit, gélifiant : agar-agar, E406, poudres d'amandes. Cassis : crème (crème (lait), stabilisants : carraghénanes, cellulose), chocolat blanc 35% (sucre, beurre de cacao, poudre de lait entier, lactosérum en poudre, émulsifiant : lécithine de soja, extrait de vanille), café soluble, trablit, gélifiant : agar-agar E406, poudres d'amandes. Citron vert : crème (lait), chocolat blanc (sucre, beurre de cacao, poudre de lait entier, lactose, lactosérum en poudre, émulsifiant : lécithine de soja, extrait de vanille), purée de citron vert, jus de citron vert, zeste de citron vert, gélifiant : agar-agar E406, poudre d'amandes. Fraise : confiture de fraises (fraises 60 %, sucre, eau, gélifiant E990i).
    Allergens: eggs, milk, nuts, soybeans

    • Ingredient information

      • coque-macaron: 50.0% (estimate)

      • — powdered almonds: 50.0% (estimate)

      • granulated sugar: 25.0% (estimate)

      • icing sugar: 12.5% (estimate)

      • egg white: 6.2% (estimate)

      • — liquid egg white: 3.1% (estimate)

      • — Stabiliser: < 2% (estimate)

      • —— E412: < 2% (estimate)

      • — E415: < 2% (estimate)

      • egg white: 3.1% (estimate)

      • — Thickener: < 2% (estimate)

      • —— E415: < 2% (estimate)

      • — Acid: < 2% (estimate)

      • —— E330: < 2% (estimate)

      • — agent-foisonnant: < 2% (estimate)

      • —— E1505: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — E163: < 2% (estimate)

      • E120: < 2% (estimate)

      • E160a: < 2% (estimate)

      • E161b: < 2% (estimate)

      • E141: < 2% (estimate)

      • E150a: < 2% (estimate)

      • encre-de-seiche-poudre: < 2% (estimate)

      • garniture-macaron: < 2% (estimate)

      • — coffee: < 2% (estimate)

      • cream: < 2% (estimate)

      • — cream: < 2% (estimate)

      • — Stabiliser: < 2% (estimate)

      • —— E407: < 2% (estimate)

      • — E460: < 2% (estimate)

      • white chocolate: 35.0%

      • — sugar: < 2% (estimate)

      • — cocoa butter: < 2% (estimate)

      • — whole milk powder: < 2% (estimate)

      • — whey powder: < 2% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— soya lecithin: < 2% (estimate)

      • vanilla extract: < 2% (estimate)

      • instant coffee: < 2% (estimate)

      • trablit: < 2% (estimate)

      • Gelling agent: < 2% (estimate)

      • — E406: < 2% (estimate)

      • E406: < 2% (estimate)

      • powdered almonds: < 2% (estimate)

      • blackcurrant: < 2% (estimate)

      • — cream: < 2% (estimate)

      • — cream: < 2% (estimate)

      • Stabiliser: < 2% (estimate)

      • — E407: < 2% (estimate)

      • E460: < 2% (estimate)

      • white chocolate: 35.0%

      • — sugar: < 2% (estimate)

      • — cocoa butter: < 2% (estimate)

      • — whole milk powder: < 2% (estimate)

      • — whey powder: < 2% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— soya lecithin: < 2% (estimate)

      • — vanilla extract: < 2% (estimate)

      • instant coffee: < 2% (estimate)

      • trablit: < 2% (estimate)

      • Gelling agent: < 2% (estimate)

      • — E406: < 2% (estimate)

      • powdered almonds: < 2% (estimate)

      • lime: < 2% (estimate)

      • — cream: < 2% (estimate)

      • white chocolate: < 2% (estimate)

      • — sugar: < 2% (estimate)

      • — cocoa butter: < 2% (estimate)

      • — whole milk powder: < 2% (estimate)

      • — lactose: < 2% (estimate)

      • — whey powder: < 2% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— soya lecithin: < 2% (estimate)

      • — vanilla extract: < 2% (estimate)

      • lime: < 2% (estimate)

      • lime juice: < 2% (estimate)

      • Limettenschale: < 2% (estimate)

      • Gelling agent: < 2% (estimate)

      • — E406: < 2% (estimate)

      • powdered almonds: < 2% (estimate)

      • strawberry: < 2% (estimate)

      • — strawberry jam: < 2% (estimate)

      • — strawberry: 60.0%

      • sugar: < 2% (estimate)

      • water: < 2% (estimate)

      • gelifiant-e990i: < 2% (estimate)

  • icon

    Contains added sugars (37%)

    Added sugars: granulated sugar, icing sugar, sugar
    Quantity of added sugars: 37%
    Search for products in the same category without added sugars: Macarons
    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.

Food processing

  • icon

    Ultra-processed foods

    19 ultra-processing markers

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

    • Additive: E120 - Cochineal
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E1505 - Triethyl citrate
    • Additive: E150c - Ammonia caramel
    • Additive: E160a - Carotene
    • Additive: E161b - Lutein
    • Additive: E163 - Anthocyanins
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E460 - Cellulose
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Gelling agent
    • Ingredient: lactose
    • Ingredient: Thickener
    • 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

  • E120 - Cochineal

    Cochineal extract or carmine (E120) is a natural red colorant derived from the dried bodies of the female cochineal insect.

    It is widely used to impart a pink, red, or purple hue to various food and beverage products, including yogurts, ice creams, confectionery, and fruit juices.

    Although it is a natural additive, E120 is known to cause severe allergic reactions, including anaphylaxis, in some individuals. It is also not suitable for vegetarians or vegans due to its insect origin.

  • E141 - Copper complexes of chlorophylls and chlorophyllins

  • E1505 - Triethyl citrate

    Triethyl citrate: Triethyl citrate is an ester of citric acid. It is a colorless, odorless liquid used as a food additive -E number E1505- to stabilize foams, especially as whipping aid for egg white. It is also used in pharmaceutical coatings and plastics.Triethyl citrate is also used as a plasticizer for polyvinyl chloride -PVC- and similar plastics.Triethyl citrate has been used as a pseudo-emulsifier in e-cigarette juices. It functions essentially like lecithin used in food products, but with the possibility of vaporization which lecithin does not have.
    Source: Wikipedia

  • E150c - Ammonia caramel

  • 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

  • E161b - Lutein

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    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.

  • E322i - Lecithin

    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.

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: egg white, liquid egg white, egg white, E120, cream, cream, whole milk powder, whey powder, cream, cream, whole milk powder, whey powder, cream, whole milk powder, lactose, whey powder

    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

    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.
  • 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!

    fr: Coque macaron (poudre d'amandes), sucre cristal, sucre glace, blanc d'œuf (blanc d'œuf liquide, stabilisants (e412), e415), blanc d'œuf (épaississant (gomme xanthane e415), acidifiant (e330), agent foisonnant (e1505)), colorant (e163), e120, e160A, e161B, e141, e150C, Encre de seiche poudre, Garniture macaron (Café), crème (crème, stabilisants (carraghénanes), cellulose), chocolat blanc 35% (sucre, beurre de cacao, poudre de lait entier, lactosérum en poudre, émulsifiant (lécithine de soja)), extrait de vanille, café soluble, trablit, gélifiant (agar-agar), e406, poudres d'amandes, Cassis (crème, crème), stabilisants (carraghénanes), cellulose, chocolat blanc 35% (sucre, beurre de cacao, poudre de lait entier, lactosérum en poudre, émulsifiant (lécithine de soja), extrait de vanille), café soluble, trablit, gélifiant (agar-agar e406), poudres d'amandes, Citron vert (crème), chocolat blanc (sucre, beurre de cacao, poudre de lait entier, lactose, lactosérum en poudre, émulsifiant (lécithine de soja), extrait de vanille), citron vert, jus de citron vert, zeste de citron vert, gélifiant (agar-agar e406), poudre d'amandes, Fraise (confiture de fraises, fraises 60%), sucre, eau, gélifiant e990i
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Coque macaronfr:coque-macaron50.0
    poudre d'amandesen:powdered-almondsyesyes1504150.0
    sucre cristalen:granulated-sugarmaybeyes3101625.0
    sucre glaceen:icing-sugarmaybeyes3101612.5
    blanc d'œufen:egg-whitenoyes220016.2
    blanc d'œuf liquideen:liquid-egg-whitenoyes220013.1
    stabilisantsen:stabiliser1.6
    e412en:e412yesyes1.6
    e415en:e415yesyes1.6
    blanc d'œufen:egg-whitenoyes220013.1
    épaississanten:thickener1.6
    gomme xanthane e415en:e415yesyes1.6
    acidifianten:acid0.8
    e330en:e330yesyes0.8
    agent foisonnantfr:agent-foisonnant0.8
    e1505en:e1505yesyes0.8
    coloranten:colour1.6
    e163en:e163yesyes1.6
    e120en:e120nono0.8
    e160Aen:e160amaybemaybemaybe0.4
    e161Ben:e161byesyes0.2
    e141en:e141yesyes0.1
    e150Cen:e150ayesyes0.0
    Encre de seiche poudrefr:encre-de-seiche-poudre0.0
    Garniture macaronfr:garniture-macaron0.0
    Caféen:coffeeyesyes180030.0
    crèmeen:creamnoyes194020.0
    crèmeen:creamnoyes194020.0
    stabilisantsen:stabiliser0.0
    carraghénanesen:e407yesyes0.0
    celluloseen:e460yesyes0.0
    chocolat blancen:white-chocolatemaybeyes3101035.0
    sucreen:sugarmaybeyes310160.0
    beurre de cacaoen:cocoa-butteryesyes160300.0
    poudre de lait entieren:whole-milk-powdernoyes190210.0
    lactosérum en poudreen:whey-powdernomaybe0.0
    émulsifianten:emulsifier0.0
    lécithine de sojaen:soya-lecithinyesyes422000.0
    extrait de vanilleen:vanilla-extractyesyes110650.0
    café solubleen:instant-coffeeyesyes180050.0
    trablitfr:trablit0.0
    gélifianten:gelling-agent0.0
    agar-agaren:e406yesyes110840.0
    e406en:e406yesyes110840.0
    poudres d'amandesen:powdered-almondsyesyes150410.0
    Cassisen:blackcurrantyesyes130070.0
    crèmeen:creamnoyes194020.0
    crèmeen:creamnoyes194020.0
    stabilisantsen:stabiliser0.0
    carraghénanesen:e407yesyes0.0
    celluloseen:e460yesyes0.0
    chocolat blancen:white-chocolatemaybeyes3101035.0
    sucreen:sugarmaybeyes310160.0
    beurre de cacaoen:cocoa-butteryesyes160300.0
    poudre de lait entieren:whole-milk-powdernoyes190210.0
    lactosérum en poudreen:whey-powdernomaybe0.0
    émulsifianten:emulsifier0.0
    lécithine de sojaen:soya-lecithinyesyes422000.0
    extrait de vanilleen:vanilla-extractyesyes110650.0
    café solubleen:instant-coffeeyesyes180050.0
    trablitfr:trablit0.0
    gélifianten:gelling-agent0.0
    agar-agar e406en:e406yesyes110840.0
    poudres d'amandesen:powdered-almondsyesyes150410.0
    Citron verten:limeyesyes130670.0
    crèmeen:creamnoyes194020.0
    chocolat blancen:white-chocolatemaybeyes310100.0
    sucreen:sugarmaybeyes310160.0
    beurre de cacaoen:cocoa-butteryesyes160300.0
    poudre de lait entieren:whole-milk-powdernoyes190210.0
    lactoseen:lactosenoyes0.0
    lactosérum en poudreen:whey-powdernomaybe0.0
    émulsifianten:emulsifier0.0
    lécithine de sojaen:soya-lecithinyesyes422000.0
    extrait de vanilleen:vanilla-extractyesyes110650.0
    citron verten:limeyesyes130670.0
    jus de citron verten:lime-juiceyesyes130670.0
    zeste de citron vertde:limettenschaleyesyes130670.0
    gélifianten:gelling-agent0.0
    agar-agar e406en:e406yesyes110840.0
    poudre d'amandesen:powdered-almondsyesyes150410.0
    Fraiseen:strawberryyesyes130140.0
    confiture de fraisesen:strawberry-jammaybemaybe0.0
    fraisesen:strawberryyesyes1301460.0
    sucreen:sugarmaybeyes310160.0
    eauen:wateryesyes180660.0
    gélifiant e990ifr:gelifiant-e990i0.0

Environment

Carbon footprint

Packaging

Transportation

  • icon

    Very small forest footprint

    Almost no risk of deforestation

    Ingredients requiring soy

    The forest footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest footprint
    (m² per kg of food)
    liquid egg white Oeufs Importés 3.12 % 100 % 0.035 0.3 68 % 0.00
    egg white Oeufs Importés 3.12 % 100 % 0.035 0.3 68 % 0.00

    Total forest footprint

    0.00 m² per kg of food

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Data sources

Product added on by kiliweb
Last edit of product page on by new-nutrition-bot.
Product page also edited by beniben, openfoodfacts-contributors, packbot, quechoisir, sebleouf, yuka.R0xrcUs1a09oK1ExdnZCaThBeU5wZmRQM3BDeWJGaXVGdkE3SUE9PQ, yuka.YmFBYlNhSWRuOTBwbHMwUHB4VDgyNHNreXB5T1UzR25HZUFKSWc9PQ.

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