Yaourt brebis Vanille - Tradi Bergère - 250 g (2x125g)

Food processing

• 

  Ultra processed foods

  ---

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

  • Ingredient: Flavouring

  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

Ingredients analysis

• 

  Details of the analysis of the ingredients

  ---

  : Lait entier de brebis, sucre 5%, arôme naturel de vanille 2%, ferments lactiques

  1. Lait entier de brebis -> en:whole-sheep-milk - labels: en:organic - vegan: no - vegetarian: yes - percent_min: 91 - percent_max: 93
  2. sucre -> en:sugar - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
  3. arôme naturel de vanille -> en:natural-vanilla-flavouring - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
  4. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrition

• 

  Good 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: 3

  • Proteins: 3 / 5 (value: 5, rounded value: 5)
  • 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: 5

  • Energy: 1 / 10 (value: 460, rounded value: 460)
  • Sugars: 1 / 10 (value: 9, rounded value: 9)
  • Saturated fat: 3 / 10 (value: 4, rounded value: 4)
  • Sodium: 0 / 10 (value: 0, rounded value: 0)

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

  Nutritional score: 2 (5 - 3)

  Nutri-Score: B

  → Learn more about the Nutri-Score

• 

  Fat in moderate quantity (6%)

  ---

  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 moderate quantity (4%)

  ---

  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 moderate quantity (9%)

  ---

  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 low quantity (0%)

  ---

  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	As sold per serving (125g)	Compared to: Sheep milk yogurts
  Energy	460 kj (110 kcal)	575 kj (138 kcal)	+6%
  Fat	6 g	7.5 g	+16%
  Saturated fat	4 g	5 g	+18%
  Carbohydrates	9 g	11.2 g	-1%
  Sugars	9 g	11.2 g	+16%
  Fiber	0 g	0 g	-100%
  Proteins	5 g	6.25 g	+2%
  Salt	0 g	0 g	-100%
  Alcohol	0 % vol	0 % vol
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Carbon footprint

• 

  Equal to driving 1.1 km in a petrol car

  212 g CO² per 100g of product

  ---

  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Yogurt, fermented milk or dairy specialty, plain (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	72.9 %
  Processing	7.1 %
  Packaging	8.5 %
  Transportation	9.5 %
  Distribution	1.7 %
  Consumption	0.3 %

Transportation

• 

  Manufacturing or processing place

  LA TIEULE - France

  ---

• 

  Origins of ingredients

  Origins of ingredients with a medium impact

  ---

  Origin of the product and/or its ingredients	% of ingredients	Impact
  France	100 %	Medium

Labels

• 

  AB Agriculture Biologique

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

  ---

  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

• 

  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

  ---

  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.