Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Tarte fraise - Leclerc

edit Edit the page

Tarte fraise - Leclerc

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 3999991400760 (EAN / EAN-13)

Brands: Leclerc

Categories: Sweet pies, Fruit tarts, Strawberry pies

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    40 ingredients

    : Fond sucré: Farine de blé, beurre, sucre roux sucre semoule, sucre inverti sel de Guérande 0.5% poud à lever a E500ii, CREME pâtissière eau sucre amidon modifié poudre de LAIT entier poudre de LAIT écrémé stabilisants diphosphate (E450(iii)) phosphate disodique (E339(ii)) sulfate de calcium(E516) émulsifiants esters LACTIQUES des mono-et diglycérides d'acides gras E472b). estes acétiques des mono-et diglycérides d' acides gras (E472a) sirop de glucose déshydraté, sel: arômes colorants: caroténides (E160a) Fraises Nappage rouge: eau sirop de glucose-fructose sucre: gélifiant pectine (E440) carraghénanes (E407): correcteur d'acidité: acide citrique (E330) phosphate de potassium(E340) citrate de calcium(E333) arôme, colorant cochenille (E120) extrait de paprika (E160)
    Allergens: Eggs, Gluten, Lupin, Milk
    Traces: Nuts

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E120 - Cochineal
    • Additive: E160 - Carotenoids
    • Additive: E160a - Carotene
    • Additive: E407 - Carrageenan
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E472a - Acetic acid esters of mono- and diglycerides of fatty acids
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

    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

  • 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.

  • E333 - Calcium citrates

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia

  • E339ii - Disodium phosphate

    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

  • E340 - Potassium phosphates

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    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.

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary 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.

  • E516 - Calcium sulphate

    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Butter, E120, 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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E120, 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!

    : Fond (Farine de blé), beurre, sucre roux sucre semoule, sucre inverti sel de Guérande 0.5% poud à lever a e500ii, CREME pâtissière eau sucre amidon modifié poudre de LAIT entier poudre de LAIT écrémé stabilisants diphosphate (e450iii), phosphate disodique (e339ii), sulfate de calcium (e516), émulsifiants (esters LACTIQUES des mono- et diglycérides d'acides gras e472b, estes acétiques des mono- et diglycérides d' acides gras (e472a), sirop de glucose déshydraté), sel (arômes colorants), caroténides (e160a), Fraises Nappage rouge (eau sirop de glucose-fructose sucre), gélifiant (pectine (e440), carraghénanes (e407)), correcteur d'acidité (acide citrique (e330), phosphate de potassium (e340), citrate de calcium (e333), arôme), colorant (cochenille (e120), extrait de paprika (e160))
    1. Fond -> en:broth - percent_min: 7.14285714285714 - percent_max: 100
      1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7.14285714285714 - percent_max: 100
    2. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 50
    3. sucre roux sucre semoule -> fr:sucre-roux-sucre-semoule - percent_min: 0 - percent_max: 33.3333333333333
    4. sucre inverti sel de Guérande 0.5% poud à lever a e500ii -> fr:sucre-inverti-sel-de-guerande-0-5-poud-a-lever-a-e500ii - percent_min: 0 - percent_max: 25
    5. CREME pâtissière eau sucre amidon modifié poudre de LAIT entier poudre de LAIT écrémé stabilisants diphosphate -> fr:creme-patissiere-eau-sucre-amidon-modifie-poudre-de-lait-entier-poudre-de-lait-ecreme-stabilisants-diphosphate - percent_min: 0 - percent_max: 20
      1. e450iii -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. phosphate disodique -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      1. e339ii -> en:e339ii - percent_min: 0 - percent_max: 16.6666666666667
    7. sulfate de calcium -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. e516 -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 12.5
      1. esters LACTIQUES des mono- et diglycérides d'acides gras e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
      2. estes acétiques des mono- et diglycérides d' acides gras -> fr:estes-acetiques-des-mono-et-diglycerides-d-acides-gras - percent_min: 0 - percent_max: 6.25
        1. e472a -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.25
      3. sirop de glucose déshydraté -> en:dehydrated-glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.16666666666667
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 11.1111111111111
      1. arômes colorants -> fr:aromes-colorants - percent_min: 0 - percent_max: 11.1111111111111
    10. caroténides -> fr:carotenides - percent_min: 0 - percent_max: 10
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
    11. Fraises Nappage rouge -> fr:fraises-nappage-rouge - percent_min: 0 - percent_max: 9.09090909090909
      1. eau sirop de glucose-fructose sucre -> fr:eau-sirop-de-glucose-fructose-sucre - percent_min: 0 - percent_max: 9.09090909090909
    12. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 8.33333333333333
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        1. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      2. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    13. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 7.69230769230769
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      2. phosphate de potassium -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
        1. e340 -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      3. citrate de calcium -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
        1. e333 -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
      4. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.92307692307692
    14. colorant -> en:colour - percent_min: 0 - percent_max: 7.14285714285714
      1. cochenille -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.14285714285714
        1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.14285714285714
      2. extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
        1. e160 -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857

Nutrition

Environment

Carbon footprint

Packaging

Transportation

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by quentinbrd.
Product page also edited by chevalstar, yuka.R0pBRFA2VUxyTUFwa00xdi9Vak85L0ZLMVppNUJUbWRCN2NPSVE9PQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page