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Foodspring shape shake 2.0

Foodspring shape shake 2.0

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Barcode: 4260363488495 (EAN / EAN-13)

Brands: Foodspring

Categories: Dietary supplements, Bodybuilding supplements, Protein powders

Countries where sold: France

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Health

Ingredients

  • icon

    50 ingredients


    French: isolat de protéines de petit-lait (à base de lait), farine d'avoine complète sans gluten, inuline, arôme, farine de lin, émulsifiant (lécithine de tournesol), épaississant (gomme de xanthane), phosphate de potassium, phosphate tricalcique, hydroxyde de magnésium, sel de table, complexes multi - enzymatiques (maltodextrine, amylase, protéase, B-D-galactosidase, lipase, cellulase), édulcorants (sucralose, stéviol glycosides), acide L-ascorbique, Sulfate de fer(Il), oxyde de zinc, lactobacillus acidophilus, nicotinamide, gluconate de cuivre(II), sulfate de manganèse(lI), acétate de D-alpha-tocophéryle, D-pantothénate de calcium, antioxydant (DL-alpha-tocophérol), riboflavine, chlorhydrate de pyridoxine, mononitrate de thiamine, acétate de rétinyle, acide ptéroylmonoglutamique, antiagglomérant (dioxyde de silicium), iodure de sodium, sélénite de sodium, phylloquinone, D-biotine, cholécalciférol, cyanocobalamine.
    Allergens: Milk

Food processing

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    Ultra processed foods


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

    • Additive: E101 - Riboflavin
    • Additive: E1104 - Lipase
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E551 - Silicon dioxide
    • Additive: E955 - Sucralose
    • Additive: E960 - Steviol glycosides
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Milk proteins
    • Ingredient: Sweetener
    • Ingredient: Thickener

    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

  • E101 - Riboflavin


    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia
  • E101i - Riboflavin


    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia
  • E1100 - Alpha-Amylase


    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia
  • E1101 - Protease


    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Source: Wikipedia
  • E1104 - Lipase


    Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
    Source: Wikipedia
  • E307c - DL-Alpha-tocopherol


    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia
  • 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
  • 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
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E551 - Silicon dioxide


    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia
  • E955 - Sucralose


    Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
    Source: Wikipedia
  • E960 - Steviol glycosides


    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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    Palm oil free


    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:a-base-de-lait, fr:farine-d-avoine-complete-sans-gluten, fr:complexes-multi, fr:enzymatiques, fr:b-d-galactosidase, fr:steviol-glycosides, Lactobacillus acidophilus, fr:ii, fr:acetate-de-d-alpha-tocopheryle, fr:acetate-de-retinyle

    Some ingredients could not be recognized.

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    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.
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    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-vegan


    Non-vegan ingredients: Whey protein isolate

    Some ingredients could not be recognized.

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    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.
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    Vegetarian status unknown


    Unrecognized ingredients: fr:a-base-de-lait, fr:farine-d-avoine-complete-sans-gluten, fr:complexes-multi, fr:enzymatiques, fr:b-d-galactosidase, fr:steviol-glycosides, Ferrous sulfate, Zinc oxide, Lactobacillus acidophilus, Copper gluconate, fr:ii, Manganese sulfate, fr:acetate-de-d-alpha-tocopheryle, Thiamin mononitrate, fr:acetate-de-retinyle, Folic acid, Sodium selenite, Cyanocobalamin

    Some ingredients could not be recognized.

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    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.
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    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!

    isolat de protéines de petit-lait (à base de lait), farine d'avoine complète sans gluten, inuline, arôme, farine de lin, émulsifiant (lécithine de tournesol), épaississant (gomme de xanthane), phosphate de potassium, phosphate tricalcique, hydroxyde de magnésium, sel de table, complexes multi, enzymatiques (maltodextrine, amylase, protéase, B-D-galactosidase, lipase, cellulase), édulcorants (sucralose, stéviol glycosides), acide L-ascorbique, Sulfate de fer, oxyde de zinc, lactobacillus acidophilus, nicotinamide, gluconate de cuivre (II), sulfate de manganèse, acétate de D-alpha-tocophéryle, D-pantothénate de calcium, antioxydant (DL-alpha-tocophérol), riboflavine, chlorhydrate de pyridoxine, mononitrate de thiamine, acétate de rétinyle, acide ptéroylmonoglutamique, antiagglomérant (dioxyde de silicium), iodure de sodium, sélénite de sodium, phylloquinone, D-biotine, cholécalciférol, cyanocobalamine
    1. isolat de protéines de petit-lait -> en:whey-protein-isolate - vegan: no - vegetarian: yes - percent_min: 2.77777777777778 - percent_max: 100
      1. à base de lait -> fr:a-base-de-lait - percent_min: 2.77777777777778 - percent_max: 100
    2. farine d'avoine complète sans gluten -> fr:farine-d-avoine-complete-sans-gluten - percent_min: 0 - percent_max: 50
    3. inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. farine de lin -> en:flax-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 16.6666666666667
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. épaississant -> en:thickener - percent_min: 0 - percent_max: 14.2857142857143
      1. gomme de xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. phosphate de potassium -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. phosphate tricalcique -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. hydroxyde de magnésium -> en:e528 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. sel de table -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. complexes multi -> fr:complexes-multi - percent_min: 0 - percent_max: 8.33333333333333
    13. enzymatiques -> fr:enzymatiques - percent_min: 0 - percent_max: 7.69230769230769
      1. maltodextrine -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      2. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      3. protéase -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
      4. B-D-galactosidase -> fr:b-d-galactosidase - percent_min: 0 - percent_max: 1.92307692307692
      5. lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.53846153846154
      6. cellulase -> en:cellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.28205128205128
    14. édulcorants -> en:sweetener - percent_min: 0 - percent_max: 7.14285714285714
      1. sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      2. stéviol glycosides -> fr:steviol-glycosides - percent_min: 0 - percent_max: 3.57142857142857
    15. acide L-ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Sulfate de fer -> en:ferrous-sulfate - percent_min: 0 - percent_max: 6.25
    17. oxyde de zinc -> en:zinc-oxide - percent_min: 0 - percent_max: 5.88235294117647
    18. lactobacillus acidophilus -> fr:lactobacillus-acidophilus - percent_min: 0 - percent_max: 5.55555555555556
    19. nicotinamide -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.26315789473684
    20. gluconate de cuivre -> en:copper-gluconate - percent_min: 0 - percent_max: 5
      1. II -> fr:ii - percent_min: 0 - percent_max: 5
    21. sulfate de manganèse -> en:manganese-sulfate - percent_min: 0 - percent_max: 4.76190476190476
    22. acétate de D-alpha-tocophéryle -> fr:acetate-de-d-alpha-tocopheryle - percent_min: 0 - percent_max: 4.54545454545455
    23. D-pantothénate de calcium -> en:d-pantothenate-calcium - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 4.16666666666667
      1. DL-alpha-tocophérol -> en:e307c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. riboflavine -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. chlorhydrate de pyridoxine -> en:pyridoxine-hydrochloride - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. mononitrate de thiamine -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 3.7037037037037
    28. acétate de rétinyle -> fr:acetate-de-retinyle - percent_min: 0 - percent_max: 3.57142857142857
    29. acide ptéroylmonoglutamique -> en:folic-acid - percent_min: 0 - percent_max: 3.44827586206897
    30. antiagglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 3.33333333333333
      1. dioxyde de silicium -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. iodure de sodium -> en:sodium-iodide - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. sélénite de sodium -> en:sodium-selenite - percent_min: 0 - percent_max: 3.125
    33. phylloquinone -> en:phylloquinone - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. D-biotine -> en:biotin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    35. cholécalciférol -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.94117647058824
    36. cyanocobalamine -> en:cyanocobalamin - percent_min: 0 - percent_max: 2.77777777777778

Nutrition

  • icon

    Very 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: 10

    • Proteins: 5 / 5 (value: 38, rounded value: 38)
    • Fiber: 5 / 5 (value: 18, rounded value: 18)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 9

    • Energy: 4 / 10 (value: 1431, rounded value: 1431)
    • Sugars: 0 / 10 (value: 2.8, rounded value: 2.8)
    • Saturated fat: 1 / 10 (value: 1.4, rounded value: 1.4)
    • Sodium: 4 / 10 (value: 400, rounded value: 400)

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

    Score nutritionnel: -1 (9 - 10)

    Nutri-Score: A

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    Sugars in low quantity (2.8%)


    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 moderate quantity (1%)


    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
    As sold
    per serving (100g)
    Compared to: Protein powders
    Energy 1,431 kj
    (342 kcal)
    1,430 kj
    (342 kcal)
    -5%
    Fat 6.8 g 6.8 g +59%
    Saturated fat 1.4 g 1.4 g -23%
    Carbohydrates 23 g 23 g +212%
    Sugars 2.8 g 2.8 g -14%
    Fiber 18 g 18 g +439%
    Proteins 38 g 38 g -46%
    Salt 1 g 1 g +36%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100g

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by foodvisor.
Product page also edited by charlesnepote, davidepio, jadep, openfoodfacts-contributors, yuka.I5xsZvyqMvwuN93X-pAf4CClBOPZOvtyPn8hog.

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