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Hirtengenuss - Simply V - 150 g

Hirtengenuss - Simply V - 150 g

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Barcode: 4260444961268 (EAN / EAN-13)

Common name: Lebensmittelzubereitung mit Mandelerzeugnis

Quantity: 150 g

Packaging: Plastic

Brands: Simply V

Categories: Plant-based foods and beverages, Plant-based foods, Dairy substitutes, Cheese substitutes

Labels, certifications, awards: Vegetarian, No gluten, Vegan, No palm oil, The Vegan Society

Stores: REWE

Countries where sold: Germany

Matching with your preferences

Health

Ingredients

  • icon

    19 ingredients


    German: 76% Mandelerzeugnis (Trinkwasser, 13% entölte und gemahlene Mandeln), Kokosöl, Speisesalz, Geliermittel Carrageen und Gellan, Säuerungsmittel Milchsäure*, Säureregulator Calciumlactat, Festigungsmittel Kaliumchlorid, Aroma. Kann Spuren von anderen Schalenfrüchten (Walnuss, Cashewnuss) enthalten.
    Allergens: Nuts

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: E327 - Calcium lactate
    • Additive: E407 - Carrageenan
    • Additive: E418 - Gellan gum
    • Ingredient: Firming agent
    • Ingredient: Flavouring
    • Ingredient: Gelling agent

    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

  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E327 - Calcium lactate


    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia
  • E407 - Carrageenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • E418 - Gellan gum


    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: de:mandelerzeugnis, de:entölte-und-gemahlene-mandeln, de:kann-spuren-von-anderen-schalenfrüchten, de:cashewnuss, de:enthalten

    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


    No non-vegan ingredients

    Unrecognized ingredients: de:mandelerzeugnis, de:entölte-und-gemahlene-mandeln, de:kann-spuren-von-anderen-schalenfrüchten, de:cashewnuss, de:enthalten

    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


    No non-vegetarian ingredients detected

    Unrecognized ingredients: de:mandelerzeugnis, de:entölte-und-gemahlene-mandeln, de:kann-spuren-von-anderen-schalenfrüchten, de:cashewnuss, de:enthalten

    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!

    Mandelerzeugnis 76% (Trinkwasser, entölte und gemahlene Mandeln 13%), Kokosöl, Speisesalz, Geliermittel (Carrageen, Gellan), Säuerungsmittel (Milchsäure), Säureregulator (Calciumlactat), Festigungsmittel (Kaliumchlorid), Aroma, Kann Spuren von anderen Schalenfrüchten (Walnuss, Cashewnuss), enthalten
    1. Mandelerzeugnis -> de:mandelerzeugnis - percent_min: 76 - percent: 76 - percent_max: 76
      1. Trinkwasser -> en:water - vegan: yes - vegetarian: yes - percent_min: 63 - percent_max: 63
      2. entölte und gemahlene Mandeln -> de:entölte-und-gemahlene-mandeln - percent_min: 13 - percent: 13 - percent_max: 13
    2. Kokosöl -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2.66666666666667 - percent_max: 24
    3. Speisesalz -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 21.3333333333333
    4. Geliermittel -> en:gelling-agent - percent_min: 0 - percent_max: 10.6666666666667
      1. Carrageen -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.6666666666667
      2. Gellan -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333
    5. Säuerungsmittel -> en:acid - percent_min: 0 - percent_max: 7.11111111111111
      1. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.11111111111111
    6. Säureregulator -> en:acidity-regulator - percent_min: 0 - percent_max: 5.33333333333333
      1. Calciumlactat -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333
    7. Festigungsmittel -> en:firming-agent - percent_min: 0 - percent_max: 4.26666666666667
      1. Kaliumchlorid -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.26666666666667
    8. Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.55555555555555
    9. Kann Spuren von anderen Schalenfrüchten -> de:kann-spuren-von-anderen-schalenfrüchten - percent_min: 0 - percent_max: 3.04761904761905
      1. Walnuss -> en:walnut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.04761904761905
      2. Cashewnuss -> de:cashewnuss - percent_min: 0 - percent_max: 1.52380952380952
    10. enthalten -> de:enthalten - percent_min: 0 - percent_max: 2.66666666666667

Nutrition

  • icon

    Bad 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: 0

    • 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: 20

    • Energy: 2 / 10 (value: 920, rounded value: 920)
    • Sugars: 0 / 10 (value: 1, rounded value: 1)
    • Saturated fat: 10 / 10 (value: 14, rounded value: 14)
    • Sodium: 8 / 10 (value: 800, rounded value: 800)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 20 (20 - 0)

    Nutri-Score: E

  • icon

    Sugars in low quantity (1%)


    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 high quantity (2%)


    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: Cheese substitutes
    Energy 920 kj
    (220 kcal)
    -24%
    Fat 21 g -8%
    Saturated fat 14 g -13%
    Carbohydrates 1.7 g -91%
    Sugars 1 g +110%
    Fiber ?
    Proteins 5 g +80%
    Salt 2 g +14%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by ecoscore-impact-estimator, heuwerk, jolesh, moon-rabbit, packbot, planteuser, twl, yuka.sY2b0xO6T85zoF3NwEKvlnJXV_vn-zP5KD_Spkewx4yRCrzqT81UvdX4E6o.

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