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Déjeuner REM - 3*255g

Déjeuner REM - 3*255g

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Barcode: 5410041182903 (EAN / EAN-13)

Common name: Biscuits

Quantity: 3*255g

Packaging: Bag, fr:Emballage plastique, fr:Film plastique

Brands: REM, LU, Mondelez

Categories: Snacks, Breakfasts, Sweet snacks, Biscuits and cakes, Biscuits, Dry biscuits, Breakfast biscuit

Labels, certifications, awards: fr:Harmony

Stores: Super U, Magasins U

Countries where sold: France

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Health

Nutrition

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    Nutri-Score D

    Poor nutritional quality
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      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).

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    Negative points: 18/55

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      Calories

      4/10 points (1662kJ)

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

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      Sugar

      5/15 points (18g)

      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.

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      Salt

      6/20 points (1.3g)

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

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    Positive points: 0/10

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      Fiber

      0/5 points (2.3g)

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

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      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: 0

      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: 18 (18 - 0)

      Nutri-Score: D

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (20,1 g (1 biscuit))
    Compared to: Breakfast biscuit
    Energy 1,662 kj
    (385 kcal)
    334 kj
    (77 kcal)
    -7%
    Fat 8 g 1.61 g -47%
    Saturated fat 3.6 g 0.724 g -16%
    Carbohydrates 72 g 14.5 g +14%
    Sugars 18 g 3.62 g -15%
    Fiber 2.3 g 0.462 g -57%
    Proteins 7.6 g 1.53 g +5%
    Salt 1.3 g 0.261 g +137%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 20,1 g (1 biscuit)

Ingredients

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    14 ingredients


    French: Farine de blé (76,1 %), sucre, huile de palme, poudre à lever (carbonate acide d'ammonium, carbonate acide de sodium, diphosphate disodique), sel, lait écrémé en poudre, agent de traitement de la farine (L-cystéine, sulfite de sodium), lactose et protéines de lait, arôme.
    Allergens: Gluten, Milk, Sulphur dioxide and sulphites
    Traces: Sesame seeds

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: E450 - Diphosphates
    • Ingredient: Flavouring
    • Ingredient: Lactose
    • Ingredient: Milk proteins

    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

  • E221 - Sodium sulphite


    Sodium sulfite: Sodium sulfite -sodium sulphite- is a soluble sodium salt of sulfurous acid -sulfite- with the chemical formula Na2SO3. It is a product of sulfur dioxide scrubbing, a part of the flue-gas desulfurization process. It is also used as a preservative to prevent dried fruit from discoloring, and for preserving meats, and is used in the same way as sodium thiosulfate to convert elemental halogens to their respective hydrohalic acids, in photography and for reducing chlorine levels in pools.
    Source: Wikipedia
  • 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.

  • E500 - Sodium carbonates


    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate


    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia
  • E503ii - Ammonium hydrogen carbonate


    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia
  • E920 - L-cysteine


    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
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    Non-vegan


    Non-vegan ingredients: Skimmed milk powder, Lactose and milk proteins
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


    fr: Farine de blé 76.1%, sucre, huile de palme, poudre à lever (carbonate acide d'ammonium, carbonate acide de sodium, diphosphate disodique), sel, lait écrémé en poudre, agent de traitement de la farine (L-cystéine, sulfite de sodium), lactose et protéines de lait, arôme
    1. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 76.1 - percent: 76.1 - percent_max: 76.1
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.9875 - percent_max: 23.9
    3. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 20.9125
    4. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 10.45625
      1. carbonate acide d'ammonium -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.45625
      2. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.228125
      3. diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.48541666666667
    5. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3
    6. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.3
    7. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.3
      1. L-cystéine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3
      2. sulfite de sodium -> en:e221 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
    8. lactose et protéines de lait -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3

Environment

Carbon footprint

Packaging

Transportation

Threatened species

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Data sources

Product added on by delicesnovice
Last edit of product page on by quentinbrd.
Product page also edited by date-limite-app, donmarco, ecoscore-impact-estimator, kiliweb, leonekmi, magasins-u, openfoodfacts-contributors, packbot, quechoisir, sebleouf, tacite, yuka.N78YHeXVR8oLBPf-0rNtjR3rReHQJ69JAyYcoQ, yuka.U0xrWUxmcGFpK2cwb2RzeTRVdjNvTlVxN1oveldHaWFOOFZLSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk1kVfjUu2_iKSzTpHSn7dq0drDzO-Mp7JbiHao, yuka.sY2b0xO6T85zoF3NwEKvlmJJV4b1jxzBEDfguVOazdSfCYL5ZMB435TTLKs.

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