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Rood Fruit Smaak - fristi - 1l

Rood Fruit Smaak - fristi - 1l

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Barcode: 5410438040731 (EAN / EAN-13)

Quantity: 1l

Packaging: Tetra Pak

Brands: Fristi

Categories: Beverages and beverages preparations, Beverages, Dairies, Dairy drinks, Flavoured milks, Sweetened beverages

Labels, certifications, awards: Animal welfare, FSC, FSC Mix, fr:Lait de paturage

Origin of the product and/or its ingredients: Dit zuivelproduct is gemaakt van weidemelk afkomstig van koeien die ten minste 120 dagen per jaar, minimaal 6 uur per dag in de wei lopen.

Origin of ingredients: Belgium

Traceability code: BE M322A EC

Stores: Lidl, Delhaize, Jumbo

Countries where sold: Belgium, France, Netherlands

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Health

Ingredients

17 ingredients

skim milk fermented liquid components of milk (permeate of whey), water, fruit juice-based juice concentrate 3% (1% strawberry, 1% raspberry, 1% cherry), sugar, syrup, fructose, stabilisers: pectin, guar gum, dipotassiumphosphate and trisodiumcitrate, acid food: lactic acid, aroma, colouring agent: carmine

Allergens: Milk

Food processing

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

Additive: E120 - Cochineal

Additive: E412 - Guar gum

Additive: E440 - Pectins

Ingredient: Colour

Ingredient: Flavouring
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E331iii - Trisodium citrate

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
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

E340ii - Dipotassium phosphate

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

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

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.

Ingredients analysis

Palm oil free

No ingredients containing palm oil detected

Non-vegan

Non-vegan ingredients: E120

Non-vegetarian

Non-vegetarian ingredients: E120

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
nl: water, vruchtensap 3% (aardbei 1%, framboos 1%, kers 1%), suiker, fructosestroop, stabilisatoren (pectine), guargom, dikaliumfosfaat, trinatriumcitraat, voedingszuur (melkzuur), aroma, kleurstof (karmijn)
water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 70 - percent_max: 97

vruchtensap -> en:fruit-juice - vegan: yes - vegetarian: yes - percent_min: 3 - percent: 3 - percent_max: 3

aardbei -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 1 - percent: 1 - percent_max: 1

framboos -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 1 - percent: 1 - percent_max: 1

kers -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 1 - percent: 1 - percent_max: 1

suiker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3

fructosestroop -> en:fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 3

stabilisatoren -> en:stabiliser - percent_min: 0 - percent_max: 3

pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

guargom -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

dikaliumfosfaat -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

trinatriumcitraat -> en:e331iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

voedingszuur -> en:acid - percent_min: 0 - percent_max: 3

melkzuur -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3

aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3

kleurstof -> en:colour - percent_min: 0 - percent_max: 3

karmijn -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3

Nutrition

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: 3
This product is considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 1 / 5 (value: 2, rounded value: 2)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 10 (value: 3, rounded value: 3)

Negative points: 12

Energy: 6 / 10 (value: 180, rounded value: 180)

Sugars: 6 / 10 (value: 7.7, rounded value: 7.7)

Saturated fat: 0 / 10 (value: 0, rounded value: 0)

Sodium: 0 / 10 (value: 48, rounded value: 48)

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

Nutritional score: (12 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (0%)
  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 low quantity (0%)
  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 high quantity (7.7%)
  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 (0.12%)
  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 (200 ml)	Compared to: Flavoured milks
Energy	180 kj (43 kcal)	360 kj (86 kcal)	-44%
Fat	0 g	0 g	-100%
Saturated fat	0 g	0 g	-100%
Carbohydrates	7.7 g	15.4 g	-29%
Sugars	7.7 g	15.4 g	-22%
Fiber	?	?
Proteins	2 g	4 g	-43%
Salt	0.12 g	0.24 g	-21%
Calcium	70 mg	140 mg	-44%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	3 %	3 %

Serving size: 200 ml

Environment

Eco-Score not computed - Unknown environmental impact

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