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Almond flavour vanilla - Alpro - 1l

Almond flavour vanilla - Alpro - 1l

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Barcode: 5411188120742 (EAN / EAN-13)

Quantity: 1l

Packaging: Tetra Pak, Container, de:Produkt, Fsc, Green dot

Brands: Alpro

Categories: Plant-based foods and beverages, Beverages, Plant-based foods, Dairies-substitutes, Nuts and their products, Plant-based beverages, Milk substitutes, Plant milks, Nut milks, Almond milks

Labels, certifications, awards: Vegetarian, No gluten, Vegan, European Vegetarian Union, European Vegetarian Union Vegan, FSC, FSC Mix, No milk, Nutriscore, Nutriscore Grade A

Manufacturing or processing places: Belgien

EMB code: BEG80601, FSC-C014047, BEG49101

Stores: Delhaize, carrefour.fr, Lidl

Countries where sold: Belgium, Czech Republic, France, Germany, Switzerland

Matching with your preferences

Health

Ingredients

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    17 ingredients


    Water, sugar, almond (Italy/Spain) (2,3%), chicory root fibre, tri-calcium phosphate, natural vanilla flavour, sea salt, stabilisers (locust bean gum, gellan gum), emulsifier (lecithins (sunflower]), vitamins (B2, B12, E, D2).
    Allergens: Nuts
    Traces: 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: E322 - Lecithins
    • Additive: E418 - Gellan gum
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

    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

  • 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
  • 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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    Vegan


    No non-vegan ingredients

    Unrecognized ingredients: Vitamin b12, Vitamin E
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    Vegetarian


    No non-vegetarian ingredients detected

    Unrecognized ingredients: Vitamin b12, Vitamin E
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


    Eau, sucre, amande 2.3%, fibres de chicorée, phosphate tricalcique, arôme naturel de vanille, sel marin de table, stabilisants (farine de graines de caroube, gomme gellane), émulsifiant (lécithines de tournesol), vitamines, vitamine B2, vitamine B12, vitamine E, vitamine D2
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 23.55 - percent_max: 95.4
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent_max: 48.85
    3. amande -> en:almond - vegan: yes - vegetarian: yes - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
    4. fibres de chicorée -> en:chicory-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    5. phosphate tricalcique -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    6. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    7. sel marin de table -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    8. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 2.3
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
      2. gomme gellane -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.15
    9. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.3
      1. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    10. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    11. vitamine B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.3
    12. vitamine B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 2.3
    13. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 2.3
    14. vitamine D2 -> en:ergocalciferol - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

Nutrition

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    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: 2

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteins: 0 / 5 (value: 0.4, rounded value: 0.4)
    • Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.3, rounded value: 2.3)

    Negative points: 0

    • Energy: 0 / 10 (value: 123, rounded value: 123)
    • Sugars: 0 / 10 (value: 3.7, rounded value: 3.7)
    • Saturated fat: 0 / 10 (value: 0.1, rounded value: 0.1)
    • Sodium: 0 / 10 (value: 56, rounded value: 56)

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

    Score nutritionnel: -1 (0 - 1)

    Nutri-Score: A

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    Sugars in moderate quantity (3.7%)


    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.
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    Salt in low quantity (0.14%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (100ml)
    Compared to: Almond milks
    Energy 123 kj
    (29 kcal)
    123 kj
    (29 kcal)
    -15%
    Fat 1.1 g 1.1 g -42%
    Saturated fat 0.1 g 0.1 g -50%
    Carbohydrates 3.8 g 3.8 g +19%
    Sugars 3.7 g 3.7 g +62%
    Lactose 0 g 0 g
    Fiber 1.3 g 1.3 g +195%
    Proteins 0.4 g 0.4 g -49%
    Salt 0.14 g 0.14 g +30%
    Vitamin D 0.75 µg 0.75 µg -96%
    Vitamin E 0.002 mg 0.002 mg -100%
    Vitamin B2 (Riboflavin) 0 mg 0 mg -100%
    Vitamin B12 (cobalamin) 0.38 µg 0.38 µg -99%
    Calcium 0.12 mg 0.12 mg -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.3 % 2.3 %
Serving size: 100ml

Environment

Carbon footprint

Packaging

Transportation