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Yaourt du Luxembourg - Luxlait

Yaourt du Luxembourg - Luxlait

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Barcode: 5450168544321 (EAN / EAN-13)

Brands: Luxlait

Categories: Dairies, Fermented foods, Fermented milk products, Desserts, Dairy desserts, Fermented dairy desserts, Yogurts

Countries where sold: France, Luxembourg

Matching with your preferences

Health

Ingredients

20 ingredients

French: Yaourt à la crème (lait) 82%, sucre, sirop de glucose-fructose, fruits 7.2% (myrtille 1.8%, mûre 1.4%, framboise 0.9%, cerise 0.5%, purée de myrtille 0.4%, jus concentré de mûre 1.5%, jus de framboise concentré 0.7%), amidon modifé, épaississants (farine de graines de caroube, pectine), correcteur d'acidité: hydroxyde de sodium, colorant: anthocyanes, arôme

Allergens: Milk

Food processing

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

Additive: E163 - Anthocyanins

Additive: E440 - Pectins

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Thickener
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

E163 - Anthocyanins

Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
Source: Wikipedia

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.

E524 - Sodium hydroxide

Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: fr:yaourt-a-la-creme, fr:jus-concentre-de-mure, fr:amidon-modife
Some ingredients could not be recognized.
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Vegan status unknown
Unrecognized ingredients: fr:yaourt-a-la-creme, fr:jus-concentre-de-mure, fr:amidon-modife
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Vegetarian status unknown
Unrecognized ingredients: fr:yaourt-a-la-creme, fr:jus-concentre-de-mure, fr:amidon-modife
Some ingredients could not be recognized.
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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!

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

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!
fr: Yaourt à la crème 82%, sucre, sirop de glucose-fructose, fruits 7.2% (myrtille 1.8%, mûre 1.4%, framboise 0.9%, cerise 0.5%, myrtille 0.4%, jus concentré de mûre 1.5%, jus de framboise concentré 0.7%), amidon modifé, épaississants (farine de graines de caroube, pectine), correcteur d'acidité (hydroxyde de sodium), colorant (anthocyanes), arôme
Yaourt à la crème -> fr:yaourt-a-la-creme - percent: 82

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077

fruits -> en:fruit - vegan: yes - vegetarian: yes - percent: 7.2

myrtille -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent: 1.8

mûre -> en:blackberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13029 - percent: 1.4

framboise -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent: 0.9

cerise -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent: 0.5

myrtille -> en:blueberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13028 - percent: 0.4

jus concentré de mûre -> fr:jus-concentre-de-mure - percent: 1.5

jus de framboise concentré -> en:concentrated-raspberry-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent: 0.7

amidon modifé -> fr:amidon-modife

épaississants -> en:thickener

farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

pectine -> en:e440a - vegan: yes - vegetarian: yes

correcteur d'acidité -> en:acidity-regulator

hydroxyde de sodium -> en:e524 - vegan: yes - vegetarian: yes

colorant -> en:colour

anthocyanes -> en:e163 - vegan: yes - vegetarian: yes

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 7
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 2 / 5 (value: 3.8, rounded value: 3.8)

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

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 7.2, rounded value: 7.2)

Negative points: 11

Energy: 2 / 10 (value: 680, rounded value: 680)

Sugars: 3 / 10 (value: 13.9, rounded value: 13.9)

Saturated fat: 6 / 10 (value: 7, rounded value: 7)

Sodium: 0 / 10 (value: 60, rounded value: 60)

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

Nutritional score: (11 - 0)

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

Nutrient levels
- Fat in moderate quantity (10%)
  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 high quantity (7%)
  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 (13.9%)
  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 (0.15%)
  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	Compared to: Yogurts
Energy	680 kj (163 kcal)	+85%
Fat	10 g	+275%
Saturated fat	7 g	+322%
Carbohydrates	14.2 g	+30%
Sugars	13.9 g	+44%
Fiber	-
Proteins	3.8 g	-11%
Salt	0.15 g	+28%
Calcium	120 mg	-
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	7.2 %

Environment

Eco-Score B - Low environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 87/100)

Category: Yogurt, fermented milk or dairy specialty, plain

PEF environmental score: 0.22 (the lower the score, the lower the impact)
including impact on climate change: 2.12 kg CO2 eq/kg of product

Stage	Impact
Agriculture	67.6 %
Processing	13.5 %
Packaging	6.8 %
Transportation	7.0 %
Distribution	4.0 %
Consumption	1.1 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: B (Score: 67/100)
Product: Yaourt du Luxembourg - Luxlait

Life cycle analysis score: 87
Sum of bonuses and maluses: -20

Final score: 67/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.1 km in a petrol car

212 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Yogurt, fermented milk or dairy specialty, plain (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	72.9 %
Processing	7.1 %
Packaging	8.5 %
Transportation	9.5 %
Distribution	1.7 %
Consumption	0.3 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on March 23, 2018, 12:49:17 PM CET by kiliweb
Last edit of product page on November 20, 2023, 11:23:40 AM CET by sebleouf.
Product page also edited by christophe-contant, openfoodfacts-contributors, roboto-app, teolemon, yuka.VnBBSFBxSVJnL3Nua3ZNaHB4ZUV5SWw1NXJ1VlFtKzRMN0F5SUE9PQ.

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Yaourt du Luxembourg - Luxlait