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Natúr Parenyica feketemaggal - Hajdú - 190 g

Natúr Parenyica feketemaggal - Hajdú - 190 g

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Barcode: 5998207919087 (EAN / EAN-13)

Quantity: 190 g

Packaging: Plastic, Pp-polypropylene, Sheet

Brands: Hajdú

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses

Labels, certifications, awards: Hungarian Processed Product

Origin of the product and/or its ingredients: Magyarország

Origin of ingredients: European Union

Manufacturing or processing places: Magyarország

Traceability code: HU 275 EC

Link to the product page on the official site of the producer: https://korostej.hu/hu/termekek/parenyic...

Stores: Interspar

Countries where sold: Hungary

Matching with your preferences

Health

Ingredients

12 ingredients

pasteurized milk, culinary salt, solidifying agent: calcium chloride, black fennel (0.8%), acidity regulator: citric acid, renational enzyme, bacterial culture, preservative: potassium sorbate, nisin.

Allergens: Milk

Food processing

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

Ingredient: Firming agent
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

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E234 - Nisin

Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E509 - Calcium chloride

Calcium chloride: Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2-H2O-x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: hu:feketekömény
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Pasteurised milk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: hu:feketekömény
Some ingredients could not be recognized.
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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.
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: pasztőrözött tej, étkezési só, szilárdító anyag (kalcium-klorid), feketekömény 0.8%, savanyúságot szabályozó anyag (citromsav), oltóenzim, baktérium kultúra, tartósítószer (kálium-szorbát), nizin
pasztőrözött tej -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 88.2 - percent_max: 97.6

étkezési só -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.8 - percent_max: 3.5

szilárdító anyag -> en:firming-agent - percent_min: 0.8 - percent_max: 3.5

kalcium-klorid -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0.8 - percent_max: 3.5

feketekömény -> hu:feketekömény - percent_min: 0.8 - percent: 0.8 - percent_max: 0.8

savanyúságot szabályozó anyag -> en:acidity-regulator - percent_min: 0 - percent_max: 0.8

citromsav -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8

oltóenzim -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8

baktérium kultúra -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8

tartósítószer -> en:preservative - percent_min: 0 - percent_max: 0.8

kálium-szorbát -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8

nizin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8

Nutrition

Poor 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: 5

Proteins: 5 / 5 (value: 23, rounded value: 23)

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: 23

Energy: 3 / 10 (value: 1107, rounded value: 1107)

Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)

Saturated fat: 10 / 10 (value: 12.5, rounded value: 12.5)

Sodium: 10 / 10 (value: 1400, rounded value: 1400)

The points for proteins are counted because the product is in the cheeses category.

Nutritional score: (23 - 5)

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

Nutrient levels
- Fat in moderate quantity (19%)
  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 (12.5%)
  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 low quantity (0.5%)
  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 high quantity (3.5%)
  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 (190.0g)	Compared to: Cheeses
Energy	1,107 kj (265 kcal)	2,100 kj (504 kcal)	-19%
Fat	19 g	36.1 g	-26%
Saturated fat	12.5 g	23.8 g	-25%
Carbohydrates	0.5 g	0.95 g	-74%
Sugars	0.5 g	0.95 g	-44%
Fiber	?	?
Proteins	23 g	43.7 g	+13%
Salt	3.5 g	6.65 g	+141%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 190.0g

Environment

Eco-Score C - Moderate 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: C (Score: 54/100)

Category: Camembert cheese, from cow's milk

PEF environmental score: 0.50 (the lower the score, the lower the impact)
including impact on climate change: 5.24 kg CO2 eq/kg of product

Stage	Impact
Agriculture	84.4 %
Processing	5.6 %
Packaging	4.4 %
Transportation	3.3 %
Distribution	1.8 %
Consumption	0.5 %

Bonuses and maluses

Origins of ingredients with a high impact

Malus: -5

Environmental policy: -5
Transportation: 0

Origin of the product and/or its ingredients	% of ingredients	Impact
European Union	100 %	High

No ingredients that threaten species

Packaging with a low impact

Malus: -1

Shape	Material	Recycling	Impact
Sheet	PP 5 - Polypropylene		High

Eco-Score for this product

Impact for this product: C (Score: 48/100)
Product: Natúr Parenyica feketemaggal - Hajdú - 190 g

Life cycle analysis score: 54
Sum of bonuses and maluses: -6

Final score: 48/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 2.7 km in a petrol car

524 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	85.1 %
Processing	5.0 %
Packaging	5.0 %
Transportation	4.0 %
Distribution	0.7 %
Consumption	0.1 %

Packaging

Packaging with a low impact

Packaging parts

Sheet (PP 5 - Polypropylene)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients

Origins of ingredients with a high impact

Origin of the product and/or its ingredients	% of ingredients	Impact
European Union	100 %	High

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Data sources

Product added on October 5, 2021, 9:22:26 PM CEST by foodvisor
Last edit of product page on February 15, 2022, 7:01:35 AM CET by ecoscore-impact-estimator.
Product page also edited by gourmet, packbot.

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Natúr Parenyica feketemaggal - Hajdú - 190 g