Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Tartinat - Natilait - 150 g

edit Edit the page

Tartinat - Natilait - 150 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 6191442500587 (EAN / EAN-13)

Quantity: 150 g

Packaging: Plastic

Brands: Natilait

Categories: Dairies, Fats, Spreads, Spreadable fats, Animal fats, Milkfat, Dairy spread, fr:Creme-a-tartiner

Origin of ingredients: Tunisia

Manufacturing or processing places: Tunisie

Countries where sold: Tunisia

Matching with your preferences

Health

Ingredients

  • icon

    11 ingredients

    : lait et crème pasteurisés, épaississant (E1442, E410), arôme naturel en poudre (basilic, ail et fines herbes), sel, ferments lactiques.
    Allergens: Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E410 - Locust bean gum
    • Ingredient: Flavouring
    • Ingredient: Thickener

    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

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

Ingredients analysis

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

    Details of the analysis of the ingredients

    : lait, crème, épaississant (e1442, e410), arôme naturel (basilic, ail, fines herbes), sel, ferments lactiques
    1. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 16.6666666666667 - percent_max: 100
    2. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 50
    3. épaississant -> en:thickener - percent_min: 0 - percent_max: 33.3333333333333
      1. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    4. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 5
      2. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.5
      3. fines herbes -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    5. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5
    6. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5

Nutrition

Serving size: 150g

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by sally1984
Last edit of product page on by gmlaa.
Product page also edited by openfoodfacts-contributors, packbot.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page