Queso crema - dos pinos - 350 g

Food processing

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  Food processing level unknown

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  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

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  Some ingredients could not be recognized.

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  : Crema láctea pasteurizada, sólidos lácteos, sal, gomas estabilizantes, ácido sórbico 0.03%, antan, algarrobo y guar lacteas y lactosa, Dno preservante, cuajo, cultivos lácticos, Contiene (Proteinas ingredients), Pasteurized dairy cream, dairy solids, salt guils (anthan, locust bean &guar), as stabilizers, sorbic acid 0.03%, as preservative, rennet and lactic cultures, Contains (milk proteins and lactose, Producto Centroamericano hecho en Costa Rica por Cooperativa oe Productores de Leche Dos Pinos), R.L, El Coyol, Alajuela, Tel (506 2437), 3000, Fax (506), 2437-3010, Apartado (179-4060 Alajuel Couta Rica, Registro M.S, A-1656-13, Guatemala), Dist, por Helados de Centroamérica, S.A, Km, 16.5 carretera a El Salvador, Frajs uomala, Tel (6628 1700 Mercant Salvadoreia), S bertad, Santa Tecla, La por CONGELADOS, lst por Corpora larrelera al Puerto de La *2k 603)2212-6200, Nio etera Norte, cotade s, Dist por Lacthoa Pedro Nuo Tegu lstro Sanit A Tel (8120 500 metro Tel), 800-25 por Global s Inc

  1. Crema láctea pasteurizada -> es:crema-lactea-pasteurizada - percent_min: 2.38095238095238 - percent_max: 99.55
  2. sólidos lácteos -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0.03 - percent_max: 49.79
  3. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0.03 - percent_max: 33.2033333333333
  4. gomas estabilizantes -> es:gomas-estabilizantes - percent_min: 0.03 - percent_max: 24.91
  5. ácido sórbico -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0.03 - percent: 0.03 - percent_max: 0.03
  6. antan -> es:antan - percent_min: 0.03 - percent_max: 0.03
  7. algarrobo y guar lacteas y lactosa -> es:algarrobo-y-guar-lacteas-y-lactosa - percent_min: 0.03 - percent_max: 0.03
  8. Dno preservante -> es:dno-preservante - percent_min: 0.03 - percent_max: 0.03
  9. cuajo -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0.03 - percent_max: 0.03
  10. cultivos lácticos -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0.03 - percent_max: 0.03
  11. Contiene -> es:contiene - percent_min: 0.03 - percent_max: 0.03
      1. Proteinas ingredients -> es:proteinas-ingredients - percent_min: 0 - percent_max: 0.03
  12. Pasteurized dairy cream -> es:pasteurized-dairy-cream - percent_min: 0.03 - percent_max: 0.03
  13. dairy solids -> es:dairy-solids - percent_min: 0.03 - percent_max: 0.03
  14. salt guils -> es:salt-guils - percent_min: 0.03 - percent_max: 0.03
      1. anthan -> es:anthan - percent_min: 0 - percent_max: 0.03
      2. locust bean &guar -> es:locust-bean-guar - percent_min: 0 - percent_max: 0.03
  15. as stabilizers -> es:as-stabilizers - percent_min: 0.03 - percent_max: 0.03
  16. sorbic acid -> es:sorbic-acid - percent_min: 0.03 - percent: 0.03 - percent_max: 0.03
  17. as preservative -> es:as-preservative - percent_min: 0 - percent_max: 0.03
  18. rennet and lactic cultures -> es:rennet-and-lactic-cultures - percent_min: 0 - percent_max: 0.03
  19. Contains -> es:contains - percent_min: 0 - percent_max: 0.03
      1. milk proteins and lactose -> es:milk-proteins-and-lactose - percent_min: 0 - percent_max: 0.03
      2. Producto Centroamericano hecho en Costa Rica por Cooperativa oe Productores de Leche Dos Pinos -> es:producto-centroamericano-hecho-en-costa-rica-por-cooperativa-oe-productores-de-leche-dos-pinos - percent_min: 0 - percent_max: 0.03
  20. R.L -> es:r-l - percent_min: 0 - percent_max: 0.03
  21. El Coyol -> es:el-coyol - percent_min: 0 - percent_max: 0.03
  22. Alajuela -> es:alajuela - percent_min: 0 - percent_max: 0.03
  23. Tel -> es:tel - percent_min: 0 - percent_max: 0.03
      1. 506 2437 -> es:506-2437 - percent_min: 0 - percent_max: 0.03
  24. 3000 -> es:3000 - percent_min: 0 - percent_max: 0.03
  25. Fax -> es:fax - percent_min: 0 - percent_max: 0.03
      1. 506 -> es:506 - percent_min: 0 - percent_max: 0.03
  26. 2437-3010 -> es:2437-3010 - percent_min: 0 - percent_max: 0.03
  27. Apartado -> es:apartado - percent_min: 0 - percent_max: 0.03
      1. 179-4060 Alajuel Couta Rica -> es:179-4060-alajuel-couta-rica - percent_min: 0 - percent_max: 0.03
      2. Registro M.S -> es:registro-m-s - percent_min: 0 - percent_max: 0.03
      3. A-1656-13 -> es:a-1656-13 - percent_min: 0 - percent_max: 0.03
      4. Guatemala -> es:guatemala - percent_min: 0 - percent_max: 0.03
  28. Dist -> es:dist - percent_min: 0 - percent_max: 0.03
  29. por Helados de Centroamérica -> es:por-helados-de-centroamerica - percent_min: 0 - percent_max: 0.03
  30. S.A -> es:s-a - percent_min: 0 - percent_max: 0.03
  31. Km -> es:km - percent_min: 0 - percent_max: 0.03
  32. 16.5 carretera a El Salvador -> es:16-5-carretera-a-el-salvador - percent_min: 0 - percent_max: 0.03
  33. Frajs uomala -> es:frajs-uomala - percent_min: 0 - percent_max: 0.03
  34. Tel -> es:tel - percent_min: 0 - percent_max: 0.03
      1. 6628 1700 Mercant Salvadoreia -> es:6628-1700-mercant-salvadoreia - percent_min: 0 - percent_max: 0.03
  35. S bertad -> es:s-bertad - percent_min: 0 - percent_max: 0.03
  36. Santa Tecla -> es:santa-tecla - percent_min: 0 - percent_max: 0.03
  37. La por CONGELADOS -> es:la-por-congelados - percent_min: 0 - percent_max: 0.03
  38. lst por Corpora larrelera al Puerto de La *2k 603)2212-6200 -> es:lst-por-corpora-larrelera-al-puerto-de-la-2k-603-2212-6200 - percent_min: 0 - percent_max: 0.03
  39. Nio etera Norte -> es:nio-etera-norte - percent_min: 0 - percent_max: 0.03
  40. cotade s -> es:cotade-s - percent_min: 0 - percent_max: 0.03
  41. Dist por Lacthoa Pedro Nuo Tegu lstro Sanit A Tel -> es:dist-por-lacthoa-pedro-nuo-tegu-lstro-sanit-a-tel - percent_min: 0 - percent_max: 0.03
      1. 8120 500 metro Tel -> es:8120-500-metro-tel - percent_min: 0 - percent_max: 0.03
  42. 800-25 por Global s Inc -> es:800-25-por-global-s-inc - percent_min: 0 - percent_max: 0.03

Nutrition

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  Missing data to compute the Nutri-Score

  Missing nutrition facts

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  ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

  Could you add the information needed to compute the Nutri-Score? Add nutrition facts

  → Learn more about the Nutri-Score

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  Nutrient levels

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    Fat in moderate quantity (9.6%)

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    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

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    Saturated fat in high quantity (7%)

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    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

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (30g)	Compared to: Cheese spreads
  Energy	410 kj (98 kcal)	123 kj (29 kcal)	-56%
  Fat	9.6 g	2.88 g	-50%
  Saturated fat	7 g	2.1 g	-44%
  Carbohydrates	2 g	0.6 g	-46%
  Sugars	?	?
  Fiber	?	?
  Proteins	1 g	0.3 g	-89%
  Salt	?	?
  Alcohol	0 % vol	0 % vol
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Carbon footprint

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  Equal to driving 2.6 km in a petrol car

  498 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Uncured soft cheese, spreadable, around 25% fat, in a tub (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	84.0 %
  Processing	5.6 %
  Packaging	5.3 %
  Transportation	4.2 %
  Distribution	0.7 %
  Consumption	0.1 %

Packaging

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  Packaging with a medium impact

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  • Packaging parts

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    Pot (Plastic)
    

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  • Packaging materials

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

Transportation

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  Origins of ingredients

  Origins of ingredients with a high impact

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  Origin of the product and/or its ingredients	% of ingredients	Impact
  Costa Rica	100 %	High