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Tendre Croc' L'Original Jambon Fromage Format Familial - Herta - 4 x 105 g (420 g)

Tendre Croc' L'Original Jambon Fromage Format Familial - Product - fr

Tendre Croc' L'Original Jambon Fromage Format Familial - Herta - 4 x 105 g (420 g)

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Barcode:
7613035514966(EAN / EAN-13)

Common name: Croque Monsieur

Quantity: 4 x 105 g (420 g)

Packaging: Plastic, Fresh, Tray

Brands: Herta

Categories: Meals, Fresh foods, Sandwiches, Sandwiches filled with cold cuts, Cheese sandwiches, Fresh meals, Ham sandwiches, Ham and cheese sandwiches, Toasted ham sandwich topped with grated cheese

Labels, certifications, awards: 2016 Nutrition labelling experiment, Made in France, Nutriscore, Nutriscore experiment, Nutriscore experiment Grade D, fr:Expérimentation Nutriscore Maison-Laffitte 0, fr:Expérimentation Nutriscore Rouvroy D

Manufacturing or processing places: France

Traceability code: FR 62.767.005 CE - Saint-Pol-sur-Ternoise (Pas-de-Calais, France)

Stores: Casino, Carrefour market, Magasins U

Countries where sold: France

Matching with your preferences

Health

Nutrition

Nutri-Score D
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: 3
- What is the Nutri-Score?
  
  The Nutri-Score is a logo on the overall nutritional quality of products.
  
  The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
  
  → Learn more about the Nutri-Score
Negative points: 16/55
- Calories
  3/10 points (1079kJ)
  
  Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
- Sugar
  0/15 points (2.38g)
  
  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.
- Saturated fat
  5/10 points (5.62g)
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
- Salt
  8/20 points (1.7g)
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 0/10
- Fiber
  0/5 points (1.4g)
  
  Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Fruits, vegetables and legumes
  0/5 points (0%)
  
  Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Details of the calculation of the Nutri-Score
  
  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3
  
  This product is not considered a beverage for the calculation of the Nutri-Score.
  
  This product is considered to be a red meat product for the calculation of the Nutri-Score.
  
  Points for proteins are not counted because the negative points greater than or equal to 11.
  
  Nutritional score: 16 (16 - 0)
  
  Nutri-Score: D

Nutrient levels
- Fat in moderate quantity (11.4%)
  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 (5.62%)
  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 (2.38%)
  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 (1.7%)
  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 (105 g)	Compared to: Toasted ham sandwich topped with grated cheese
Energy	1,079 kj (258 kcal)	1,130 kj (271 kcal)	+6%
Fat	11.4 g	12 g	+8%
Saturated fat	5.62 g	5.9 g	+5%
Carbohydrates	27.1 g	28.5 g	+8%
Sugars	2.38 g	2.5 g	-22%
Fiber	1.4 g	1.47 g	-16%
Proteins	11.9 g	12.5 g	+7%
Salt	1.7 g	1.79 g	+16%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	3.021 %	3.021 %

Serving size: 105 g

Ingredients

41 ingredients

: Farine de BLE, eau, jambon de porc, FROMAGES (ŒUF), huile de colza, huile de palme, BEURRE, amidons modifiés, protéines de LAIT, dextrose, sel, LACTOSERUM, sels émulsifiants : E331, E452 ; levure, émulsifiants : E322, E471 ; GLUTEN de BLE, conservateurs : E202, E250, E282 ; stabilisants : E450, E451 ; gélifiant : E407, épaississant : E415, arômes (CELERI, BLE), épices et aromates, antioxydant : E316, acidifiant : E270, agent de traitement de la farine : E300

Allergens: Celery, Eggs, Gluten, Milk

Food processing

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

Additive: E14XX - Modified Starch

Additive: E322 - Lecithins

Additive: E407 - Carrageenan

Additive: E415 - Xanthan gum

Additive: E450 - Diphosphates

Additive: E451 - Triphosphates

Additive: E452 - Polyphosphates

Additive: E471 - Mono- and diglycerides of fatty acids

Ingredient: Dextrose

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Gelling agent

Ingredient: Glucose

Ingredient: Gluten

Ingredient: Milk proteins

Ingredient: Thickener

Ingredient: Whey
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

E14XX - Modified Starch

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.

E250 - Sodium nitrite

Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E282 - Calcium propionate

Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
Source: Wikipedia

E300 - Ascorbic acid

E316 - Sodium erythorbate

Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
Source: Wikipedia

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

E451 - Triphosphates

Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
Source: Wikipedia

E452 - Polyphosphates

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan

Non-vegan ingredients: Ham, Cheese, Butter, Milk proteins, Whey

Non-vegetarian

Non-vegetarian ingredients: Ham

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

Details of the analysis of the ingredients
: Farine de BLE, eau, jambon de porc, FROMAGES, huile de colza, huile de palme, BEURRE, amidons modifiés, protéines de LAIT, dextrose, sel, LACTOSERUM, sels émulsifiants (e331), e452, levure, émulsifiants (e322), e471, GLUTEN de BLE, conservateurs (e202), e250, e282, stabilisants (e450), e451, gélifiant (e407), épaississant (e415), arômes (CELERI, BLE), épices et aromates, antioxydant (e316), acidifiant (e270), agent de traitement de la farine (e300)
Farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.33333333333333 - percent_max: 100

eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0 - percent_max: 33.3333333333333

FROMAGES -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25

huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 20

huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 16.6666666666667

BEURRE -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 14.2857142857143

amidons modifiés -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 12.5

protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 10

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.7

LACTOSERUM -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.7

sels émulsifiants -> en:emulsifying-salts - percent_min: 0 - percent_max: 1.7

e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.7

e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.7

e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.7

GLUTEN de BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

conservateurs -> en:preservative - percent_min: 0 - percent_max: 1.7

e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 1.7

e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 1.7

e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

épaississant -> en:thickener - percent_min: 0 - percent_max: 1.7

e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.7

CELERI -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 1.7

BLE -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.85

épices et aromates -> en:herbs-and-spices - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.7

e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

acidifiant -> en:acid - percent_min: 0 - percent_max: 1.7

e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.7

e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7

Environment

Eco-Score D - High 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: 52/100)

Category: Toasted ham sandwich topped with grated cheese

PEF environmental score: 0.52 (the lower the score, the lower the impact)
including impact on climate change: 4.42 kg CO2 eq/kg of product

Stage	Impact
Agriculture	75.9 %
Processing	13.0 %
Packaging	5.7 %
Transportation	3.1 %
Distribution	1.8 %
Consumption	0.5 %

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.

Ingredients that threatens species
Malus: -10

Contains palm oil

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Tray	Plastic		High

Eco-Score for this product

Impact for this product: D (Score: 27/100)
Product: Tendre Croc' L'Original Jambon Fromage Format Familial - Herta - 4 x 105 g (420 g)

Life cycle analysis score: 52
Sum of bonuses and maluses: -25

Final score: 27/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 2.3 km in a petrol car

442 g CO₂e per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Toasted ham sandwich topped with grated cheese (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	77.4 %
Processing	8.1 %
Packaging	8.8 %
Transportation	4.7 %
Distribution	0.8 %
Consumption	0.2 %

Packaging

Packaging with a medium impact

Packaging parts

Tray (Plastic)

Packaging materials

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

Transportation

Manufacturing or processing place
SAINT-POL-SUR-TERNOISE - France

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

Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Complete or correct product information

Data sources

Product added on September 29, 2016, 5:03:09 PM CEST by tacinte
Last edit of product page on August 23, 2023, 5:22:20 PM CEST by roboto-app.
Product page also edited by date-limite-app, jeremy64, kiliweb, magasins-u, openfoodfacts-contributors, packbot, tacite, tacite-mass-editor, yuka.WWY0aE5LWUhuLzlXdHRnNTh4YkwzOHhaeTZlSkJubnZGTVFWSVE9PQ, yuka.WnIwSkg2Y0Z0dmtJbWYwOStpSEwxdkYvMXFHTUFHeXVOcmN3SVE9PQ, yuka.YUlzNUViNEtpL0l0a01JZytSWFV3OE12eVpMM1hXK3VBTmdYSWc9PQ.

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Tendre Croc' L'Original Jambon Fromage Format Familial - Herta - 4 x 105 g (420 g)