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Lapin pâques - Frey - 590 g

Lapin pâques - Frey - 590 g

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Barcode: 7616500050358 (EAN / EAN-13)

Common name: Chocolat au lait avec amandes effilées et garni de massepain

Quantity: 590 g

Packaging: Plastic

Brands: Frey

Categories: Snacks, Sweet snacks, Cocoa and its products, Festive foods, Chocolates, Chocolate molds, Easter food, Chocolate rabbits, Swiss chocolates

Labels, certifications, awards: Sustainable farming, UTZ Certified, UTZ Certified Cocoa

Manufacturing or processing places: Suisse

Stores: Migros

Countries where sold: France, Switzerland

Matching with your preferences

Health

Ingredients

21 ingredients

: sucre, beurre de cacao, LAIT entier en poudre, pâte de cacao, AMANDES effilées 7 %, massepain avec couverture 1,1 % (sucre, AMANDES, pâte de cacao, humectants : sorbitol et invertase, beurre de cacao, sirop de glucose, émulsifiants : lécithines de SOJA et E 476, arôme), émulsifiant : lécithine de SOJA, arôme.

Allergens: Milk, Nuts, Soybeans

Traces: Nuts

Food processing

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

Additive: E322 - Lecithins

Additive: E420 - Sorbitol

Additive: E476 - Polyglycerol polyricinoleate

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

Ingredient: Humectant
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

E1103 - Invertase

Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
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.

E322i - Lecithin

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.

E420 - Sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Source: Wikipedia

E476 - Polyglycerol polyricinoleate

Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:massepain-avec-couverture
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Whole milk powder
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: fr:massepain-avec-couverture
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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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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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!
: sucre, beurre de cacao, LAIT entier en poudre, pâte de cacao, AMANDES effilées 7%, massepain avec couverture 1.1% (sucre, AMANDES, pâte de cacao, humectants (sorbitol, invertase), beurre de cacao, sirop de glucose, émulsifiants (lécithines de SOJA), e476, arôme), émulsifiant (lécithine de SOJA), arôme
sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 12.5 - percent_max: 70.9

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 7 - percent_max: 38.95

LAIT entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 7 - percent_max: 28.3

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 7 - percent_max: 22.975

AMANDES effilées -> en:flaked-almonds - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 7 - percent: 7 - percent_max: 7

massepain avec couverture -> fr:massepain-avec-couverture - percent_min: 1.1 - percent: 1.1 - percent_max: 1.1

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.122222222222222 - percent_max: 1.1

AMANDES -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 0.55

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 0.366666666666667

humectants -> en:humectant - percent_min: 0 - percent_max: 0.275

sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.275

invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1375

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 0.22

sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.183333333333333

émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 0.183333333333333

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.183333333333333

e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.183333333333333

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.183333333333333

émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.1

lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.1

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1

Nutrition

Bad nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 3

Proteins: 4 / 5 (value: 7, rounded value: 7)

Fiber: 3 / 5 (value: 3, rounded value: 3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.96944444444444, rounded value: 7)

Negative points: 27

Energy: 7 / 10 (value: 2351, rounded value: 2351)

Sugars: 10 / 10 (value: 50, rounded value: 50)

Saturated fat: 10 / 10 (value: 19, rounded value: 19)

Sodium: 0 / 10 (value: 64, rounded value: 64)

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

Nutritional score: (27 - 3)

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

Nutrient levels
- Fat in high quantity (36%)
  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 (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
- Sugars in high quantity (50%)
  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 (0.16%)
  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: Swiss chocolates
Energy	2,351 kj (562 kcal)	+2%
Fat	36 g	+1%
Saturated fat	19 g	-5%
Carbohydrates	51 g	+3%
Sugars	50 g	+8%
Fiber	3 g	-27%
Proteins	7 g	+6%
Salt	0.16 g	+26%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	6.969 %
Cocoa (minimum)	34 %	-20%

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

(Plastic)

Packaging materials

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

Transportation

Origins of ingredients
Missing origins of ingredients information

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

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Labels

UTZ Certified

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Data sources

Product added on April 16, 2017, 7:37:01 PM CEST by keragui
Last edit of product page on April 21, 2022, 8:15:55 PM CEST by kiliweb.
Product page also edited by autorotate-bot, openfoodfacts-contributors, packbot, quechoisir, tacite, yuka.WW90YkFLNEN2ZFlBZ01NdThrdmwxWXR3Njc2VmVWcXZLTlpKSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlh1rddz_ugqbLDX5gxbQ1NfUJIPTPeEq7aT8aao, yuka.sY2b0xO6T85zoF3NwEKvlkVhcML7-TmYFT3ToBOh2v2Wf7D0RPx7zLnoYqo, yuka.sY2b0xO6T85zoF3NwEKvllNIf9DXhj75FwPRvByB19OSJLjQTftQ-qzfIag, yukafix.

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Lapin pâques - Frey - 590 g