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Napolitain Signature Chocolat Framboise - LU - 174 g

Napolitain Signature Chocolat Framboise - LU - 174 g

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Barcode: 7622210125439 (EAN / EAN-13)

Common name: Gâteau fourragé au chocolat et à la framboise. Napolitain Chocolat Framboise

Quantity: 174 g

Packaging: Plastic, Bag, Cardboard

Brands: LU, Mondelez, Napolitain

Categories: Snacks, Desserts, Sweet snacks, Biscuits and cakes, Cakes, Chocolate cakes

Stores: Carrefour Market, Magasins U

Countries where sold: France

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Health

Ingredients

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    62 ingredients


    French: Sucre, graisse végétales (palme, karité), œufs, sirop de glucose-fructose, farine de blé 11%, chocolat en poudre 6%(sucre, cacao en poudre), stabilisant (glycérol), chocolat noir 3,5% (pâte de cacao, sucre, émulsifiant (lécithine de soja), arôme), margarine (huiles végétales (palme, colza), eau, émulsifiant (E471), correcteur d'acidité (citrate de sodium), acidifiant (acide citrique), colorant (bêta-carotène), cacao maigre en poudre, purée de pomme, dextrose, purée de framboises 1,1 %, arômes (contient alcool), lactosérum en poudre (de lait), purée de framboise concentrée 0,5 % (équivalent framboises 2,1 %), émulsifiants (lécithine de soja, E472b, E475, E476, lécithine de tournesol), gélifiants (pectine, gomme xanthane), sirop de glucose, poudre à lever (diphosphate disodique, carbonates de sodium), jus de framboises concentré 0,2% (équivalent jus de framboise 1,8 %), sel, correcteurs d'acidité (acide citrique, acide malique, citrates de calcium, citrates de sodium), lait écrémé en poudre, jus de baies de sureau concentré, colorants (E120).
    Allergens: Eggs, Gluten, Milk, Soybeans, fr:cochenilles

Food processing

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    Ultra processed foods


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

    • Additive: E120 - Cochineal
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Whey

    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

  • E120 - Cochineal


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia
  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia
  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • 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
  • E333 - Calcium citrates


    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • E440 - Pectins


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    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
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm fat, Palm oil
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    Non-vegan


    Non-vegan ingredients: Egg, Whey powder, Milk, Skimmed milk powder, E120
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    Sucre, graisse végétales de palme, graisse végétales de karité, œufs, sirop de glucose-fructose, farine de blé 11%, chocolat en poudre 6% (sucre, cacao en poudre), stabilisant (glycérol), chocolat noir 3.5% (pâte de cacao, sucre, émulsifiant (lécithine de soja), arôme), margarine, huiles végétales de palme, huiles végétales de colza, eau, émulsifiant (e471), correcteur d'acidité (citrate de sodium), acidifiant (acide citrique), colorant (bêta-carotène), cacao maigre en poudre, purée de pomme, dextrose, purée de framboises 1.1%, arômes (contient alcool), lactosérum en poudre (de lait), purée de framboise concentrée 0.5% (), émulsifiants (lécithine de soja, e472b, e475, e476, lécithine de tournesol), gélifiants (pectine, gomme xanthane), sirop de glucose, poudre à lever (diphosphate disodique, carbonates de sodium), jus de framboises concentré 0.2% (), sel, correcteurs d'acidité (acide citrique, acide malique, citrates de calcium, citrates de sodium), lait écrémé en poudre, baies de sureau, colorants (e120)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes
    2. graisse végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes
    3. graisse végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
    4. œufs -> en:egg - vegan: no - vegetarian: yes
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes
    6. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent: 11
    7. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - percent: 6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes
      2. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes
    8. stabilisant -> en:stabiliser
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe
    9. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent: 3.5
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes
      3. émulsifiant -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes
      4. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    10. margarine -> en:margarine
    11. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
    12. huiles végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    13. eau -> en:water - vegan: yes - vegetarian: yes
    14. émulsifiant -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    15. correcteur d'acidité -> en:acidity-regulator
      1. citrate de sodium -> en:sodium-citrate
    16. acidifiant -> en:acid
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    17. colorant -> en:colour
      1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    18. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes
    19. purée de pomme -> en:apple-puree - vegan: ignore - vegetarian: ignore
    20. dextrose -> en:dextrose - vegan: yes - vegetarian: yes
    21. purée de framboises -> en:raspberry-puree - vegan: ignore - vegetarian: ignore - percent: 1.1
    22. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
      1. contient alcool -> en:alcohol - vegan: maybe - vegetarian: yes
    23. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
      1. de lait -> en:milk - vegan: no - vegetarian: yes
    24. purée de framboise concentrée -> fr:puree-de-framboise-concentree - vegan: ignore - vegetarian: ignore - percent: 0.5
    25. émulsifiants -> en:emulsifier
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes
      2. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      3. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
      4. e476 -> en:e476 - vegan: yes - vegetarian: yes
      5. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes
    26. gélifiants -> en:gelling-agent
      1. pectine -> en:e440a - vegan: yes - vegetarian: yes
      2. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes
    27. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes
    28. poudre à lever -> en:raising-agent
      1. diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes
      2. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes
    29. jus de framboises concentré -> en:concentrated-raspberry-juice - vegan: yes - vegetarian: yes - percent: 0.2
    30. sel -> en:salt - vegan: yes - vegetarian: yes
    31. correcteurs d'acidité -> en:acidity-regulator
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
      2. acide malique -> en:e296 - vegan: yes - vegetarian: yes
      3. citrates de calcium -> en:e333 - vegan: yes - vegetarian: yes
      4. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes
    32. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes
    33. baies de sureau -> en:elderberry - vegan: yes - vegetarian: yes
    34. colorants -> en:colour
      1. e120 -> en:e120 - vegan: no - vegetarian: no

Nutrition

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    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: 1

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteins: 2 / 5 (value: 4, rounded value: 4)
    • Fiber: 2 / 5 (value: 2.1, rounded value: 2.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.8, rounded value: 1.8)

    Negative points: 25

    • Energy: 5 / 10 (value: 1904, rounded value: 1904)
    • Sugars: 8 / 10 (value: 40, rounded value: 40)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 2 / 10 (value: 200, rounded value: 200)

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

    Score nutritionnel: 23 (25 - 2)

    Nutri-Score: E

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    Sugars in high quantity (40%)


    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.
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    Salt in moderate quantity (0.5%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Chocolate cakes
    Energy 1,904 kj
    (455 kcal)
    +5%
    Fat 24 g +3%
    Saturated fat 11 g +37%
    Carbohydrates 56 g +14%
    Sugars 40 g +29%
    Fiber 2.1 g -19%
    Proteins 4 g -30%
    Salt 0.5 g -2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.8 %
Serving size: un gâteau g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by sebleouf
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Product page also edited by beniben, date-limite-app, kcnl64, kiliweb, magasins-u, mellebimba, moon-rabbit, openfoodfacts-contributors, packbot, quechoisir, roboto-app, stephane, teolemon, yuka.UktFOU5JSXJodmdHc2NBYXBrMkk1dDhyNnIyRVZueVJBUEVzSVE9PQ, yuka.WTVJR1RhczlvS1pXaDlzTzNCamYwWWt0NFk2MmIwRHBDL0VvSVE9PQ, yuka.WWZrUVRMVUxwL29FbC9JZS9najIwTmhjNWIyRkJrcW9MTUE4SUE9PQ, yuka.WkpKZE1wUllwOEFYbk1Odjd4L3pvUFpuMlpxeVdWaVBJZTg4SVE9PQ, yuka.Zko0U0RQUXJ2TVFTa004TzRRSE14dnhrN0pDb2NHS1BjTXdhSVE9PQ.

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