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

Napolitain Signature Chocolat Framboise - LU - 174 g

edit Edit the page

Napolitain Signature Chocolat Framboise - LU - 174 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: 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, Filled sponge cake slices

Stores: Carrefour Market, Magasins U

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    60 ingredients

    : 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

  • icon

    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

    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.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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 (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.

  • 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

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary 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.

  • 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.

  • 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 carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Ingredients analysis

  • icon

    Palm oil

    Ingredients that contain palm oil: Palm fat, Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Egg, Whey powder, Skimmed milk powder, E120
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

    : 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, lactosérum en poudre, 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 - ciqual_proxy_food_code: 31016
    2. graisse végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    3. graisse végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no
    4. œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000
    5. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
    6. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent: 11
    7. chocolat en poudre -> en:chocolate-powder - vegan: maybe - vegetarian: yes - ciqual_food_code: 18101 - percent: 6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. cacao en poudre -> en:cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    8. stabilisant -> en:stabiliser
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe
    9. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - ciqual_proxy_food_code: 31074 - percent: 3.5
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      3. émulsifiant -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      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 - ciqual_food_code: 16129
    12. huiles végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
    13. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    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 - ciqual_food_code: 18100
    19. purée de pomme -> en:apple-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13050
    20. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    21. purée de framboises -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent: 1.1
    22. arômes -> en:flavouring - labels: en:contains-alcohol - vegan: maybe - vegetarian: maybe
    23. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe
    24. purée de framboise concentrée -> fr:puree-de-framboise-concentree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent: 0.5
    25. émulsifiants -> en:emulsifier
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      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 - ciqual_proxy_food_code: 31016
    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 - ciqual_food_code: 13015 - percent: 0.2
    30. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    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 - ciqual_food_code: 19054
    33. baies de sureau -> en:elderberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13126
    34. colorants -> en:colour
      1. e120 -> en:e120 - vegan: no - vegetarian: no

Nutrition

  • icon

    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: 24

    • Energy: 5 / 10 (value: 1900, rounded value: 1900)
    • Sugars: 8 / 10 (value: 40, rounded value: 40)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 1 / 10 (value: 180, rounded value: 180)

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

    Nutritional score: (24 - 2)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (29 g)     		Compared to: Filled sponge cake slices
    Energy 1,900 kj
    (455 kcal)     		551 kj
    (132 kcal)     		+10%
    Fat 24 g 6.96 g +30%
    Saturated fat 11 g 3.19 g +14%
    Carbohydrates 56 g 16.2 g +3%
    Sugars 40 g 11.6 g +13%
    Fiber 2.1 g 0.609 g +14%
    Proteins 4 g 1.16 g -24%
    Salt 0.45 g 0.131 g +15%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.8 % 1.8 %
Serving size: 29 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Report a problem

Data sources

Product added on by sebleouf
Last edit of product page on by charlesnepote.
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.

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