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Napolitain signature chocolat - LU - 174 g

Napolitain signature chocolat - LU - 174 g

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Barcode: 7622210242822 (EAN / EAN-13)

Common name: Napolitain Signature Chocolat

Quantity: 174 g

Packaging: Bag, Box, Cardboard, Individual bag

Brands: LU, Napolitain, Mondelez

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

Labels, certifications, awards: New

Stores: Carrefour

Countries where sold: Belgium, France

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Health

Ingredients

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    55 ingredients


    French: Sucre, œufs, huile de palme, sirop de glucose-fructose, farine de blé 12 %, chocolat noir 10,8 % [pâte de cacao, sucre, émulsifiant (lécithine de soja), arôme vanille], margarine [huiles végétales (palme, colza), eau, émulsifiant (E471), acidifiant (acide citrique), correcteur d'acidité (citrate de sodium), colorant (bêta-carotène)], stabilisant (glycérol), cacao maigre en poudre, graisses végétales (palme, karité), lactosérum en poudre (de lait), arômes (contient alcool), émulsifiants (lécithine de soja, E472b, E471, E475, E476), sirop de glucose, poudre à lever (diphosphate disodique, carbonate acide de sodium), sel, amidon transformé, lait écrémé en poudre, conservateur (sorbate de potassium), gélifiant (gomme xanthane), colorants (E153, E171, E172), correcteur d'acidité (acide citrique).
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Eggs, Gluten, Milk, Nuts, Soybeans

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: E14XX - Modified Starch
    • Additive: E153 - Vegetable carbon
    • Additive: E160a - Carotene
    • Additive: E171 - Titanium dioxide
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • 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: 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

  • 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
  • E171 - Titanium dioxide


    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    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
  • 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
  • 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
  • E500ii - Sodium hydrogen carbonate


    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 oil, Palm oil, Palm fat
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    Non-vegan


    Non-vegan ingredients: Egg, Whey powder, Milk, Skimmed milk powder
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, œufs, huile de palme, sirop de glucose-fructose, farine de blé 12%, chocolat noir 10.8% (pâte de cacao, sucre, émulsifiant (lécithine de soja), arôme vanille), margarine (huiles végétales de palme, huiles végétales de colza, eau, émulsifiant (e471), acidifiant (acide citrique), correcteur d'acidité (citrate de sodium), colorant (bêta-carotène)), stabilisant (glycérol), cacao maigre en poudre, graisses végétales de palme, graisses végétales de karité, lactosérum en poudre (de lait), arômes (contient alcool), émulsifiants (lécithine de soja, e472b, e471, e475, e476), sirop de glucose, poudre à lever (diphosphate disodique, carbonate acide de sodium), sel, amidon transformé, lait écrémé en poudre, conservateur (sorbate de potassium), gélifiant (gomme xanthane), colorants (e153, e171, e172), correcteur d'acidité (acide citrique)
    1. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 12 - percent_max: 41.2
    2. œufs -> en:egg - vegan: no - vegetarian: yes - percent_min: 12 - percent_max: 26.6
    3. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 12 - percent_max: 21.7333333333333
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 12 - percent_max: 19.3
    5. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 12 - percent: 12 - percent_max: 12
    6. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 10.8 - percent: 10.8 - percent_max: 10.8
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2.7 - percent_max: 10.8
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.4
      3. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 3.6
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.6
      4. arôme vanille -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.7
    7. margarine -> en:margarine - percent_min: 0 - percent_max: 8.24
      1. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 8.24
      2. huiles végétales de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.12
      3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.74666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 2.06
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.06
      5. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.648
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.648
      6. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.37333333333333
        1. citrate de sodium -> en:sodium-citrate - percent_min: 0 - percent_max: 1.37333333333333
      7. colorant -> en:colour - percent_min: 0 - percent_max: 1.17714285714286
        1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.17714285714286
    8. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 6.86666666666667
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.86666666666667
    9. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88571428571429
    10. graisses végétales de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 5.15
    11. graisses végétales de karité -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.57777777777778
    12. lactosérum en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.12
      1. de lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.12
    13. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.74545454545455
      1. contient alcool -> en:alcohol - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.74545454545455
    14. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 3.43333333333333
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.43333333333333
      2. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.71666666666667
      3. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.14444444444444
      4. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.858333333333333
      5. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.686666666666667
    15. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.16923076923077
    16. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 2.94285714285714
      1. diphosphate disodique -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94285714285714
      2. carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47142857142857
    17. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.74666666666667
    18. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.575
    19. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.42352941176471
    20. conservateur -> en:preservative - percent_min: 0 - percent_max: 2.28888888888889
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.28888888888889
    21. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 2.16842105263158
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.16842105263158
    22. colorants -> en:colour - percent_min: 0 - percent_max: 2.06
      1. e153 -> en:e153 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.06
      2. e171 -> en:e171 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03
      3. e172 -> en:e172 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.686666666666667
    23. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.96190476190476
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.96190476190476

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: 0

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

    Positive points: 2

    • Proteins: 2 / 5 (value: 4.3, rounded value: 4.3)
    • Fiber: 2 / 5 (value: 2.3, rounded value: 2.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 25

    • Energy: 5 / 10 (value: 1925, rounded value: 1925)
    • Sugars: 8 / 10 (value: 38, rounded value: 38)
    • Saturated fat: 10 / 10 (value: 12, rounded value: 12)
    • Sodium: 2 / 10 (value: 192, rounded value: 192)

    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 (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.
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    Salt in moderate quantity (0.48%)


    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
    As sold
    per serving (29 g)
    Compared to: Chocolate cakes
    Energy 1,925 kj
    (460 kcal)
    558 kj
    (133 kcal)
    +7%
    Fat 25 g 7.25 g +9%
    Saturated fat 12 g 3.48 g +50%
    Carbohydrates 53 g 15.4 g +8%
    Sugars 38 g 11 g +23%
    Fiber 2.3 g 0.667 g -14%
    Proteins 4.3 g 1.25 g -24%
    Salt 0.48 g 0.139 g -7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 29 g

Environment

Carbon footprint

Packaging

Transportation

Threatened species