Help us inform millions of consumers around the world about what they eat

group photo donation 2024
open food facts logo

Please give to our 2025 Fundraiser

Your donations fund the day-to-day operations of our non-profit association:

  • keeping our database open & available to all,
    • technical infrastructure (website/mobile app) & a small permanent team

  • remain independent of the food industry,

  • engage a community of committed citizens,

  • support the advancement of public health research.

Each donation counts! We appreciate your support in bringing further food transparency in the world.

arrow_upward

Tiramisu – Maestro Italia – 500g

edit Edit the page

Tiramisu – Maestro Italia – 500g

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:
8005020012691(EAN / EAN-13)

Common name: Tiramisù

Quantity: 500g

Packaging: fr:Boite plastique, fr:Étui carton

Brands: Maestro Italia

Categories: Dairies, Snacks, Desserts, Sweet snacks, Dairy desserts, Frozen foods, Biscuits and cakes, Frozen desserts, Pastries, Tiramisu

Labels, certifications, awards: No artificial flavors, Sustainable farming, Made in Italy, No palm oil, UTZ Certified, UTZ Certified Cocoa
UTZ Certified

Manufacturing or processing places: Italie, Emmi Dessert Italia S.p.A., Via Leonardo Da Vinci 10 - 20016 - Pero (MI) Italia

Traceability code: IT 03 196 CE

Stores: Grand Frais

Countries where sold: France, Italy

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    Lower nutritional quality
    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    icon

    Negative points: 16/55

    • icon

      Energy

      3/10 points (1223kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      6/15 points (24g)

      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.

    • icon

      Salt

      0/20 points (0.2g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

    icon

    Positive points: 0/10

    • icon

      Fiber

      0/5 points (unknown)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️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.

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

      Nutritional score: 16 (16 - 0)

      Nutri-Score: D

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Tiramisu
    Energy 1,223 kj
    (292 kcal)     		+9%
    Fat 12 g -2%
    Saturated fat 7.5 g -10%
    Carbohydrates 38 g +17%
    Sugars 24 g +12%
    Fiber ?
    Proteins 4.5 g +9%
    Salt 0.2 g +8%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

  • icon

    46 ingredients

    French: Préparation au fromage mascarpone (65%) [lait, fromage mascarpone (19%) (crème, lait, acidifiant : acide lactique), crème (18%), sirop de glucose, sucre de canne brut, blanc d'œuf (6%), lait écrémé en poudre, jaune d'œuf (3%), alcool éthylique, maltodextrine, stabilisants : carraghénane, gomme de caroube ; émulsifiant : mono et diglycérides d'acides gras], Sirop de café (18%) [sirop de glucose, eau, extrait liquide de café (10%), alcool éthylique], Biscuits aux œufs (10%) [farine de blé, œufs (40%), sucre], Génoise avec cacao (6%) [œufs (33%), farine de blé, sucre, poudre de cacao (6%), sirop de glucose-fructose, émulsifiants : mono et diglycérides d'acides gras ; agents de levage : diphosphates, carbonates de sodium], Préparation de cacao (1%) [cacao (46%), dextrose, amidon de blé, sucre, beurre de cacao]
    Allergens: Eggs, Gluten, Milk
    Traces: Nuts, Soybeans

    • Ingredient information

      • preparation-au-fromage-mascarpone: 65.0%

      • — Milk: 32.5% (estimate)

      • — Mascarpone: 19.0%

      • —— Cream: 9.5% (estimate)

      • —— Milk: 4.8% (estimate)

      • —— Acid: 4.8% (estimate)

      • ——— E270: 4.8% (estimate)

      • — Cream: 18.0%

      • — Glucose syrup: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • — Unrefined cane sugar: < 2% (estimate)

      • — Egg white: 6.0%

      • — Skimmed milk powder: < 2% (estimate)

      • — Egg yolk: 3.0%

      • — E1510: < 2% (estimate)

      • — Maltodextrin: < 2% (estimate)

      • — Stabiliser: < 2% (estimate)

      • —— E407: < 2% (estimate)

      • — E410: < 2% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— E471: < 2% (estimate)

      • Coffee: 18.0%

      • — Glucose syrup: 9.0% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • — Water: 4.5% (estimate)

      • — Coffee: 10.0%

      • — E1510: < 2% (estimate)

      • biscuits-aux-oeufs: 10.0%

      • — Wheat flour: 5.0% (estimate)

      • — Egg: 4.0%

      • — Sugar: < 2% (estimate)

      • genoise-avec-cacao: 6.0%

      • — Egg: 2.0%

      • — Wheat flour: 2.0% (estimate)

      • — Sugar: < 2% (estimate)

      • — Cocoa powder: 0.4%

      • — Glucose-fructose syrup: < 2% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— E471: < 2% (estimate)

      • — Raising agent: < 2% (estimate)

      • —— E450: < 2% (estimate)

      • — E500: < 2% (estimate)

      • preparation-de-cacao: 1.0%

      • — Cocoa: 0.5%

      • — Dextrose: < 2% (estimate)

      • — Wheat starch: < 2% (estimate)

      • — Sugar: < 2% (estimate)

      • — Cocoa butter: < 2% (estimate)

Food processing

Additives

  • E1510 - Ethanol

    Ethanol: Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH -an ethyl group linked to a hydroxyl group-, and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.
    Source: Wikipedia

  • E270 - Lactic acid

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

  • E407 - Carrageenan

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

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

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

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

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • 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.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Milk, Mascarpone, Cream, Milk, Cream, Egg white, Skimmed milk powder, Egg yolk, Egg, Egg

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • 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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:preparation-au-fromage-mascarpone, fr:biscuits-aux-oeufs, fr:genoise-avec-cacao, fr:preparation-de-cacao

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • 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!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • 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!

    fr: Préparation au fromage mascarpone 65% (_lait_, fromage mascarpone 19% (_crème_, _lait_, acidifiant (acide lactique)), _crème_ 18%, sirop de glucose, sucre de canne brut, blanc d'_œuf_ 6%, _lait_ écrémé en poudre, jaune d'_œuf_ 3%, alcool éthylique, maltodextrine, stabilisants (carraghénane), gomme de caroube, émulsifiant (mono- et diglycérides d'acides gras)), de café 18% (sirop de glucose, eau, de café 10%, alcool éthylique), Biscuits aux œufs 10% (farine de _blé_, _œufs_ 4%, sucre), Génoise avec cacao 6% (_œufs_ 1.98%, farine de _blé_, sucre, poudre de cacao 0.36%, sirop de glucose-fructose, émulsifiants (mono- et diglycérides d'acides gras), agents de levage (diphosphates), carbonates de sodium), Préparation de cacao 1% (cacao 0.46%, dextrose, amidon de _blé_, sucre, beurre de cacao)
    1. Préparation au fromage mascarpone -> fr:preparation-au-fromage-mascarpone – percent: 65
      1. _lait_ -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051
      2. fromage mascarpone -> en:mascarpone – vegan: no – vegetarian: maybe – ciqual_food_code: 19584 – percent: 19
        1. _crème_ -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402
        2. _lait_ -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051
        3. acidifiant -> en:acid
          1. acide lactique -> en:e270 – vegan: yes – vegetarian: yes
      3. _crème_ -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent: 18
      4. sirop de glucose -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      5. sucre de canne brut -> en:unrefined-cane-sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      6. blanc d'_œuf_ -> en:egg-white – vegan: no – vegetarian: yes – ciqual_food_code: 22001 – percent: 6
      7. _lait_ écrémé en poudre -> en:skimmed-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19054
      8. jaune d'_œuf_ -> en:egg-yolk – vegan: no – vegetarian: yes – ciqual_food_code: 22002 – percent: 3
      9. alcool éthylique -> en:e1510 – vegan: yes – vegetarian: yes
      10. maltodextrine -> en:maltodextrin – vegan: yes – vegetarian: yes
      11. stabilisants -> en:stabiliser
        1. carraghénane -> en:e407 – vegan: yes – vegetarian: yes
      12. gomme de caroube -> en:e410 – vegan: yes – vegetarian: yes
      13. émulsifiant -> en:emulsifier
        1. mono- et diglycérides d'acides gras -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe
    2. de café -> en:coffee – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 18003 – percent: 18
      1. sirop de glucose -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      2. eau -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066
      3. de café -> en:coffee – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 18003 – percent: 10
      4. alcool éthylique -> en:e1510 – vegan: yes – vegetarian: yes
    3. Biscuits aux œufs -> fr:biscuits-aux-oeufs – percent: 10
      1. farine de _blé_ -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410
      2. _œufs_ -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent: 4
      3. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
    4. Génoise avec cacao -> fr:genoise-avec-cacao – percent: 6
      1. _œufs_ -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent: 1.98
      2. farine de _blé_ -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410
      3. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      4. poudre de cacao -> en:cocoa-powder – vegan: yes – vegetarian: yes – ciqual_food_code: 18100 – percent: 0.36
      5. sirop de glucose-fructose -> en:glucose-fructose-syrup – vegan: yes – vegetarian: yes – ciqual_food_code: 31077
      6. émulsifiants -> en:emulsifier
        1. mono- et diglycérides d'acides gras -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe
      7. agents de levage -> en:raising-agent
        1. diphosphates -> en:e450 – vegan: yes – vegetarian: yes
      8. carbonates de sodium -> en:e500 – vegan: yes – vegetarian: yes
    5. Préparation de cacao -> fr:preparation-de-cacao – percent: 1
      1. cacao -> en:cocoa – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 18100 – percent: 0.46
      2. dextrose -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      3. amidon de _blé_ -> en:wheat-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510
      4. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016
      5. beurre de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030

Environment

Carbon footprint

Packaging

Transportation

Labels

  • icon

    UTZ Certified

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by telperion87.
Product page also edited by cyn, foodviewer, marmotte73, openfoodfacts-contributors, packbot, roboto-app, youplaboum, yuka.SGZrSEFaMDRoYUl3eDhVczh6L2Y0ZjRxenFPWFhsMkdMK2tLSWc9PQ, yuka.Zkp3T0NvZ2NuTkFNbThVc3dUWGYyZFJyOWIyQ1FsNk9OZWhNSVE9PQ.

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