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Pesto Ricotta e Noci - Barilla - 190 g

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Pesto Ricotta e Noci - Barilla - 190 g

Important note: this product is no longer sold. The data is kept for reference only. This product does not appear in regular searches and is not taken into account for statistics.
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Some of the data for this product has been provided directly by the manufacturer .

Barcode: 8076809540087 (EAN / EAN-13)

Common name: Sauce pesto avec fromage Ricotta, noix et noix de cajou

Quantity: 190 g

Packaging: Metal, Glass, Canned, Fresh, Jar, Lid

Brands: Barilla

Categories: Condiments, Sauces, Pasta sauces, Pestos, Groceries

Labels, certifications, awards: No gluten, Green Dot

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    18 ingredients

    : huile de tournesol, fromage ricotta (lactosérum, lait) 20,5%, pulpe de tomates, sirop de glucose, concentré de tomates, noix 5,1%, basilic 3,9%, fromage Grana Padano AOP, sel, noix de cajou 2,5%, arômes naturels, sucre, amidon de riz, correcteur d'acidité : acide lactique, ail
    Allergens: Milk, Nuts
    Traces: Eggs, Nuts

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:

    • Ingredient: Flavouring
    • 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

  • 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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Ricotta, Whey, Milk, Grana Padano
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    Maybe vegetarian

    Ingredients that may not be vegetarian: Ricotta, Whey, Grana Padano, Natural flavouring
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

    : huile de tournesol, fromage ricotta 20.5% (lactosérum, lait), pulpe de tomates, sirop de glucose, concentré de tomates, noix 5.1%, basilic 3.9%, fromage Grana Padano, sel, noix de cajou 2.5%, arômes naturels, sucre, amidon de riz, correcteur d'acidité (acide lactique), ail
    1. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 20.5 - percent_max: 47.7
    2. fromage ricotta -> en:ricotta - vegan: no - vegetarian: maybe - percent_min: 20.5 - percent: 20.5 - percent_max: 20.5
      1. lactosérum -> en:whey - vegan: no - vegetarian: maybe - percent_min: 10.25 - percent_max: 20.5
      2. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10.25
    3. pulpe de tomates -> en:tomato-pulp - vegan: yes - vegetarian: yes - ciqual_food_code: 20169 - percent_min: 5.1 - percent_max: 20.5
    4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 5.1 - percent_max: 19.6
    5. concentré de tomates -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 5.1 - percent_max: 16.7
    6. noix -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 5.1 - percent: 5.1 - percent_max: 5.1
    7. basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 3.9 - percent: 3.9 - percent_max: 3.9
    8. fromage Grana Padano -> en:grana-padano - labels: en:pdo - vegan: no - vegetarian: maybe - ciqual_food_code: 12123 - percent_min: 2.5 - percent_max: 3.9
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 2.5 - percent_max: 3.9
    10. noix de cajou -> en:cashew-nuts - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
    11. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    12. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    13. amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.5
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    15. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.5

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Pasta sauces
    Energy 1,676 kj
    (401 kcal)     		+257%
    Fat 36.5 g +413%
    Saturated fat ?
    Carbohydrates 13.2 g +90%
    Sugars ?
    Fiber ?
    Proteins 5.2 g +82%
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17.8 %

Environment

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Data sources

Product added on by tacinte
Last edit of product page on by revy1.
Product page also edited by openfoodfacts-contributors, org-barilla, packbot, raphael0202, roboto-app, tulipe.

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