volunteer_activism Donate

Open Food Facts is a collaborative project built by tens of thousands of volunteers and managed by a non-profit organization with 8 employees. We need your donations to fund the Open Food Facts 2023 budget and to continue to develop the project.

Thank you! favorite

close
arrow_upward

Yoghourt Artesanal con leche de vacas de pasto Frambuesas - Pastoret - 500 g

Yoghourt Artesanal con leche de vacas de pasto Frambuesas - Pastoret - 500 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: 8424790101143 (EAN / EAN-13)

Quantity: 500 g

Brands: Pastoret

Categories: Dairies, Fermented foods, Desserts, Fermented milk products, Dairy desserts, Fermented dairy desserts, Yogurts, Fruit yogurts, Cow milk yogurts, Raspberry yogurts

Countries where sold: Spain

Matching with your preferences

Health

Ingredients

  • icon

    15 ingredients


    llet" pasteuritzada de vaca, sucre de canya, prepanat de gerds anduesa s, sugar, glucose syrup, modified starch, thickener (pectin), dyes (anthocyanin unt with raspberries – ingredients: milk* pasteurized cow, sugar of cane, preparation of frambesa p proteins of the milk and lactic ferments, "origin of the milk spain, ** đesado so erk bs sucre, xarop of glucose, mido modificat, espessidor (pectin), colorants (antociansibetacar de la llet ferments lactics, "origen de la llet: espanya, **% expressat sobre l'ingredient compost aoginat ramesa - ingredients: pasteurized cow leite, açucar de cana, preparation of framboesa ( an acicar xarope de glucdse, modified amido, thickener (pectin), corants (anthocyanins and detacantr prtenas do leite e fermentos lacticos, *origem do leite espanha, **% express on or ingredient compost tàla framboise-ingrédients: lait de vache pasteurise, sucre de canne, preparation based on frambeses (u punée fe 15 4", sucie, sirdp de glucose, amidon modifie, epaississant (pectine), colorants (anthocyanes et b-cardtenet cubnel protenes du lait et ferments lactiques, "origine du lait: espagne, ** % exprime sur l'ingrédent composé og upon-ngedenti: latte" vaccino pastorizzato, zucohero di canna, composta di lamponi (8%) [purea di lampon s dweo scroppo di glucosio, amido modificato, addensante (pectin), coloranti (anthocyanin and beta-caruteme) e aromi potene del latte e fermenti lattici, "origine del latte: spagna, **% espressa sull'ingredient compost, yoghurt met rngoten-ingredient: gepasteuiriseerde koemelk", ruetsuiker, frambozenbereiding (89%) frambozenpuree (396") suner, sutosestroor, zetmeelderivaten, verdikkingsmiddel (pectine), kleurstoffen (anthocyanen en beta-caroteen) in aromal eenet in melicurbacterien, "oorsprong van de melk: spanje **% over het samengestelde ingredient
    Allergens: Milk

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E163 - Anthocyanins
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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
  • E163 - Anthocyanins


    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    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

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Pasteurised cow's milk, Milk proteins

    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-a-base-de-framboises

    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!

    Lait de vache pasteurisé, sucre de canne, préparation à base de framboises (purée de framboises, sucre, sirop de glucose, amidon modifié, épaississant (pectine), colorants (anthocyanes, Béta-carotene), arôme), protéine de lait, ferments lactiques
    1. Lait de vache pasteurisé -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - percent_min: 20 - percent_max: 100
    2. sucre de canne -> en:cane-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. préparation à base de framboises -> fr:preparation-a-base-de-framboises - percent_min: 0 - percent_max: 33.3333333333333
      1. purée de framboises -> en:raspberry-puree - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 33.3333333333333
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      4. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. épaississant -> en:thickener - percent_min: 0 - percent_max: 6.66666666666667
        1. pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. colorants -> en:colour - percent_min: 0 - percent_max: 5.55555555555556
        1. anthocyanes -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
        2. Béta-carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.77777777777778
      7. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    4. protéine de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

Nutrition

  • icon

    Average 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: 4.1, rounded value: 4.1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 5

    • Energy: 1 / 10 (value: 427, rounded value: 427)
    • Sugars: 2 / 10 (value: 12.1, rounded value: 12.1)
    • Saturated fat: 2 / 10 (value: 2.2, rounded value: 2.2)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 3 (5 - 2)

    Nutri-Score: C

  • icon

    Sugars in moderate quantity (12.1%)


    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.
  • icon

    Salt in low quantity (0.1%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Raspberry yogurts
    Energy 427 kj
    (102 kcal)
    +4%
    Fat 3.2 g +4%
    Saturated fat 2.2 g +14%
    Carbohydrates 13.5 g +3%
    Sugars 12.1 g -
    Fiber 0 g -100%
    Proteins 4.1 g +15%
    Salt 0.1 g -10%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by october-food-facts.
Product page also edited by ecoscore-impact-estimator, inf, moon-rabbit, musarana, quechoisir, yuka.WWJrQUFJMGhyZFlicWNNNjFVL1ZvT0IxeVlXNWNWbVNLOHRKSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkVpfevYvSn0HQLQxlSC-oq_DoawYvJY3rHUCKs, yuka.sY2b0xO6T85zoF3NwEKvlktkDtDvvTL8PCfVohCTy96Xco30ev8iv677Gao, yuka.sY2b0xO6T85zoF3NwEKvlnRjD__Gp2_IBgLWu0mpyOiRc6PwTIp-uIqlEao.

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