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Gâteau au yaourt -

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Barcode: 8437013239233 (EAN / EAN-13)

Categories: Dairies, Snacks, Desserts, Sweet snacks, Dairy desserts, Biscuits and cakes, Cakes, Yogurt cake

Labels, certifications, awards: Green Dot

Countries where sold: France

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Health

Ingredients

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    28 ingredients

    : GÂTEAU AU YAOURT NGREDIENTS: Sucre, farine de BLÉ, huile E422, de touneesol OEUF, stabilisant YAOURT nature (2,9%) (LAIT), LAIT en diphosphate poudre, poudres à lever disodique, bicarbonate de sodium; graisse végétale entièrement hydrogénée (palme), graisse végétale (palme), sirop de glucose, Conservateurs E200, E202; zeste de citron, stabilisant: E414; régulateur d'acidité acide citrique; Amidon de BLÉ, antioxydant E300, E304, E306; épaississant: gomme xanthane anti-agglomérants: E551 arômes. Peut contenir des traces de SÉSAME, SOJA et de FRUITS À COQUE
    Allergens: Eggs, Gluten, Milk
    Traces: Nuts, Sesame seeds, 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: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E551 - Silicon dioxide
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E304 - Fatty acid esters of ascorbic acid

    Ascorbyl palmitate: Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive -E number E304-. It is approved for use as a food additive in the EU, the U.S., Canada, Australia, and New Zealand.Ascorbyl palmitate is known to be broken down -through the digestive process- into ascorbic acid and palmitic acid -a saturated fatty acid- before being absorbed into the bloodstream. Ascorbyl palmitate is also marketed as "vitamin C ester".
    Source: Wikipedia

  • 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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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.

  • 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.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E551 - Silicon dioxide

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm, Palm fat
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    Vegan status unknown

    Unrecognized ingredients: fr:gateau-au-yaourt-ngredients, fr:de-touneesol-oeuf, fr:stabilisant-yaourt-nature, fr:lait-en-diphosphate-poudre, fr:poudres-a-lever-disodique, fr:graisse-vegetale-entierement-hydrogenee, fr:gomme-xanthane-anti-agglomerants, fr:e551-aromes

    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:gateau-au-yaourt-ngredients, fr:de-touneesol-oeuf, fr:stabilisant-yaourt-nature, fr:lait-en-diphosphate-poudre, fr:poudres-a-lever-disodique, fr:graisse-vegetale-entierement-hydrogenee, fr:gomme-xanthane-anti-agglomerants, fr:e551-aromes

    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!

    : GÂTEAU AU YAOURT NGREDIENTS, farine de BLÉ, e422, de touneesol OEUF, stabilisant YAOURT nature 2.9%, LAIT en diphosphate poudre, poudres à lever disodique, bicarbonate de sodium, graisse végétale entièrement hydrogénée (palme), graisse végétale de palme, sirop de glucose, Conservateurs (e200), e202, zeste de citron, stabilisant (e414), régulateur d'acidité (acide citrique), Amidon de BLÉ, antioxydant (e300), e304, e306, épaississant (gomme xanthane anti-agglomérants), e551 arômes
    1. GÂTEAU AU YAOURT NGREDIENTS -> fr:gateau-au-yaourt-ngredients - percent_min: 4.54545454545455 - percent_max: 88.4
    2. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.9 - percent_max: 45.65
    3. e422 -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 2.9 - percent_max: 31.4
    4. de touneesol OEUF -> fr:de-touneesol-oeuf - percent_min: 2.9 - percent_max: 24.275
    5. stabilisant YAOURT nature -> fr:stabilisant-yaourt-nature - percent_min: 2.9 - percent: 2.9 - percent_max: 2.9
    6. LAIT en diphosphate poudre -> fr:lait-en-diphosphate-poudre - percent_min: 0 - percent_max: 2.9
    7. poudres à lever disodique -> fr:poudres-a-lever-disodique - percent_min: 0 - percent_max: 2.9
    8. bicarbonate de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    9. graisse végétale entièrement hydrogénée -> fr:graisse-vegetale-entierement-hydrogenee - percent_min: 0 - percent_max: 2.9
      1. palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.9
    10. graisse végétale de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 2.9
    11. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.9
    12. Conservateurs -> en:preservative - percent_min: 0 - percent_max: 2.9
      1. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    13. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    14. zeste de citron -> en:lemon-zest - vegan: yes - vegetarian: yes - ciqual_food_code: 13125 - percent_min: 0 - percent_max: 2.9
    15. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 2.9
      1. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    16. régulateur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2.9
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    17. Amidon de BLÉ -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.9
    18. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 2.9
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    19. e304 -> en:e304 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.9
    20. e306 -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
    21. épaississant -> en:thickener - percent_min: 0 - percent_max: 2.9
      1. gomme xanthane anti-agglomérants -> fr:gomme-xanthane-anti-agglomerants - percent_min: 0 - percent_max: 2.9
    22. e551 arômes -> fr:e551-aromes - percent_min: 0 - percent_max: 2.9

Nutrition

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    Poor 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

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

    Positive points: 0

    • Proteins: 3 / 5 (value: 5.3, rounded value: 5.3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0043712269176126, rounded value: 0)

    Negative points: 16

    • Energy: 5 / 10 (value: 1766, rounded value: 1766)
    • Sugars: 7 / 10 (value: 33, rounded value: 33)
    • Saturated fat: 2 / 10 (value: 3, rounded value: 3)
    • Sodium: 2 / 10 (value: 240, rounded value: 240)

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

    Nutritional score: (16 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Yogurt cake
    Energy 1,766 kj
    (422 kcal)     		+4%
    Fat 21 g +15%
    Saturated fat 3 g -34%
    Carbohydrates 53 g -0%
    Sugars 33 g +11%
    Fiber ?
    Proteins 5.3 g -13%
    Salt 0.6 g +17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.004 %

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Data sources

Product added on by kiliweb
Last edit of product page on by spotter.
Product page also edited by quentinbrd, yuka.sY2b0xO6T85zoF3NwEKvlmF-WdeEsgnmOjHkwWzR-vWCI8brR8Nr7dKrOqs.

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