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Bifidus brassé (Figue, Abricot, Mangue, Fraise) 8 Pots - Dia - 1 kg [2 x (4 x 125 g)]

Bifidus brassé (Figue, Abricot, Mangue, Fraise) 8 Pots - Dia - 1 kg [2 x (4 x 125 g)]

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Barcode: 8480017023650 (EAN / EAN-13)

Common name: Lait fermenté au bifidus, sucré, aux fruits

Quantity: 1 kg [2 x (4 x 125 g)]

Packaging: Plastic, Pot, Cardboard, Fresh, Seal, Sleeve

Brands: Dia

Categories: Dairies, Fermented foods, Desserts, Fermented milk products, Dairy desserts, Fermented dairy desserts, Bifidus yogurts

Labels, certifications, awards: Source of fibre, Calcium source, High fibres, Made in France

Manufacturing or processing places: Yoplait France (Filiale Général Mills / Sodiaal) - 23 Rue des Grandes Courbes - 72100 Le Mans, Sarthe, Pays de la Loire, Yoplait France (Filiale Général Mills / Sodiaal) - Chemin des Mines - 38200 Vienne, Isère, Rhône-Alpes, France

EMB code: FR 72.181.001 CE - Mans (Sarthe, France), FR 38.544.004 CE - Vienne (Isère, France)

Stores: Dia

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    26 ingredients


    French: Lait écrémé à base de poudre de lait, lait écrémé, fruits : abricots ou fraise ou mangue (10 %) ou figue (9,5 %), sucre (7,6 %), crème, sirop d'oligofructose (2 %)(fibre alimentaires), lait écrémé en poudre et/ou protéines de lait, amidon transformé, phosphate de calcium, arômes, épaississants : E412, E440, correcteurs d'acidité : E330, E331, colorants : E120, E160a, E160c, E163, ferments lactiques dont bifidobactérium.
    Allergens: Milk

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: E120 - Cochineal
    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E163 - Anthocyanins
    • Additive: E412 - Guar gum
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Flavouring
    • 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

  • E120 - Cochineal


    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia
  • 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
  • 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
  • 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
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    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

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    Non-vegan


    Non-vegan ingredients: fr:Lait écrémé à base de poudre de lait, Skimmed milk, Cream, Skimmed milk powder, Milk proteins, E120

    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

    Non-vegetarian


    Non-vegetarian ingredients: E120

    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 écrémé à base de poudre de lait, lait écrémé, fruits (abricots et fraise et mangue 10%), figue 9.5%, sucre 7.6%, crème, sirop d'oligofructose 2% (fibre alimentaires), lait écrémé en poudre, protéines de lait, amidon transformé, phosphate de calcium, arômes, épaississants (e412), e440, correcteurs d'acidité (e330), e331, colorants (e120), e160a, e160c, e163, ferments lactiques dont bifidobactérium
    1. Lait écrémé à base de poudre de lait -> fr:lait-ecreme-a-base-de-poudre-de-lait - vegan: no - vegetarian: yes - percent_min: 10 - percent_max: 58.9
    2. lait écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 10 - percent_max: 34.45
    3. fruits -> en:fruit - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 10
      1. abricots et fraise et mangue -> fr:abricots-et-fraise-et-mangue - percent_min: 10 - percent: 10 - percent_max: 10
    4. figue -> en:fig - vegan: yes - vegetarian: yes - percent_min: 9.5 - percent: 9.5 - percent_max: 9.5
    5. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7.6 - percent: 7.6 - percent_max: 7.6
    6. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 7.6
    7. sirop d'oligofructose -> en:oligofructose-syrup - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
      1. fibre alimentaires -> en:fiber - percent_min: 2 - percent_max: 2
    8. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    9. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. phosphate de calcium -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    12. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    13. épaississants -> en:thickener - percent_min: 0 - percent_max: 2
      1. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    15. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 2
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    16. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    17. colorants -> en:colour - percent_min: 0 - percent_max: 2
      1. e120 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2
    18. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2
    19. e160c -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    20. e163 -> en:e163 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    21. ferments lactiques dont bifidobactérium -> es:bifidobacterias-y-otros-fermentos-lacticos - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrition

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    Good nutritional quality


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

    Positive points: 2

    • Proteins: 1 / 5 (value: 3.2, rounded value: 3.2)
    • Fiber: 1 / 5 (value: 1.6, rounded value: 1.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 9.5, rounded value: 9.5)

    Negative points: 4

    • Energy: 1 / 10 (value: 388, rounded value: 388)
    • Sugars: 2 / 10 (value: 11.2, rounded value: 11.2)
    • Saturated fat: 1 / 10 (value: 1.8, rounded value: 1.8)
    • Sodium: 0 / 10 (value: 52, rounded value: 52)

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

    Score nutritionnel: 2 (4 - 2)

    Nutri-Score: B

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    Sugars in moderate quantity (11.2%)


    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 low quantity (0.13%)


    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
    Compared to: Bifidus yogurts
    Energy 388 kj
    (93 kcal)
    +15%
    Fat 2.7 g +10%
    Saturated fat 1.8 g +16%
    Carbohydrates 12 g +17%
    Sugars 11.2 g +16%
    Fiber 1.6 g +152%
    Proteins 3.2 g -17%
    Salt 0.13 g +1%
    Calcium 120 mg -10%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils 9.5 % +64%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 19.5 %
Serving size: 125 g (1 pot)

Environment

Packaging

Transportation

Data sources

Product added on by hommedanslalune
Last edit of product page on by tacite-mass-editor.
Product page also edited by elttor, jacob80, manu1400, packbot, tacite.

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