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Pudding caramel Smart Squeeze - Body and Fit - 125 g

Pudding caramel Smart Squeeze - Product - fr

Pudding caramel Smart Squeeze - Body and Fit - 125 g

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Barcode: 8718774019624 (EAN / EAN-13)

Common name: Pudding caramel Smart Squeeze

Quantity: 125 g

Packaging: Pouch flask

Brands: Body and Fit, Body Fit, Body&Fit

Categories: Desserts, Puddings

Labels, certifications, awards: Source of proteins, High proteins

Manufacturing or processing places: Hollande

Traceability code: FR 28.280.028 CE - Nogent-le-Rotrou (Eure-et-Loir, France)

Countries where sold: France

Matching with your preferences

Health

Ingredients

20 ingredients

: eau, isolat de protéine de lait, crème (lait, stabilisant (carraghénane)), amidon de manioc modifié, fructose, arôme, épaississants (gomme xanthane, carraghénane), colorants (bêta-carotène, caramel), sel, antimoussant (mono - et diglycérides d'acides gras), édulcorant (sucralose).

Allergens: Milk

Food processing

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

Additive: E150 - Caramel

Additive: E160a - Carotene

Additive: E407 - Carrageenan

Additive: E415 - Xanthan gum

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E955 - Sucralose

Ingredient: Anti-foaming agent

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Milk proteins

Ingredient: Sweetener

Ingredient: Thickener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E150 - Caramel

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

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.

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.

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.

E955 - Sucralose

Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E160ai, E471

Non-vegan

Non-vegan ingredients: Milk protein isolate, Cream, Milk

Maybe vegetarian

Ingredients that may not be vegetarian: Flavouring, E160ai, E471

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: eau, isolat de protéine de lait, crème (lait, stabilisant (carraghénane)), amidon de manioc modifié, fructose, arôme, épaississants (gomme xanthane, carraghénane), colorants (bêta-carotène, caramel), sel, antimoussant (mono- et diglycérides d'acides gras), édulcorant (sucralose)
eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 9.09090909090909 - percent_max: 100

isolat de protéine de lait -> en:milk-protein-isolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50

crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333

lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333

stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 16.6666666666667

carraghénane -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

amidon de manioc modifié -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 25

fructose -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 20

arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

épaississants -> en:thickener - percent_min: 0 - percent_max: 5

gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

carraghénane -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

colorants -> en:colour - percent_min: 0 - percent_max: 5

bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.13

antimoussant -> en:anti-foaming-agent - percent_min: 0 - percent_max: 0.13

mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.13

édulcorant -> en:sweetener - percent_min: 0 - percent_max: 0.13

sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.13

Nutrition

Very good 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: 5

Proteins: 5 / 5 (value: 11.7, rounded value: 11.7)

Fiber: 0 / 5 (value: 0.7, rounded value: 0.7)

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

Negative points: 1

Energy: 0 / 10 (value: 335, rounded value: 335)

Sugars: 0 / 10 (value: 1.4, rounded value: 1.4)

Saturated fat: 1 / 10 (value: 1.1, rounded value: 1.1)

Sodium: 0 / 10 (value: 52, rounded value: 52)

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

Nutritional score: (1 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (1.9%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (1.1%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1.4%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- 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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (serving)	Compared to: Puddings
Energy	335 kj (80 kcal)	419 kj (100 kcal)	-43%
Fat	1.9 g	2.38 g	-47%
Saturated fat	1.1 g	1.38 g	-49%
Carbohydrates	3.6 g	4.5 g	-83%
Sugars	1.4 g	1.75 g	-89%
Fiber	0.7 g	0.875 g	-20%
Proteins	11.7 g	14.6 g	+203%
Salt	0.13 g	0.163 g	-24%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: serving

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

Pouch flask

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product

Transportation

Manufacturing or processing place
NOGENT-LE-ROTROU - France

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on February 25, 2019, 2:51:02 PM CET by sophiecool62
Last edit of product page on February 11, 2022, 6:04:08 AM CET by packbot.

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Pudding caramel Smart Squeeze - Body and Fit - 125 g