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Smart waffles - Gaufre protéinée - Body&fit - 240 g

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Smart waffles - Gaufre protéinée - Body&fit - 240 g

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Barcode: 8718774021955 (EAN / EAN-13)

Common name: Smart waffles - Gaufre protéinée

Quantity: 240 g

Brands: Body&fit

Categories: Snacks, Sweet snacks, Biscuits and cakes, Pastries, Waffles

Labels, certifications, awards: No added sugar

Countries where sold: France

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Health

Ingredients

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    27 ingredients

    : œufs, huile de navette, édulcorant (maltitol), protéines végétales (lupin, blé, pois), protéine de lait, humectant (glycérol), fibres (inuline), amidon de maïs, stabilisant (sorbitol), farine d'avoine, émulsifiants (mono - et diglycérides d'acides gras, esters polyglycériques d’acides gras), arôme, poudres à lever (diphosphate, carbonate de sodium), épaississant (gomme xanthane), chlorure de sodium.
    Allergens: Eggs, Gluten, Lupin, 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: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E965 - Maltitol
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Humectant
    • Ingredient: Milk proteins
    • Ingredient: Sweetener
    • 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

  • 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.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • 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.

  • 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.

  • E500i - Sodium carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E965 - Maltitol

    Maltitol: Maltitol is a sugar alcohol -a polyol- used as a sugar substitute. It has 75–90% of the sweetness of sucrose -table sugar- and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
    Source: Wikipedia

Ingredients analysis

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

    : œufs, huile de navette, édulcorant (maltitol), protéines végétales (lupin, blé, pois), protéine de lait, humectant (glycérol), fibres (inuline), amidon de maïs, stabilisant (sorbitol), farine d'avoine, émulsifiants (mono- et diglycérides d'acides gras, esters polyglycériques d'acides gras), arôme, poudres à lever (diphosphate, carbonate de sodium), épaississant (gomme xanthane), chlorure de sodium
    1. œufs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 6.66666666666667 - percent_max: 100
    2. huile de navette -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
    3. édulcorant -> en:sweetener - percent_min: 0 - percent_max: 33.3333333333333
      1. maltitol -> en:e965 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. protéines végétales -> en:plant-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      1. lupin -> en:lupin-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20534 - percent_min: 0 - percent_max: 25
      2. blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5
      3. pois -> en:pea - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    5. protéine de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. humectant -> en:humectant - percent_min: 0 - percent_max: 16.6666666666667
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. fibres -> en:fiber - percent_min: 0 - percent_max: 14.2857142857143
      1. inuline -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5
    9. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 11.1111111111111
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. farine d'avoine -> en:oat-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 10
    11. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 9.09090909090909
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 9.09090909090909
      2. esters polyglycériques d'acides gras -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
    12. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    13. poudres à lever -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. diphosphate -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. carbonate de sodium -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    14. épaississant -> en:thickener - percent_min: 0 - percent_max: 5
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. chlorure de sodium -> en:sodium-chloride - percent_min: 0 - percent_max: 5

Nutrition

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    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: 27

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

    Positive points: 10

    • Proteins: 5 / 5 (value: 20.1, rounded value: 20.1)
    • Fiber: 5 / 5 (value: 9.4, rounded value: 9.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 27.7083333333333, rounded value: 27.7)

    Negative points: 7

    • Energy: 4 / 10 (value: 1665, rounded value: 1665)
    • Sugars: 0 / 10 (value: 1.5, rounded value: 1.5)
    • Saturated fat: 3 / 10 (value: 3.1, rounded value: 3.1)
    • Sodium: 0 / 10 (value: 4, rounded value: 4)

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

    Nutritional score: (7 - 10)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (23 g)     		Compared to: Waffles
    Energy 1,665 kj
    (398 kcal)     		383 kj
    (91 kcal)     		-10%
    Fat 24.7 g 5.68 g +15%
    Saturated fat 3.1 g 0.713 g -69%
    Carbohydrates 27.5 g 6.33 g -50%
    Sugars 1.5 g 0.345 g -95%
    Fiber 9.4 g 2.16 g +337%
    Proteins 20.1 g 4.62 g +226%
    Salt 0.01 g 0.002 g -98%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 27.708 % 27.708 %
Serving size: 23 g

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Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by charlesnepote, openfoodfacts-contributors, sophiecool62, yuka.ZHZwY1A0Z0FpT1kydThJTzFUajcyOUYxbkthWVFteXlMTTBwSVE9PQ.

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