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Korepad snack seaweeds flaour - Orion - 33 g

Korepad snack seaweeds flaour - Orion - 33 g

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Barcode: 8801117104207 (EAN / EAN-13)

Quantity: 33 g

Brands: Orion

Countries where sold: France

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Health

Nutrition

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    Nutri-Score UNKNOWN

    Missing category
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    Could you add the information needed to compute the Nutri-Score? Add a category

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,695 kj
    (405 kcal)
    Fat 11.8 g
    Saturated fat 3 g
    Trans fat 0 g
    Carbohydrates 69 g
    Sugars 10.8 g
    Fiber ?
    Proteins 5.3 g
    Salt 1.87 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    54 ingredients


    : POTATO FLOUR, STABILIZER (E1420), SHORTENING, WHITE SUGAR, SEASONING [GLUCOSE, HYDROLYZED VEGETABLE PROTEIN, FLAVOUR ENHANCER (E621, E635, E639), THICKENER (E1400, E414), SALT, SPICES, VINEGAR, MALTOSE SYRUP, SOY SAUCE (SOYBEAN, WHEAT), SEAWEED POWDER, ACIDITY REGULATOR (E330, E341(iii), E364(ii), E260), FLAVOUR, TOMATO SAUCE, SWEETENER (E951,E960,E961), YEAST EXTRACT, COLOUR (E150a), ANTICAKING AGENT (E551)], STABILIZER (E1422, E469, E170(i)), FISH OIL, BEEF TALLOW, BEEF, EMULSIFIER (E471, E322). (CONTAINS SOYBEANS PRODUCTS AND CEREALS CONTAINING GLUTEN AND FISH PRODUCTS) (FACTORY MAY PRODUCE CRUSTACEAN, EGG, PEANUTS, MILK AND NUT PRODUCT).
    Allergens: Beef, Eggs, Gluten, Peanuts, Soybeans
    Traces: Crustaceans, Eggs, Fish, Gluten, Milk, Nuts, Peanuts, 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: E1400 - Dextrin
    • Additive: E1420 - Acetylated starch
    • Additive: E1422 - Acetylated distarch adipate
    • Additive: E150a - Plain caramel
    • Additive: E170 - Calcium carbonates
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E469 - Enzymatically hydrolysed carboxymethylcellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E551 - Silicon dioxide
    • Additive: E621 - Monosodium glutamate
    • Additive: E635 - Disodium 5'-ribonucleotide
    • Additive: E951 - Aspartame
    • Additive: E960 - Steviol glycosides
    • Additive: E961 - Neotame
    • Ingredient: Glucose

    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

  • E1400 - Dextrin


    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia
  • E1422 - Acetylated distarch adipate


    Acetylated distarch adipate: Acetylated distarch adipate -E1422-, is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It is used in foods as a bulking agent, stabilizer and a thickener. No acceptable daily intake for human consumption has been determined.
    Source: Wikipedia
  • E170 - Calcium carbonates


    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Source: Wikipedia
  • E260 - Acetic acid


    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

  • E341 - Calcium phosphates


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E341iii - Tricalcium phosphate


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • 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
  • 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.

  • 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
  • E621 - Monosodium glutamate


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia
  • E951 - Aspartame


    Aspartame: Aspartame -APM- is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018, evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria -PKU- must be aware of this as an additional source.It was first sold under the brand name NutraSweet. It was first made in 1965, and the patent expired in 1992. It was initially approved for use in food products by the U.S. Food and Drug Administration -FDA- in 1981. The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings, and Internet hoaxes.
    Source: Wikipedia
  • E960 - Steviol glycosides


    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia
  • E961 - Neotame


    Neotame: Neotame is an artificial sweetener made by NutraSweet that is between 7‚000 and 13‚000 times sweeter than sucrose -table sugar-. In the European Union, it is known by the E number E961. It is moderately heat-stable, extremely potent, rapidly metabolized, completely eliminated, and does not appear to accumulate in the body.The major metabolic pathway is hydrolysis of the methyl ester by esterases that are present throughout the body, which yields de-esterified neotame and methanol. Because only trace amounts of neotame are needed to sweeten foods, the amount of methanol derived from neotame is much lower than that found in common foods.The product is attractive to food manufacturers, as its use greatly lowers the cost of production compared to using sugar or high fructose corn syrup -due to the lower quantities needed to achieve the same sweetening-, while also benefitting the consumer by providing fewer "empty" sugar calories and a lower impact on blood sugar.
    Source: Wikipedia

Ingredients analysis

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    Vegan status unknown


    Unrecognized ingredients: fr:potato-flour, fr:stabilizer, fr:shortening, fr:white-sugar, fr:seasoning, fr:hydrolyzed-vegetable-protein, fr:flavour-enhancer, fr:thickener, fr:salt, fr:spices, fr:vinegar, fr:maltose-syrup, fr:soy-sauce, fr:soybean, fr:wheat, fr:seaweed-powder, fr:acidity-regulator, fr:e364ii, fr:flavour, fr:tomato-sauce, fr:sweetener, fr:yeast-extract, fr:colour, fr:anticaking-agent, fr:stabilizer, fr:fish-oil, fr:beef-tallow, fr:beef, fr:emulsifier, fr:contains-soybeans-products-and-cereals-containing-gluten-and-fish-products, fr:factory-may-produce-crustacean, fr:egg, fr:peanuts, fr:milk-and-nut-product

    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:potato-flour, fr:stabilizer, fr:shortening, fr:white-sugar, fr:seasoning, fr:hydrolyzed-vegetable-protein, fr:flavour-enhancer, fr:thickener, fr:salt, fr:spices, fr:vinegar, fr:maltose-syrup, fr:soy-sauce, fr:soybean, fr:wheat, fr:seaweed-powder, fr:acidity-regulator, fr:e364ii, fr:flavour, fr:tomato-sauce, fr:sweetener, fr:yeast-extract, fr:colour, fr:anticaking-agent, fr:stabilizer, fr:fish-oil, fr:beef-tallow, fr:beef, fr:emulsifier, fr:contains-soybeans-products-and-cereals-containing-gluten-and-fish-products, fr:factory-may-produce-crustacean, fr:egg, fr:peanuts, fr:milk-and-nut-product

    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.
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    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!

    : POTATO FLOUR, STABILIZER (e1420), SHORTENING, WHITE SUGAR, SEASONING (GLUCOSE, HYDROLYZED VEGETABLE PROTEIN, FLAVOUR ENHANCER (e621, e635, e639), THICKENER (e1400, e414), SALT, SPICES, VINEGAR, MALTOSE SYRUP, SOY SAUCE (SOYBEAN, WHEAT), SEAWEED POWDER, ACIDITY REGULATOR (e330, e341iii, e364ii, e260), FLAVOUR, TOMATO SAUCE, SWEETENER (e951, e960, e961), YEAST EXTRACT, COLOUR (e150a), ANTICAKING AGENT (e551)), STABILIZER (e1422, e469, e170i), FISH OIL, BEEF TALLOW, BEEF, EMULSIFIER (e471, e322, CONTAINS SOYBEANS PRODUCTS AND CEREALS CONTAINING GLUTEN AND FISH PRODUCTS, FACTORY MAY PRODUCE CRUSTACEAN, EGG, PEANUTS, MILK AND NUT PRODUCT)
    1. POTATO FLOUR -> fr:potato-flour - percent_min: 10 - percent_max: 100
    2. STABILIZER -> fr:stabilizer - percent_min: 0 - percent_max: 50
      1. e1420 -> en:e1420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. SHORTENING -> fr:shortening - percent_min: 0 - percent_max: 33.3333333333333
    4. WHITE SUGAR -> fr:white-sugar - percent_min: 0 - percent_max: 25
    5. SEASONING -> fr:seasoning - percent_min: 0 - percent_max: 20
      1. GLUCOSE -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20
      2. HYDROLYZED VEGETABLE PROTEIN -> fr:hydrolyzed-vegetable-protein - percent_min: 0 - percent_max: 10
      3. FLAVOUR ENHANCER -> fr:flavour-enhancer - percent_min: 0 - percent_max: 6.66666666666667
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
        2. e635 -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
        3. e639 -> en:e639 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
      4. THICKENER -> fr:thickener - percent_min: 0 - percent_max: 5
        1. e1400 -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        2. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      5. SALT -> fr:salt - percent_min: 0 - percent_max: 4
      6. SPICES -> fr:spices - percent_min: 0 - percent_max: 3.33333333333333
      7. VINEGAR -> fr:vinegar - percent_min: 0 - percent_max: 2.85714285714286
      8. MALTOSE SYRUP -> fr:maltose-syrup - percent_min: 0 - percent_max: 2.5
      9. SOY SAUCE -> fr:soy-sauce - percent_min: 0 - percent_max: 2.22222222222222
        1. SOYBEAN -> fr:soybean - percent_min: 0 - percent_max: 2.22222222222222
        2. WHEAT -> fr:wheat - percent_min: 0 - percent_max: 1.11111111111111
      10. SEAWEED POWDER -> fr:seaweed-powder - percent_min: 0 - percent_max: 2
      11. ACIDITY REGULATOR -> fr:acidity-regulator - percent_min: 0 - percent_max: 1.81818181818182
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
        2. e341iii -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.909090909090909
        3. e364ii -> fr:e364ii - percent_min: 0 - percent_max: 0.606060606060606
        4. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.454545454545455
      12. FLAVOUR -> fr:flavour - percent_min: 0 - percent_max: 1.66666666666667
      13. TOMATO SAUCE -> fr:tomato-sauce - percent_min: 0 - percent_max: 1.53846153846154
      14. SWEETENER -> fr:sweetener - percent_min: 0 - percent_max: 1.42857142857143
        1. e951 -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143
        2. e960 -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.714285714285714
        3. e961 -> en:e961 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.476190476190476
      15. YEAST EXTRACT -> fr:yeast-extract - percent_min: 0 - percent_max: 1.33333333333333
      16. COLOUR -> fr:colour - percent_min: 0 - percent_max: 1.25
        1. e150a -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      17. ANTICAKING AGENT -> fr:anticaking-agent - percent_min: 0 - percent_max: 1.17647058823529
        1. e551 -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.17647058823529
    6. STABILIZER -> fr:stabilizer - percent_min: 0 - percent_max: 16.6666666666667
      1. e1422 -> en:e1422 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. e469 -> en:e469 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. e170i -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    7. FISH OIL -> fr:fish-oil - percent_min: 0 - percent_max: 14.2857142857143
    8. BEEF TALLOW -> fr:beef-tallow - percent_min: 0 - percent_max: 12.5
    9. BEEF -> fr:beef - percent_min: 0 - percent_max: 11.1111111111111
    10. EMULSIFIER -> fr:emulsifier - percent_min: 0 - percent_max: 10
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
      2. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      3. CONTAINS SOYBEANS PRODUCTS AND CEREALS CONTAINING GLUTEN AND FISH PRODUCTS -> fr:contains-soybeans-products-and-cereals-containing-gluten-and-fish-products - percent_min: 0 - percent_max: 3.33333333333333
      4. FACTORY MAY PRODUCE CRUSTACEAN -> fr:factory-may-produce-crustacean - percent_min: 0 - percent_max: 2.5
      5. EGG -> fr:egg - percent_min: 0 - percent_max: 2
      6. PEANUTS -> fr:peanuts - percent_min: 0 - percent_max: 1.66666666666667
      7. MILK AND NUT PRODUCT -> fr:milk-and-nut-product - percent_min: 0 - percent_max: 1.42857142857143

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Product added on by kiliweb
Last edit of product page on by foodless.
Product page also edited by openfoodfacts-contributors, roboto-app, s03311251, thaialagata, yuka.Vzd3NkZKcFkrc1VNcWN4bCtRejYyc0pVNXArUFRGcUdFcklqSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmxqcPbP8iiUCj36lG-OytS_IIXDXs9NsoHIEas.

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