scale Join the packaging operation

Help us create transparency on the packaging of food products with the operation Tackling Food Packaging in partnership with ADEME, the French Agency for Ecological Transition! #TacklingPackaging

close
arrow_upward

Fru Fru - NÖM - 200g

This product page is not complete. You can help by editing it based on the photos we have, by taking more photos using the Android or iPhone/iPad app or, if you are the producer of this product, by signing up to our Platform for Producers. Thank you! ×

Barcode: 9019100204806 (EAN / EAN-13)

Quantity: 200g

Packaging: Plastic, Pp-polypropylene

Brands: NÖM

Categories: Dairies, Fermented foods, Desserts, Fermented milk products, Dairy desserts, Fermented dairy desserts, Yogurts, Quarks, Soured milk quark

Labels, certifications, awards: No GMOs

Manufacturing or processing places: Österreich

EMB code: AT 30960 EC

Countries where sold: Austria

Matching with your preferences

Health

Ingredients

  • icon

    10 ingredients

    German: Sauermilch, Zucker, 6,4% Marillen, 0,6% Marillensaft aus Marillensaftkonzentrat, modifizierte Stărke, Stabilisator: Pektine, Farbstoff: Carotin, Aroma.
    Allergens: Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E160a - Carotene
    • Additive: E440 - Pectins
    • Ingredient: Colour
    • Ingredient: Flavouring

    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

  • 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

  • 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

  • icon

    Non-vegan

    Non-vegan ingredients: Soured milk

    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: de:marillen, de:marillensaft-aus-marillensaftkonzentrat, de:modifizierte-stărke

    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!

    Sauermilch, Zucker, Marillen 6.4%, Marillensaft aus Marillensaftkonzentrat 0.6%, modifizierte Stărke, Stabilisator (Pektine), Farbstoff (Carotin), Aroma
    1. Sauermilch -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 44.1 - percent_max: 86.6
    2. Zucker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 6.4 - percent_max: 46.5
    3. Marillen -> de:marillen - percent_min: 6.4 - percent: 6.4 - percent_max: 6.4
    4. Marillensaft aus Marillensaftkonzentrat -> de:marillensaft-aus-marillensaftkonzentrat - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
    5. modifizierte Stărke -> de:modifizierte-stărke - percent_min: 0 - percent_max: 0.6
    6. Stabilisator -> en:stabiliser - percent_min: 0 - percent_max: 0.6
      1. Pektine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    7. Farbstoff -> en:colour - percent_min: 0 - percent_max: 0.6
      1. Carotin -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.6
    8. Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6

Nutrition

  • icon

    Sugars in moderate quantity (11%)

    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.
  • icon

    Salt in low quantity (0.1%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)     		Compared to: Soured milk quark
    Fat 3.9 g 3.9 g -5%
    Saturated fat ? ?
    Carbohydrates 11 g 11 g +309%
    Sugars 11 g 11 g +498%
    Fiber ? ?
    Proteins 2.9 g 2.9 g -82%
    Salt 0.1 g 0.1 g -87%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 100g

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by lsam, openfoodfacts-contributors, yuka.UmFzbkM1VmNpTk5SZzhBWHhUYUxxbzlPNDRiMVUwaThFK1JPSVE9PQ.

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