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Pâte à Tartiner Chocolat Noisettes Bio - La Fourche - 0,70 kg

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Pâte à Tartiner Chocolat Noisettes Bio - La Fourche - 0,70 kg

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Some of the data for this product has been provided directly by the manufacturer La Fourche.

Barcode: 3760324840368 (EAN / EAN-13)

Allgemengen Numm:: Pâte à tartiner aux noisettes issus de l'Agriculture Biologique

Quantitéit: 0,70 kg

Verpackungsart: en:Glass

Marken: La Fourche

Brand owner: La Fourche

Kategorien: en:Breakfasts, en:Spreads, en:Sweet spreads, fr:Pâtes à tartiner, en:Hazelnut spreads, en:Chocolate spreads, en:Cocoa and hazelnuts spreads

Labelen, Zertifizéierungen, Auszeechnungen: Fair trade, en:Organic, en:EU Organic, en:Non-EU Agriculture, Eco-Score, Eco-Score B, en:EU Agriculture, en:EU/non-EU Agriculture, IT-BIO-007, en:No palm oil, Nutriscore, Nutriscore D, AB Agriculture Biologique

Origin of the product and/or its ingredients: UE/non UE, Noisettes italiennes

Ursprong vun den Zutaten: Italien

Fabrikant oder Veraarbechtungsplaatz: Italie

Geschäfter: lafourche.fr

Country: Belsch, Frankräich, Lëtzebuerg (Land)

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Health

Inhaltstoffer

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    9 ingredients

    : Sucre de canne*°, purée de noisettes* 17%, huile de tournesol*, poudre de lait* 6%, poudre de cacao maigre*° 6%, beurre de cacao*°, émulsifiant : lécithine de tournesol*, extrait de vanille bourbon*. *Produits issus de l'Agriculture Biologique, °Ingrédients conformes aux standards du commerce équitable (60,5% du poids total des ingrédients d'origine agricole).
    Allergenen: en:Milk, en:Nuts
    Traces: en:Nuts

Food processing

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    Ultra processed foods

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

    • Zousätz: E322
    • Inhaltstoffer: Emulsifier

    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

Zousätz

  • E322

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Englesch)

  • E322i

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia (Englesch)

Analys vun den Inhaltstoffer

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

    : Sucre de canne, purée de noisettes 17%, huile de tournesol, poudre de lait 6%, poudre de cacao maigre 6%, beurre de cacao, émulsifiant (lécithine de tournesol), extrait de vanille bourbon
    1. Sucre de canne -> en:cane-sugar - labels: en:fair-trade, en:organic - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 36.1666666666667 - percent_max: 65
    2. purée de noisettes -> en:hazelnut-paste - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 17 - percent: 17 - percent_max: 17
    3. huile de tournesol -> en:sunflower-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 6 - percent_max: 17
    4. poudre de lait -> en:milk-powder - labels: en:organic - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 6 - percent: 6 - percent_max: 6
    5. poudre de cacao maigre -> en:fat-reduced-cocoa-powder - labels: en:fair-trade, en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 6 - percent: 6 - percent_max: 6
    6. beurre de cacao -> en:cocoa-butter - labels: en:fair-trade, en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 6
    7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 6
      1. lécithine de tournesol -> en:sunflower-lecithin - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6
    8. extrait de vanille bourbon -> en:bourbon-vanilla-extract - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 11065 - percent_min: 0 - percent_max: 5.83333333333333

Ernährung

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    Poor nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 17

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

    Positive points: 5

    • Protéinen/Ëiweisser: 4 / 5 (value: 6.6, rounded value: 6.6)
    • Fiber: 5 / 5 (value: 4.8, rounded value: 4.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 17, rounded value: 17)

    Negative points: 20

    • Energie: 6 / 10 (value: 2266, rounded value: 2266)
    • Zocker: 10 / 10 (value: 55, rounded value: 55)
    • Gesättescht Fetter: 4 / 10 (value: 4.1, rounded value: 4.1)
    • Sodium: 0 / 10 (value: 44, rounded value: 44)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (20 - 5)

    Nutri-Score:

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    Ernährungangaben

    Ernährungangaben As sold
    for 100 g / 100 ml     		Compared to: en:Cocoa and hazelnuts spreads
    Energie 2.266 kj
    (543 kcal)     		-1 %
    Fat 31 g -8 %
    Saturated fat 4,1 g -42 %
    Carbohydrates 57 g +8 %
    Sugars 55 g +10 %
    Fiber 4,8 g +22 %
    Protein 6,6 g +2 %
    Salt 0,11 g +33 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17 %

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Product added on vun gaspardsparga
Last edit of product page on vun org-la-fourche.
Produkt Säit och geännert vun charlesnepote, emma-bastien-la-fourche, fabi2, gaspard-darrigol-lafourche-fr, kiliweb, openfoodfacts-contributors, packbot, quentinbrd, yuka.sY2b0xO6T85zoF3NwEKvlhxFXvrihjvFCT_klVGZ4uWcJ8f1Pf5v8tP0PKs, yuka.sY2b0xO6T85zoF3NwEKvlnNBA9WAgCueCT3fu2qbxf2nIcOwbsBX7NjHP6s.

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