volunteer_activism Donate

Open Food Facts is a collaborative project built by tens of thousands of volunteers and managed by a non-profit organization with 8 employees. We need your donations to fund the Open Food Facts 2023 budget and to continue to develop the project.

Thank you! favorite

close
arrow_upward

Snack Day Saveur Fromage - 200 g

Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products. ×

Barkod: 20297022

Količina: 200 g

Ambalaža: fr:Sachet en plastique, fr:Sachet plastique

Брендови: Snack Day

Категорије: fr:Chips au fromage

Oznake, sertifikati, nagrade: en:label

Poreklo sastojaka: Француска

Mesto u kojem se proizvodi ili prerađuje: Strasbourg Cedex France

Prodavnice: Lidl

Државе у којима се продаје: Француска, Србија

Matching with your preferences

Health

Sastojci

  • icon

    17 ingredients


    Француски језик: Pommes de terre, huile de tournesol (35%). poudre de lactosérum (lait), sel, lactose (lait), dextrose, poudre de crème (lait) poudre de fromage (lait), arômes, sel, extrait de levure, acide lactique, extrait de curcuma.
    Алергени: Mleko
    Traces: Pšenica, Senf

Food processing

  • icon

    Ultra processed foods


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

    • Адитив: E100
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Глукоза
    • Ingredient: Лактоза
    • Ingredient: Сурутка

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

    1. Neprerađena ili minimalno prerađena hrana
    2. Prerađeni kulinarski sastojci
    3. Prerađena hrana
    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

Адитиви

  • E270 - Млијечна киселина


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia (Енглески језик)

Ingredients analysis

  • icon

    en:Non-vegan


    Non-vegan ingredients: en:Whey powder, Млеко, Лактоза, Млеко, en:Cream, Млеко, en:Cheese powder, Млеко
  • icon

    en:Maybe vegetarian


    Ingredients that may not be vegetarian: en:Whey powder, en:Cheese powder, en:Flavouring
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


    Pommes de terre, huile de tournesol 35%, poudre de lactosérum (lait), sel, lactose (lait), dextrose, crème (lait), poudre de fromage (lait), arômes, sel, extrait de levure, acide lactique, extrait de curcuma
    1. Pommes de terre -> en:potato - vegan: yes - vegetarian: yes - percent_min: 35 - percent_max: 65
    2. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 35 - percent: 35 - percent_max: 35
    3. poudre de lactosérum -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 30
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 30
    4. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 15
    5. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
    6. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.5
    7. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6
    8. poudre de fromage -> en:cheese-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. lait -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    9. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.28571428571429
    10. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.75
    11. extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    12. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
    13. extrait de curcuma -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.72727272727273

Nutritivne vrednosti

  • icon

    Poor nutritional quality


    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ 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: 0

    • Proteins: 3 / 5 (value: 5.4, rounded value: 5.4)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 16

    • Energy: 6 / 10 (value: 2303, rounded value: 2303)
    • Sugars: 0 / 10 (value: 0.5, rounded value: 0.5)
    • Zasićene masne kiseline: 3 / 10 (value: 3.1, rounded value: 3.1)
    • Natrijum: 7 / 10 (value: 640, rounded value: 640)

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

    Score nutritionnel: 16 (16 - 0)

    Nutri-Score: D

  • icon

    Шећер in low quantity (0.5%)


    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

    Со in high quantity (1.6%)


    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

    Hranljiva vrednost


    Hranljiva vrednost As sold
    for 100 g / 100 ml
    Енергија 2.303 kj
    (553 kcal)
    Масти 35 g
    Zasićena mast 3,1 g
    Carbohydrates 51 g
    Шећер 0,5 g
    Fiber ?
    Протеин 5,4 g
    Со 1,6 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Ambalaža

Transportation

Data sources

Product added on од kiliweb
Last edit of product page on од toma-stupar.
Страницу производа такође уредио aleene, halal-app-chakib, openfoodfacts-contributors, packbot, roboto-app, yuka.R1prUU42c0hxOFk3aE1BZDBnei8ybzVyMzUyYkJEeWRCdUFjSVE9PQ, yuka.WFpBcUlvcGNsTmRSeDhOaTB4N01wZjBwdzhXRURXMitFT2MrSUE9PQ.

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