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Danette panache 115 g x 12 - Danone - 1.38 kg

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Danette panache 115 g x 12 - Danone - 1.38 kg

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Some of the data for this product has been provided directly by the manufacturer DANONE FRANCE.

Barcode: 3033491377006 (EAN / EAN-13)

Common name: Crème dessert au chocolat Crème dessert aromatisée saveur vanille

Quantity: 1.38 kg

Packaging: en:Plastic

Brands: Danone, Danette, Danette creme dessert

Categories: en:Dairies, en:Desserts, en:Dairy desserts, en:Chocolate desserts, en:Creamy puddings, en:Chocolate creamy puddings, en:Refrigerated creamy puddings, en:Dairy chocolate desserts, en:Refrigerated chocolate creamy puddings, fr:Desserts lactés à la vanille

Labels, certifications, awards: Nutriscore, Nutriscore C

Origin of ingredients: An Fhraing, An t-Aonadh Eòrpach

Manufacturing or processing places: France

Traceability code: FR 38.408.002 CE - Saint-Just-Chaleyssin (Isère, France)

Stores: SuperU, carrefour.fr

Countries where sold: An Fhraing, An Rìoghachd Aonaichte

Matching with your preferences

Health

Ingredients

  • icon

    60 ingredients

    Fraingis: CHOCOLAT : LAIT entier et LAIT écrémé (80,1%), sucre, chocolat (2,2%) ( sucre, pâte de cacao, cacao maigre en poudre, émulsifiant : lécithine de soja, arôme), cacao maigre en poudre (soja), épaississants : E 1442 (amidon transformé), E 407 (carraghénanes), perméat de petit LAIT (lactosérum) en poudre, amidon. SAVEUR VANILLE : LAIT entier et LAIT écrémé concentré (86,2%), sucre, épaississants: E 1442 (amidon transformé), E 407 (carraghénanes), perméat de petit LAIT (lactosérum) en poudre, amidon, crème (LAIT), arôme (LAIT), colorant : E 160a (bêta-carotène). CARAMEL : LAIT entier et LAIT écrémé concentré (82,3%), sucre, caramel 5,6% (sucre, sirop de glucose-fructose, eau), épaississants: amidon transformé (E1442), carraghénanes (E407), crème (LAIT), amidon, stabilisant: phosphate dipotassique (E340), arôme (LAIT), sucre cuit, sel
    Allergens: en:Milk, en:Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1442
    • Additive: E14XX
    • Additive: E150
    • Additive: E160a
    • Additive: E322
    • Additive: E407
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Thickener
    • Ingredient: Whey

    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

  • E1442

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia (Beurla)

  • E160a

    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 (Beurla)

  • E160ai

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia (Beurla)

  • 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 (Beurla)

  • 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 (Beurla)

  • E340

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (Beurla)

  • E340ii

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia (Beurla)

  • E407

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia (Beurla)

Ingredients analysis

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    en:Non-vegan

    Non-vegan ingredients: en:Whole milk, en:Skimmed milk, en:Whey permeate, en:Whey, en:Whole milk, en:Condensed skimmed milk, en:Whey permeate, en:Whey, Bàrr a' bhainne, en:Whole milk, en:Condensed skimmed milk, Bàrr a' bhainne

    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

    en:Vegetarian status unknown

    Unrecognized ingredients: fr:en-poudre, fr:saveur-vanille, fr:en-poudre, fr:sucre-cuit

    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!

    fr: CHOCOLAT (LAIT entier 80.1%, LAIT écrémé 80.1%), sucre, chocolat 2.2% (sucre, pâte de cacao, cacao maigre en poudre, émulsifiant (lécithine de soja), arôme), cacao maigre en poudre, épaississants (e1442 (amidon transformé)), e407 (carraghénanes), perméat de petit LAIT (lactosérum), en poudre, amidon, SAVEUR VANILLE (LAIT entier 86.2%, LAIT écrémé concentré 86.2%), sucre, épaississants (e1442 (amidon transformé)), e407 (carraghénanes), perméat de petit LAIT (lactosérum), en poudre, amidon, crème, arôme, colorant (e160a (bêta-carotène), CARAMEL), LAIT entier 82.3%, LAIT écrémé concentré 82.3%, sucre, caramel 5.6% (sucre, sirop de glucose-fructose, eau), épaississants (amidon transformé (e1442)), carraghénanes (e407), crème, amidon, stabilisant (phosphate dipotassique (e340)), arôme, sucre cuit, sel
    1. CHOCOLAT -> en:chocolate - vegan: maybe - vegetarian: yes
      1. LAIT entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent: 80.1
      2. LAIT écrémé -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent: 80.1
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    3. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent: 2.2
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
      3. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
      4. émulsifiant -> en:emulsifier
        1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      5. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    4. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    5. épaississants -> en:thickener
      1. e1442 -> en:e1442 - vegan: yes - vegetarian: yes
        1. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    6. e407 -> en:e407 - vegan: yes - vegetarian: yes
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
    7. perméat de petit LAIT -> en:whey-permeate - vegan: no - vegetarian: maybe
      1. lactosérum -> en:whey - vegan: no - vegetarian: maybe
    8. en poudre -> fr:en-poudre
    9. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    10. SAVEUR VANILLE -> fr:saveur-vanille
      1. LAIT entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent: 86.2
      2. LAIT écrémé concentré -> en:condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent: 86.2
    11. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    12. épaississants -> en:thickener
      1. e1442 -> en:e1442 - vegan: yes - vegetarian: yes
        1. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    13. e407 -> en:e407 - vegan: yes - vegetarian: yes
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
    14. perméat de petit LAIT -> en:whey-permeate - vegan: no - vegetarian: maybe
      1. lactosérum -> en:whey - vegan: no - vegetarian: maybe
    15. en poudre -> fr:en-poudre
    16. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    17. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    18. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    19. colorant -> en:colour
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. CARAMEL -> en:e150 - vegan: yes - vegetarian: yes
    20. LAIT entier -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent: 82.3
    21. LAIT écrémé concentré -> en:condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent: 82.3
    22. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    23. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent: 5.6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      2. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077
      3. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    24. épaississants -> en:thickener
      1. amidon transformé -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
        1. e1442 -> en:e1442 - vegan: yes - vegetarian: yes
    25. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes
    26. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    27. amidon -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    28. stabilisant -> en:stabiliser
      1. phosphate dipotassique -> en:e340 - vegan: yes - vegetarian: yes
        1. e340 -> en:e340 - vegan: yes - vegetarian: yes
    29. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
    30. sucre cuit -> fr:sucre-cuit
    31. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

Nutrition

  • icon

    Average 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: 2

    • Proteins: 2 / 5 (value: 3.3, rounded value: 3.3)
    • 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: 5

    • Energy: 1 / 10 (value: 516, rounded value: 516)
    • Sugars: 3 / 10 (value: 17.5, rounded value: 17.5)
    • Saturated fat: 1 / 10 (value: 2, rounded value: 2)
    • Sodium: 0 / 10 (value: 72, rounded value: 72)

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

    Nutritional score: (5 - 2)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (115 g (Pot))     		Compared to: en:Chocolate creamy puddings
    Lùth 516 kj
    (122 kcal)     		593 kj
    (140 kcal)     		-31%
    Fat 3 g 3.45 g -63%
    Saturated fat 2 g 2.3 g -58%
    Carbohydrates 20 g 23 g -8%
    Siùcar 17.5 g 20.1 g -3%
    Fiber ? ?
    Proteins 3.3 g 3.8 g -16%
    Salann 0.18 g 0.207 g -2%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 115 g (Pot)

Environment

Carbon footprint

Packaging

Transportation

Other information

Conservation conditions: A CONSERVER ENTRE +1°C ET + 6°C MAXIMUM

Customer service: D.P.F.F., CS 50149 92565 Rueil-Malmaison Cedex

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Data sources

The manufacturer DANONE FRANCE uses CodeOnline Food to automatically transmit data and photos for its products.

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Last edit of product page on by org-danone-france.
Product page also edited by date-limite-app, driveoff, kiliweb, ln29, marmotte73, mrhalal, packbot, quechoisir, roboto-app, thaialagata, yogoff, yuka.UTdnbEc0Z1B0S05XcWNBMzJUVGJ3ZlZSeTVhdUIzR3FBc3BJSVE9PQ, yuka.WVA0YUhiOFBuS01Ud1BRWThSelpvUEZwK01hVGVHYnBETWMvSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmVcS_nk8y_NDBHuhVKI2YqNBbO3WOpyy47iHao.

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