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Almond Unsweetened - Alpro - 1 l
Almond Unsweetened - Alpro - 1 l
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Barcode: 5411188112778 (EAN / EAN-13)
Quantity: 1 l
Packaging: en:Composite material, Tetra Pak, en:Composite-carton, en:Unknown-carton
Brands: Alpro
Categories: en:Plant-based foods and beverages, en:Beverages, en:Plant-based foods, en:Dairy substitutes, en:Milk substitutes, en:Nuts and their products, en:Plant-based beverages, en:Plant-based milk alternatives, en:Nut-based drinks, en:Unsweetened beverages, en:Almond-based drinks
Labels, certifications, awards:
en:No gluten, en:Vegetarian, en:Vegan, en:FSC, en:FSC Mix, en:Green Dot, en:No milk, fr:Entrepreneurs + Engagés, en:Gruner-punkt
Traceability code: FSC-C014047
Link to the product page on the official site of the producer: https://www.alpro.com/de/produkte/drinks...
Stores: REWE
Countries where sold: A' Ghearmailt, Na Tìrean Ìsle, An Rìoghachd Aonaichte
Matching with your preferences
Health
Ingredients
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15 ingredients
Beurla: water, almond (2,3%), tricalcium phosphate, sea salt, stabilizers (locust bean gum, gellan gum), emulsifier (sunflower lecithin), vitamins (riboflavin (b2), b12, e, d2)Allergens: en:NutsTraces: en:Nuts, en:schalenfruchte
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:
- Additive: E322
- Additive: E410
- Additive: E418
- Ingredient: Emulsifier
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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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)
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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)
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E410
Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.Source: Wikipedia (Beurla)
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E418
Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.Source: Wikipedia (Beurla)
Ingredients analysis
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en:Palm oil free
No ingredients containing palm oil detected
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en:Vegan
No non-vegan ingredients
Unrecognized ingredients: en:Vitamin b12, en:Vitamin E
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en:Vegetarian
No non-vegetarian ingredients detected
Unrecognized ingredients: en:Vitamin b12, en:Vitamin E
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Details of the analysis of the ingredients
en: water, almond 2.3%, tricalcium phosphate, sea salt, stabilizers (locust bean gum, gellan gum), emulsifier (sunflower lecithin), vitamins, riboflavin, vitamin b2, vitamin b12, vitamin e, vitamin d2- water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 94.23 - percent_max: 97.7
- almond -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
- tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3
- sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.13
- stabilizers -> en:stabiliser - percent_min: 0 - percent_max: 0.13
- locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.13
- gellan gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.13
- emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.13
- sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.13
- vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.13
- riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.13
- vitamin b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.13
- vitamin b12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 0.13
- vitamin e -> en:vitamin-e - percent_min: 0 - percent_max: 0.13
- vitamin d2 -> en:ergocalciferol - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.13
Nutrition
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Good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 0 / 5 (value: 0.4, rounded value: 0.4)
- Fiber: 0 / 5 (value: 0.4, rounded value: 0.4)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.3, rounded value: 2.3)
Negative points: 0
- Energy: 0 / 10 (value: 55, rounded value: 55)
- Sugars: 0 / 10 (value: 0, rounded value: 0)
- Saturated fat: 0 / 10 (value: 0.1, rounded value: 0.1)
- Sodium: 0 / 10 (value: 52, rounded value: 52)
The points for proteins are counted because the negative points are less than 11.
Nutritional score: (0 - 0)
Nutri-Score:
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Nutrient levels
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Fat in low quantity (1.1%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in low quantity (0.1%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Siùcar in low quantity (0%)
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.
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Salann in low quantity (0.13%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (100 ml)Compared to: en:Almond-based drinks Lùth 55 kj
(13 kcal)55 kj
(13 kcal)-48% Fat 1.1 g 1.1 g -28% Saturated fat 0.1 g 0.1 g -56% Carbohydrates 0 g 0 g -100% Siùcar 0 g 0 g -100% Lactose 0 g 0 g Fiber 0.4 g 0.4 g - Proteins 0.4 g 0.4 g -42% Salann 0.13 g 0.13 g +5% Vitamin D 0.75 µg 0.75 µg +26% Vitamin E 1.8 mg 1.8 mg Vitamin B2 (Riboflavin) 0.21 mg 0.21 mg +12% Vitamin B12 (cobalamin) 0.38 µg 0.38 µg +2% Calcium 120 mg 120 mg +26% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.3 % 2.3 %
Environment
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Eco-Score B - Low environmental impact
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: B (Score: 79/100)
Category: Almond drink not sweet, not fortified, prepacked
Category: Almond drink not sweet, not fortified, prepacked
- PEF environmental score: 0.06 (the lower the score, the lower the impact)
- including impact on climate change: 0.37 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a low impact
Malus: -4
Shape Material Recycling Impact Brick Tetra Pak Medium
Eco-Score for this product
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Impact for this product: B (Score: 70/100)
Product: Almond Unsweetened - Alpro - 1 l
Life cycle analysis score: 79
Sum of bonuses and maluses: -9
Final score: 70/100
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Carbon footprint
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Equal to driving 0.2 km in a petrol car
37 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Almond drink not sweet, not fortified, prepacked (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a low impact
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Packaging parts
Brick (Tetra Pak)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by date-limite-app
Last edit of product page on by bartolomeu.
Product page also edited by aleene, axvonder, bbredewold, inf, kiliweb, moon-rabbit, openfoodfacts-contributors, packbot, quentinbrd, ravine, roboto-app, scanbot, smias, smoothie-app, sne1991, swipe-studio, trouduf, twoflower, vaporous, yuka.CptaJtfQJOkrMMTK1Jo02SG7FMXCHdxZMVAHog, yuka.I41yINOaT5cdIvOI6LkE0jOQKO7qA98EGWY1og, yuka.V2ZnS1M3MGFpdndibnNRMzBCemIvOUV1blpxdmNUMlNOT0VYSVE9PQ.