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Bone health - M&s

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Barcode: 00867177

Brands: M&s

Stores: Marks & Spencer

Countries where sold: France, United Kingdom

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Health

Ingredients

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    35 ingredients

    : Yaourt britannique à la fraise : Yaourt britannique à faible teneur en matières grasses (Lait) Frases (12%) Eau • Sucre Fibres de chicorée • Amidon de riz • Arômes • Gélifiant : Pectine (issue de Fru\tsò Odorant : Anthocyanes Ossus de Carottes noires) • Jus de citron concentré • Ferments : Lactobacil\us acidophi\us • Vitamine D. Yaourt britannique à la framboise : Yaourt britannique à faible teneur en matières grasses (Lait) Framboises (12%) - Eau Sucre Fibres de chicorée • Fécule de maïs • Gélifiant : Pectine (issue de Fruits) • Co;orarft : Anthocyanes Ossus de Carottes noires) • Correcteur d'acidité : E331 • Arôme Ferments : Lactobaciilus acidophilus Vitamine D. allergenes, voir les jngredtents indiqués en gras, Ne convient pas aux personnes fruits a coque et aux arachides en ratson des méthodes de fabrication. une portion fournit 1 x 109 des cultures de Lactobacillus acidophilus. À déguster dans le cadre d'une via saine complétée par une alimentation variée et équilibrée. CONSERVATION
    Allergens: Milk

Food processing

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    Ultra processed foods

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

    • Additive: E163 - Anthocyanins
    • Additive: E290 - Carbon dioxide
    • Additive: E440 - Pectins
    • Ingredient: Flavouring
    • Ingredient: Gelling agent

    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

  • E163 - Anthocyanins

    Anthocyanin: Anthocyanins -also anthocyans; from Greek: ἄνθος -anthos- "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue"- are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence anthocyanins have any effect on human biology or diseases.
    Source: Wikipedia

  • E290 - Carbon dioxide

    Carbon dioxide: Carbon dioxide -chemical formula CO2- is a colorless gas with a density about 60% higher than that of dry air. Carbon dioxide consists of a carbon atom covalently double bonded to two oxygen atoms. It occurs naturally in Earth's atmosphere as a trace gas. The current concentration is about 0.04% -410 ppm- by volume, having risen from pre-industrial levels of 280 ppm. Natural sources include volcanoes, hot springs and geysers, and it is freed from carbonate rocks by dissolution in water and acids. Because carbon dioxide is soluble in water, it occurs naturally in groundwater, rivers and lakes, ice caps, glaciers and seawater. It is present in deposits of petroleum and natural gas. Carbon dioxide is odorless at normally encountered concentrations, however, at high concentrations, it has a sharp and acidic odor.As the source of available carbon in the carbon cycle, atmospheric carbon dioxide is the primary carbon source for life on Earth and its concentration in Earth's pre-industrial atmosphere since late in the Precambrian has been regulated by photosynthetic organisms and geological phenomena. Plants, algae and cyanobacteria use light energy to photosynthesize carbohydrate from carbon dioxide and water, with oxygen produced as a waste product.CO2 is produced by all aerobic organisms when they metabolize carbohydrates and lipids to produce energy by respiration. It is returned to water via the gills of fish and to the air via the lungs of air-breathing land animals, including humans. Carbon dioxide is produced during the processes of decay of organic materials and the fermentation of sugars in bread, beer and wine making. It is produced by combustion of wood and other organic materials and fossil fuels such as coal, peat, petroleum and natural gas. It is an unwanted byproduct in many large scale oxidation processes, for example, in the production of acrylic acid -over 5 million tons/year-.It is a versatile industrial material, used, for example, as an inert gas in welding and fire extinguishers, as a pressurizing gas in air guns and oil recovery, as a chemical feedstock and as a supercritical fluid solvent in decaffeination of coffee and supercritical drying. It is added to drinking water and carbonated beverages including beer and sparkling wine to add effervescence. The frozen solid form of CO2, known as dry ice is used as a refrigerant and as an abrasive in dry-ice blasting. Carbon dioxide is the most significant long-lived greenhouse gas in Earth's atmosphere. Since the Industrial Revolution anthropogenic emissions – primarily from use of fossil fuels and deforestation – have rapidly increased its concentration in the atmosphere, leading to global warming. Carbon dioxide also causes ocean acidification because it dissolves in water to form carbonic acid.
    Source: Wikipedia

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: fr:yaourt-britannique-a-la-fraise, fr:frases, fr:issue-de-fru-tso-odorant, fr:anthocyanes-ossus-de-carottes-noires, fr:lactobacil-us-acidophi-us, fr:yaourt-britannique-a-la-framboise, fr:eau-sucre-fibres-de-chicoree, fr:issue-de-fruits, fr:orarft, fr:anthocyanes-ossus-de-carottes-noires, fr:arome-ferments, fr:lactobaciilus-acidophilus-vitamine-d, fr:voir-les-jngredtents-indiques-en-gras, fr:ne-convient-pas-aux-personnes-fruits-a-coque-et-aux-arachides-en-ratson-des-methodes-de-fabrication, fr:une-portion-fournit-1-x-109-des-cultures-de-lactobacillus-acidophilus, fr:a-deguster-dans-le-cadre-d-une-via-saine-completee-par-une-alimentation-variee-et-equilibree, fr:conservation

    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!

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    Non-vegan

    Non-vegan ingredients: fr:Yaourt britannique à faible teneur en matières grasses, fr:Yaourt britannique à faible teneur en matières grasses

    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: fr:yaourt-britannique-a-la-fraise, fr:frases, fr:issue-de-fru-tso-odorant, fr:anthocyanes-ossus-de-carottes-noires, fr:lactobacil-us-acidophi-us, Vitamin D, fr:yaourt-britannique-a-la-framboise, fr:eau-sucre-fibres-de-chicoree, fr:issue-de-fruits, fr:orarft, fr:anthocyanes-ossus-de-carottes-noires, fr:arome-ferments, fr:lactobaciilus-acidophilus-vitamine-d, fr:voir-les-jngredtents-indiques-en-gras, fr:ne-convient-pas-aux-personnes-fruits-a-coque-et-aux-arachides-en-ratson-des-methodes-de-fabrication, fr:une-portion-fournit-1-x-109-des-cultures-de-lactobacillus-acidophilus, fr:a-deguster-dans-le-cadre-d-une-via-saine-completee-par-une-alimentation-variee-et-equilibree, fr:conservation

    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!

    : Yaourt britannique à la fraise (Yaourt britannique à faible teneur en matières grasses, Frases 12%, Eau, Fibres de chicorée, Amidon de riz, Arômes, Gélifiant), Pectine (issue de Fru\tsò Odorant (Anthocyanes Ossus de Carottes noires)), Jus de citron concentré, Ferments (Lactobacil\us acidophi\us, Vitamine D, Yaourt britannique à la framboise), Yaourt britannique à faible teneur en matières grasses, Framboises 12%, Eau Sucre Fibres de chicorée, Fécule de maïs, Gélifiant (Pectine (issue de Fruits), Co), orarft (Anthocyanes Ossus de Carottes noires, Correcteur d'acidité), e331, Arôme Ferments (Lactobaciilus acidophilus Vitamine D), voir les jngredtents indiqués en gras, Ne convient pas aux personnes fruits a coque et aux arachides en ratson des méthodes de fabrication, une portion fournit 1 x 109 des cultures de Lactobacillus acidophilus, À déguster dans le cadre d'une via saine complétée par une alimentation variée et équilibrée, CONSERVATION
    1. Yaourt britannique à la fraise -> fr:yaourt-britannique-a-la-fraise - percent_min: 24 - percent_max: 40
      1. Yaourt britannique à faible teneur en matières grasses -> fr:yaourt-britannique-a-faible-teneur-en-matieres-grasses - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 12 - percent_max: 28
      2. Frases -> fr:frases - percent_min: 12 - percent: 12 - percent_max: 12
      3. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12
      4. Fibres de chicorée -> en:chicory-fibre - vegan: yes - vegetarian: yes - ciqual_food_code: 20026 - percent_min: 0 - percent_max: 8
      5. Amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5.33333333333333
      6. Arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4
      7. Gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 3.2
    2. Pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 12 - percent_max: 26
      1. issue de Fru\tsò Odorant -> fr:issue-de-fru-tso-odorant - percent_min: 12 - percent_max: 26
        1. Anthocyanes Ossus de Carottes noires -> fr:anthocyanes-ossus-de-carottes-noires - percent_min: 12 - percent_max: 26
    3. Jus de citron concentré -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 12 - percent_max: 21.3333333333333
    4. Ferments -> en:ferment - vegan: maybe - vegetarian: maybe - percent_min: 12 - percent_max: 19
      1. Lactobacil\us acidophi\us -> fr:lactobacil-us-acidophi-us - percent_min: 4 - percent_max: 19
      2. Vitamine D -> en:vitamin-d - percent_min: 0 - percent_max: 9.5
      3. Yaourt britannique à la framboise -> fr:yaourt-britannique-a-la-framboise - percent_min: 0 - percent_max: 6.33333333333333
    5. Yaourt britannique à faible teneur en matières grasses -> fr:yaourt-britannique-a-faible-teneur-en-matieres-grasses - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 12 - percent_max: 17.3333333333333
    6. Framboises -> en:raspberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13015 - percent_min: 12 - percent: 12 - percent_max: 10
    7. Eau Sucre Fibres de chicorée -> fr:eau-sucre-fibres-de-chicoree - percent_min: 0 - percent_max: 5.6
    8. Fécule de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 4.66666666666667
    9. Gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 4
      1. Pectine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
        1. issue de Fruits -> fr:issue-de-fruits - percent_min: 0 - percent_max: 4
      2. Co -> en:e290 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. orarft -> fr:orarft - percent_min: 0 - percent_max: 3.5
      1. Anthocyanes Ossus de Carottes noires -> fr:anthocyanes-ossus-de-carottes-noires - percent_min: 0 - percent_max: 3.5
      2. Correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.75
    11. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.11111111111111
    12. Arôme Ferments -> fr:arome-ferments - percent_min: 0 - percent_max: 2.8
      1. Lactobaciilus acidophilus Vitamine D -> fr:lactobaciilus-acidophilus-vitamine-d - percent_min: 0 - percent_max: 2.8
    13. voir les jngredtents indiqués en gras -> fr:voir-les-jngredtents-indiques-en-gras - percent_min: 0 - percent_max: 2.54545454545455
    14. Ne convient pas aux personnes fruits a coque et aux arachides en ratson des méthodes de fabrication -> fr:ne-convient-pas-aux-personnes-fruits-a-coque-et-aux-arachides-en-ratson-des-methodes-de-fabrication - percent_min: 0 - percent_max: 2.33333333333333
    15. une portion fournit 1 x 109 des cultures de Lactobacillus acidophilus -> fr:une-portion-fournit-1-x-109-des-cultures-de-lactobacillus-acidophilus - percent_min: 0 - percent_max: 2.15384615384615
    16. À déguster dans le cadre d'une via saine complétée par une alimentation variée et équilibrée -> fr:a-deguster-dans-le-cadre-d-une-via-saine-completee-par-une-alimentation-variee-et-equilibree - percent_min: 0 - percent_max: 2
    17. CONSERVATION -> fr:conservation - percent_min: 0 - percent_max: 1.86666666666667

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,548 kj
    (370 kcal)
    Fat 2.1 g
    Saturated fat 1.3 g
    Carbohydrates 12.7 g
    Sugars 11.6 g
    Fiber 1.3 g
    Proteins 3.9 g
    Salt 0.1 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 28.667 %

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Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by openfoodfacts-contributors, tacite-mass-editor, teolemon, yuka.WWFBYkRMUUFsOWNhbXRnU3BDdU8xOWxFbmJiMmZsdnNMZTlOSVE9PQ.

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