ProductsBalticFilets de harengs

Baltic

Filets de harengs

Name: Filets de harengs
Brand: Baltic

400 g

BARCODE:3052420110132

COMMON NAME:Filets de hareng marinés sans peau à la crème et à l'aneth

PACKAGER CODE:PL 30641801 WE

CATEGORIES:Seafood, Fishes And Their Products, Fishes, Fatty Fishes, Fish Fillets, Herring, Pickled Herring, Atlantic Herring, Herring Fillets

LABELS:Sustainable, Sustainable Fishery, Green Dot, Sustainable Seafood Msc

PACKAGING:Plastic, Fresh, Pot En Plastique

MANUFACTURING:Pologne

WEBSITE:https://www.baltic.fr/produits/filets-harengs-creme-aneth/

COUNTRIES:France

STORES:Leclerc

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 54

Nutrient levels

Fat in high quantity (27.5%)

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. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in moderate quantity (3.8%)

Sugars in moderate quantity (6.5%)

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. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in high quantity (2.2%)

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. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Atlantic herring
Energy	1254 kJ (303 kcal)	817.233 kJ (192 kcal) (+53%)
Fat	27.5 g	14.777 g (+86%)
Saturated fat	3.8 g	2.968 g (+28%)
Carbohydrates	6.9 g	1.7 g (+306%)
Sugars	6.5 g	1 g (+550%)
Dietary fiber	~ 0.412880078125 g	?
Proteins	6.9 g	13.589 g (-49%)
Salt	2.2 g	2.692 g (-18%)
Sodium	0.88 g	1.071 g (-18%)
Fruits, vegetables and legumes	~ 30.7333333333333 %	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	1254 kJ (303 kcal)	1254 kJ (303 kcal)	~ 1246.92938072917 kJ (302 kcal)
Fat	27.5 g	27.5 g	~ 29.398014609375 g
Saturated fat	3.8 g	3.8 g	~ 3.96853016927083 g
Carbohydrates	6.9 g	6.9 g	~ 1.46663005208333 g
Sugars	6.5 g	6.5 g	~ 1.12084890625 g
Dietary fiber	~ 0.412880078125 g	?	~ 0.412880078125 g
Proteins	6.9 g	6.9 g	~ 7.5176078515625 g
Salt	2.2 g	2.2 g	~ 0.114036652604164 g
Sodium	0.88 g	0.88 g	~ 0.0462167486979155 g
Fruits, vegetables and legumes	~ 30.7333333333333 %	?	~ 30.7333333333333 %

Ingredients

Ingredients image

Ingredients list

Filets de HARENGS </span>marinés (Clupea Harengus) 40%, huile de colza, cornichons marinés, oignons marinés, CRÈME 6,6% (CRÈME, stabilisant : carraghénane), eau, sucre, YAOURT (LAIT </span>écremé, amidon de tapioca), sel, vinaigre d'alcool, jaune d'ŒUF, MOUTARDE </span>moulue, épices (dont curcuma), aneth déshydraté 0,1%, régulateurs d’acidité : acide citrique, acide acétique, extraits d'épices, épaississants: gomme de guar et de xanthane

Ingredient information

Herring Fillet

40.0%

Atlantic Herring

40% (estimate)

Colza Oil

22.95% (estimate)

Pickled Gherkin

17.62% (estimate)

Onion

13.02% (estimate)

Cream

6.6%

Cream

4.86% (estimate)

Stabiliser

1.56% (estimate)

E407

1.56% (estimate)

Water

0.05% (estimate)

Sugar

0.03% (estimate)

Yogurt

0.01% (estimate)

Skimmed Milk

0.01% (estimate)

Tapioca

0.01% (estimate)

Salt

0.01% (estimate)

Alcohol Vinegar

0% (estimate)

Egg Yolk

0% (estimate)

Mustard

0% (estimate)

Spice

0% (estimate)

Turmeric

0% (estimate)

Dill

0.1%

Acidity Regulator

< 0.1% (estimate)

E330

< 0.1% (estimate)

E260

< 0.1% (estimate)

Spice Extract

< 0.1% (estimate)

Thickener

< 0.1% (estimate)

E412

< 0.1% (estimate)

E415

< 0.1% (estimate)

Added sugars

Contains added sugars (5%) Added sugars: sugar Quantity of added sugars: 5%

Allergens

EggsFishMilkMustard

Traces

CeleryCrustaceansSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: en:mustard

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: en:mustard

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E407 - Carrageenan

Additives

E412 - Guar gum

Additives

E415 - Xanthan gum

Ingredients

Thickener

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E260 - Acetic acidPreservative

ACETIC ACID, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).

Open additive page Source

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

E407 - Carrageenan EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

Open additive page Source

E412 - Guar gumEmulsifierStabiliserThickener

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

Open additive page Source

E415 - Xanthan gumEmulsifierStabiliserThickener

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Low environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Atlantic herring, raw • Score: 67/100

Life-cycle reference

Category: Atlantic herring, raw PEF environmental score: 0.37 Climate change impact: 2.68 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Atlantic herring, raw. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Atlantic herring, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	54.2 %
Processing	0.0 %
Packaging	20.6 %
Transportation	21.9 %
Distribution	2.6 %
Consumption	0.7 %

Bonuses and maluses

Production system

Bonus: +10 This bonus comes from environmental labels recognized by Open Food Facts.

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a medium impact Malus: -13 Packaging score: -30

Green-Score for this product

Final score: 64/100

Final score breakdown

Life cycle analysis score: 67 Sum of bonuses and maluses: -3 Final score: 64/100

Carbon footprint

Equivalent to driving 1.4 km in a petrol car. 268 g CO2e per 100g of product. Reference category: Atlantic herring, raw. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Atlantic herring, raw. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Atlantic herring, raw. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	44.0 %
Processing	0.0 %
Packaging	17.5 %
Transportation	36.7 %
Distribution	1.5 %
Consumption	0.3 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -13 Packaging score: -30

Packaging components

Shape	Material	Recycling	Impact
1 LID	Plastic	Discard	High
1 Seal	Plastic	Discard	High
1 POT	Plastic	Discard	High

Declared packaging

Plastic, Fresh, Pot En Plastique

Transportation

Manufacturing locations

Pologne

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
EGG Yolk	Oeufs Importés	0.00 %	0.00

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on November 1, 2019 at 5:34:12 PM UTC by kiliweb .

Last edit on March 17, 2026 at 6:09:02 AM UTC by new-nutrition-bot .

Product page also edited by cbprimula, date-limite-app, foodless, kiliweb, laura-chaud, new-nutrition-bot, packbot, roboto-app, youplaboum, yuka.YWZ0UVRMUWdpTklSdU5nUjkwem41ZGtwL0sveVpVbm5KdUFnSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhcXS4HRqQ76Nz_tsHK7xdbTM7uzedVMyaiga6o, yuka.sY2b0xO6T85zoF3NwEKvlkVhb9rjmT39bBfggE6h-vWfMr_VWfUu2KjALqs.

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