ProductsCasinoBarres céréales abricot
Barres céréales abricot
Barcode 3222472715986
Casino

Barres céréales abricot

125 g
BARCODE:3222472715986
COMMON NAME:6 barres céréalières (44,3% de céréales) à l'abricot.
PACKAGER CODE:EMB 45008A
CATEGORIES:Snacks, Sweet Snacks, Bars, Cereal Bars, Fruits Cereal Bars, Apricot Cereal Bars
LABELS:No Palm Oil, Nutriscore, Nutriscore Grade C
PACKAGING:6 Barres, Etui En Carton
COUNTRIES:France
STORES:Casino

Health

Nutrition

Nutri-Score

DLower 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: 14

Nutrient levels

Fat in moderate quantity (5.2%)
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 low quantity (0.6%)
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
Sugars in high quantity (27%)
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 moderate quantity (0.48%)
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

Barres céréales abricot nutrition label

Nutrition facts

Nutrition factsAs sold for 100 g / 100 mlCompared to: Apricot cereal bars
Energy1574 kJ (372 kcal)1,591.295 kJ (376 kcal) (-1%)
Fat5.2 g8 g (-35%)
Saturated fat0.6 g2.645 g (-77%)
Carbohydrates74 g66.768 g (+11%)
Sugars27 g26.1 g (+3%)
Dietary fiber4.2 g?
Proteins5.3 g6.173 g (-14%)
Salt0.48 g0.356 g (+35%)
Sodium0.192 g0.146 g (+32%)
Fruits, vegetables and legumes~ 14.4 %?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per 100 g (packaging)As sold Per 100 g (estimate)
Energy1574 kJ (372 kcal)1574 kJ (372 kcal)~ 1373.346 kJ (324 kcal)
Fat5.2 g5.2 g~ 4.40515 g
Saturated fat0.6 g0.6 g~ 0.5939 g
Carbohydrates74 g74 g~ 64.9856 g
Sugars27 g27 g~ 37.99026 g
Dietary fiber4.2 g4.2 g~ 3.40485 g
Proteins5.3 g5.3 g~ 4.560015 g
Salt0.48 g0.48 g~ 0.252 g
Sodium0.192 g0.192 g~ 0.096975669 g
Fruits, vegetables and legumes~ 14.4 %?~ 14.4 %

Ingredients

Ingredients image

Barres céréales abricot ingredients image

Ingredients list

Sirop de glucose - flocons d'avoine 17% - abricot déshydraté 14,4% - farine de blé 11,4% - maïs - farine de riz 5,3% - huile de tournesol - stabilisant: sorbitols dextrose - sucre-sel - caramel aromatique (sucre - eau - correcteur d'acidité : hydroxyde de sodium) - arôme - extrait de malt d'orge - émulsifiant : lécithines de soja - antioxydant: extrait riche en tocophérols - conservateur : anhydride sulfureux. Traces d'arachides, de lait et de fruits à coque.

Ingredient information

Glucose Syrup
36.57% (estimate)
Oat Flakes
17.0%
Apricot
14.4%
Wheat Flour
11.4%
Corn
8.35% (estimate)
Rice Flour
5.3%
Sunflower Oil
2.65% (estimate)
Stabiliser
2.16% (estimate)
Sorbitols Dextrose
2.16% (estimate)
Salt
0.24% (estimate)
Aromatic Caramel
0.24% (estimate)
Sugar
0.12% (estimate)
Water
0.06% (estimate)
Acidity Regulator
0.06% (estimate)
E524
0.06% (estimate)
Flavouring
0.24% (estimate)
Barley Malt Extract
0.24% (estimate)
Emulsifier
0.24% (estimate)
Soya Lecithin
0.24% (estimate)
Antioxidant
0.24% (estimate)
E306
0.24% (estimate)
Preservative
0.73% (estimate)

Added sugars

Contains added sugars (36%) Added sugars: glucose syrup, sugar Quantity of added sugars: 36%

Allergens

GlutenSoybeansSulphur Dioxide And SulphitesVoine

Traces

MilkNutsPeanuts

Ingredients analysis

Palm oil free
Yes

No ingredients containing palm oil.

Vegan
Unknown

Vegan status unknown

Unrecognized: fr:sorbitols-dextrose

Vegetarian
Unknown

Vegetarian status unknown

Unrecognized: fr:sorbitols-dextrose


Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E322 - Lecithins
Additives
E420 - Sorbitol
Ingredients
Emulsifier
Ingredients
Flavouring
Ingredients
Glucose
Ingredients
Glucose Syrup

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

E220 - Sulphur dioxide EFSA overexposure risk: highAntioxidantPreservative

SULPHUR DIOXIDE is the chemical compound with the formula SO2.

E306 - Tocopherol-rich extract

No additive description is available yet.

E322 - LecithinsAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E420 - SorbitolHumectantSequestrantStabiliserSweetenerThickener

Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.

E524 - Sodium hydroxide

Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.

Environment

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

Green Score

Overall grade

BLow 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

BCereal bar w fruit • Score: 68/100

Life-cycle reference

Category: Cereal bar w fruit PEF environmental score: 0.36 Climate change impact: 3.26 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Cereal bar w fruit. 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: Cereal bar w fruit. Source: ADEME Agribalyse Database.

StageImpact
Agriculture63.9 %
Processing9.9 %
Packaging19.6 %
Transportation5.1 %
Distribution1.5 %
Consumption0.0 %

Bonuses and maluses

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 low impact Malus: -1 Packaging score: +92

Green-Score for this product

Green-Score for this product

BFinal score: 62/100

Final score breakdown

Life cycle analysis score: 68 Sum of bonuses and maluses: -6 Final score: 62/100

Carbon footprint

Carbon footprint

Equivalent to driving 1.7 km in a petrol car. 326 g CO2e per 100g of product. Reference category: Cereal bar w fruit. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cereal bar w fruit. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cereal bar w fruit. Source: ADEME Agribalyse Database.

StageImpact
Agriculture53.1 %
Processing5.5 %
Packaging33.4 %
Transportation7.2 %
Distribution0.8 %
Consumption0.0 %

Packaging

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Packaging components

ShapeMaterialRecyclingImpact
SleeveCardboardUnknownLow

Declared packaging

6 Barres, Etui En Carton

Transportation

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

Forest footprint

Forest Footprint not computed Potential deforestation risk but not yet computed. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint not computed Potential deforestation risk but not yet computed.

Deforestation risk details

Other risky ingredients These ingredients are not yet assessed for deforestation risk: corn rice flour

Additional information

Conservation conditions
A conserver à l'abri de la chaleur et de l'humidité
Recycling instructions
Etui carton
Disposal instructions
Emballage individuel plastique

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 April 19, 2017 at 2:47:37 PM UTC by kiliweb .

Last edit on March 17, 2026 at 5:07:17 AM UTC by new-nutrition-bot .

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