Fromage fondu
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Nutrient levels
Fat in moderate quantity (19.5%)
Saturated fat in high quantity (14%)
Sugars in moderate quantity (7%)
Salt in high quantity (1.8%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 993.5 kJ (240 kcal) |
| Fat | 19.5 g |
| Saturated fat | 14 g |
| Carbohydrates | 7 g |
| Sugars | 7 g |
| Dietary fiber | ? |
| Proteins | 9 g |
| Salt | 1.8 g |
| Sodium | 0.72 g |
| Fruits, vegetables and legumes | ~ 0 % |
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 | ~ 993.5 kJ (240 kcal) | ? (240 kcal) | ? |
| Fat | 19.5 g | 19.5 g | ? |
| Saturated fat | 14 g | 14 g | ? |
| Carbohydrates | 7 g | 7 g | ? |
| Sugars | 7 g | 7 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 9 g | 9 g | ? |
| Salt | 1.8 g | 1.8 g | ? |
| Sodium | 0.72 g | 0.72 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Ingredients analysis
No ingredients containing palm oil.
Unrecognized: fr:ferments-conservateur, fr:lysozyme-d-ceuf, fr:lait-lactoserum, fr:e33-e450, fr:e339-epaississants, fr:e410-correcteur-d-acidite
Contains non-vegan ingredients.
Unrecognized: fr:lysozyme-d-ceuf, fr:lait-lactoserum, fr:e33-e450
Vegetarian status unknown
Unrecognized: fr:lysozyme-d-ceuf, fr:lait-lactoserum, fr:e33-e450
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E1105 - LysozymePreservative
No additive description is available yet.
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.
E339 - Sodium phosphates EFSA overexposure risk: highEmulsifierHumectantPreservativeSequestrantStabiliserThickener
TRISODIUM PHOSPHATE is the inorganic compound with the chemical formula Na3PO4.
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.
E410 - Locust bean gumEmulsifierStabiliserThickener
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.
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.
E452 - Polyphosphates EFSA overexposure risk: highEmulsifierHumectantSequestrantStabiliserThickener
No additive description is available yet.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
High environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Camembert cheese, from cow's milk • Score: 54/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 84.7 % |
| Processing | 5.0 % |
| Packaging | 4.0 % |
| Transportation | 3.7 % |
| Distribution | 1.9 % |
| Consumption | 0.5 % |
Bonuses and maluses
Origins of ingredients
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 34/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 86.0 % |
| Processing | 4.3 % |
| Packaging | 4.1 % |
| Transportation | 4.8 % |
| Distribution | 0.7 % |
| Consumption | 0.1 % |
Packaging
Packaging impact
Data precision
Transportation
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| European Union | 56 % | High |
| Unknown | 44 % | High |
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 15, 2018 at 12:21:14 AM UTC by kiliweb .
Last edit on March 17, 2026 at 3:17:40 PM UTC by new-nutrition-bot .
Product page also edited by autorotate-bot, kiliweb, new-nutrition-bot, openfoodfacts-contributors, qualgmx, roboto-app, teolemon, yuka.PKsZJcGCJMgtE8rewZk_9mWREe7qOt4BCkwCoQ, yuka.UTRBTERZZ2p2TlFGd3Ywd3d3UDQxc04xeDUyRFJVNkZjOG96SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkVsQvWCnhPJbi7UnlKny-yXCsDSOt1cvo3BLKs.