ProductsSaint Amour®Gâteau au fromage blanc

Saint Amour®

Gâteau au fromage blanc

Name: Gâteau au fromage blanc
Brand: Saint Amour®

350 g

BARCODE:3370390001008

COMMON NAME:Gâteau au fromage blanc et préparation de coulis de fraise

PACKAGER CODE:EMB 37186A,FR 37 186.032. CE

CATEGORIES:Dairies, Snacks, Desserts, Sweet Snacks, Biscuits And Cakes, Dairy Desserts, Cakes, Cheesecakes, Cheesecakes With Fruits, Fresh Cream Cheese Cake

LABELS:No Preservatives, No Colorings, No Flavors, Fabrique En Touraine Depuis 1987, Produit Du Val De Loire

PACKAGING:Fresh, Boite Carton, Film Plastique, Moule Aluminium, Sachet Plastique

ORIGIN:France

MANUFACTURING:FR-37260 PONT DE RUAN 2 chemin de la Prée Les Pâtissiers de France

WEBSITE:https://tinyurl.com/kchdrStAm

COUNTRIES:France

STORES:Carrefour,Magasins U,Leclerc,carrefour.fr

Health

Nutrition

Nutri-Score

Very good nutritional quality

Nutrient levels

Fat in moderate quantity (3.2%)

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 moderate quantity (1.6%)

Sugars in high quantity (21.4%)

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 low quantity (0.114%)

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	Prepared for 100 g / 100 ml	Compared to: Fresh cream cheese cake
Energy	699.428571428571 kJ (165 kcal)	1,085.873 kJ (257 kcal) (-36%)
Fat	3.2 g	9.643 g (-67%)
Saturated fat	1.6 g	2.689 g (-40%)
Carbohydrates	27.3142857142857 g	34.563 g (-21%)
Sugars	21.3714285714286 g	21.742 g (-2%)
Dietary fiber	?	?
Proteins	6.85714285714286 g	7.1 g (-3%)
Salt	0.114285714285714 g	0.392 g (-71%)
Sodium	0.0457142857142857 g	0.156 g (-71%)
Fruits, vegetables and legumes	?	?

Nutrition facts (Detailed data)

Nutrition facts	Prepared for 100 g / 100 ml	Prepared Per serving (87.5 g) (packaging)	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	699.428571428571 kJ (165 kcal)	612 kJ (145 kcal)	? (166 kcal)	?
Fat	3.2 g	2.8 g	3.2 g	?
Saturated fat	1.6 g	1.4 g	1.6 g	?
Carbohydrates	27.3142857142857 g	23.9 g	27 g	?
Sugars	21.3714285714286 g	18.7 g	21 g	?
Dietary fiber	?	?	?	?
Proteins	6.85714285714286 g	6 g	6.9 g	?
Salt	0.114285714285714 g	0.1 g	0.1075 g	?
Sodium	0.0457142857142857 g	0.04 g	0.043 g	?
Fruits, vegetables and legumes	?	?	?	~ 60.15625 %

Serving size

1 part (87.5 g)

Ingredients

Ingredients image

Ingredients list

Gâteau au fromage blanc (90%) : fromage blanc (58%), sucre, blanc d'oeuf*, farine de blé, jaune d'œuf*, amidon modifié de maïs, concentré de citron. Préparation de coulis de fraise (10%) : fraises (60%), sucre, eau, gélifiant : pectine. *Oeufs de poules élevées en plein air.

Ingredient information

Gateau Au Fromage Blanc

90.0%

Fromage Blanc

58.0%

Sugar

5% (estimate)

Egg White

2.5% (estimate)

Wheat Flour

1.25% (estimate)

Egg Yolk

0.63% (estimate)

Modified Corn Starch

0.31% (estimate)

Lemon Extract

0.16% (estimate)

Preparation De Coulis De Fraise

10.0%

Strawberry

60.0%

Added sugars

Contains added sugars (~ 18%) Added sugars: sugar Estimated quantity of added sugars in ingredients: 18%

Allergens

EggsGlutenMilk

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Unknown

Vegetarian status unknown

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E14XX - Modified Starch

Additives

E440 - Pectins

Ingredients

Gelling Agent

Ingredients

Modified Starch

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

E14XX - Modified StarchEmulsifierStabiliserThickener

No additive description is available yet.

Open additive page

E440 - PectinsEmulsifierStabiliserThickener

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.

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

Fresh cream cheese cake • Score: 75/100

Life-cycle reference

Category: Fresh cream cheese cake PEF environmental score: 0.31 Climate change impact: 1.99 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Fresh cream cheese cake. 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: Fresh cream cheese cake. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	52.4 %
Processing	11.6 %
Packaging	29.8 %
Transportation	4.3 %
Distribution	1.7 %
Consumption	0.0 %

Bonuses and maluses

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a high impact Malus: -15 Packaging score: -46

Green-Score for this product

Final score: 64/100

Final score breakdown

Life cycle analysis score: 75 Sum of bonuses and maluses: -11 Final score: 64/100

Carbon footprint

Equivalent to driving 1.0 km in a petrol car. 199 g CO2e per 100g of product. Reference category: Fresh cream cheese cake. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Fresh cream cheese cake. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Fresh cream cheese cake. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	51.8 %
Processing	9.9 %
Packaging	28.4 %
Transportation	8.5 %
Distribution	1.4 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 Packaging score: -46

Packaging components

Shape	Material	Recycling	Impact
1 BOX	Cardboard	Recycle	Low
1 Mold	Heavy Aluminium	Recycle	Medium
1 Film	Plastic	Discard	High
1 BAG	Plastic	Discard	High

Declared packaging

Fresh, Boite Carton, Film Plastique, Moule Aluminium, Sachet Plastique

Transportation

Manufacturing locations

FR-37260 PONT DE RUAN 2 chemin de la Prée Les Pâtissiers de France

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	100 %	Medium

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
EGG White	Oeufs standards	2.50 %
EGG Yolk	Oeufs standards	0.63 %
Free Range Chicken Eggs	Oeufs standards	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 January 25, 2014 at 5:46:48 PM UTC by cdmad .

Last edit on March 17, 2026 at 10:18:32 AM UTC by new-nutrition-bot .

Product page also edited by baslad01, cdmad, chiendroopy, driveoff, ecoscore-impact-estimator, fugy, jeanbono, kch, kiliweb, macrofactor, magasins-u, manu1400, marmotte73, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, roboto-app, yuka.AagaNs-BTsMAG_D82qA2gjS-NOGxCc1UI2wXoQ, yuka.AotbHNnVOdAOHvTOirts4iKXSfrvLuFWByEjow, yuka.BLBIY9GkOssPOfrP3tkE0BydMffeO690JHczog, yuka.I4pNOd2vEOcPFcHJ17wPwDW2TMnYWsEGKnJTow, yuka.IK0cOc7XOf0BPsDp_5xugSiaN-mxOPJVSEc1og, yuka.KZ5nIsWyP_wzQPH-9404wmO-H8ffJvtENmMjow, yuka.L5VHMvyhTskFBvH2y5orhD-gLvexAuZUAVcSoQ, yuka.L6saHvemP_Q_Lt3x1rod3RygDdrwEd5ASSMtog, yuka.LKtSIdGpJdB5Q_Xu9rk92yngJOC_OK4HBCENoQ, yuka.U3A4UVBvQWR2dUFicXNOazF3ems2K3BrOTZUd0FEUHZCZElKSVE9PQ, yuka.UjZrZ1Bwa0lvc0lyblBRdjN6N0h4TXg4MnFHVVFEeUZOZVU2SVE9PQ, yuka.VjVvbER2Z3dsUG94d2NVRXd6eng1SU5SbjZHbGZHK2VBZEFCSVE9PQ, yuka.Vp9AIdCvEZEkF8PS66cOjD2aN_u5DdplCEciow, yuka.WElRR042SXNwUG9SbU1aaTJEamI1c2hXeXFhSVhHZStCK3NKSWc9PQ, yuka.WmE4dUZaUUwvZjBLbDhJY3B4My8rdmxzM2JTTWNYR3VOdHRPSUE9PQ, yuka.WmJ3YVRLUVFoNlpXbWZFNjhoTGVvdkpZK3BxS1gzS1FOc3M3SUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkBbYtHeuBvuNQPlw1WL6duFC5_DYPhe8ILgNag, yuka.sY2b0xO6T85zoF3NwEKvlkoWQ-eOjgroMhfQnVTayomUdZq5a9d0spX2H6o, yuka.sY2b0xO6T85zoF3NwEKvlktDVfn9vWuZHC3kslet94yOHoXWbu9A3dXHaKo, yuka.sY2b0xO6T85zoF3NwEKvlmxaYsTCoBXJaEXhmGavlvCicL_XXt4uwNLGCKs.

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