ProductsLes Confituriers Du Vieux ChérierPréparation sans sucre ajoute framboise

Les Confituriers Du Vieux Chérier

Préparation sans sucre ajoute framboise

Name: Préparation sans sucre ajoute framboise
Brand: Les Confituriers Du Vieux Chérier

300 g

BARCODE:3760010230831

CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Breakfasts, Spreads, Plant Based Spreads, Sweet Spreads, Fruit And Vegetable Preserves, Jams, Artisan Products, Berry Jams, Artisan Jams, Low Sugar Fruit Jam

LABELS:No Added Sugar

PACKAGING:Glass, Boxal

MANUFACTURING:Loire,France

COUNTRIES:France

STORES:leclerc

Health

Nutrition

Nutri-Score

Very good nutritional quality

Nutrient levels

Fat in low quantity (0%)

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%)

Sugars in moderate quantity (7.9%)

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 (0.06%)

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
Energy	246 kJ (58 kcal)
Fat	0 g
Saturated fat	0 g
Carbohydrates	11 g
Sugars	7.9 g
Dietary fiber	?
Proteins	1.2 g
Salt	0.06 g
Sodium	0.024 g
Fruits, vegetables and legumes	~ 70 %

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	246 kJ (58 kcal)	246 kJ (58 kcal)	?
Fat	0 g	0 g	?
Saturated fat	0 g	0 g	?
Carbohydrates	11 g	11 g	?
Sugars	7.9 g	7.9 g	?
Dietary fiber	?	?	?
Proteins	1.2 g	1.2 g	?
Salt	0.06 g	0.06 g	?
Sodium	0.024 g	0.024 g	?
Fruits, vegetables and legumes	~ 70 %	?	~ 70 %

Ingredients

Ingredients image

Ingredients list

framboise (70%), eau, fibre végétale (inuline), gélifiants (pectine de fruits, lactate de calcium), conservateur : sorbate de potassium, édulcorant : acésulfame de potassium

Ingredient information

Raspberry

70.0%

Water

18% (estimate)

Vegetable Fiber

6% (estimate)

Inulin

6% (estimate)

Gelling Agent

3% (estimate)

Fruit Pectin

1.5% (estimate)

E327

1.5% (estimate)

Preservative

1.5% (estimate)

E202

1.5% (estimate)

Sweetener

1.5% (estimate)

E950

1.5% (estimate)

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Yes

No non-vegan ingredients.

Vegetarian

Yes

No non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E327 - calcium lactate

Additives

E440 - Pectins

Additives

E950 - Acesulfame k

Ingredients

Gelling Agent

Ingredients

Sweetener

Ingredients

Vegetable Fiber

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

E202 - Potassium sorbate EFSA overexposure risk: highPreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

E327 - calcium lactateThickener

Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C(CHOH)CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.

Open additive page Source

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

E950 - Acesulfame kSweetener

Acesulfame potassium ( AY-see-SUL-faym), also known as acesulfame K (K is the symbol for potassium) or Ace K, is a calorie-free sugar substitute (artificial sweetener) often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number (additive code) E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG (now Nutrinova). In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.

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

Jam, reduced sugar • Score: 77/100

Life-cycle reference

Category: Jam, reduced sugar PEF environmental score: 0.30 Climate change impact: 1.75 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Jam, reduced sugar. 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: Jam, reduced sugar. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	57.7 %
Processing	10.5 %
Packaging	20.5 %
Transportation	8.5 %
Distribution	1.8 %
Consumption	0.9 %

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: -2 Packaging score: +81

Green-Score for this product

Final score: 70/100

Final score breakdown

Life cycle analysis score: 77 Sum of bonuses and maluses: -7 Final score: 70/100

Carbon footprint

Equivalent to driving 0.9 km in a petrol car. 175 g CO2e per 100g of product. Reference category: Jam, reduced sugar. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Jam, reduced sugar. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Jam, reduced sugar. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	28.0 %
Processing	9.0 %
Packaging	42.5 %
Transportation	18.5 %
Distribution	1.5 %
Consumption	0.4 %

Packaging

Packaging impact

Packaging with a low impact Malus: -2 Packaging score: +81

Packaging components

Shape	Material	Recycling	Impact
Unknown	Glass	Unknown	Low

Declared packaging

Glass, Boxal

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Manufacturing locations

Loire,France

Declared origins

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

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 28, 2018 at 3:59:53 PM UTC by kiliweb .

Last edit on March 16, 2026 at 11:42:52 PM UTC by new-nutrition-bot .

Product page also edited by kiliweb, legonedelyon, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, sebleouf, yuka.UzZzRElhY2lwZHNPd01NaS9Ucnp3dTFrOTVXNGZYbUtGOEFUSWc9PQ, yuka.YS9nTUVvY01pTXNzcWZCdjhrbmYzdGRld2EyV1IySzlCTzRQSWc9PQ.

View on Open Food Facts