ProductsL’atelierSauce beurre citron

L’atelier

Sauce beurre citron

Name: Sauce beurre citron
Brand: L’atelier

BARCODE:3760070014549

CATEGORIES:Condiments, Sauces, Groceries

COUNTRIES:France

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: 9

Nutrient levels

Fat in high quantity (22%)

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 high quantity (13.4%)

Sugars in low quantity (2.3%)

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 (1.27%)

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: groceries
Energy	~ 910.899998784066 kJ (222 kcal)	833.102 kJ (203 kcal) (+9%)
Fat	22 g	13.774 g (+60%)
Saturated fat	13.39999961853 g	1.867 g (+618%)
Carbohydrates	5.0999999046326 g	11.855 g (-57%)
Sugars	2.2999999523163 g	6.615 g (-65%)
Dietary fiber	?	?
Proteins	0.60000002384186 g	2.699 g (-78%)
Salt	1.2749999761581 g	2.313 g (-45%)
Sodium	0.51 g	0.923 g (-45%)
Fruits, vegetables and legumes	~ 1.42710941235296 %	?

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	~ 910.899998784066 kJ (222 kcal)	? (222 kcal)	?
Fat	22 g	22 g	?
Saturated fat	13.39999961853 g	13.39999961853 g	?
Carbohydrates	5.0999999046326 g	5.0999999046326 g	?
Sugars	2.2999999523163 g	2.2999999523163 g	?
Dietary fiber	?	?	?
Proteins	0.60000002384186 g	0.60000002384186 g	?
Salt	1.2749999761581 g	1.2749999761581 g	?
Sodium	0.51 g	0.51 g	?
Fruits, vegetables and legumes	~ 1.42710941235296 %	?	~ 1.42710941235296 %

Ingredients

Ingredients image

Ingredients list

Ile bUüW et de Inr@dionts : Eau, beurre crème fraiche z-MJ}otes, amidon, huile de colza, sucre, sel de Guérande 1,3%, jus de citron concentre i, citron vert 1%, épices et aromates, colorant : lutéiìiù, {paississants : cellulose et gomme de xanthane. Traces possbies : Œuf, poisson. [w cuisine Au bain-marie : Plonger le sachet 10 min. dans bouillante. A la casserole : Verser te contenu et récheufier à feu doux. Au micro-ondes : Découper Je haut du sachet et réchauffer 1 à 2 min. à moyenne puissance. cette sauce se déguste avec vos poissons de mer et d'eau douce (saumon, cabillaud, sandre, brochet...), crevettes, volailles... également en nappage de vos légumes (pommes de terre, haricots verts). conservation A consommer de préférence avant le : voir sur le sachet. Après ouverture, à conserver entre OOC et +40C et consommer rapidement.

Ingredient information

Ile Buuw Et De Inr Dionts

47.83% (estimate)

Water

47.83% (estimate)

Beurre Creme Fraiche Z Mj Otes

23.85% (estimate)

Starch

14.81% (estimate)

Colza Oil

7.4% (estimate)

Sugar

1.8% (estimate)

Salt From Guerande

1.3%

Jus De Citron Concentre I

1.15% (estimate)

Lime

1.0%

Herbs And Spices

0.43% (estimate)

Colour

0.21% (estimate)

Luteiiiu

0.21% (estimate)

Paississants

0.11% (estimate)

E460

0.05% (estimate)

E415

0.03% (estimate)

Traces Possbies

0.03% (estimate)

Egg

0.05% (estimate)

Fish

0.03% (estimate)

W Cuisine Au Bain Marie

0.01% (estimate)

Plonger Le Sachet 10 Min

0.01% (estimate)

Dans Bouillante

0% (estimate)

A La Casserole

0% (estimate)

Verser Te Contenu Et Recheufier A Feu Doux

0.01% (estimate)

Au Micro Ondes

0% (estimate)

Decouper Je Haut Du Sachet Et Rechauffer 1 A 2 Min

0% (estimate)

A Moyenne Puissance

0% (estimate)

Cette Sauce Se Deguste Avec Vos Poissons De Mer Et D Eau Douce

0% (estimate)

Salmon

0% (estimate)

Cod

0% (estimate)

Sandre

0% (estimate)

Brochet

0% (estimate)

Shrimp

0% (estimate)

Poultry

0% (estimate)

Egalement En Nappage De Vos Legumes

0% (estimate)

Potato

0% (estimate)

Green Bean

0% (estimate)

Conservation A Consommer De Preference Avant Le

0% (estimate)

Voir Sur Le Sachet

0% (estimate)

Apres Ouverture

0% (estimate)

A Conserver Entre Ooc Et 40c Et Consommer Rapidement

0% (estimate)

Added sugars

Contains added sugars (2%) Added sugars: sugar Quantity of added sugars: 2%

Allergens

CrustaceansEggsFish

Traces

CrustaceansFish

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Unrecognized: fr:ile-buuw-et-de-inr-dionts, fr:beurre-creme-fraiche-z-mj-otes, fr:jus-de-citron-concentre-i, fr:luteiiiu, fr:paississants, fr:traces-possbies, fr:w-cuisine-au-bain-marie, fr:plonger-le-sachet-10-min, fr:dans-bouillante, fr:a-la-casserole, fr:verser-te-contenu-et-recheufier-a-feu-doux, fr:au-micro-ondes, fr:decouper-je-haut-du-sachet-et-rechauffer-1-a-2-min, fr:a-moyenne-puissance, fr:cette-sauce-se-deguste-avec-vos-poissons-de-mer-et-d-eau-douce, fr:sandre, fr:egalement-en-nappage-de-vos-legumes, fr:conservation-a-consommer-de-preference-avant-le, fr:voir-sur-le-sachet, fr:apres-ouverture, fr:a-conserver-entre-ooc-et-40c-et-consommer-rapidement

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:beurre-creme-fraiche-z-mj-otes, fr:jus-de-citron-concentre-i, fr:luteiiiu, fr:traces-possbies, fr:plonger-le-sachet-10-min, fr:dans-bouillante, fr:a-la-casserole, fr:verser-te-contenu-et-recheufier-a-feu-doux, fr:decouper-je-haut-du-sachet-et-rechauffer-1-a-2-min, fr:a-moyenne-puissance, fr:cette-sauce-se-deguste-avec-vos-poissons-de-mer-et-d-eau-douce, fr:sandre, fr:voir-sur-le-sachet, fr:apres-ouverture, fr:a-conserver-entre-ooc-et-40c-et-consommer-rapidement

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E415 - Xanthan gum

Additives

E460 - Cellulose

Ingredients

Colour

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

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

E460 - CelluloseCarrierEmulsifierHumectantStabiliserThickener

CELLULOSE is an organic compound with the formula (C6H10O5)n, a polysaccharide consisting of a linear chain of several hundred to many thousands of linked D-glucose units. Cellulose is used as emulsifier, thickener and stabilizer in processed foods. Cellulose powder is, for example, used in processed cheese to prevent caking inside the package.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Unknown 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.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

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 high impact Malus: -15 The information about the packaging of this product is not filled in.

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

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

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	Oeufs Importés	0.05 %	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 17, 2017 at 8:12:58 AM UTC by kiliweb .

Last edit on March 17, 2026 at 3:02:03 AM UTC by new-nutrition-bot .

Product page also edited by ecoscore-impact-estimator, kiliweb, nanoouchka, new-nutrition-bot, openfoodfacts-contributors, yuka.A7dyZP2MBclwQMPv_tot-mfrF8jiBsRwPyENog, yuka.VzVJWkhJc0JtdlVTeGRwbS93cmUwKzFYNDY2NVhUaStkZm9LSWc9PQ.

View on Open Food Facts