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ProductsLes delices de MargauxCreme d'anchoïade
Creme d'anchoïade
Barcode 3760072140017
Les delices de Margaux

Creme d'anchoïade

BARCODE:3760072140017
PACKAGER CODE:FR 13.215.045 EC
CATEGORIES:Seafood, Fishes And Their Products, Spreads, Salted Spreads, Fish Preparations, Anchovy Paste
COUNTRIES:France

Health

Nutrition

Nutri-Score

ELower 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: 52

Nutrient levels

Fat in moderate quantity (14.2%)
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 high quantity (5.33%)
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 low quantity (1.4%)
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 high quantity (3.9%)
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

Creme d'anchoïade nutrition label

Nutrition facts

Nutrition factsAs sold for 100 g / 100 mlCompared to: Anchovy paste
Energy~ 863.699986457815 kJ (165 kcal)1,346.856 kJ (324 kcal) (-36%)
Fat14.199999809265 g29.689 g (-52%)
Saturated fat5.3299999237061 g4.393 g (+21%)
Carbohydrates11.89999961853 g1.986 g (+499%)
Sugars1.3999999761581 g0.36 g (+289%)
Dietary fiber??
Proteins8 g11.716 g (-32%)
Salt3.9000000953674 g8.41 g (-54%)
Sodium1.56 g3.333 g (-53%)
Fruits, vegetables and legumes~ 0 %?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per 100 g (packaging)As sold Per 100 g (estimate)
Energy~ 863.699986457815 kJ (165 kcal)? (165 kcal)?
Fat14.199999809265 g14.199999809265 g?
Saturated fat5.3299999237061 g5.3299999237061 g?
Carbohydrates11.89999961853 g11.89999961853 g?
Sugars1.3999999761581 g1.3999999761581 g?
Dietary fiber???
Proteins8 g8 g?
Salt3.9000000953674 g3.9000000953674 g?
Sodium1.56 g1.56 g?
Fruits, vegetables and legumes~ 0 %?~ 0 %

Ingredients

Ingredients image

Creme d'anchoïade ingredients image

Ingredients list

.huile olive, 38% filets anchoislpois$onl pain de mielfALin.E-é-2-ÀLé-.LALA1enL eauesucre,levure, sei,huile de colza,arômes farine fèves,E472-E481 qlutep 4e proprionate calciumsgtuconc de{ta }actcne. aomme

Ingredient information

Olive Oil
50% (estimate)
Filets Anchoislpois Onl Pain De Mielfalin E E 2 Ale Lala1enl Eauesucre
38.0%
Yeast
6% (estimate)
Sei
3% (estimate)
Colza Oil
1.5% (estimate)
Aromes Farine Feves
0.75% (estimate)
E472
0.38% (estimate)
E481 Qlutep 4e Proprionate Calciumsgtuconc De
0.19% (estimate)
Ta
0.19% (estimate)
Actcne
0.09% (estimate)
Aomme
0.09% (estimate)

Ingredients analysis

Palm oil free
Unknown

Palm oil content unknown

Vegan
Unknown

Vegan status unknown

Unrecognized: fr:filets-anchoislpois-onl-pain-de-mielfalin-e-e-2-ale-lala1enl-eauesucre, fr:sei, fr:aromes-farine-feves, fr:ta, fr:actcne, fr:aomme

Vegetarian
Unknown

Vegetarian status unknown

Unrecognized: fr:filets-anchoislpois-onl-pain-de-mielfalin-e-e-2-ale-lala1enl-eauesucre, fr:sei, fr:aromes-farine-feves, fr:ta, fr:actcne, fr:aomme

Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E481 - Sodium stearoyl-2-lactylate

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

E472 - acid esters of mono- and diglycerides of fatty acids

No additive description is available yet.

Open additive page
E481 - Sodium stearoyl-2-lactylate EFSA overexposure risk: highEmulsifierStabiliser

Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash (sodium carbonate) or caustic soda (concentrated sodium hydroxide). Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.

Open additive page Source

Environment

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

Green Score

Overall grade

UnknownUnknown 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

Forest footprint

No deforestation risk No ingredient associated with a deforestation risk. 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 grade: A No ingredient associated with a deforestation risk. Total Forest Footprint: 0.000 m² per kg of food

Deforestation risk details

Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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 May 16, 2017 at 6:55:24 PM UTC by kiliweb .

Last edit on March 17, 2026 at 2:30:32 AM UTC by new-nutrition-bot .

Product page also edited by desan, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, roboto-app, yuka.Uap9OoOtD94IQsf1gaYw9QOSRMa-G9ZmJ1wvow.

View on Open Food Facts