ProductsBeech’sCaffè Latte Creams

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Beech’s

Caffè Latte Creams

Name: Caffè Latte Creams
Brand: Beech’s

BARCODE:5011701000003

PACKAGER CODE:FSC-C102179

LABELS:No Gluten, Vegetarian, Vegan, Fsc, Fsc Mix, Pure Cocoa Butter, The Vegan Society

COUNTRIES:France

Health

Nutrition

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: 0

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 1723.1 kJ (410 kcal)
Fat	12.7 g
Saturated fat	7.9 g
Carbohydrates	70.2 g
Sugars	69 g
Dietary fiber	2.8 g
Proteins	2.2 g
Salt	0.04 g
Sodium	0.016 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	~ 1723.1 kJ (410 kcal)	? (410 kcal)	~ 1322.22222222222 kJ (310 kcal)
Fat	12.7 g	12.7 g	~ 16.7736111111111 g
Saturated fat	7.9 g	7.9 g	~ 0 g
Carbohydrates	70.2 g	70.2 g	~ 77.9013888888889 g
Sugars	69 g	69 g	~ 77.6222222222222 g
Dietary fiber	2.8 g	2.8 g	~ 0.1375 g
Proteins	2.2 g	2.2 g	~ 0.1 g
Salt	0.04 g	0.04 g	~ 0.00551944444444444 g
Sodium	0.016 g	0.016 g	~ 0.00220166666666667 g
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

Sugar, Glucose Syrup, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin, Flavouring: Natural Coffee, Invertase. Allergen Information For allergens see ingredients in bold. May contain traces of milk, nuts. Gluten free.

Ingredient information

Sugar

55.56% (estimate)

Glucose Syrup

22.22% (estimate)

Cocoa Paste

11.11% (estimate)

Cocoa Butter

5.56% (estimate)

Emulsifier

2.78% (estimate)

Soya Lecithin

2.78% (estimate)

Flavouring

1.39% (estimate)

Coffee

0.69% (estimate)

E1103

0.35% (estimate)

Allergen Information For Allergens See Ingredients In Bold

0.35% (estimate)

Added sugars

Contains added sugars (71%) Added sugars: sugar, glucose syrup Quantity of added sugars: 71%

Allergens

Soybeans

Traces

MilkNuts

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Yes

No non-vegan ingredients.

Unrecognized: en:allergen-information-for-allergens-see-ingredients-in-bold

Vegetarian

Yes

No non-vegetarian ingredients.

Unrecognized: en:allergen-information-for-allergens-see-ingredients-in-bold

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

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

E1103 - InvertaseStabiliser

Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.

Open additive page Source

E322 - LecithinsAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

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

Low risk of deforestation Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. 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: B Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Total Forest Footprint: 0.042 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.040 m² per kg of food Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s. Coffee Primary ingredient grade: B Primary ingredient: 0.002 m² per kg of food Coffee cultivation, concentrated mainly in Central and South America and Southeast Asia, is responsible for 130,000 hectares of deforestation each year since 2000. 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 December 23, 2017 at 8:22:00 PM UTC by kiliweb .

Last edit on March 17, 2026 at 10:37:00 AM UTC by new-nutrition-bot .

Product page also edited by chevalstar, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, worldtest, yuka.R0lWUVA1NEFpK1lzeHRwaDhDM0kxUFJZNktDMWYzNjhGdlFjSVE9PQ.

View on Open Food Facts