ProductsSaint AgurBlue Crème

Saint Agur

Blue Crème

Name: Blue Crème
Brand: Saint Agur

150g

BARCODE:50513024

PACKAGER CODE:FR 02.558.002 EC, FR 02.558.002 EC,EMB 02558B

CATEGORIES:Dairies, Fermented Foods, Fermented Milk Products, Cheeses, Spreads, Salted Spreads, Cheese Spreads

PACKAGING:Fresh, Aluminium Film, Pp Tub, Pp Lid

COUNTRIES:France, United Kingdom

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: 0

Nutrient levels

Fat in high quantity (25%)

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 (18%)

Sugars in low quantity (0.8%)

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 (1.5%)

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: Cheese spreads
Energy	~ 1185.09999918938 kJ (286 kcal)	916.394 kJ (221 kcal) (+29%)
Fat	25 g	18.782 g (+33%)
Saturated fat	18 g	12.33 g (+46%)
Carbohydrates	2.2999999523163 g	3.779 g (-39%)
Sugars	0.80000001192093 g	3.157 g (-75%)
Added sugars	0 g	0.004 g (-100%)
Starch	0 g	0.077 g (-100%)
Dietary fiber	?	?
Proteins	13 g	8.736 g (+49%)
Salt	1.5 g	1.179 g (+27%)
Sodium	0.6 g	0.471 g (+27%)
Vitamin A	0 g	113.203 µg (-100%)
Vitamin E	0 g	0.313 mg (-100%)
Vitamin K	0 g	0 µg
Vitamin C	0 g	?
Phosphorus	0 g	180.269 mg (-100%)
Iron	0 g	0.233 mg (-100%)
Magnesium	0 g	16.235 mg (-100%)
Zinc	0 g	1.019 mg (-100%)
Copper	0 g	0.054 mg (-100%)
Manganese	0 g	0.097 mg (-100%)
Selenium	0 g	3.332 µg (-100%)
Caffeine	0 g	0 mg
Fruits, vegetables and legumes	~ 0 %	?
Choline	0 g	0 g

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	~ 1185.09999918938 kJ (286 kcal)	? (286 kcal)	?
Fat	25 g	25 g	?
Saturated fat	18 g	18 g	?
Carbohydrates	2.2999999523163 g	2.2999999523163 g	?
Sugars	0.80000001192093 g	0.80000001192093 g	?
Added sugars	0 g	0 g	~ 0 g
Starch	0 g	0 g	?
Dietary fiber	?	?	?
Proteins	13 g	13 g	?
Salt	1.5 g	1.5 g	?
Sodium	0.6 g	0.6 g	?
Vitamin A	0 g	0 g	?
Vitamin E	0 g	0 g	?
Vitamin K	0 g	0 g	?
Vitamin C	0 g	0 g	?
Phosphorus	0 g	0 g	?
Iron	0 g	0 g	?
Magnesium	0 g	0 g	?
Zinc	0 g	0 g	?
Copper	0 g	0 g	?
Manganese	0 g	0 g	?
Selenium	0 g	0 g	?
Caffeine	0 g	0 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %
Choline	0 g	0 g	?

Ingredients

Ingredients image

Ingredients list

Cheese (50%), milk, water, milk proteins, emulsifying salts (E450, E452), lactic acid, salt.

Ingredient information

Cheese

50.0%

Milk

29.17% (estimate)

Water

10.42% (estimate)

Milk Proteins

5.21% (estimate)

Emulsifying Salts

2.6% (estimate)

E450

1.3% (estimate)

E452

1.3% (estimate)

Lactic Acid

1.3% (estimate)

Salt

1.3% (estimate)

Allergens

Milk

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Unrecognized: fr:cheese, fr:milk, fr:water, fr:milk-proteins, fr:emulsifying-salts, fr:lactic-acid, fr:salt

Vegan

Unknown

Vegan status unknown

Unrecognized: fr:cheese, fr:milk, fr:water, fr:milk-proteins, fr:lactic-acid, fr:salt

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:cheese, fr:milk, fr:water, fr:milk-proteins, fr:lactic-acid, fr:salt

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E450 - Diphosphates

Additives

E452 - Polyphosphates

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

E270 - Lactic acid

LACTIC ACID is an organic compound with the formula CH3CH(OH)CO2H. In the form of its conjugate base called lactate (this is thus different and kept as a separate ingredient). Lactic acid is chiral, consisting of two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(−)-lactic acid or (R)-lactic acid in food the L-variant is used

Open additive page Source

E450 - Diphosphates EFSA overexposure risk: highEmulsifierHumectantSequestrantStabiliserThickener

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

Open additive page Source

E452 - Polyphosphates EFSA overexposure risk: highEmulsifierHumectantSequestrantStabiliserThickener

No additive description is available yet.

Open additive page

Environment

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

Country Context

Green Score

Overall grade

Moderate 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

Uncured soft cheese, spreadable, around 25% fat, in a tub • Score: 54/100

Life-cycle reference

Category: Uncured soft cheese, spreadable, around 25% fat, in a tub PEF environmental score: 0.49 Climate change impact: 5.17 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Uncured soft cheese, spreadable, around 25% fat, in a tub. 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: Uncured soft cheese, spreadable, around 25% fat, in a tub. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	80.7 %
Processing	6.4 %
Packaging	6.9 %
Transportation	3.7 %
Distribution	1.9 %
Consumption	0.5 %

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: +77.8

Green-Score for this product

Final score: 47/100

Final score breakdown

Life cycle analysis score: 54 Sum of bonuses and maluses: -7 Final score: 47/100

Carbon footprint

Equivalent to driving 2.7 km in a petrol car. 517 g CO2e per 100g of product. Reference category: Uncured soft cheese, spreadable, around 25% fat, in a tub. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Uncured soft cheese, spreadable, around 25% fat, in a tub. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Uncured soft cheese, spreadable, around 25% fat, in a tub. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	80.3 %
Processing	5.7 %
Packaging	8.3 %
Transportation	4.8 %
Distribution	0.7 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a low impact Malus: -2 Packaging score: +77.8

Packaging components

Shape	Material	Recycling	Impact
Film	Light Aluminium	Unknown	Medium
LID	PP 5 Polypropylene	Unknown	High

Declared packaging

Fresh, Aluminium Film, Pp Tub, Pp Lid

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

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 August 28, 2018 at 1:03:58 PM UTC by kiliweb .

Last edit on March 17, 2026 at 4:45:31 AM UTC by new-nutrition-bot .

Product page also edited by geodata, kiliweb, municorn-calorie-counter-app, mwanza, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, scanbot, swipe-studio, yuka.WmZvQkNQa04rdnNBeS9CdTVoLzhwdFZFMXFYNFpUbVVLc3hOSUE9PQ, yuka.XOhGE-GOIuYdLN3fyLwV5CCWDLzREv1LCVgfog.

View on Open Food Facts