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ProductsKifTigato (noisettes)
Tigato (noisettes)
Barcode 6194002510231
Kif

Tigato (noisettes)

125 g
BARCODE:6194002510231
COMMON NAME:Tartelette à la crème goût noisette
CATEGORIES:Snacks, Sweet Snacks, Biscuits And Cakes, Sweet Pies, Pies, Tartlets
LABELS:Iso 22000, Iso 9001
ORIGIN:Fabriqué en Tunisie
MANUFACTURING:Tunisie
WEBSITE:http://kif-biscuits.com.tn/?lang=en
COUNTRIES:France, Tunisia

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: 3

Nutrient levels

Fat in high quantity (27%)
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 (12.6%)
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 high quantity (27%)
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%)
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

Tigato (noisettes) nutrition label

Nutrition facts

Nutrition factsAs sold for 100 g / 100 mlCompared to: Tartlets
Energy~ 2085.3 kJ (498 kcal)1,555.073 kJ (373 kcal) (+34%)
Fat27 g15.89 g (+70%)
Saturated fat12.6 g7.486 g (+68%)
Carbohydrates56 g50.832 g (+10%)
Sugars27 g27.238 g (-1%)
Dietary fiber3.4 g?
Proteins6.3 g4.851 g (+30%)
Salt0 g0.34 g (-100%)
Sodium0 g0.136 g (-100%)
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~ 2085.3 kJ (498 kcal)? (498 kcal)?
Fat27 g27 g?
Saturated fat12.6 g12.6 g?
Carbohydrates56 g56 g?
Sugars27 g27 g?
Dietary fiber3.4 g3.4 g?
Proteins6.3 g6.3 g?
Salt0 g0 g?
Sodium0 g0 g?
Fruits, vegetables and legumes~ 0 %?~ 0 %

Ingredients

Ingredients image

Tigato (noisettes) ingredients image

Ingredients list

Biscuits: [Farine de blé';, Sucre, Graisses Végétales hydrogénées (palme), Lactosérum en Poudre*, Lait en poudre*, Dextrose, Sel, Additifs alimentaires: {Emulsifiant: Lécithine de soja (SIN 32 régulateur d'acidité: Acide citrique (SIN 330) (BPF), Arômes identiques natures (lait { support: Triacetine (SIN1518) (BPF)}), Arômes (vanilline)] Crème goût noisette: [Sucre, Graisses Végétales hydrogénées Emulsifiant: (Lécithine de soja (SIN 322i)* (BPF), Esters polyglyceroliques de l'acide ricinoléique interestèrifié (SIN476) (500mg/kg))}, Arômes (vanilline), Arômes identiques natures (noisette (support: Triacetine (SIN1518) (BPF)})

Ingredient information

Biscuit
52.78% (estimate)
Wheat Flour
52.78% (estimate)
Sugar
13.5% (estimate)
Hydrogenated Vegetable Fat
13.5% (estimate)
Palm
13.5% (estimate)
Whey Powder
10.11% (estimate)
Milk Powder
5.06% (estimate)
Dextrose
2.53% (estimate)
Hazelnut
2.53% (estimate)
Carrier
2.53% (estimate)
E1518
2.53% (estimate)
Bpf
2.53% (estimate)

Added sugars

Contains added sugars (24%) Added sugars: sugar, dextrose Quantity of added sugars: 24%

Allergens

GlutenMilkNutsSoybeans

Ingredients analysis

Palm oil free
No

Contains ingredients containing palm oil.

Vegan
No

Contains non-vegan ingredients.

Unrecognized: fr:bpf, fr:bpf, fr:bpf

Vegetarian
Unknown

Vegetarian status unknown

Unrecognized: fr:bpf, fr:bpf, fr:bpf

Food Processing

NOVA group

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E322 - Lecithins
Additives
E476 - Polyglycerol polyricinoleate
Ingredients
Dextrose
Ingredients
Emulsifier
Ingredients
Flavouring
Ingredients
Glucose
Ingredients
Hydrogenated Fat
Ingredients
Whey

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

E1518 - Glyceryl triacetateCarrierEmulsifierHumectant

The triglyceride 1,2,3-triacetoxypropane is more generally known as triacetin and glycerin triacetate. It is the triester of glycerol and acetylating agents, such as acetic acid and acetic anhydride. It is a colorless, viscous and odorless liquid with a high boiling point. Triacetin was first prepared in 1854 by the French chemist Marcellin Berthelot.

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.

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
E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source
E476 - Polyglycerol polyricinoleateEmulsifier

Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.

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.

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

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

Manufacturing locations

Tunisie

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

High risk of deforestation Presence of one or more ingredients at risk of deforestation, with high 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: D Presence of one or more ingredients at risk of deforestation, with high risk given their quantity, origin and/or labels. Total Forest Footprint: 0.013 m² per kg of food

Deforestation risk details

Palm oil Primary ingredient grade: D Primary ingredient: 0.013 m² per kg of food Palm oil production, concentrated mainly in Indonesia and Malaysia, contributes significantly to deforestation. Borneo has lost more than half of its forests since the 1970s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: whey powder milk powder milk 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 6, 2017 at 7:58:38 PM UTC by kiliweb .

Last edit on March 17, 2026 at 9:50:43 PM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, chevalstar, ecoscore-impact-estimator, gmlaa, kiliweb, new-nutrition-bot, openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvlh1lCfXgnCDJEEDSuxyu2M2iN73UPsEj_4PDbao, yuka.sY2b0xO6T85zoF3NwEKvlmNrTvCE823hBh_WgnDaw9KkM7fiZsh70JH0Y6s.

View on Open Food Facts