Flan vanille sauce caramel
Labels
Moderate nutritional quality
Ultra-processed food and drink products
Green-Score not computedHealth
Nutrition
Label
Moderate nutritional qualityNutrient levels
Fat in moderate quantity (3.5%)
Saturated fat in moderate quantity (2%)
Sugars in high quantity (21%)
Salt in low quantity (0.1%)
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | 560 kJ (133 kcal) |
| FAT | 3.5 g |
| Saturated fat | 2 g |
| Carbohydrates | 22 g |
| Sugars | 21 g |
| Dietary fiber | 0.5 g |
| Proteins | 3 g |
| Salt | 0.1 g |
| Sodium | 0.04 g |
| Minerals | |
| 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 | 560 kJ (133 kcal) | 560 kJ (134 kcal) | ? |
| FAT | 3.5 g | 3.5 g | ? |
| Saturated fat | 2 g | 2 g | ? |
| Carbohydrates | 22 g | 22 g | ? |
| Sugars | 21 g | 21 g | ? |
| Added sugars | ~ 19.03 g | ? | ~ 19.03 g |
| Dietary fiber | 0.5 g | 0.5 g | ? |
| Proteins | 3 g | 3 g | ? |
| Salt | 0.1 g | 0.1 g | ? |
| Sodium | 0.04 g | 0.04 g | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Serving size
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 560 kJ. Reference adult weight: 70 kg. Energy density: Low.
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Ingredients analysis
No ingredients containing palm oil.
Contains non-vegan ingredients.
Unrecognized: fr:d-elevage-au-sol, fr:proteines-du-lait-aromes
Vegetarian status unknown
Unrecognized: fr:d-elevage-au-sol, fr:proteines-du-lait-aromes
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E14XX - Modified StarchEmulsifierStabiliserThickener
No additive description is available yet.
E150a - Plain caramelColour
Caramel color or caramel coloring is a water-soluble food coloring.
E407 - CarrageenanCarrierEmulsifierHumectantStabiliserThickener
Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.
It can exist in various forms, each imparting distinct textural properties to food.
However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).
Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.
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.
E440 - PectinsEmulsifierStabiliserThickener
Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.
Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.
Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.
E509 - Calcium chlorideStabiliserThickenerCoagulant
Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2(H2O)x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Unknown environmental impactAbout Green-Score
Current scope
Green-Score availability
Bonuses and maluses
Declared origins
Packaging impact
Packaging
Packaging impact
Data precision
Transportation
Manufacturing locations
Declared origins
Forest footprint
Forest footprint
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| EGG Yolk | Oeufs Importés | 0.13 % | 0.00 |
Data Source
Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.
Product added on February 7, 2017 at 10:55:05 PM UTC by openfood-ch-import .
Last edit on March 17, 2026 at 11:38:03 PM UTC by new-nutrition-bot .
Product page also edited by desan, foodrepo, kgrap, kiliweb, laura-chaud, new-nutrition-bot, openfood-ch-import, openfoodfacts-contributors, roboto-app, yuka.UXFvL0lJRllnUHhYaGNjbCswN0l4L1o2LzgrQWJYT1hKTWdCSWc9PQ.