ProductsAnchorCrème fouettée

Anchor

Crème fouettée

Name: Crème fouettée
Brand: Anchor

BARCODE:9415262979116

CATEGORIES:Dairies, Creams, Whipped Creams

COUNTRIES:France

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 (36.1%)

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 (23.9%)

Sugars in low quantity (3.1%)

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 (0.0675%)

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: Whipped creams
Energy	~ 1429.19994354248 kJ (342 kcal)	1,230.358 kJ (297 kcal) (+16%)
Fat	36.099998474121 g	28.972 g (+25%)
Saturated fat	23.89999961853 g	19.878 g (+20%)
Trans fat	?	0.078 g
Cholesterol	?	83.611 mg
Carbohydrates	3.0999999046326 g	6.461 g (-52%)
Sugars	3.0999999046326 g	6.106 g (-49%)
Dietary fiber	?	?
Proteins	2.4000000953674 g	2.283 g (+5%)
Salt	0.067500002682209 g	0.092 g (-27%)
Sodium	0.027 g	0.037 g (-27%)
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	~ 1429.19994354248 kJ (342 kcal)	? (342 kcal)	?
Fat	36.099998474121 g	36.099998474121 g	?
Saturated fat	23.89999961853 g	23.89999961853 g	?
Trans fat	?	?	?
Cholesterol	?	?	?
Carbohydrates	3.0999999046326 g	3.0999999046326 g	?
Sugars	3.0999999046326 g	3.0999999046326 g	?
Dietary fiber	?	?	?
Proteins	2.4000000953674 g	2.4000000953674 g	?
Salt	0.067500002682209 g	0.067500002682209 g	?
Sodium	0.027 g	0.027 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

Crème, matière solide de lait, émulsifiants : E471, E433, stabilisateurs : E412, E415, E407

Ingredient information

Cream

57.14% (estimate)

Matiere Solide De Lait

21.43% (estimate)

Emulsifier

10.71% (estimate)

E471

10.71% (estimate)

E433

5.36% (estimate)

Stabiliser

2.68% (estimate)

E412

2.68% (estimate)

E415

1.34% (estimate)

E407

1.34% (estimate)

Allergens

Milk

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:matiere-solide-de-lait

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:matiere-solide-de-lait

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E407 - Carrageenan

Additives

E412 - Guar gum

Additives

E415 - Xanthan gum

Additives

E433 - Polyoxyethylene sorbitan monooleate

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Emulsifier

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

E407 - Carrageenan EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener

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.

Open additive page Source

E412 - Guar gumEmulsifierStabiliserThickener

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

Open additive page Source

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.

Open additive page Source

E433 - Polyoxyethylene sorbitan monooleate EFSA overexposure risk: moderateEmulsifierStabiliser

Polysorbate 80 is a nonionic surfactant and emulsifier often used in foods and cosmetics. This synthetic compound is a viscous, water-soluble yellow liquid.

Open additive page Source

E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Low 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

Liquid cream, light, 15-20% fat, UHT • Score: 82/100

Life-cycle reference

Category: Liquid cream, light, 15-20% fat, UHT PEF environmental score: 0.26 Climate change impact: 2.60 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Liquid cream, light, 15-20% fat, UHT. 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: Liquid cream, light, 15-20% fat, UHT. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	74.0 %
Processing	11.2 %
Packaging	8.3 %
Transportation	4.8 %
Distribution	1.8 %
Consumption	0.0 %

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.

Green-Score for this product

Final score: 62/100

Final score breakdown

Life cycle analysis score: 82 Sum of bonuses and maluses: -20 Final score: 62/100

Carbon footprint

Equivalent to driving 1.3 km in a petrol car. 260 g CO2e per 100g of product. Reference category: Liquid cream, light, 15-20% fat, UHT. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Liquid cream, light, 15-20% fat, UHT. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Liquid cream, light, 15-20% fat, UHT. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	76.9 %
Processing	6.6 %
Packaging	9.6 %
Transportation	6.3 %
Distribution	0.6 %
Consumption	0.0 %

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 not computed Potential deforestation risk but not yet computed. 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 not computed Potential deforestation risk but not yet computed.

Deforestation risk details

Other risky ingredients These ingredients are not yet assessed for deforestation risk: cream

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 March 21, 2018 at 12:58:25 AM UTC by kiliweb .

Last edit on March 17, 2026 at 8:21:04 AM UTC by new-nutrition-bot .

Product page also edited by kiliweb, marilyn, new-nutrition-bot, openfoodfacts-contributors, raphael0202, roboto-app, serpicozaure, yuka.Jq1cPc6iFN4aM9_gytJv4hqDEbrjAdBkJH4zog, yuka.UlpBdElhY2Znc0FCdHMxbXIwbkwvdUpjeWNhcURYdWVOT1V2SVE9PQ.

View on Open Food Facts