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Crème au lait d'amande et soja
Greenveil's read: consider avoiding.
- High
- Soy milk47.8%—
- Soy base23.9%—
- E34112%—
- Stabiliser12%—
- E41812%—
- Cream18.1%—›
- Stabiliser18.1%—
- E40718.1%⚠ Low
- Lait d' amande9%—
- Water4.5%—›
- Almond4.5%—›
- Ground almonds7.6%—
- Sugar8.8%—›
- Corn starch4.4%—›
- Hazelnut3.8%—›
- Cranberry0.6%—›
- Cranberry0.3%—›
- Sugar0.1%—›
- Sunflower oil0.1%—›
- Black sesame—
- Colza oil—›
- Icing sugar—
- Arôme d' amande amer 0‚2—
- Glucose syrup—›
- Blonde cane sugar—
- Water—›
- Natural almond flavouring—
- Acidity regulator—
- E330—
- Gelling agent—
- E406—
Show original label text
Lait de _soja_ 47,8% (jus de _soja_, phosphate de calcium, stabilisant : gomme gellane) - _crème_ pasteurisée 18,1% (dont stabilisant : carraghénanes) - lait d'_amande_ 9% (eau, _amande_) - _amandes_ hachées 7,6% - sucre - amidon de maïs - _noisettes_ 3,8% - cranberries séchées 3% (cranberries 2,8%, sucre, huile de tournesol) - graines de _sésame_ noir 1,5% - huile de colza - sucre glace - arôme d'_amande_ amer 0,2 (sirop de glucose, sucre de canne blond, eau, arôme naturel d'_amande_, correcteur d'acidité : acide citrique) - gélifiant : agar agar
Food health
Nutrition profile and additives of concern
Contains additive of concern
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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