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- Skimmed milk53.1%—
- Cheese23.4%—›
- Milk11.7%—›
- Salt0.8%—›
- Lactic ferments0.8%—
- Preservative10.2%—
- Lysozyme from eggs10.2%—
- Butter11.7%—›
- Cream5.9%—›
- Lactic ferments5.9%—
- Whey5.9%—›
- Emulsifying salts2.9%—
- E4522.9%⚠ Low
- E3311.5%—
- E4500.7%⚠ Low
- E3390.4%⚠ Low
- Thickener0.2%—
- E4070.2%⚠ Low
- E415<0.1%—
- E410<0.1%—
- Acidity regulator<0.1%—
- E330<0.1%—
- Vitamines<0.1%—›
- Vitamin A—›
- E101—
- Vitamin b12—›
Show original label text
Lait écrémé reconstitué*, fromages (lait**, sel, ferments lactiques, conservateur : lysozyme d’œuf), beurre (crème pasteurisée**, ferments lactiques), lactosérum***, sels de fonte : E452, E331, E450 et E339, épaississants : E407, E415 et E410, correcteur d'acidité : E330, vitamines : A, B2 et B12.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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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Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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