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Hazelnut original - Alpro - 1 L

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Hälsa

Näring

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    Nutri-Score C

    Average nutritional quality
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      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negativa poäng: 4/50

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      Energi

      2/10 points (122kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Socker

      2/10 points (3.2g)

      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.

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      Salt

      0/20 points (0.14g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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      Non-nutritive sweeteners

      0/ points (0 sötningsmedel)

      Non-nutritive sweeteners may not confer any long-term benefit in reducing body fat in adults or children. There may be potential undesirable effects from long-term use of non-nutritive sweeteners, such as an increased risk of type 2 diabetes and cardiovascular diseases in adults.

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    Positiva poäng: 0/18

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      Proteiner

      0/7 points (0.4g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (0.3g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was manually estimated from the list of ingredients: 2

      This product is considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are counted because the product is considered to be a beverage.

      Näringsvärde: 4 (4 - 0)

      Nutri-Score: C

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    Näringsfakta


    Näringsfakta Compared to: en:Milk substitutes
    Energi −48 %
    Fett −42 %
    Mättat fett −76 %
    Kolhydrat −41 %
    Sockerarter −6 %
    Laktos
    Fiber −47 %
    Protein −71 %
    Salt +44 %
    Alkohol
    Vitamin D −29 %
    Vitamin E
    Vitamin B2 (Riboflavin) -
    Vitamin B12 (cobalamin) −0 %
    Kalcium −1 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

Ingredienser

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    15 ingredienser


    Vatten, socker, hasselnötter (2,5%), trikalciumfosfat, havssalt, stabiliseringsme - del (fruktkärnmjöl, gellangummi), emulgeringsme - del (solroslecitin), vitaminer (riboflavin (B2), B12, E, D2). Kan innehålla spår av nötter (inga jordnötter). Fri från mjölkprodukter och gluten. Källa till vítamin B12 vilket bidrar till att minska trötthet och utmattning. ut Naturligt laktosfri och därför lättsmält. Naturligt lågt innehåll av mättat fett.
    Allergener: Nötter
    Spår: Nötter

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:

    • Tillsats: E322 - Lecitiner
    • Tillsats: E418 - Gellangummi
    • Ingrediens: Emulgeringsmedel

    Food products are classified into 4 groups according to their degree of processing:

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Tillsatser

  • E322 - Lecitiner


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Källa: Wikipedia (Engelska)
  • E322i - Lecitin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Källa: Wikipedia (Engelska)
  • E418 - Gellangummi


    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Vegansk


    No non-vegan ingredients

    Okända ingredienser: Kobalamin, Vitamin E
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    Vegetariskt


    No non-vegetarian ingredients detected

    Okända ingredienser: Kobalamin, Vitamin E
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    fr: Eau, sucre, _noisette_ 2.8%, phosphate tricalcique, sel marin de table, stabilisants (farine de graines de caroube, gomme gellane), émulsifiant (lécithine de tournesol), vitamines, vitamine B2, vitamine B12, vitamine E, vitamine D2
    1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 90.08 - percent_max: 94.4
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2.8 - percent_max: 3.2
    3. _noisette_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 2.8 - percent: 2.8 - percent_max: 2.8
    4. phosphate tricalcique -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
    5. sel marin de table -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.14
    6. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.14
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.14
      2. gomme gellane -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.14
    7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.14
      1. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.14
    8. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.14
    9. vitamine B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.14
    10. vitamine B12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 0.14
    11. vitamine E -> en:vitamin-e - percent_min: 0 - percent_max: 0.14
    12. vitamine D2 -> en:ergocalciferol - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.14

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Produkt tillagd den av sebleouf
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