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Protein drink - Arla Foods - 500 g

Protein drink - Arla Foods - 500 g

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Streckkod: 5711953081330 (EAN / EAN-13)

Kvantitet: 500 g

Varumärken: Arla Foods, Arla

Kategorier: Mejeriprodukt, Mjölk, Kosttillskott, en:Bodybuilding supplements, en:Protein shakes

Etiketter, certifieringar, utmärkelser: Laktosfri

Butiker: City Gross

Länder där såld: Frankrike, Tyskland, Sverige

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Hälsa

Näring

  • icon

    Nutri-Score UNKNOWN

    Missing nutrition facts
    • icon

      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).

    Could you add the information needed to compute the Nutri-Score? Add nutrition facts

  • icon

    Näringsfakta


    Näringsfakta Som såld
    för 100 g / 100 ml
    Som såld
    per portion (1 portion (482 ml))
    Compared to: en:Protein shakes
    Energi 213 kj
    (51 kcal)
    1 030 kj
    (246 kcal)
    −20 %
    Fett 0,9 g 4,34 g −17 %
    Mättat fett ? ?
    Kolhydrat 4,9 g 23,6 g −24 %
    Sockerarter ? ?
    Fiber ? ?
    Protein 5,6 g 27 g −8 %
    Salt 0,325 g 1,57 g +173 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Portionsstorlek: 1 portion (482 ml)

Ingredienser

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    9 ingredienser


    Franska: Lait, protéines de lait (2,6%),sucre, stabilisants: gomme géllane, carraghénanes, citrate trisodique, arôme naturel, lactase
    Allergener: Mjölk

Food processing

  • icon

    Ultra processed foods


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

    • Tillsats: E407 - Karragenan
    • Tillsats: E418 - Gellangummi
    • Ingrediens: Arom
    • Ingrediens: Mjölkprotein

    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

  • E331 - Natriumcitrater


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Källa: Wikipedia (Engelska)
  • E331iii - Trinatriumcitrat


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Källa: Wikipedia (Engelska)
  • E407 - Karragenan


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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

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: Lait, protéines de lait 2.6%, sucre, stabilisants (gomme géllane), carraghénanes, citrate trisodique, arôme naturel, lactase
    1. Lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 81.8 - percent_max: 97.4
    2. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 2.6 - percent: 2.6 - percent_max: 2.6
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.6
    4. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 2.6
      1. gomme géllane -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6
    5. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6
    6. citrate trisodique -> en:sodium-citrate - percent_min: 0 - percent_max: 2.6
    7. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6
    8. lactase -> en:lactase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6

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