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Beure - meadow lea - 500

Beure - meadow lea - 500

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Barcode: 9310047010254 (EAN / EAN-13)

Quantity: 500

Brands: meadow lea

Categories: Plant-based foods and beverages, Plant-based foods, Fats, Spreads, Plant-based spreads, Salted spreads, Spreadable fats, Vegetable fats, Margarines

Labels, certifications, awards: Australian made

Stores: Woolworths

Countries where sold: Australia, France, French Polynesia, New Caledonia

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Health

Ingredients

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    20 ingredients


    French: 63% d'huiles végétales (contient au minimum 49% d'huile de colza, huile de palme complètement hydrogénée), eau, sel, émulsifiants : E322 (du soja), E471, poudre de lait, conservateur : E202, acide alimentaire : E270, colorant : E160a, vitamines A & B, arôme.
    Allergens: Milk, Soybeans

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    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

Additives

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E322 - Lecithins


    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.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Milk powder

    Some ingredients could not be recognized.

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    Vegetarian status unknown


    Unrecognized ingredients: fr:contient-au-minimum-49-d-huile-de-colza, fr:huile-de-palme-completement-hydrogenee, fr:vitamine-b

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    huiles végétales 63% (contient au minimum 49% d'huile de colza, huile de palme complètement hydrogénée), eau, sel, émulsifiants (e322 (du soja)), e471, poudre de lait, conservateur (e202), acide alimentaire (e270), colorant (e160a), vitamines, vitamine A, vitamine B, arôme
    1. huiles végétales -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 63 - percent: 63 - percent_max: 63
      1. contient au minimum 49% d'huile de colza -> fr:contient-au-minimum-49-d-huile-de-colza - percent_min: 31.5 - percent_max: 63
      2. huile de palme complètement hydrogénée -> fr:huile-de-palme-completement-hydrogenee - percent_min: 0 - percent_max: 31.5
    2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 3.08333333333333 - percent_max: 37
    3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 16.9583333333333
      1. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.9583333333333
        1. du soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.9583333333333
    5. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.3055555555556
    6. poudre de lait -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.47916666666667
    7. conservateur -> en:preservative - percent_min: 0 - percent_max: 6.78333333333333
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.78333333333333
    8. acide alimentaire -> en:acid - percent_min: 0 - percent_max: 5.65277777777778
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.65277777777778
    9. colorant -> en:colour - percent_min: 0 - percent_max: 4.8452380952381
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.8452380952381
    10. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.23958333333333
    11. vitamine A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.76851851851852
    12. vitamine B -> fr:vitamine-b - percent_min: 0 - percent_max: 3.39166666666667
    13. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.08333333333333

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.

    Positive points: 0

    • Proteins: 0 / 5 (value: 1, rounded value: 1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 11

    • Energy: 6 / 10 (value: 2220, rounded value: 2220)
    • Sugars: 0 / 10 (value: 1, rounded value: 1)
    • Saturated fat / fat ratio: 3 / 10 (value: 25.5, rounded value: 25.5)
    • Sodium: 2 / 10 (value: 240, rounded value: 240)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 11 (11 - 0)

    Nutri-Score: D

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    Sugars in low quantity (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.
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    Salt in moderate quantity (0.6%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Margarines
    Energy 2,220 kj
    (530 kcal)
    +8%
    Fat 60 g +10%
    Saturated fat 15.3 g -11%
    Carbohydrates 1 g -12%
    Sugars 1 g -10%
    Fiber 0 g
    Proteins 1 g -9%
    Salt 0.6 g -59%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by date-limite-app
Last edit of product page on by roboto-app.
Product page also edited by archanox, autorotate-bot, kiliweb, marilyn, moon-rabbit, openfoodfacts-contributors, yuka.VK1fId2iPZEPP93S85oK4mDhM9XpJ9xDF3ktow, yuka.YW9jWkxhNDhoS1FRdXNJWnBUcmw2L2wvK0lPTldtaVNFdFJQSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk5rbOL0kjCcLRPgl0bRxOyXDb7ZOutbx9b4KKs, yuka.sY2b0xO6T85zoF3NwEKvlklXVeSF-z7OLg3TgBG72PmxB4LlQcBv54HYOqs, yuka.sY2b0xO6T85zoF3NwEKvllZDDsCAgjn1DSz4yVS1x9OBFrfCcdNC4I3Taao, yukafix.

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