Caramel plant-based dessert
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 86 kcal | 4% |
| Fat | 1.8 g | 3% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 14.0 g | 5% |
| of which sugars | 10.9 g | 12% |
| Fibre | 0.50 g | — |
| Protein | 3.2 g | 6% |
| Salt | 0.14 g | 2% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
soya base (water, hulled soya beans 8,6%), sugar, modified starch, caramelised sugar 1,8%, calcium (tri-calcium phosphate), maltodextrin, thickeners (pectins, carrageenan), flavourings, sea salt, natural flavouring, vitamins (b2, b12, d2),
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Soy-based creamy puddings”: 1.24 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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