Plain Oat Yoghurt - Silk

Food processing

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  Food processing level unknown

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  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

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  Some ingredients could not be recognized.

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  en: Oat base (filtered water, gluten-free oat), Tapioca starch, coconut oil, Fava bean protein, Tricalcium phosphate, Active bacterial cultures, Ingrédients (Base d'avoine, eau filtrée), son d'avoine concentré sans gluten, Amidon de tapioca, Huile de noix de coco biologique, Protéines de fèves gourganes, Phosphate tricalcique, Cultures bactériennes actives

  1. Oat base -> en:oat-base - percent_min: 7.69230769230769 - percent_max: 100
     1. filtered water -> en:filtered-water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.84615384615385 - percent_max: 100
     2. gluten-free oat -> en:gluten-free-oats - vegan: yes - vegetarian: yes - ciqual_food_code: 9310 - percent_min: 0 - percent_max: 50
  2. Tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
  3. coconut oil -> en:coconut-oil - labels: en:organic - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 33.3333333333333
  4. Fava bean protein -> en:broad-bean-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
  5. Tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
  6. Active bacterial cultures -> en:active-bacterial-cultures - percent_min: 0 - percent_max: 16.6666666666667
  7. Ingrédients -> en:ingredients - percent_min: 0 - percent_max: 14.2857142857143
     1. Base d'avoine -> en:base-d-avoine - percent_min: 0 - percent_max: 14.2857142857143
     2. eau filtrée -> en:eau-filtree - percent_min: 0 - percent_max: 7.14285714285714
  8. son d'avoine concentré sans gluten -> en:son-d-avoine-concentre-sans-gluten - percent_min: 0 - percent_max: 12.5
  9. Amidon de tapioca -> en:amidon-de-tapioca - percent_min: 0 - percent_max: 11.1111111111111
  10. Huile de noix de coco biologique -> en:huile-de-noix-de-coco-biologique - percent_min: 0 - percent_max: 10
  11. Protéines de fèves gourganes -> en:proteines-de-feves-gourganes - percent_min: 0 - percent_max: 9.09090909090909
  12. Phosphate tricalcique -> en:phosphate-tricalcique - percent_min: 0 - percent_max: 8.33333333333333
  13. Cultures bactériennes actives -> en:cultures-bacteriennes-actives - percent_min: 0 - percent_max: 7.69230769230769

Nutrition

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  Missing data to compute the Nutri-Score

  Missing nutrition facts

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  ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

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

  → Learn more about the Nutri-Score

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  Nutrient levels

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    Fat in low quantity (2.86%)

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    What you need to know

    • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

    
    Recommendation: Limit the consumption of fat and saturated fat

    • Choose products with lower fat and saturated fat content.

    Source: National Health Service UK (NHS) - Fat: the facts

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    Saturated fat in moderate quantity (2%)

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    What you need to know

    • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

    
    Recommendation: Limit the consumption of fat and saturated fat

    • Choose products with lower fat and saturated fat content.

    Source: National Health Service UK (NHS) - Fat: the facts

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    Sugars in low quantity (1.71%)

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    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.

    Source: National Health Service UK (NHS) - Sugar: the facts

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Non-dairy fermented foods
  Energy	287 kj (68 kcal)	-14%
  Fat	2.857 g	-18%
  Saturated fat	2 g	-21%
  Carbohydrates	9.143 g	-3%
  Sugars	1.714 g	-64%
  Proteins	2.286 g	+2%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Carbon footprint

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  Equal to driving 1.1 km in a petrol car

  212 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Yogurt, fermented milk or dairy specialty, plain (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	72.9 %
  Processing	7.1 %
  Packaging	8.5 %
  Transportation	9.5 %
  Distribution	1.7 %
  Consumption	0.3 %

Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
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