Why is Fromage à la crème de lait classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The product is deemed ultra‑processed because it includes several manufactured ingredients such as polyphosphates (E452), sodium phosphates (E339), sodium citrates (E331) and carrageenan (E407), which are typical of the NOVA 4 category.

How does the salt and saturated‑fat content of this cheese spread affect people with hypertension or heart‑related conditions?

While the salt level (1.5 g/100 g) is lower than the average for similar spreads, the high saturated‑fat content (20 g/100 g) can raise LDL cholesterol and contribute to cardiovascular risk, so individuals with hypertension or heart disease should consume it sparingly.

Is the milk present in this product a concern for individuals with dairy allergies or lactose intolerance?

Yes, the spread contains milk, cream and milk proteins, which are major allergens for dairy‑sensitive people and provide lactose; those with a milk allergy or lactose intolerance should avoid it.

Bel, KIRI • 180 g

Fromage à la crème de lait

Milk And Dairy Products

Product Insights

Fromage à la crème de lait is a French cream cheese spread made from milk, cream, and microbial rennet, presented in a recyclable aluminium and cardboard tub. It belongs to the Milk and dairy products family, specifically cheese, and carries a Nutri‑Score of D while being classified in the ultra‑processed NOVA 4 group. The product is high in fat (29.5 g/100 g) and saturated fat (20 g/100 g), moderate in protein (8.5 g/100 g), low in sugars, and contains 1.5 g of salt per 100 g, resulting in a less favorable nutritional profile.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal308 kcal

Fat29.5 g

Saturated Fat20 g

Carbohydrates2 g

Sugars2 g

Comparative Analysis

Compared with average cheese spreads, this cheese spread contains slightly more sugar (2 g vs 1.83 g), considerably more total fat (29.5 g vs 25.03 g) and saturated fat (20 g vs 15.29 g), but less salt (1.5 g vs 3.31 g) per 100 g.

Ingredients

fromage (présure microbienne) dont lait 32%, crème (27%), eau, protéines de lait, sels de fonte: polyphosphates, phosphates et citrates de sodium, sel, épaississant: carraghénanes, vitamines B2 et B12.

84%

35%

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Frequently Asked Questions

Everything you need to know about Fromage à la crème de lait.

Délisse, Marque Repère

1 kg

Fromage blanc au lait entier

View Analysis

Val blanc

200 g