Why is La Panna Cotta classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The dessert receives a NOVA 4 rating because it undergoes several industrial steps, includes added sugars and uses gelatin (E428) as a thickening and gelling agent, which are typical markers of ultra‑processed foods.

How does the high sugar content of this product affect people with diabetes or hypertension?

With 13 g of sugar per 100 g, the panna cotta can cause a rapid rise in blood glucose, making it unsuitable for tight diabetic control, and while it contains little salt, the excess calories from sugar may contribute to weight gain, indirectly influencing blood pressure.

Is the gelatin used in this dessert a concern for vegetarians or people with specific dietary restrictions?

Gelatin is derived from animal collagen, so it is not suitable for vegetarians, vegans, or anyone avoiding animal‑derived ingredients; it may also be problematic for those with religious dietary restrictions.

Rians • 240 g

La panna Cotta

Milk And Dairy Products

Product Insights

La Panna Cotta is a French dairy‑based dessert from the brand Rians, packaged in two individual plastic pots with a mango‑passion fruit coulis. It belongs to the Milk and dairy products group, carries a NOVA 4 classification and has no Nutri‑Score label, offering 180 kcal, 12 g fat (8.7 g saturated), 13 g sugars and 3 g protein per 100 g, which means it is higher in calories, fat and sugar than typical dairy desserts while providing modest protein. The product earns an Eco‑Score of A thanks to its low overall environmental impact, but the presence of added sugars and animal‑derived gelatin (E428) underscores its ultra‑processed nature.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

high

Nutritional Values

Values per 100 g

Energy Kcal180 kcal

Fat12 g

Saturated Fat8.7 g

Carbohydrates14 g

Sugars13 g

Comparative Analysis

Compared with the average dairy dessert, this panna cotta delivers about double the sugar (13 g vs 7.5 g per 100 g) and twice the fat (12 g vs 6 g), while its protein (3 g) is slightly below the typical 3.8 g.

Ingredients

Panna Cotta : Crème (France), LAIT écrémé (France), sucre, rhum de Guadeloupe 1,3%, gélatine. Coulis aux fruits exotiques : pulpe de mangue 5%, sucre, purée de mangue 2,4%, purée d'ananas 2%, jus de fruit de la passion 1,7%, jus de citron vert 1,4%. Les pourcentages sont exprimés sur l'ensemble du produit (panna cotta + coulis).

84%

35%

Unlock What Your Food Doesn't Tell You

Scan this and millions of other food products to discover hidden positive & negative points, scores percentage, additives, allergens, and deeper product insights with the free NutrScan app.