Why is Végétal burgers classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The patties are made from rehydrated pea and wheat proteins, undergo extensive texturising and include functional ingredients such as methylcellulose (E461) as a gelling agent and egg white powder, which are typical of highly processed foods and therefore place the product in the NOVA 4 category.

How does the sugar and salt content in Végétal burgers affect a diabetic or hypertensive diet?

At 2.9 g of sugar per 100 g, the product contributes modest carbohydrates that can raise blood glucose and should be counted within a diabetic meal plan, while the 0.98 g of salt is lower than many processed foods but still adds to daily sodium intake, so hypertensive individuals should monitor overall salt consumption.

Based on its ingredient list, is Végétal burgers suitable for vegan, gluten‑free, or common allergen‑free diets?

The presence of egg white powder means the product is not vegan, and wheat proteins make it unsuitable for gluten‑free diets; it also lists potential traces of soy, milk, celery and mustard, so people with those allergies should avoid it.

Le Gaulois • 200 g

Végétal burgers

Meat Alternatives

Product Insights

Végétal burgers are plant-based burger patties marketed as meat alternatives. They belong to the protein foods group, carry a Nutri‑Score of A, are classified as NOVA 4 ultra‑processed, and deliver high protein (24 g per 100 g) with moderate fat (16 g), low sugars (2.9 g) and modest salt (0.98 g). However, the formulation includes egg white powder (making it non‑vegan), wheat gluten, and may contain traces of soy, milk, celery and mustard, and its fat and sugar levels exceed typical averages for similar products.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal280 kcal

Fat16 g

Saturated Fat1.6 g

Carbohydrates8.6 g

Sugars2.9 g

Comparative Analysis

Compared with the average meat‑alternative patty, Végétal burgers provide about twice the protein (24 g vs 14.6 g) and 70 % more fat (16 g vs 9.5 g), while their sugar is slightly higher (2.9 g vs 1.94 g) and salt lower (0.98 g vs 2.02 g) per 100 g.

Ingredients

Rehydrated textured pea and wheat proteins: 68% (water, textured pea proteins 12% (pea proteins, pea extract), textured proteins including from wheat 5.5% (wheat proteins, wheat starch)), onion powder, rapeseed oil, water, egg white powder, including natural flavors, wheat protein, dextrose, wheat fiber, salt, gelling agent: methylcellulose, barley malt extract, spices. Sunflower oil. May contain traces of soy, milk, celery, mustard.

84%

35%

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