Why is Fromage Blanc Sucré classified as a processed food (NOVA 3) and does it contain any additives?

The cheese undergoes pasteurisation, the addition of sugar, cream and lactic cultures, which places it in the NOVA 3 group for processed foods; the ingredient list shows no added preservatives, colourings or flavourings, so no additives are declared.

How does the sugar and salt content of this product affect a diabetic or hypertensive diet?

With 10.6 g of sugar per 100 g, the product can raise blood‑glucose levels and should be consumed in moderation by people with diabetes, while its very low salt (0.1 g) makes it suitable for most hypertensive diets if overall sugar intake is managed.

Is the milk used in Fromage Blanc Sucré a concern for people with lactose intolerance?

Yes, the cheese contains pasteurised skimmed milk and cream, providing about 4.2 g of lactose per 100 g, and milk is listed as an allergen, so it is not suitable for lactose‑intolerant individuals.

Pâturages • 800 g

Fromage Blanc Sucré

Milk And Dairy Products

Product Insights

Fromage Blanc Sucré is a sweetened fresh cheese belonging to the milk and dairy products family, specifically classified as a dairy dessert. It offers a Nutri-Score of B and falls into the NOVA 3 category, indicating moderate processing with added sugar and cream, while providing 7.3 g of protein and low salt (0.1 g) per 100 g; however, it contains no fiber and a moderate amount of sugar (10.6 g). The product is allergenic for milk‑sensitive consumers and is sold in a recyclable pot packaging.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

moderate

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal99 kcal

Fat3 g

Saturated Fat2 g

Carbohydrates10.6 g

Sugars10.6 g

Comparative Analysis

Compared with typical dairy desserts, this sweetened fromage blanc contains less sugar, fat, saturated fat, salt and calories, while offering slightly more protein.

Ingredients

_Lait_ écrémé pasteurisé** ; sucre 8,5% ; crème*** pasteurisée** ; ferments lactiques*** _._ **Origine : France. ***dont _ lait.

84%

35%

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