Why is Ravioli au chèvre basilic de Provence classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The product is labelled NOVA 4 because it undergoes industrial processing steps such as dough mixing, shaping, filling, and a heat‑treatment that create a food far removed from its original ingredients. It also contains added flavouring, modified potato starch and the additive code E14xx, which together qualify it as ultra‑processed despite the absence of artificial colourings or preservatives.

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

With only 2.5 g of sugars per 100 g, the ravioli adds minimal extra glucose, making it relatively suitable for a diabetic meal when portion‑controlled. However, the 0.92 g of salt per 100 g contributes to daily sodium intake and should be balanced with lower‑salt foods for people managing hypertension.

Based on the ingredients, is this product suitable for strict diets like Vegan, Keto, Halal, or Gluten‑Free?

The ravioli is not vegan because it contains eggs, dairy cheeses and cream, and it is not gluten‑free due to semolina wheat in the dough. Its carbohydrate level (41 g per 100 g) makes it unsuitable for a strict keto diet, and because the cheeses may use animal rennet, the product cannot be guaranteed Halal without specific certification.

U • 300 g

Ravioli au chèvre basilic de Provence 300g

Cereals And Potatoes

Product Insights

Ravioli au chèvre basilic de Provence is a fresh stuffed pasta belonging to the cereals and potatoes food group, made in France with a mix of semolina, eggs, goat cheese, ricotta and fresh cream. It carries a Nutri-Score of C and is classified as NOVA 4, indicating an ultra‑processed product that contains added flavorings, modified potato starch and a single listed additive (E14xx). Nutritionally, it offers a relatively low sugar (2.5 g) and salt (0.92 g) content compared with typical ready‑made meals, but its moderate fat (6.7 g) and saturated fat (3.6 g) alongside allergens such as eggs, gluten and milk should be considered.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal273 kcal

Fat6.7 g

Saturated Fat3.6 g

Carbohydrates41 g

Sugars2.5 g

Comparative Analysis

Compared with average values for similar prepared pasta dishes, this ravioli has considerably lower sugar, salt and saturated fat, slightly lower total fat, and a higher protein content (11 g vs 9.76 g).

Ingredients

Pâte 60 % (semoule de BLE dur de qualité supérieure, eau, OEUFS (origine France) 6% (soit 140 g par kg de semoule)), RICOTTA (LAIT), chapelure (dont BLE), FROMAGE blanc frais, FROMAGE de chèvre 5%, CREME fraîche, semoule de BLE dur, basilic de provence (France) 2%, huile d'olive vierge extra, LACTOSE et protéine de LAIT, EMMENTAL, arôme (LAIT), sel, amidon transformé de pomme de terre, ail, poivre. Soit 40% de farce dans le produit fini. Traces éventuelles de soja et fruits à coque.

84%

35%

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