Why is Cake aux fruits pur beurre fruit conflit fruit sec classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The cake is labelled NOVA 4 because it undergoes extensive processing that adds refined flours, multiple sugars, stabilisers and preservatives. It contains additives such as E163 (anthocyanins colour), E220 (sulphur dioxide), E330 (citric acid), E415 (xanthan gum), E422 (glycerol), E450 and E450i (diphosphates and sodium carbonates), E471 (mono- and diglycerides of fatty acids) and E500 (sodium carbonates).

How does the high sugar and saturated‑fat content in this fruit cake affect a diabetic or hypertensive diet?

A portion provides 38 g of sugar, which can cause a rapid rise in blood glucose and therefore is not recommended for people with diabetes. The saturated‑fat level of 8.2 g per 100 g may increase LDL cholesterol, while the salt content is relatively low at 0.55 g, so the cake is less of a concern for hypertension but the overall calorie and sugar load remain unsuitable for strict diabetic or heart‑healthy eating plans.

Is this cake suitable for vegan, gluten‑free, or low‑carb diets?

No. The formulation includes butter, whole eggs and wheat flour, which make it non‑vegan and contain gluten. With 55 g of carbohydrates per 100 g, the product is high in carbs and therefore does not fit a low‑carb regimen.

U • 350 g

Cake aux fruits pur beurre fruit conflit fruit sec

Sugary Snacks

Product Insights

Cake aux fruits pur beurre fruit conflit fruit sec is a 350 g French-made fruit cake that combines candied cherries, raisins, orange peel and a butter-rich sponge. With 38 g of sugars per 100 g, it far exceeds the average sweet-snack sugar level of 28.98 g, while its 13 g of total fat is below the category average of 17.65 g; saturated fat stands at 8.2 g (slightly above the 7.8 g average) and salt is only 0.55 g compared with the 1.98 g mean, giving it a Nutri-Score of E and a NOVA 4 ultra-processed label. The product carries an Eco-score of A thanks to its French origin and mostly recyclable packaging, but it contains eight food additives, traces of nuts, and allergens such as eggs, milk, wheat and sulphites, making it unsuitable for vegans and those with those sensitivities.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

high

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal366 kcal

Fat13 g

Saturated Fat8.2 g

Carbohydrates55 g

Sugars38 g

Comparative Analysis

The cake’s sugar content of 38 g per 100 g far exceeds the typical snack average of 28.98 g, its fat at 13 g is below the average of 17.65 g, and its salt at 0.55 g is well under the average 1.98 g.

Ingredients

Fruits* 43,8% (bigarreaux confits 19,3% (bigarreaux, sirop de glucose-fructose, colorant : anthocyanes, correcteur d'acidité : acide citrique, conservateur : anhydride sulfureux), raisins secs 11%, raisins secs macérés dans l'extrait aromatique rhum orange 10% (raisins secs, rhum, infusion d'écorces d'oranges douces), écorces d'orange confites 3,5% (écorces d'orange, sirop de glucose-fructose, saccharose, correcteur d'acidité : acide citrique, conservateur : anhydride sulfureux)), farine de ble, oeufs entiers, sucre, beurre 14%, sirop de glucose, stabilisant : glycérol, arôme naturel de vanille (contient alcool), arôme naturel, sel, poudres à lever : diphosphates et carbonates de sodium (contient ble), émulsifiant : mono - et diglycérides d'acides gras, épaississant : gomme xanthane. *fruits confits, fruits secs et fruits secs macérés. traces éventuelles de fruits à coque.

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