Why is Gâteau breton au caramel au beurre salé classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The product is labeled NOVA 4 because it combines refined wheat flour, added sugars, a processed butter‑caramel filling and five manufactured additives: lecithins (E322), pectins (E440), diphosphates (E450), mono‑ and diglycerides of fatty acids (E471) and sodium carbonates (E500). These ingredients indicate multiple industrial processing steps, which is the basis for the ultra‑processed classification.

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

With 32 g of sugars per 100 g, the cake can cause rapid blood‑glucose spikes, making it unsuitable for people managing diabetes. Its salt content of 1.1 g is moderate but still contributes to daily sodium intake, so hypertensive individuals should limit consumption as part of a low‑salt diet.

Is this caramel‑butter cake suitable for vegan, gluten‑free, or keto diets?

No. The cake contains wheat flour (gluten), butter, milk and egg yolk, which disqualify it from vegan, gluten‑free and keto diets. It is only compatible with a vegetarian diet that permits dairy and eggs.

Le Guillou • 500 g

Gâteau breton au caramel au beurre salé - Le Guillou

Sugary Snacks

Product Insights

Le Guillou's Breton caramel‑butter cake is a 500 g sweet snack made in Brittany, France, featuring a buttery biscuit base filled with salted butter caramel. The cake belongs to the sugary‑snacks and biscuits‑and‑cakes groups, carries a Nutri‑Score of E and a NOVA 4 ultra‑processed label, and delivers 461 kcal per 100 g with 23 g of fat (15 g saturated), 32 g of sugars, 5 g of protein and 1.1 g of salt, offering a rich buttery taste but a high load of sugars and saturated fats. While the use of real butter and a traditional Breton recipe are positive attributes, the presence of refined wheat flour, added sugars, several food additives (E322, E440, E450, E471, E500) and the lack of fiber make it a less healthy option for regular consumption.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

high

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal461 kcal

Fat23 g

Saturated Fat15 g

Carbohydrates58 g

Sugars32 g

Comparative Analysis

Compared with the average snack in its category, this caramel‑butter cake contains more sugar (32 g vs 28.9 g), more fat (23 g vs 17.6 g) and double the saturated fat (15 g vs 7.8 g), while its salt level (1.1 g) is below the typical 2 g.

Ingredients

Farine de blé - Beurre 21% - Sucre - Caramel au beurre salé 20% (sirop de glucose, sucre, LAIT concentré sucré, beurre, eau, épaissisant : pectines, amidon, sel, émulsifiant :lécithines) - Jaune d'œufs 10% - Sel - Lait demi-écrémé - Poudres à lever : diphosphates , carbonates de sodium - Emulsifiant :mono - et diglycérides d'acides gras (origine végétale).

84%

35%

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