Why is Marbré au chocolat classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The product receives a NOVA 4 rating because it combines refined wheat flour, added sugars, vegetable oil and multiple industrial additives such as polydextrose (bulking agent), soy lecithin (emulsifier), citric acid, calcium phosphates, ammonium carbonates, sodium carbonates, and xanthan gum, all of which are characteristic of ultra‑processed foods.

How does the sugar and salt content in Marbré au chocolat affect diabetic or hypertensive diets?

With 26 g of sugars per 100 g, the cake can cause a rapid rise in blood glucose and should be limited by people with diabetes, while its very low salt level (0.15 g) has minimal impact on blood pressure, making it less of a concern for hypertension.

Is the soy lecithin used as an emulsifier a concern for people with soy allergy?

Yes, the soy‑derived lecithin listed among the ingredients can trigger reactions in individuals who are allergic to soy, so those consumers should avoid this product.

Leader Price • 300 g

Marbré au chocolat

Sugary Snacks

Product Insights

Marbré au chocolat is a sweet marble cake classified under the sugary snacks and biscuits-and-cakes groups, bearing a Nutri‑Score of D and placed in the ultra‑processed NOVA 4 category. At 100 g it provides 432 kcal, 22 g of fat (including only 2.9 g of saturated fat), 26 g of sugars, 5.7 g of protein and 1.8 g of fiber, resulting in a high‑energy, high‑fat and high‑sugar profile with low salt. The formulation contains eight additives such as polydextrose, soy lecithin, citric acid and several raising agents, and it includes gluten‑containing wheat flour and soy, which may be problematic for certain dietary restrictions.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

moderate

Sugars

high

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal432 kcal

Fat22 g

Saturated Fat2.9 g

Carbohydrates52 g

Sugars26 g

Comparative Analysis

Compared with the typical sweet snack average, this cake has more fat (22 g vs 17.6 g) and slightly higher energy (432 kcal vs 418 kcal), but lower sugar (26 g vs 29 g), much lower salt (0.15 g vs 2 g), and less saturated fat, fiber, carbohydrates and protein.

Ingredients

Farine de blé 25,8% - sucre – œufs 22,5% huile de colza - agent de charge: polydextrose - chocolat 5,2% (sucre - pâte de cacao 2,0% - beurre de cacao 0,5% - émulsifiant : lécithines (soja) - arôme naturel de vanille) - sirop de glucose-fructose - poudres à lever: carbonates d'ammonium, phosphates de calcium, carbonates de sodium, acide citrique - sel - gélifiant : gomme xanthane - farine de blé malté - arôme.

84%

35%

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