Why is Baton de poisson classified as ultra-processed (NOVA 4) and what specific additives does it contain?

It receives a NOVA 4 rating because the formulation is a heavily refined seafood paste that includes added water, starches, rapeseed oil, sugar, salt, natural flavours and the colourant paprika extract (E160c); these industrial ingredients and processing steps place it in the ultra-processed category.

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

With 3 g of sugar and 1.5 g of salt per 100 g, the fish stick adds a modest amount of quick-release carbohydrates that can raise blood glucose and a salt level that contributes to daily sodium intake, so people managing diabetes or high blood pressure should consume it sparingly and balance it with lower-sugar, low-salt foods.

Is the crab meat cake in this product a concern for people with shellfish allergies?

Yes, the ingredient list includes crab meat cake, a crustacean, and the natural flavours also contain crustacean parts, so anyone allergic to shellfish should avoid this product.

Compagnie des Pêches Saint-Malo

Bâton de poisson

Fish Meat Eggs

Product Insights

Baton de poisson is a ready-to-eat fish stick made primarily from blue whiting flesh blended with crab meat, water, potato starch and rapeseed oil. It carries a Nutri-Score of C and is classified in the ultra-processed NOVA group 4, offering 8.4 g of protein per 100 g while containing low saturated fat (0.4 g) but moderate salt (1.5 g) and added sugars (1.1 g). The product belongs to the Fish Meat Eggs PNNS group and lists crustacean and gluten among its allergens.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy Kcal110 kcal

Fat4 g

Saturated Fat0.4 g

Carbohydrates10 g

Sugars3 g

Comparative Analysis

Compared with average surimi products, this fish stick has higher sugar (3 g vs 0.98 g) and carbohydrates (10 g vs 4.2 g), lower fat (4 g vs 6.6 g) and salt (1.5 g vs 5.3 g), and provides less protein (8.4 g vs 18 g) per 100 g.

Ingredients

preparation based on blue whiting flesh and ingdy crab meat ingedients: blue whiting meat* (fish) 46%, water, potato starch, rapeseed oil, crab meat cake (crustaceans) 3%, sugar, guérande salt, natural flavours (contains crustaceans), cassava starch, colouring agent: paprika extract, any traces of eufs and gluten, ,quot ,recipe implemented with blue whiting surimi (micromesistius poutassou) north-east atlantic, from our trawler ,quot,joseph roty il,quot, french peach,

84%

35%

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