Why is Breizh surimi saveur crabe classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

Surimi is made by washing and mincing fish flesh, then adding starch, salt, and flavorings, which places it in the ultra‑processed NOVA 4 group. The label lists no added preservatives, and the only declared additive is wheat starch, which is used as a binding agent.

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

With 3.6 g of sugar and 1.7 g of salt per 100 g, the product can raise blood glucose levels and increase sodium intake, so people managing diabetes or high blood pressure should consume it sparingly and balance it with lower‑sugar, lower‑salt foods.

Is the wheat starch in this surimi a concern for people with gluten intolerance?

Yes, the wheat starch present in the ingredient list contains gluten, and the product is flagged with a gluten allergen, making it unsuitable for those with celiac disease or gluten sensitivity.

LA COMPAGNIE DES PÊCHES SAINT-MALO • 300 g

Breizh surimi saveur crabe

Fish Meat Eggs

Product Insights

Breizh surimi saveur crabe is a fish-based processed seafood product classified in the Fish Meat Eggs dietary family. It carries a Nutri-Score of C, provides moderate fat and low saturated fat but contains a high level of salt and noticeable sugar, and it includes wheat starch which introduces gluten. The product is marketed as preservative‑free and produced in Brittany, yet its ultra‑processed nature and gluten presence may limit suitability for certain dietary needs.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal117 kcal

Fat4.1 g

Saturated Fat0.3 g

Carbohydrates13 g

Sugars3.6 g

Comparative Analysis

Compared with typical seafood products, this surimi has lower fat, saturated fat and salt but higher sugar and considerably less protein per 100 g.

Ingredients

L'amidon de blé contient-il du gluten? Le gluten se trouve dans le blé, le seigle et l'orge, et provoque chez les personnes intolérantes de graves troubles intestinaux (maladie cœliaque). L'amidon ne contient pas de gluten. Lorsqu'il est extrait du blé, il est automatiquement séparé du gluten, mais est très souvent sujet à des contaminations. 28 mars 2014

84%

35%

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