Why is Quatre‑quarts de Bretagne classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It is considered ultra‑processed because it is made from refined ingredients and includes several industrial additives. The product lists E420 (sorbitol) as a stabiliser, E450 as a raising agent, E500 (sodium carbonate) as a leavening aid, and also contains glucose‑fructose syrup and a vanilla flavouring that includes alcohol.

How does the high sugar and saturated‑fat content of this cake affect people with diabetes or cardiovascular concerns?

The 29 g of sugars per 100 g can cause rapid blood‑glucose spikes, making it unsuitable for strict diabetic control, while the 14 g of saturated fat contributes to higher LDL cholesterol levels, which may increase cardiovascular risk if consumed regularly.

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

No; the recipe contains butter and eggs, so it is not vegan, it includes wheat flour, making it unsuitable for gluten‑free diets, and with 54 g of carbohydrates per 100 g it is far from low‑carb.

Marque Repère, P'tit Déli • 500 g

Quatre-quarts de bretagne

Sugary Snacks

Product Insights

The product is a traditional Breton pound cake (quatre‑quarts) marketed as a sweet snack, made from wheat flour, fresh eggs, sugar, concentrated butter, glucose‑fructose syrup and a vanilla flavoring. Per 100 g it delivers 439 kcal, 22 g fat (14 g saturated), 29 g sugars, 6 g protein and 0.9 g salt, giving it a Nutri‑Score of E and placing it in the "Sugary snacks" and "Biscuits and cakes" PNNS groups. It is classified as a NOVA 4 ultra‑processed food and contains the additives E420 (sorbitol), E450, E500, plus traces of alcohol in the vanilla essence, and it lists eggs, gluten and milk as allergens.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

high

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal440 kcal

Fat22 g

Saturated Fat14 g

Carbohydrates54 g

Sugars29 g

Comparative Analysis

Compared with the average sweet‑snack, this pound cake contains substantially more fat (22 g vs 17.6 g) and saturated fat (14 g vs 7.8 g), a similar amount of sugar (29 g vs 28.98 g) and less salt (0.9 g vs 1.98 g).

Ingredients

Farine de blé 28 g* ; oeufs frais 26 g* ; sucre 25 g* ; beurre concentré 22 g* (soit 27 g* en beurre reconstitué) ; sirop de glucose-fructose ; stabilisant : sorbitols ; poudres à lever : E450, E500 (dont blé) ; sel ; arôme naturel de vanille (contient alcool). * Poids mis en œuvre pour faire 100 g de produit fini.

84%

35%

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