Why is Vrac sorbet mangue classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The sorbet is made from a blend of water, mango puree, various syrups and stabilisers, all of which undergo extensive refining and mixing, placing it in the ultra‑processed NOVA 4 category; the label lists five additives: the natural colour curcumin (E100), carotenoid pigments (E160), guar gum (E412), pectin (E440) and the thickening agent carrageenan (E466).

How does the sugar content in Vrac sorbet mangue affect a diabetic or hypertensive diet?

With 28 g of sugar per 100 g, the sorbet provides a high glycaemic load that can spike blood glucose levels, making it unsuitable for strict diabetic meal plans, while its negligible salt means it does not directly aggravate hypertension but the overall high carbohydrate content can still impact blood pressure indirectly through weight gain.

Is the trace amount of milk in Vrac sorbet mangue a concern for people with dairy allergies?

Yes; the product includes a label warning for traces of milk, indicating that even a small residue of dairy protein may trigger reactions in individuals with a confirmed milk allergy, so they should avoid consuming it.

Marque Repère, Eskiss • 600 g

Vrac sorbet mangue

Milk And Dairy Products

Product Insights

Vrac sorbet mangue is a bulk mango sorbet that falls within the ice‑cream family of products. It receives a Nutri‑Score of C and is placed in NOVA group 4, meaning it is highly processed and contains five additives (E100, E160, E412, E440, E466). Nutritionally it offers virtually no fat or salt and includes about 37 % fruit puree, but it is high in sugar (28 g per 100 g) and carries traces of milk and nuts, which may limit its suitability for certain diets.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

high

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal124 kcal

Fat0 g

Saturated Fat0 g

Carbohydrates30 g

Sugars28 g

Comparative Analysis

Compared with the average mango sorbet, this product contains markedly more sugar and slightly more carbohydrates while providing far less fat, protein and fiber, resulting in lower energy but a higher sugar load.

Ingredients

Eau ; purée de mangue 33,2 % ; sirop de glucose-fructose ; sucre ; dextrose ; morceaux de mangue 4,1 % ; stabilisants : gomme guar, E466, farine de graines de caroube, pectines ; jus de citron concentré ; arôme naturel ; protéines de pois hydrolysées ; colorants : caroténoïdes, curcumine. Traces de fruits à coque et de lait.

84%

35%

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