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

The sticks undergo multiple processing steps such as deboning, shaping, coating with a wheat‑based batter and frying, which places them in the ultra‑processed (NOVA 4) category. The ingredient list shows no declared additives; the product relies on natural components like fish, wheat flour, sunflower oil, spices and yeast.

How does the sugar and salt content in Batonnets de poisson affect a diabetic or hypertensive diet?

With only 0.7 g of sugar per 100 g, the sticks have a minimal impact on blood glucose and are suitable for a diabetic diet when consumed in moderation. The salt level of 0.94 g per 100 g is moderate and lower than the average for similar products, but individuals monitoring sodium should still limit portion size.

Is the wheat flour in this product a problem for people with gluten intolerance?

Yes. Wheat flour, which makes up part of the breading, introduces gluten; the product is therefore unsuitable for those with celiac disease or non‑celiac gluten sensitivity.

M-Budget, Migros • 450g

Batonnnets de poisson

Composite Foods

Product Insights

Batonnets de poisson are breaded fish sticks composed of 65% Alaska pollock, wheat flour, sunflower oil, water, potato starch and seasonings. They belong to the composite foods and one‑dish meals groups, carry a Nutri‑Score of B and are considered ultra‑processed (NOVA 4), offering 13 g of protein, 8.1 g of fat, 0.7 g of sugar and 0.94 g of salt per 100 g. The product benefits from an MSC‑certified sustainable fish source and high protein content, but it contains fish and gluten allergens and a moderate amount of salt, reflecting its processed nature.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal183 kcal

Fat8.1 g

Saturated Fat1 g

Carbohydrates14 g

Sugars0.7 g

Comparative Analysis

Compared with average fish finger products, these sticks provide more protein (13 g vs 7.2 g) and fat (8.1 g vs 5.9 g), while containing less salt (0.94 g vs 3.6 g), sugar (0.7 g vs 3.6 g) and carbohydrates (14 g vs 23 g).

Ingredients

Colin de l'Alaska* 65%, farine de blé, huile de tournesol, eau, fécule de pommes de terre, sel de cuisine, épices, levure, Peut contenir: mollusques, * Colin de l’Alaska (Theragra chalcogramma), pêché dans le Pacifique Nord (A) ou le Pacifique Nord Est (B), pêcherie exacte voir codification, avec des chaluts, Ва gra pr In ac Pu Préparation no es Ne pas décongeler, Ne consommer le produit que lorsqu’il est complètement cuit, A la poêle: faire chauffer un peu de graisse dans une poêle et y déposer les bâtonnets de poisson surgelés, Retourner plusieurs fois et faire frire 6 à 8 minutes à feu moyen jusquà ce qu’ils soient dorés, Au four: placer les bâtonnets de poisson surgelés sur une plaque de cuisson (ou plaque en téflon) recou - verte de papier sulfurisé et cuire au four préchauffé (rail supérieur) à 220 °C (chaleur supérieure et inférieure/air pulsé: 200 °C) pendant 12-15 mi - nutes jusqu'à ce qu'ils soient dorés, Pi Sans arêtes: les arêtes ont été retirées avec le plus grand soin, Toutefois, il se peut, dans des cas exceptionnels, que le produit contienne encore des arêtes, Se pu

84%

35%

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