Why is Kéfir classified as a NOVA 3 product and does it contain any additives?

Kéfir is placed in the NOVA 3 category because it is a processed food that includes added live microbial cultures to ferment the milk; the ingredient list shows only pasteurized whole milk, yeast strains and bacterial cultures, with no added preservatives, sweeteners or other additives.

How does the sugar and salt content of this kefir affect people with diabetes or hypertension?

With 4.1 g of sugar and 0.13 g of salt per 100 g, the kefir provides less carbohydrate load and far less sodium than many dairy drinks, making it a relatively moderate choice for diabetic or hypertensive individuals when consumed in typical serving sizes.

Is the milk used in this kefir a problem for those who are lactose intolerant or allergic to dairy?

The product is made from whole pasteurized cow’s milk, so it contains lactose and milk proteins; people with lactose intolerance or a dairy allergy should avoid it or choose a lactase‑treated alternative.

Auchan, PLN

Kéfir

Milk And Dairy Products

Product Insights

Kéfir is a fermented milk drink made from pasteurized whole milk and a blend of live cultures including Lactococcus lactis, Leuconostoc, Lactobacillus and Streptococcus thermophilus. It belongs to the Milk and dairy products group, carries a Nutri‑Score of C (score 3) and is classified as a NOVA 3 product, reflecting that it is processed with added microbial cultures but contains no additives or added sugars. Nutritionally, it offers 3.4 g of protein and low salt (0.13 g) per 100 g, while its moderate fat (3.5 g) and sugar (4.1 g) levels are below typical kefir averages, giving it a balanced but not low‑calorie profile.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

moderate

Salt

low

Nutritional Values

Values per 100 g/ml

Energy Kcal62 kcal

Fat3.5 g

Saturated Fat2.3 g

Carbohydrates4.1 g

Sugars4.1 g

Comparative Analysis

Compared with the average kefir values, this product contains less sugar (4.1 g vs 7.46 g), lower fat (3.5 g vs 5.97 g), reduced saturated fat (2.3 g vs 3.71 g), markedly less salt (0.13 g vs 1.03 g) and fewer calories (62 kcal vs 113 kcal), while its protein content (3.4 g) is slightly below the typical 3.76 g.

Ingredients

ES - LECHE FERMENTADA CON FERMENTOS DEL KER INGREDIENTES: Leche entera pasteurizada (99,98%), levadura (Debaryomyces sp. y Saccharomyces sp.) y fermentos lactos (Lactococcus lactis, Leuconostoc sp., Lactobacillus sp. y Strept termophilus). CONDICIONES DE CONSERVACIÓN: Conservar refrigerado ente Una vez abierto consumir en 4 días. Agitar antes de abri PT-LEITE FERMENTADO COM FERMENTOS DE QUE INGREDIENTES: Leite gordo pasteurizado (99,98 %) leved (Debaryomyces sp. e Saccharomyces sp.) e fermentos quefir (Lactococcus lactis, Leuconostoc sp., Lactobac Streptococcus termophilus). CONDIÇÕES DE CONSERVAÇÃO: Conservar refrigerate t Uma vez aberto, consumir em 4 dias. Agitar antes de abri VALORES NUTRICIONALES medios por f VALORES NUTRICIONAIS médios por to Valor energético/Energia Grasas/Lipidos de las cuales saturadas/dos quals saturados os de carbono es/dos quais açúcares

84%

35%

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