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Saumon Gourmet Selection - 2 x 75 g
Saumon Gourmet Selection - 2 x 75 g
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Barcode: 4010871009527 (EAN / EAN-13)
Quantity: 2 x 75 g
Categories: Seafood, Fishes and their products, Fishes, Fatty fishes, Salmons, Smoked fishes, Smoked salmons
Countries where sold: United States
Matching with your preferences
Health
Ingredients
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62 ingredients
Sauvage constitue une spécialité de saumon de qualité pour les adeptes du poisson en fines tranches. Ingrédients: Saumon", sel, fumée. Salmo salar élevé en Norvège. Salmone affumicato norvegese (Salmo salar) a fette, 75 g salmone affumicato è una vera prelibatezza. A questo scopo il miglior salmone norvegese viene affumicato a freddo lentamente a 28 °C con legno di faggio. Prima dell'affumicatura i filetti di salmone fresco vengono cosparsi di sale. Durante il processo di maturazione Successivo il sale penetra lentamente nel filetto. Questo permette di sviluppare appieno il sapore delicato in modo che il filetto conservi la sua consistenza di prima qualità. Quindi il salmone affumicato viene accuratamente tagliato in tenere fette. Ingredienti: Salmone', sale, fumo. Salmo salar allevato in Norvegia. raison de sa faible teneur naturelle en matières grasses et de la consistance du filet. La finesse du goût est mise en avant par un fumage court et délicat au bois de hêtre. Le saumon sauvage mature ensuite dans une marinade à l'aneth fraîche. Les durées de maturation et de fumage sont individuellement adaptés à la constitution naturelle du Sockeye et sont strictement gardées secrètes par nos maîtres fumeur. Ingrédients: Saumon rouge du Pacifique', sel, sucre, aneth, fumée. SOncorhynchus nerka pêché aux filets maillants et filets similaires (A) oux filets tournants et filets soulevés (B) dans le nord-est du Pacifique (FAO n° 67). Type de pêche exacte: voir mention à côté du numéro de lot. Sockeye Gravad - Salmone rosso (Oncorhynchus nerka) affumicato e marinato, a fette, 75 g Il salmone selvaggio rappresenta per gli appassionati di pesce una specialità selezionata grazie al suo basso contenuto di grassi o naturale e all'eccellente consistenza del filetto. Il sapore naturale e delicato viene sottolineato dalla lenta affumicatura a freddo con legno di faggio. Infine il salmone selvaggio viene fatto maturare in una marinata di aneto fresco. I tempi di maturazione e di affumi - catura vengono adattati individualmente alle caratteristiche del salmone Sockeye e sono un segreto gelosamente custodito dal nostro maestro affumicatore. Ingredienti: Salmone rosso, sale, zucchero, aneto, fumo. Oncorhynchus nerka pescato nell'Oceano Pacifico Nord orientale zona FAO 67 con reti da imbrocco e reti analoghe (A) o reti da circuizione e reti da raccolta (B). Metodo di pescato esatta: vedere la sigla stampigliata accanto al numero di lotto. Unter atmc prot in Durchschnittliche Nährwerte/ ValeAllergens: Fish
Food processing
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Food processing level unknown
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Ingredients analysis
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Palm oil content unknown
Unrecognized ingredients: Sauvage-constitue-une-specialite-de-saumon-de-qualite-pour-les-adeptes-du-poisson-en-fines-tranches, Ingredients, Saumon, Sel, Fumee, Salmo-salar-eleve-en-norvege, Salmone-affumicato-norvegese, A-fette, Salmone-affumicato-e-una-vera-prelibatezza, A-questo-scopo-il-miglior-salmone-norvegese-viene-affumicato-a-freddo-lentamente-a-28-c-con-legno-di-faggio, Prima-dell-affumicatura-i-filetti-di-salmone-fresco-vengono-cosparsi-di-sale, Durante-il-processo-di-maturazione-successivo-il-sale-penetra-lentamente-nel-filetto, Questo-permette-di-sviluppare-appieno-il-sapore-delicato-in-modo-che-il-filetto-conservi-la-sua-consistenza-di-prima-qualita, Quindi-il-salmone-affumicato-viene-accuratamente-tagliato-in-tenere-fette, Ingredienti, Salmone, Sale, Fumo, Salmo-salar-allevato-in-norvegia, Raison-de-sa-faible-teneur-naturelle-en-matieres-grasses-et-de-la-consistance-du-filet, La-finesse-du-gout-est-mise-en-avant-par-un-fumage-court-et-delicat-au-bois-de-hetre, Le-saumon-sauvage-mature-ensuite-dans-une-marinade-a-l-aneth-fraiche, Les-durees-de-maturation-et-de-fumage-sont-individuellement-adaptes-a-la-constitution-naturelle-du-sockeye-et-sont-strictement-gardees-secretes-par-nos-maitres-fumeur, Ingredients, Saumon-rouge-du-pacifique, Sel, Sucre, Aneth, Fumee, Soncorhynchus-nerka-peche-aux-filets-maillants-et-filets-similaires, A, Oux-filets-tournants-et-filets-souleves, B, Dans-le-nord-est-du-pacifique, Fao-n-67, Type-de-peche-exacte, Voir-mention-a-cote-du-numero-de-lot, Sockeye-gravad, Salmone-rosso, Affumicato-e-marinato, A-fette, Il-salmone-selvaggio-rappresenta-per-gli-appassionati-di-pesce-una-specialita-selezionata-grazie-al-suo-basso-contenuto-di-grassi-o-naturale-e-all-eccellente-consistenza-del-filetto, Il-sapore-naturale-e-delicato-viene-sottolineato-dalla-lenta-affumicatura-a-freddo-con-legno-di-faggio, Infine-il-salmone-selvaggio-viene-fatto-maturare-in-una-marinata-di-aneto-fresco, I-tempi-di-maturazione-e-di-affumi, Catura-vengono-adattati-individualmente-alle-caratteristiche-del-salmone-sockeye-e-sono-un-segreto-gelosamente-custodito-dal-nostro-maestro-affumicatore, Ingredienti, Salmone-rosso, Sale, Zucchero, Aneto, Fumo, Oncorhynchus-nerka-pescato-nell-oceano-pacifico-nord-orientale-zona-fao-67-con-reti-da-imbrocco-e-reti-analoghe, A, O-reti-da-circuizione-e-reti-da-raccolta, B, Metodo-di-pescato-esatta, Vedere-la-sigla-stampigliata-accanto-al-numero-di-lotto, Unter-atmc-prot-in-durchschnittliche-nahrwerte, ValeSome ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Non-vegan
Non-vegan ingredients: Atlantic salmon, Sockeye salmonSome ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Non-vegetarian
Non-vegetarian ingredients: Atlantic salmon, Sockeye salmonSome ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Sauvage constitue une spécialité de saumon de qualité pour les adeptes du poisson en fines tranches, Ingrédients (Saumon"), sel, fumée, Salmo salar élevé en Norvège, Salmone affumicato norvegese (Salmo salar), a fette, salmone affumicato è una vera prelibatezza, A questo scopo il miglior salmone norvegese viene affumicato a freddo lentamente a 28 °C con legno di faggio, Prima dell'affumicatura i filetti di salmone fresco vengono cosparsi di sale, Durante il processo di maturazione Successivo il sale penetra lentamente nel filetto, Questo permette di sviluppare appieno il sapore delicato in modo che il filetto conservi la sua consistenza di prima qualità, Quindi il salmone affumicato viene accuratamente tagliato in tenere fette, Ingredienti (Salmone), sale, fumo, Salmo salar allevato in Norvegia, raison de sa faible teneur naturelle en matières grasses et de la consistance du filet, La finesse du goût est mise en avant par un fumage court et délicat au bois de hêtre, Le saumon sauvage mature ensuite dans une marinade à l'aneth fraîche, Les durées de maturation et de fumage sont individuellement adaptés à la constitution naturelle du Sockeye et sont strictement gardées secrètes par nos maîtres fumeur, Ingrédients (Saumon rouge du Pacifique), sel, sucre, aneth, fumée, SOncorhynchus nerka pêché aux filets maillants et filets similaires (A), oux filets tournants et filets soulevés (B), dans le nord-est du Pacifique (FAO n° 67), Type de pêche exacte (voir mention à côté du numéro de lot, Sockeye Gravad), Salmone rosso (Oncorhynchus nerka), affumicato e marinato, a fette, Il salmone selvaggio rappresenta per gli appassionati di pesce una specialità selezionata grazie al suo basso contenuto di grassi o naturale e all'eccellente consistenza del filetto, Il sapore naturale e delicato viene sottolineato dalla lenta affumicatura a freddo con legno di faggio, Infine il salmone selvaggio viene fatto maturare in una marinata di aneto fresco, I tempi di maturazione e di affumi, catura vengono adattati individualmente alle caratteristiche del salmone Sockeye e sono un segreto gelosamente custodito dal nostro maestro affumicatore, Ingredienti (Salmone rosso), sale, zucchero, aneto, fumo, Oncorhynchus nerka pescato nell'Oceano Pacifico Nord orientale zona FAO 67 con reti da imbrocco e reti analoghe (A), o reti da circuizione e reti da raccolta (B), Metodo di pescato esatta (vedere la sigla stampigliata accanto al numero di lotto, Unter atmc prot in Durchschnittliche Nährwerte, Vale)- Sauvage constitue une spécialité de saumon de qualité pour les adeptes du poisson en fines tranches -> en:sauvage-constitue-une-specialite-de-saumon-de-qualite-pour-les-adeptes-du-poisson-en-fines-tranches - percent_min: 2.17391304347826 - percent_max: 100
- Ingrédients -> en:ingredients - percent_min: 0 - percent_max: 50
- Saumon" -> en:saumon - percent_min: 0 - percent_max: 50
- sel -> en:sel - percent_min: 0 - percent_max: 33.3333333333333
- fumée -> en:fumee - percent_min: 0 - percent_max: 25
- Salmo salar élevé en Norvège -> en:salmo-salar-eleve-en-norvege - percent_min: 0 - percent_max: 20
- Salmone affumicato norvegese -> en:salmone-affumicato-norvegese - percent_min: 0 - percent_max: 16.6666666666667
- Salmo salar -> en:atlantic-salmon - vegan: no - vegetarian: no - ciqual_food_code: 26036 - percent_min: 0 - percent_max: 16.6666666666667
- a fette -> en:a-fette - percent_min: 0 - percent_max: 14.2857142857143
- salmone affumicato è una vera prelibatezza -> en:salmone-affumicato-e-una-vera-prelibatezza - percent_min: 0 - percent_max: 12.5
- A questo scopo il miglior salmone norvegese viene affumicato a freddo lentamente a 28 °C con legno di faggio -> en:a-questo-scopo-il-miglior-salmone-norvegese-viene-affumicato-a-freddo-lentamente-a-28-c-con-legno-di-faggio - percent_min: 0 - percent_max: 11.1111111111111
- Prima dell'affumicatura i filetti di salmone fresco vengono cosparsi di sale -> en:prima-dell-affumicatura-i-filetti-di-salmone-fresco-vengono-cosparsi-di-sale - percent_min: 0 - percent_max: 10
- Durante il processo di maturazione Successivo il sale penetra lentamente nel filetto -> en:durante-il-processo-di-maturazione-successivo-il-sale-penetra-lentamente-nel-filetto - percent_min: 0 - percent_max: 9.09090909090909
- Questo permette di sviluppare appieno il sapore delicato in modo che il filetto conservi la sua consistenza di prima qualità -> en:questo-permette-di-sviluppare-appieno-il-sapore-delicato-in-modo-che-il-filetto-conservi-la-sua-consistenza-di-prima-qualita - percent_min: 0 - percent_max: 8.33333333333333
- Quindi il salmone affumicato viene accuratamente tagliato in tenere fette -> en:quindi-il-salmone-affumicato-viene-accuratamente-tagliato-in-tenere-fette - percent_min: 0 - percent_max: 7.69230769230769
- Ingredienti -> en:ingredienti - percent_min: 0 - percent_max: 7.14285714285714
- Salmone -> en:salmone - percent_min: 0 - percent_max: 7.14285714285714
- sale -> en:sale - percent_min: 0 - percent_max: 6.66666666666667
- fumo -> en:fumo - percent_min: 0 - percent_max: 6.25
- Salmo salar allevato in Norvegia -> en:salmo-salar-allevato-in-norvegia - percent_min: 0 - percent_max: 5.88235294117647
- raison de sa faible teneur naturelle en matières grasses et de la consistance du filet -> en:raison-de-sa-faible-teneur-naturelle-en-matieres-grasses-et-de-la-consistance-du-filet - percent_min: 0 - percent_max: 5.55555555555556
- La finesse du goût est mise en avant par un fumage court et délicat au bois de hêtre -> en:la-finesse-du-gout-est-mise-en-avant-par-un-fumage-court-et-delicat-au-bois-de-hetre - percent_min: 0 - percent_max: 5.26315789473684
- Le saumon sauvage mature ensuite dans une marinade à l'aneth fraîche -> en:le-saumon-sauvage-mature-ensuite-dans-une-marinade-a-l-aneth-fraiche - percent_min: 0 - percent_max: 5
- Les durées de maturation et de fumage sont individuellement adaptés à la constitution naturelle du Sockeye et sont strictement gardées secrètes par nos maîtres fumeur -> en:les-durees-de-maturation-et-de-fumage-sont-individuellement-adaptes-a-la-constitution-naturelle-du-sockeye-et-sont-strictement-gardees-secretes-par-nos-maitres-fumeur - percent_min: 0 - percent_max: 4.76190476190476
- Ingrédients -> en:ingredients - percent_min: 0 - percent_max: 4.54545454545455
- Saumon rouge du Pacifique -> en:saumon-rouge-du-pacifique - percent_min: 0 - percent_max: 4.54545454545455
- sel -> en:sel - percent_min: 0 - percent_max: 4.34782608695652
- sucre -> en:sucre - percent_min: 0 - percent_max: 4.16666666666667
- aneth -> en:aneth - percent_min: 0 - percent_max: 4
- fumée -> en:fumee - percent_min: 0 - percent_max: 3.84615384615385
- SOncorhynchus nerka pêché aux filets maillants et filets similaires -> en:soncorhynchus-nerka-peche-aux-filets-maillants-et-filets-similaires - percent_min: 0 - percent_max: 3.7037037037037
- A -> en:a - percent_min: 0 - percent_max: 3.7037037037037
- oux filets tournants et filets soulevés -> en:oux-filets-tournants-et-filets-souleves - percent_min: 0 - percent_max: 3.57142857142857
- B -> en:b - percent_min: 0 - percent_max: 3.57142857142857
- dans le nord-est du Pacifique -> en:dans-le-nord-est-du-pacifique - percent_min: 0 - percent_max: 3.44827586206897
- FAO n° 67 -> en:fao-n-67 - percent_min: 0 - percent_max: 3.44827586206897
- Type de pêche exacte -> en:type-de-peche-exacte - percent_min: 0 - percent_max: 3.33333333333333
- voir mention à côté du numéro de lot -> en:voir-mention-a-cote-du-numero-de-lot - percent_min: 0 - percent_max: 3.33333333333333
- Sockeye Gravad -> en:sockeye-gravad - percent_min: 0 - percent_max: 1.66666666666667
- Salmone rosso -> en:salmone-rosso - percent_min: 0 - percent_max: 3.2258064516129
- Oncorhynchus nerka -> en:sockeye-salmon - vegan: no - vegetarian: no - ciqual_food_code: 26036 - percent_min: 0 - percent_max: 3.2258064516129
- affumicato e marinato -> en:affumicato-e-marinato - percent_min: 0 - percent_max: 3.125
- a fette -> en:a-fette - percent_min: 0 - percent_max: 3.03030303030303
- Il salmone selvaggio rappresenta per gli appassionati di pesce una specialità selezionata grazie al suo basso contenuto di grassi o naturale e all'eccellente consistenza del filetto -> en:il-salmone-selvaggio-rappresenta-per-gli-appassionati-di-pesce-una-specialita-selezionata-grazie-al-suo-basso-contenuto-di-grassi-o-naturale-e-all-eccellente-consistenza-del-filetto - percent_min: 0 - percent_max: 2.94117647058824
- Il sapore naturale e delicato viene sottolineato dalla lenta affumicatura a freddo con legno di faggio -> en:il-sapore-naturale-e-delicato-viene-sottolineato-dalla-lenta-affumicatura-a-freddo-con-legno-di-faggio - percent_min: 0 - percent_max: 2.85714285714286
- Infine il salmone selvaggio viene fatto maturare in una marinata di aneto fresco -> en:infine-il-salmone-selvaggio-viene-fatto-maturare-in-una-marinata-di-aneto-fresco - percent_min: 0 - percent_max: 2.77777777777778
- I tempi di maturazione e di affumi -> en:i-tempi-di-maturazione-e-di-affumi - percent_min: 0 - percent_max: 2.77777777777778
- catura vengono adattati individualmente alle caratteristiche del salmone Sockeye e sono un segreto gelosamente custodito dal nostro maestro affumicatore -> en:catura-vengono-adattati-individualmente-alle-caratteristiche-del-salmone-sockeye-e-sono-un-segreto-gelosamente-custodito-dal-nostro-maestro-affumicatore - percent_min: 0 - percent_max: 2.63157894736842
- Ingredienti -> en:ingredienti - percent_min: 0 - percent_max: 2.63157894736842
- Salmone rosso -> en:salmone-rosso - percent_min: 0 - percent_max: 2.63157894736842
- sale -> en:sale - percent_min: 0 - percent_max: 2.5
- zucchero -> en:zucchero - percent_min: 0 - percent_max: 2.5
- aneto -> en:aneto - percent_min: 0 - percent_max: 2.38095238095238
- fumo -> en:fumo - percent_min: 0 - percent_max: 2.38095238095238
- Oncorhynchus nerka pescato nell'Oceano Pacifico Nord orientale zona FAO 67 con reti da imbrocco e reti analoghe -> en:oncorhynchus-nerka-pescato-nell-oceano-pacifico-nord-orientale-zona-fao-67-con-reti-da-imbrocco-e-reti-analoghe - percent_min: 0 - percent_max: 2.27272727272727
- A -> en:a - percent_min: 0 - percent_max: 2.27272727272727
- o reti da circuizione e reti da raccolta -> en:o-reti-da-circuizione-e-reti-da-raccolta - percent_min: 0 - percent_max: 2.27272727272727
- B -> en:b - percent_min: 0 - percent_max: 2.27272727272727
- Metodo di pescato esatta -> en:metodo-di-pescato-esatta - percent_min: 0 - percent_max: 2.17391304347826
- vedere la sigla stampigliata accanto al numero di lotto -> en:vedere-la-sigla-stampigliata-accanto-al-numero-di-lotto - percent_min: 0 - percent_max: 2.17391304347826
- Unter atmc prot in Durchschnittliche Nährwerte -> en:unter-atmc-prot-in-durchschnittliche-nahrwerte - percent_min: 0 - percent_max: 1.08695652173913
- Vale -> en:vale - percent_min: 0 - percent_max: 0.72463768115942
Nutrition
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Poor nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 5 / 5 (value: 21, rounded value: 21)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)
Negative points: 13
- Energy: 2 / 10 (value: 774, rounded value: 774)
- Sugars: 0 / 10 (value: 0.1, rounded value: 0.1)
- Saturated fat: 1 / 10 (value: 1.5, rounded value: 1.5)
- Sodium: 10 / 10 (value: 1360, rounded value: 1360)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (13 - 0)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (11%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in moderate quantity (1.5%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in low quantity (0.1%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
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Salt in high quantity (3.4%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlCompared to: Smoked salmons Energy 774 kj
(185 kcal)+5% Fat 11 g +23% Saturated fat 1.5 g -21% Salt 3.4 g +45% Carbohydrates 0.1 g -90% Sugars 0.1 g -72% Proteins 21 g -3% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Environment
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Eco-Score E - Very high environmental impact
The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: D (Score: 29/100)
Category: Salmon, smoked
Category: Salmon, smoked
- PEF environmental score: 1.10 (the lower the score, the lower the impact)
- including impact on climate change: 8.77 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Missing packaging information for this product
Malus: -15
⚠ ️ The information about the packaging of this product is not filled in.⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: E (Score: 9/100)
Product: Saumon Gourmet Selection - 2 x 75 g
Life cycle analysis score: 29
Sum of bonuses and maluses: -20
Final score: 9/100
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Carbon footprint
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Equal to driving 4.5 km in a petrol car
877 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Salmon, smoked (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
⚠ ️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by kiliweb
Last edit of product page on by elisabell94.
Product page also edited by openfoodfacts-contributors, roboto-app, yuka.ZWZ3R09wOEJoYUV4cC9GbDJqUEkrL2xueXFPdlhsL29HODFBSVE9PQ.