Pâte à tartiner noisette by Boerinneke

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Pâte à tartiner noisette

by Boerinneke 370 gr in Cocoa and hazelnuts spreads Barcode 5411146223867
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown
Green-Score
c
Environmental impact estimate

Pâte à tartiner noisette by Boerinneke provides 522 kcal per 100 g, with 51.9 g of sugars and 7.6 g of protein. That is 16% more sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Cocoa and hazelnuts spreads category and comes in a 370 gr pack.

Nutrient levels per 100 g

Fat
30 g · High
Saturated fat
10 g · High
Sugars
51.9 g · High
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 522 kcal 543
Total fat 30 g 34.4 −13%
Saturated fat 10 g 7.5 +34%
Carbohydrates 53.6 g 50.2 +7%
Total sugars 51.9 g 44.9 +16%
Protein 7.6 g 6.9 +10%
Salt 0.2 g 0.2

Category average across 2385 Cocoa and hazelnuts spreads products on Foodmetria.

Compared with other cocoa and hazelnuts spreads

Calories lower 13%
Sugars higher 41%
Salt higher 24%
Saturated fat higher 20%
Protein top 31%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Quantity
370 gr
Labels & certifications
OrganicEU OrganicBE-BIO-01No palm oil
Sold in
Belgium, France
Barcode
5411146223867

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pâte à tartiner noisette?

Pâte à tartiner noisette contains 522 kcal per 100 g.

How much sugar is in Pâte à tartiner noisette?

Pâte à tartiner noisette has 51.9 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Pâte à tartiner noisette healthy?

It has a Nutri-Score of E (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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