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Perch’ en blanc
Perch’ en blanc by PERCHE provides 82 kcal per 100 g, with 3.1 g of sugars and 7.7 g of protein. That is 54% less sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Fromages blancs category. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 82 kcal | 105 −22% |
| Total fat | 4.3 g | 5.4 −20% |
| Saturated fat | 2.8 g | 3.3 −16% |
| Carbohydrates | 3.1 g | 7.3 −58% |
| Total sugars | 3.1 g | 6.8 −54% |
| Added sugars | 0 g | 2.5 −100% |
| Protein | 7.7 g | 6.7 +14% |
| Salt | 0.1 g | 0.2 −51% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 595 Fromages blancs products on Foodmetria.
Compared with other fromages blancs
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Lait entier, présure, ferments lactiques.
- Allergens
- Milk
Product details
- Sold in
- France
- Barcode
- 3770012026196
Prices reported by shoppers
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Frequently asked questions
How many calories are in Perch’ en blanc?
Perch’ en blanc contains 82 kcal per 100 g.
How much sugar is in Perch’ en blanc?
Perch’ en blanc has 3.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Perch’ en blanc healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Perch’ en blanc vegan?
Based on its ingredient list, it is not vegan.
What allergens does Perch’ en blanc contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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