Truffes fantaisie

by Mathez Barcode 3481290031320
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Ultra-processed food

Truffes fantaisie by Mathez provides 600 kcal per 100 g, with 39 g of sugars and 4.1 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: milk, soybeans.

Nutrient levels per 100 g

Fat
45.7 g · High
Saturated fat
39.1 g · High
Sugars
39 g · High
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 600 kcal
Total fat 45.7 g
Saturated fat 39.1 g
Carbohydrates 40.8 g
Total sugars 39 g
Added sugars 20.9 g
Protein 4.1 g
Salt 0.1 g

Ingredients

graisses végétales (coprah, palmiste) sucre, cacao maigre en poudre, lactosérum en poudre, cacao en poudre, émulsifiant : lécithines soja. Traces éventuelles de gluten, amandes, noisettes, œufs et pistaches.

Contains palm oilNot veganMaybe vegetarian
Allergens
MilkSoybeans
May contain traces
EggsGlutenNuts

Additives 1

E322 - Lecithins
Antioxidant

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Labels & certifications
Made in France
Sold in
France
Barcode
3481290031320

Prices reported by shoppers

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Frequently asked questions

How many calories are in Truffes fantaisie?

Truffes fantaisie contains 600 kcal per 100 g.

How much sugar is in Truffes fantaisie?

Truffes fantaisie has 39 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Truffes fantaisie healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Truffes fantaisie vegan?

Based on its ingredient list, it is not vegan.

What allergens does Truffes fantaisie contain?

According to the label data it contains: Milk, Soybeans. It may also contain traces of eggs, gluten, nuts. Recipes change — always check the package label.

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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