ProductsHertaHERTA Knacki Veggie Saucisses végétales x6 -210g

Herta

HERTA Knacki Veggie Saucisses végétales x6 -210g

210 g

BARCODE:7613035937420

COMMON NAME:Spécialité végétarienne fumée à base de protéines de blé 9,6%, de blanc d'œuf 4,2% et de protéines de pois 0,8%

CATEGORIES:Meat Alternatives, Meat Analogues, Vegetarian Sausages

LABELS:Vegetarian, Source Of Proteins, European Vegetarian Union, High Proteins, Nutriscore, Nutriscore Grade B, Triman, Point Vert

PACKAGING:Plastic, Fresh, Tray, Pensez Au Tri, Point Vert, Sachet Plastique A Jeter

COUNTRIES:France, Switzerland

STORES:Leclerc,Magasins U,carrefour.fr,Intermarché

Labels

Nutri-Score

Moderate nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Low environmental impact

Health

Nutrition

Label

Moderate nutritional quality

Nutrient levels

Fat in moderate quantity (20%)

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. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in low quantity (1.4%)

Sugars in low quantity (2.2%)

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. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (1.34%)

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. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	1,096.8 kJ (264 kcal)
FAT	20 g
Saturated fat	1.4 g
Carbohydrates	4 g
Sugars	2.2 g
Dietary fiber	2.1 g
Proteins	16 g
Salt	1.34 g
Sodium	0.54 g
Minerals
Fruits, vegetables and legumes	~ 0.61 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (manufacturer)	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	1,096.8 kJ (264 kcal)	1,096.8 kJ (264 kcal)	1,096.8 kJ (264 kcal)	?
FAT	20 g	20 g	20 g	?
Saturated fat	1.4 g	1.4 g	1.4 g	?
Carbohydrates	4 g	4 g	4 g	?
Sugars	2.2 g	2.2 g	2.2 g	?
Added sugars	~ 0 g	?	?	~ 0 g
Dietary fiber	2.1 g	2.1 g	2.1 g	?
Proteins	16 g	16 g	16 g	?
Salt	1.34 g	1.34 g	1.34 g	?
Sodium	0.54 g	0.54 g	0.54 g	?
Minerals
Fruits, vegetables and legumes	~ 0.61 %	?	?	~ 0.61 %

Serving size

70 g (2 Knacki® Veggie.)

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,097 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

64 min (~6,395 steps)

Swimming

39 min

Bicycling

30 min

Running

22 min

Ingredients

Ingredients image

Ingredients list

Eau, huile de colza, GLUTEN de BLE (12,9%), blanc d'OEUF en poudre (4,2%), arômes naturels, Conservateurs : lactate de potassium, acétate de potassium; gélifiants : méthylcellulose, farine de graines de caroube; sel, vinaigre d'alcool, isolat de protéines de pois (0,9%), épices, épaississant: gomme xanthane, stabilisant : gomme guar, tomate en poudre, amidon de BLÉ, antioxydant : ascorbate de sodium, panais, extrait d'épices, poireau, colorant : lycopène. Peut contenir : SOJA, LAIT.

Ingredient information

Water

37.85% (estimate)

Colza Oil

25.37% (estimate)

Wheat Gluten

12.9%

Powdered Egg White

4.2%

Natural Flavouring

2.55% (estimate)

Preservative

2.55% (estimate)

E326

2.55% (estimate)

E261

2.55% (estimate)

Gelling Agent

2.55% (estimate)

E461

2.55% (estimate)

Carob Seed Flour

2.55% (estimate)

Salt

1.12% (estimate)

Alcohol Vinegar

1.12% (estimate)

Pea Protein Isolate

0.9%

Spice

0.45% (estimate)

Thickener

0.45% (estimate)

E415

0.45% (estimate)

Stabiliser

0.45% (estimate)

E412

0.45% (estimate)

Tomato

0.45% (estimate)

Wheat Starch

0.45% (estimate)

Antioxidant

0.45% (estimate)

E301

0.45% (estimate)

Parsnip

0.45% (estimate)

Spice Extract

0.32% (estimate)

Leek

0.16% (estimate)

Colour

0.16% (estimate)

E160d

0.16% (estimate)

Allergens

EggsGluten

Traces

MilkSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Yes

No non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E160d - Lycopene

Additives

E326 - potassium lactate

Additives

E412 - Guar gum

Additives

E415 - Xanthan gum

Additives

E461 - methyl cellulose

Ingredients

Colour

Ingredients

Flavouring

Ingredients

Gelling Agent

Ingredients

Gluten

Ingredients

Thickener

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E160d - LycopeneColour

Lycopene (from the neo-Latin Lycopersicum, the tomato species) is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas, but it is not in strawberries or cherries. Although lycopene is chemically a carotene, it has no vitamin A activity. Foods that are not red may also contain lycopene, such as asparagus and parsley.In plants, algae, and other photosynthetic organisms, lycopene is an intermediate in the biosynthesis of many carotenoids, including beta-carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and photoprotection. Like all carotenoids, lycopene is a tetraterpene. It is insoluble in water. Eleven conjugated double bonds give lycopene its deep red color. Owing to the strong color, lycopene is useful as a food coloring (registered as E160d) and is approved for use in the USA, Australia and New Zealand (registered as 160d) and the European Union.

Open additive page Source

E261 - Potassium acetatePreservative

Potassium acetate (KCH3COO) is the potassium salt of acetic acid.

Open additive page Source

E301 - Sodium ascorbateAntioxidant

SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).

Open additive page Source

E326 - potassium lactateAntioxidantEmulsifierHumectant

POTASSIUM LACTATE is a compound with formula KC3H5O3. It is produced by neutralizing lactic acid which is fermented from a sugar source. Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action. lactic acid and lactates can be consumed by all religious groups, vegans and vegetarians. Although the name refers to milk, it is not made from milk and thus suitable for people with milk allergy or lactose intolerance.

Open additive page Source

E412 - Guar gumEmulsifierStabiliserThickener

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

Open additive page Source

E415 - Xanthan gumEmulsifierStabiliserThickener

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

Open additive page Source

E461 - methyl celluloseEmulsifierStabiliserThickener

METHYL CELLULOSE is a chemical compound derived from cellulose. Methyl cellulose is added to food products, to generate their characteristic thick consistency, for example ice cream or croquette.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Low environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Plant-based sausage with tofu (vegan) • Score: 88/100

Life-cycle reference

Category: Plant-based sausage with tofu (vegan) PEF environmental score: 0.21 Climate change impact: 1.68 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Plant-based sausage with tofu (vegan). Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Plant-based sausage with tofu (vegan). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	24.8 %
Processing	34.1 %
Packaging	18.3 %
Transportation	11.3 %
Distribution	5.8 %
Consumption	5.9 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 73/100

Final score breakdown

Life cycle analysis score: 88 Sum of bonuses and maluses: -15 Final score: 73/100

Carbon footprint

Equivalent to driving 0.9 km in a petrol car. 168 g CO2e per 100g of product. Reference category: Plant-based sausage with tofu (vegan). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Plant-based sausage with tofu (vegan). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Plant-based sausage with tofu (vegan). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	20.4 %
Processing	22.2 %
Packaging	30.2 %
Transportation	18.6 %
Distribution	3.1 %
Consumption	5.4 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic	100 %	4.28 g	2.04 g
Total	100 %	4.28 g	2.04 g

Declared packaging

Plastic, Fresh, Tray, Pensez Au Tri, Point Vert, Sachet Plastique A Jeter

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
Powdered EGG White	Oeufs Importés	4.20 %	0.00

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on January 9, 2018 at 1:05:33 PM UTC by kiliweb .

Last edit on March 18, 2026 at 4:13:57 AM UTC by org-herta-sas .

Product page also edited by agamitsudo, aleene, beniben, berce, boterman76, cedagaesse, cristelle-ferreira, date-limite-app, desan, driveoff, ecoscore-impact-estimator, floriane-yuka, foodless, foodvisor, gala-nafikova, guezguez-majed, halal-app-chakib, harragastudios, helias, inf, jecrivaine, julie-yuka, kiliweb, magasins-u, moon-rabbit, new-nutrition-bot, nmou88, nouky20, off.1b99a097-3c17-474b-8f89-b84911c789d8, off.759f532f7f3fe5f7ab824bdaf9fb298, openfoodfacts-contributors, org-herta-sas, packbot, phvm, raphael0202, roboto-app, scanbot, segundo, smoothie-app, soydoll, teolemon, umut, vegetarian-app-chakib, waistline-app, yuka.Rm93UElyVllvTjAwd3RnNDh6N1MvK3BmKzdYeVRUT1pEL00wSVE9PQ, yuka.SDRRNVM2bGRsdmdsbDhabS94alc4OEI1NFptclZtS2VlL285SUE9PQ, yuka.SHF3Q0RKVWs5dk13eTg4aitTSFk0ZGhRL1lENWUwWHRkY1lySVE9PQ, yuka.U293UENLc0R1YUpVd2MwRjN4cnU5dlZKN3ArWGNES1BkOUFQSVE9PQ, yuka.UktvSFBvWWRtS0lXdjhNWDVFbmY5dlJ4NVpPS2RHV25LYllYSVE9PQ, yuka.V1pnZlFQbFlxY2NndGMwaXpoUCtvUGhSM29PcGNVYnNlK0FJSVE9PQ, yuka.V3FzZlBhTXo5dnNUbGZjT3d3elRxdU5ReGNhUVRXRzdDY3crSUE9PQ, yuka.VC90YVQ3Z3JpcVVxb2NBenhnSEUzNDVONjhHd2UxcXJMT2NhSVE9PQ, yuka.VEtNblRac3cvS0pVdHNNNjNSUFk4L3hxeHJHYmRtYWRETThMSVE9PQ, yuka.VExKZUtQb2hoTlU0djhJczQwanVvdkJxbHBtcFduSHFEdVkySVE9PQ, yuka.VFlRcUM2VWVqT1pSb1BBNHdERHAwTzFzbDRDSkRVNnNCYzhNSVE9PQ, yuka.Vi8xYkhZOVFxZHBUeXM4YjRUajN3T292NnM2b1QweWVFODVCSVE9PQ, yuka.VlBnaEcvVUxuNlVCdThjVjVERGYwTlI1K0syUmUxeWxEdUJJSVE9PQ, yuka.WEtJclA3VUtqUHM3bWZjTW9palJ5dlpXNjUrVWVFZUdMZG9USWc9PQ, yuka.WG9ZeUtyc29xK2dScHRnODF3SEo1dEVzM2JDR2YwK2NCTmcxSVE9PQ, yuka.WTYweVM1MG9oY0kxb3NjQThqYlF4ZEJrNExpVFhtS3hPZGNLSWc9PQ, yuka.WUtrS0hvMEVqZlkxa2NVYXh3dnJ5dUlzeDVTWmQwM3JBTVVnSVE9PQ, yuka.WVkwSEVyOEkrc1VSc3NRNnBnTDgyZDlKLzhDVUFsR05JZklCSWc9PQ, yuka.Wi84bk82TTZ0S0VUcC9NNG9CbVA4L1JzMXJteFFUK3JjdVpKSVE9PQ, yuka.WjUxYk52Z0hnK0l6cHZRY3prcjB4KzBvd3JXQ2JVK2JEdm8vSUE9PQ, yuka.WlBBYkg0MFF1ZlltZ3YwTTBremY0OWNvMjdXR2ZIN3FkOE1nSVE9PQ, yuka.Wm8wUVBLUVJpY2hWcHNZbStEcnF3UHQ2K1o2YlRFUHNHdEJKSVE9PQ, yuka.WnJJaEliNEltTWNubk1BaC9RN2s0K292N0s2MldFNjBNTk1xSVE9PQ, yuka.YVpJQktKa05nY0FodU0wVDJqejI4OWhFNjVXRlIyK05GL0FiSVE9PQ, yuka.YWI4RURZZ3FnY1Jha2ZNNC94SGUrZkIwM1p1QVptRHBETWtlSVE9PQ, yuka.Yi84UlAva0xyOUFTaDhVQ3AwN3QxTlJFK2JpRFFIMjZPOEFSSWc9PQ, yuka.YjZBZk5vRW9xL3N0dThRQTRVN3AvT0pKMnJHRVZEK1lMK1JCSVE9PQ, yuka.ZDVBUlBJRXd1S0l5bHZRRjhDMk14KzF6K0krbEFqeVVkN1JCSUE9PQ, yuka.ZFB3Y0RZNVIrc3RYa2YwSC9Cak80K2hiemNhYmJWdXBFTXhKSUE9PQ, yuka.ZW81YUxaWWNucWtidU04NzBRSHkrY0pROTVpWFpEMjhjUGdJSWc9PQ, yuka.ZW9FTU9ZNVpxL2tMa00wZ29VM3EwTkZTL2FXSkRFaStBY1VQSWc9PQ, zazou6564.

Source List

herta-sas

View on Open Food Facts