Création Caramel à la Pointe de Sel
Health
Nutrition
Nutri-Score data warning
Nutrient levels
Fat in high quantity (35%)
Saturated fat in high quantity (20%)
Sugars in high quantity (54%)
Salt in moderate quantity (0.33%)
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 1351.84586109835 kJ (550 kcal) |
| Fat | ~ 34.9766364889706 g |
| Saturated fat | 20 g |
| Carbohydrates | ~ 57.8806997012868 g |
| Sugars | 54 g |
| Dietary fiber | 0 g |
| Proteins | 5.3 g |
| Salt | 0.33 g |
| Sodium | 0.132 g |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 1351.84586109835 kJ (550 kcal) | ? (550 kcal) | ~ 1351.84586109835 kJ (319 kcal) |
| Fat | ~ 34.9766364889706 g | ? | ~ 34.9766364889706 g |
| Saturated fat | 20 g | 20 g | ~ 5.08658803136489 g |
| Carbohydrates | ~ 57.8806997012868 g | ? | ~ 57.8806997012868 g |
| Sugars | 54 g | 54 g | ~ 57.8472942196117 g |
| Dietary fiber | 0 g | 0 g | ~ 0.00266123334099245 g |
| Proteins | 5.3 g | 5.3 g | ~ 3.85138357938879 g |
| Salt | 0.33 g | 0.33 g | ~ 0.0122584478228423 g |
| Sodium | 0.132 g | 0.132 g | ~ 0.00504205148839704 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
Ingredients analysis
No ingredients containing palm oil.
Unrecognized: fr:sorbitol-de-ble
Contains non-vegan ingredients.
Unrecognized: en:invert-sugar, fr:sorbitol-de-ble
Vegetarian status unknown
Unrecognized: en:invert-sugar, fr:sorbitol-de-ble
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E200 - Sorbic acid EFSA overexposure risk: highPreservative
SORBIC ACID, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3(CH)4CO2H.
E322 - LecithinsAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
E322i - LecithinAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
E420 - SorbitolHumectantSequestrantStabiliserSweetenerThickener
Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Milk chocolate, filled • Score: 35/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Milk chocolate, filled. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 77.5 % |
| Processing | 2.0 % |
| Packaging | 17.5 % |
| Transportation | 2.5 % |
| Distribution | 0.6 % |
| Consumption | 0.0 % |
Bonuses and maluses
Declared origins
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 26/100Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Milk chocolate, filled. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 89.8 % |
| Processing | 1.1 % |
| Packaging | 7.5 % |
| Transportation | 1.9 % |
| Distribution | 0.2 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| Tray | Heavy Aluminium | Recycle | Medium |
| Unknown | Paper | Unknown | Low |
Declared packaging
Data precision
Transportation
Declared origins
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on April 25, 2013 at 11:35:38 AM UTC by openfoodfacts-contributors .
Last edit on March 16, 2026 at 11:15:17 PM UTC by new-nutrition-bot .
Product page also edited by autorotate-bot, jeremy64, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, packbot, sebleouf, tacite.