Chabert & Guillot
Calissons de Provence
BARCODE:3105561090709
CATEGORIES:Snacks, Sweet Snacks, Confectioneries, Calissons
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 83
Nutrient levels
Fat in moderate quantity (17.8%)
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 moderate quantity (1.5%)
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
Sugars in high quantity (61.3%)
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 low quantity (0.01%)
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 facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Calissons |
|---|---|---|
| Energy | ~ 1887.7 kJ (449 kcal) | 1,838.609 kJ (441 kcal) (+3%) |
| Fat | 17.8 g | 17.931 g (-1%) |
| Saturated fat | 1.5 g | 1.543 g (-3%) |
| Carbohydrates | 64.3 g | 60.481 g (+6%) |
| Sugars | 61.3 g | 49.822 g (+23%) |
| Dietary fiber | ? | ? |
| Proteins | 8 g | 7.734 g (+3%) |
| Salt | 0.01 g | 0.049 g (-80%) |
| Sodium | 0.004 g | 0.019 g (-79%) |
| Fruits, vegetables and legumes | ~ 28.125 % | ? |
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 | ~ 1887.7 kJ (449 kcal) | ? (449 kcal) | ? |
| Fat | 17.8 g | 17.8 g | ? |
| Saturated fat | 1.5 g | 1.5 g | ? |
| Carbohydrates | 64.3 g | 64.3 g | ? |
| Sugars | 61.3 g | 61.3 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 8 g | 8 g | ? |
| Salt | 0.01 g | 0.01 g | ? |
| Sodium | 0.004 g | 0.004 g | ? |
| Fruits, vegetables and legumes | ~ 28.125 % | ? | ~ 28.125 % |
Ingredients
Ingredients image
Ingredients list
AMANDES, melon confit (melon, sirop de glucose-fructose, sucre, conservateurs E202, ANHYDRIDE SULFUREUX, correcteur d'acidité E330), écorce d'orange confite (écorce d'orange, sirop de glucose-fructose, sucre, correcteur d'acidité : E330, conservateur: ANHYDRIDE SULFUREUX), sucre, eau, sirop de glucose, sucre inverti, pain azymė (fécüle de pomme de terre, eau), blanc d'CEUF, arômes. Présence possible d'autres fruits à coque.
Ingredient information
Almond
55% (estimate)
Melons Confits
22.5% (estimate)
Melon
11.25% (estimate)
Glucose Fructose Syrup
5.63% (estimate)
Sugar
2.81% (estimate)
Preservative
1.41% (estimate)
E202
1.41% (estimate)
E220
0.7% (estimate)
Acidity Regulator
0.7% (estimate)
E330
0.7% (estimate)
Candied Orange Peel
11.25% (estimate)
Orange Zest
5.63% (estimate)
Glucose Fructose Syrup
2.81% (estimate)
Sugar
1.41% (estimate)
Acidity Regulator
0.7% (estimate)
E330
0.7% (estimate)
Preservative
0.7% (estimate)
Sugar
5.63% (estimate)
Water
2.81% (estimate)
Glucose Syrup
1.41% (estimate)
Invert Sugar
0.7% (estimate)
Pain Azymė
0.35% (estimate)
Potato Starch
0.18% (estimate)
Water
0.18% (estimate)
Blanc D Ceuf
0.18% (estimate)
Flavouring
0.18% (estimate)
Added sugars
Contains added sugars (20%)
Added sugars: glucose-fructose syrup, sugar, glucose syrup, invert sugar
Quantity of added sugars: 20%
Allergens
NutsSulphur Dioxide And Sulphites
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
Unknown
Vegan status unknown
Unrecognized: en:invert-sugar, fr:blanc-d-ceuf
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: en:invert-sugar, fr:blanc-d-ceuf
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Ingredients
Flavouring
Ingredients
Glucose
Ingredients
Glucose Syrup
Ingredients
Invert Sugar
Ingredients
Fructose
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
E202 - Potassium sorbate EFSA overexposure risk: highPreservative
E202 - Potassium sorbate EFSA overexposure risk: highPreservative
Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.
It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.
Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.
E220 - Sulphur dioxide EFSA overexposure risk: highAntioxidantPreservative
E220 - Sulphur dioxide EFSA overexposure risk: highAntioxidantPreservative
SULPHUR DIOXIDE is the chemical compound with the formula SO2.
E330 - Citric acidAntioxidantSequestrant
E330 - Citric acidAntioxidantSequestrant
Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.
It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.
Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low environmental impactAbout 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
Melon and almond Candy on a unleavened bread layer • Score: 95/100Life-cycle reference
Category: Melon and almond Candy on a unleavened bread layer
PEF environmental score: 0.14
Climate change impact: 0.86 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Melon and almond Candy on a unleavened bread layer. 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: Melon and almond Candy on a unleavened bread layer. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 42.6 % |
| Processing | 21.1 % |
| Packaging | 25.6 % |
| Transportation | 7.2 % |
| Distribution | 3.5 % |
| Consumption | 0.0 % |
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 high impact
Malus: -15
The information about the packaging of this product is not filled in.
Green-Score for this product
Green-Score for this product
Final score: 75/100Final score breakdown
Life cycle analysis score: 95
Sum of bonuses and maluses: -20
Final score: 75/100
Carbon footprint
Carbon footprint
Equivalent to driving 0.4 km in a petrol car.
86 g CO2e per 100g of product.
Reference category: Melon and almond Candy on a unleavened bread layer.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Melon and almond Candy on a unleavened bread layer. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Melon and almond Candy on a unleavened bread layer. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 37.3 % |
| Processing | 17.8 % |
| Packaging | 26.9 % |
| Transportation | 15.5 % |
| Distribution | 2.4 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
The information about the packaging of this product is not filled in.
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
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
Forest footprint
No deforestation risk
No ingredient associated with a deforestation risk.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint grade:
A
No ingredient associated with a deforestation risk.
Total Forest Footprint:
0.000
m² per kg of food
Deforestation risk details
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
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 24, 2018 at 12:01:29 PM UTC by kiliweb .
Last edit on March 17, 2026 at 1:46:59 AM UTC by new-nutrition-bot .
Product page also edited by autorotate-bot, desan, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, yuka.VDVnS0UvVW5qL0FtZ3N3YXdCVHIvWXhaL0tPMVdIMlhBYkZQSUE9PQ.