ProductsCasinoMousse chocolat noir sur lit au citron vert et au caramel au beurre salé

Casino, Casino Délices

Mousse chocolat noir sur lit au citron vert et au caramel au beurre salé

Name: Mousse chocolat noir sur lit au citron vert et au caramel au beurre salé
Brand: Casino, Casino Délices

2 x 90 g

BARCODE:3222476843173

COMMON NAME:Mousse (65%) au chocolat noir sur lit de préparation (35%) à base de citron vert et de caramel à la crème et au beurre salé

PACKAGER CODE:FR 33.448.002 EC

CATEGORIES:Dairies, Desserts, Dairy Desserts, Chocolate Desserts, Sweet Mousses, Dairy Mousses, Chocolate Mousses, Mousses Au Chocolat Noir

COUNTRIES:France

STORES:Casino

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-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: 3

Nutrient levels

Fat in moderate quantity (18%)

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 high quantity (11%)

Sugars in high quantity (24%)

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 (0.35%)

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	Compared to: fr:Mousses au chocolat noir
Energy	1279 kJ (307 kcal)	1,277.25 kJ (307 kcal) (~0%)
Fat	18 g	20.572 g (-13%)
Saturated fat	11 g	12.041 g (-9%)
Carbohydrates	29 g	22.284 g (+30%)
Sugars	24 g	20.092 g (+19%)
Dietary fiber	2.7 g	?
Proteins	5.8 g	6.766 g (-14%)
Salt	0.35 g	0.247 g (+42%)
Sodium	0.14 g	0.099 g (+41%)
Fruits, vegetables and legumes	~ 3.2 %	?

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	1279 kJ (307 kcal)	1279 kJ (307 kcal)	?
Fat	18 g	18 g	?
Saturated fat	11 g	11 g	?
Carbohydrates	29 g	29 g	?
Sugars	24 g	24 g	?
Dietary fiber	2.7 g	2.7 g	?
Proteins	5.8 g	5.8 g	?
Salt	0.35 g	0.35 g	?
Sodium	0.14 g	0.14 g	?
Fruits, vegetables and legumes	~ 3.2 %	?	~ 3.2 %

Ingredients

Ingredients image

Ingredients list

Chocolat noir 26.1% (pâte de cacao - sucre - émulsifiant: lécithines de soja) crème - blanc d'œuf - caramel 13.1% à la crème et au beurre, salé au sel de guérande (sirop de glucose-fructose - sucre - crème 2.1% - lait concentré sucré - beurre 1% - eau - sel de guérande 0.2% - beurre salé au sel de guérande 0.1% - stabilisant: pectines) eau - jaune d'œuf - sucre - purée de citron vert 3,2% - amidon de maïs - correcteur d'acidité: citrates de sodium - arôme naturel de limette avec autres arômes naturels - concentré de spiruline, pomme, carthame et citron - sel - conservateur: sorbate de potassium.

Ingredient information

Dark Chocolate

26.1%

Cocoa Paste

13.05% (estimate)

Sugar

6.53% (estimate)

Emulsifier

6.52% (estimate)

Soya Lecithin

6.52% (estimate)

Cream

36.95% (estimate)

Egg White

18.47% (estimate)

Caramel 13 1 A La Creme

9.24% (estimate)

Butter

4.62% (estimate)

Salt

2.31% (estimate)

Glucose Fructose Syrup

1.15% (estimate)

Sugar

0.58% (estimate)

Cream

0.29% (estimate)

Sweetened Condensed Milk

0.14% (estimate)

Butter

0.07% (estimate)

Water

0.04% (estimate)

Salt From Guerande

0.02% (estimate)

Beurre Sale Au Sel

0.01% (estimate)

Stabiliser

0.01% (estimate)

E440a

0.01% (estimate)

Water

1.15% (estimate)

Egg Yolk

0.58% (estimate)

Sugar

0.29% (estimate)

Lime

3.2%

Added sugars

Contains added sugars (7%) Added sugars: sugar, glucose-fructose syrup Quantity of added sugars: 7%

Allergens

EggsMilkSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:caramel-13-1-a-la-creme, fr:beurre-sale-au-sel

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:caramel-13-1-a-la-creme, fr:beurre-sale-au-sel

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E440 - Pectins

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

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

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.

Open additive page Source

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.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E331 - Sodium citratesEmulsifierSequestrantStabiliser

DISODIUM CITRATE, more properly, disodium hydrogen citrate, is an acid salt of citric acid with the chemical formula Na2C6H6O7. It is used as an antioxidant in food and to improve the effects of other antioxidants. It is also used as an acidity regulator and sequestrant. Typical products include gelatin, jam, sweets, ice cream, carbonated beverages, milk powder, wine, and processed cheeses.

Open additive page Source

E440 - PectinsEmulsifierStabiliserThickener

Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Very high 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

Chocolate mousse (milk-based), refrigerated • Score: 48/100

Life-cycle reference

Category: Chocolate mousse (milk-based), refrigerated PEF environmental score: 0.59 Climate change impact: 9.68 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate mousse (milk-based), refrigerated. 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: Chocolate mousse (milk-based), refrigerated. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	85.5 %
Processing	1.8 %
Packaging	5.8 %
Transportation	4.7 %
Distribution	1.7 %
Consumption	0.4 %

Bonuses and maluses

Origins of ingredients

Declared origins are missing for this product. Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

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

Final score: 28/100

Final score breakdown

Life cycle analysis score: 48 Sum of bonuses and maluses: -20 Final score: 28/100

Carbon footprint

Equivalent to driving 5.0 km in a petrol car. 968 g CO2e per 100g of product. Reference category: Chocolate mousse (milk-based), refrigerated. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate mousse (milk-based), refrigerated. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate mousse (milk-based), refrigerated. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	90.5 %
Processing	1.0 %
Packaging	4.6 %
Transportation	3.5 %
Distribution	0.4 %
Consumption	0.1 %

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

Origins of ingredients

Declared origins are missing for this product. Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unknown	98 %	High
France	2 %	High

Forest footprint

Total forest footprint: 0.02 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
EGG White	Oeufs Importés	18.47 %	0.01
EGG Yolk	Oeufs Importés	0.58 %	0.00

Additional information

Other information: Ces 2 pots ne peuvent être vendus séparément.
Conservation conditions: A conserver entre 0°C et +6°C.
Recycling instructions: opercule métal et étui carton
Disposal instructions: pot plastique

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 December 9, 2017 at 8:59:07 PM UTC by kiliweb .

Last edit on March 17, 2026 at 10:46:39 PM UTC by new-nutrition-bot .

Product page also edited by casino, casino-off, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, roboto-app, segundo, teolemon, yuka.UUtrSFNvUUhuZE11bXRvMzNpN1Yvc3R6N1p1cEJtam9MZmdJSWc9PQ.

Source List

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