Picard
Blondie
80 g
BARCODE:3270160821167
COMMON NAME:Gâteau au chocolat au lait et noix de pécan
CATEGORIES:Snacks, Desserts, Sweet Snacks, Frozen Foods, Biscuits And Cakes, Cakes, Chocolate Cakes, Frozen Cakes And Pastries, Blondies, Gateaux Au Chocolat Blanc
LABELS:Free Range, Free Range Eggs, Pure Butter
PACKAGING:Frozen
MANUFACTURING:France
COUNTRIES:France
STORES:Picard
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: 9
Nutrient levels
Fat in high quantity (26%)
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 (15%)
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 (35%)
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 (0.1%)
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:Blondies |
|---|---|---|
| Energy | 1942 kJ (465 kcal) | 1,894.515 kJ (456 kcal) (+3%) |
| Fat | 26 g | 25.765 g (+1%) |
| Saturated fat | 15 g | 7.262 g (+107%) |
| Carbohydrates | 50 g | 49.745 g (+1%) |
| Sugars | 35 g | 31.49 g (+11%) |
| Dietary fiber | 1.5 g | ? |
| Proteins | 6.1 g | 5.587 g (+9%) |
| Salt | 0.1 g | 0.294 g (-66%) |
| Sodium | 0.04 g | 0.118 g (-66%) |
| 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 | 1942 kJ (465 kcal) | 1942 kJ (465 kcal) | ? |
| Fat | 26 g | 26 g | ? |
| Saturated fat | 15 g | 15 g | ? |
| Carbohydrates | 50 g | 50 g | ? |
| Sugars | 35 g | 35 g | ? |
| Dietary fiber | 1.5 g | 1.5 g | ? |
| Proteins | 6.1 g | 6.1 g | ? |
| Salt | 0.1 g | 0.1 g | ? |
| Sodium | 0.04 g | 0.04 g | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Serving size
80 g
Ingredients
Ingredients image
Ingredients list
Sucre, farine de blé (gluten), beurre 16% (lait), chocolat au lait 16% (sucre, beurre de cacao, lait entier en poudre, pâte de cacao, lait écrémé en poudre, émulsifiant : lécithine de soja, arôme naturel de vanille), œuf entier liquide de poule élevée en plein air, noix de pécan 8,9%, caramel 1,7% (sucre, eau, sirop de glucose-fructose de blé et/ou maïs), extrait de vanille Bourbon.
Ingredient information
Sugar
24.25% (estimate)
Wheat Flour
20.13% (estimate)
Butter
16.0%
Milk Chocolate
16.0%
Sugar
9.14% (estimate)
Cocoa Butter
3.43% (estimate)
Whole Milk Powder
1.71% (estimate)
Cocoa Paste
0.86% (estimate)
Skimmed Milk Powder
0.43% (estimate)
Emulsifier
0.21% (estimate)
Soya Lecithin
0.21% (estimate)
Natural Vanilla Flavouring
0.21% (estimate)
Oeuf Entier Liquide De Poule Elevee En Plein Air
12.45% (estimate)
Pecan Nut
8.9%
E150
1.7%
Sugar
1.06% (estimate)
Water
0.32% (estimate)
Wheat Glucose Fructose Syrup
0.16% (estimate)
Corn
0.16% (estimate)
Bourbon Vanilla Extract
0.57% (estimate)
Added sugars
Contains added sugars (32%)
Added sugars: sugar, wheat glucose-fructose syrup
Quantity of added sugars: 32%
Allergens
EggsGlutenMilkNutsSoybeans
Traces
Nuts
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Unrecognized: fr:oeuf-entier-liquide-de-poule-elevee-en-plein-air
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:oeuf-entier-liquide-de-poule-elevee-en-plein-air
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E322 - Lecithins
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
E322 - LecithinsAntioxidantEmulsifier
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
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.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high 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
Chocolate cake • Score: 45/100Life-cycle reference
Category: Chocolate cake
PEF environmental score: 0.63
Climate change impact: 8.41 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate cake. 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 cake. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 75.2 % |
| Processing | 6.5 % |
| Packaging | 14.4 % |
| Transportation | 3.1 % |
| Distribution | 0.8 % |
| 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: 25/100Final score breakdown
Life cycle analysis score: 45
Sum of bonuses and maluses: -20
Final score: 25/100
Carbon footprint
Carbon footprint
Equivalent to driving 4.4 km in a petrol car.
841 g CO2e per 100g of product.
Reference category: Chocolate cake.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 87.4 % |
| Processing | 2.7 % |
| Packaging | 6.7 % |
| Transportation | 2.8 % |
| Distribution | 0.3 % |
| 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.
Declared packaging
Frozen
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
Manufacturing locations
France
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
Low risk of deforestation
Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.
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:
B
Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels.
Total Forest Footprint:
0.019
m² per kg of food
Deforestation risk details
Cocoa
Primary ingredient grade: B
Primary ingredient: 0.009 m² per kg of food
Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s.
Ingredients requiring soy
The Forest Footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation
Primary ingredient grade: B
Total Forest Footprint: 0.010 m² per kg of food
Chicken and egg production, even when raised in France, contributes significantly to deforestation through their feed: soy. France imports two-thirds of its soy from Brazil, where its cultivation contributes to the destruction of the Amazon.
Other risky ingredients
These ingredients are not yet assessed for deforestation risk:
butter
whole milk powder
skimmed milk powder
corn
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 August 23, 2017 at 7:51:31 PM UTC by kiliweb .
Last edit on March 17, 2026 at 4:11:36 PM UTC by new-nutrition-bot .
Product page also edited by aleene, beniben, keragui, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, yuka.JO1abeySGsE4AfaN07g98wmCCcvMWMYIM1cGog.