ProductsThirietCornets Exalto vanille gousse Bourbon

Thiriet

Cornets Exalto vanille gousse Bourbon

BARCODE:3292590084042

CATEGORIES:Desserts, Frozen Foods, Frozen Desserts, Ice Creams And Sorbets, Ice Creams, Ice Cream Cones

COUNTRIES:France

STORES:Thiriet

Labels

Nutri-Score

Poor nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Low environmental impact

Health

Nutrition

Label

Poor nutritional quality

Nutrient levels

Fat in moderate quantity (11%)

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 (7.8%)

Sugars in high quantity (25%)

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 facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 1,046.2 kJ (257 kcal)
FAT	11 g
Saturated fat	7.8 g
Carbohydrates	34 g
Sugars	25 g
Dietary fiber	?
Proteins	3.6 g
Salt	0.1 g
Sodium	0.04 g
Minerals
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	~ 1,046.2 kJ (257 kcal)	? (257 kcal)	?
FAT	11 g	11 g	?
Saturated fat	7.8 g	7.8 g	?
Carbohydrates	34 g	34 g	?
Sugars	25 g	25 g	?
Added sugars	~ 30.51 g	?	~ 30.51 g
Dietary fiber	?	?	?
Proteins	3.6 g	3.6 g	?
Salt	0.1 g	0.1 g	?
Sodium	0.04 g	0.04 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,046 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

61 min (~6,100 steps)

Swimming

37 min

Bicycling

28 min

Running

21 min

Ingredients

Ingredients image

Ingredients list

Lait écrémé réhydraté, sucre, crème fraîche 14,3%, farine de blé, dextrose, matière grasse végétale (coprah), sirop de glucose, lactose et protéines de lait, poudre de cacao maigre 1,1%, noisettes 0,9%, jaune d'œuf, protéines de lait, émulsifiants : mono - et diglycérides d'acides gras - lécithines (soja), épaississants farine de graines de caroube - gomme guar, gélifiants: alginate de sodium - pectine, colorants: caramel ordinaire - caroténoïdes, concentrés végétaux : carotte - pomme, arôme naturel de vanille, extrait de vanille Bourbon de Madagascar, grains de vanille Bourbon de Madagascar, arôme naturel (lait). Pourcentages exprimés sur le produit total. Présence éventuelle d'autres fruits à coque.

Ingredient information

Skimmed Milk

39.1% (estimate)

Sugar

19.65% (estimate)

Fresh Cream

14.3%

Wheat Flour

7.7% (estimate)

Dextrose

7.7% (estimate)

Vegetable Fat

6.32% (estimate)

Coconut Oil

6.32% (estimate)

Glucose Syrup

3.16% (estimate)

Lactose And Milk Proteins

1.58% (estimate)

Fat Reduced Cocoa Powder

1.1%

Hazelnut

0.9%

Egg Yolk

< 0.9% (estimate)

Milk Proteins

< 0.9% (estimate)

Emulsifier

< 0.9% (estimate)

E471

< 0.9% (estimate)

E322

< 0.9% (estimate)

Soya Lecithin

< 0.9% (estimate)

Thickener

< 0.9% (estimate)

Carob Seed Flour

< 0.9% (estimate)

E412

< 0.9% (estimate)

Gelling Agent

< 0.9% (estimate)

E401

< 0.9% (estimate)

E440a

< 0.9% (estimate)

Colour

< 0.9% (estimate)

E150a

< 0.9% (estimate)

E160

< 0.9% (estimate)

Concentres

< 0.9% (estimate)

Carrot Concentrate

< 0.9% (estimate)

Apple

< 0.9% (estimate)

Natural Vanilla Flavouring

< 0.9% (estimate)

Bourbon Vanilla Extract

< 0.9% (estimate)

Grains De Vanille Bourbon

< 0.9% (estimate)

Natural Flavouring

< 0.9% (estimate)

Natural Milk Flavouring

< 0.9% (estimate)

Allergens

EggsGlutenMilkNutsSoybeans

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:grains-de-vanille-bourbon

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:grains-de-vanille-bourbon

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E150a - Plain caramel

Additives

E160 - Carotenoids

Additives

E322 - Lecithins

Additives

E401 - sodium alginate

Additives

E412 - Guar gum

Additives

E440 - Pectins

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Colour

Ingredients

Dextrose

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gelling Agent

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Lactose

Ingredients

Milk Proteins

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

E150a - Plain caramelColour

Caramel color or caramel coloring is a water-soluble food coloring.

Open additive page Source

E160 - Carotenoids

No additive description is available yet.

Open additive page

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

E401 - sodium alginateCarrierEmulsifierHumectantSequestrantStabiliserThickener

No additive description is available yet.

Open additive page

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

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

E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

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

Ice cream, cone (normal size) • Score: 86/100

Life-cycle reference

Category: Ice cream, cone (normal size) PEF environmental score: 0.23 Climate change impact: 1.92 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Ice cream, cone (normal size). 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: Ice cream, cone (normal size). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	50.2 %
Processing	16.5 %
Packaging	13.8 %
Transportation	7.9 %
Distribution	7.4 %
Consumption	4.3 %

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: 66/100

Final score breakdown

Life cycle analysis score: 86 Sum of bonuses and maluses: -20 Final score: 66/100

Carbon footprint

Equivalent to driving 1.0 km in a petrol car. 192 g CO2e per 100g of product. Reference category: Ice cream, cone (normal size). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ice cream, cone (normal size). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ice cream, cone (normal size). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	55.2 %
Processing	10.1 %
Packaging	17.1 %
Transportation	12.7 %
Distribution	3.5 %
Consumption	1.3 %

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	100 %	High
Madagascar	0 %	High

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
EGG Yolk	Oeufs Importés	0.00 %	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 September 11, 2018 at 1:21:06 PM UTC by kiliweb .

Last edit on March 17, 2026 at 8:39:59 PM UTC by new-nutrition-bot .

Product page also edited by annelotte, autorotate-bot, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, teolemon, yuka.L-pnG8alPO0aR_qIiaBlzhW7OL2xXu9SKCZSog, yuka.WHBBOUl2MEc5dkkwdE1ZTXBoTFo0L3g0NDYzNWRHZnJlOHBNSVE9PQ.

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