ProductsHäagen-DazsVanilla Caramel Almond

Häagen-Dazs

Vanilla Caramel Almond

210 g / 240 ml

BARCODE:3415587503016

COMMON NAME:Crème glacée vanille avec sauce au caramel (10%) et amandes grillées (5%), chocolat de couverture (21%)

CATEGORIES:Desserts, Frozen Foods, Frozen Desserts, Ice Creams And Sorbets, Ice Creams, Ice Cream Bars, Ice Cream Tubs, Vanilla Ice Cream Tubs, Vanilla Ice Cream Bars

LABELS:Green Dot, Made In France, Triman

PACKAGING:Plastic, Cardboard, Frozen

MANUFACTURING:France

WEBSITE:https://haagen-dazs.fr/produits/vanilla-caramel-and-almonds-ice-cream-bar

COUNTRIES:France

STORES:Franprix,Magasins U

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Low environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in high quantity (25.6%)

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 (14.4%)

Sugars in high quantity (24.7%)

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 (0.25%)

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
Energy	~ 1,488.8 kJ (354 kcal)
FAT	25.6 g
Saturated fat	14.4 g
Carbohydrates	26 g
Sugars	24.7 g
Dietary fiber	1.4 g
Proteins	5.2 g
Salt	0.25 g
Sodium	0.1 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	~ 1,488.8 kJ (354 kcal)	? (354 kcal)	?
FAT	25.6 g	25.6 g	?
Saturated fat	14.4 g	14.4 g	?
Carbohydrates	26 g	26 g	?
Sugars	24.7 g	24.7 g	?
Added sugars	~ 18.03 g	?	~ 18.03 g
Dietary fiber	1.4 g	1.4 g	?
Proteins	5.2 g	5.2 g	?
Salt	0.25 g	0.25 g	?
Sodium	0.1 g	0.1 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

70 g

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 1,489 kJ. Reference adult weight: 70 kg. Energy density: Moderate.

Walking

87 min (~8,681 steps)

Swimming

52 min

Bicycling

41 min

Running

30 min

Ingredients

Ingredients image

Ingredients list

Crème glacée vanille (_crème_ fraîche, _lait_ écrémé concentré, sucre, jaune d'_œuf_, arôme naturel de vanille), chocolat de couverture (beurre de cacao, sucre, pâte de cacao, _lait_ entier en poudre, huile de noix de coco, _lait_ écrémé en poudre, émulsifiant: lécithine de _soja_, arôme naturel de vanille), sauce caramel (sucre, _lait_ écrémé concentré, sirop de glucose, _beurre_, sirop de glucose déshydraté, sel, gélifiant : pectines, arôme naturel de vanille), _amandes_ grillées (_amandes_, huile de carthame).

Ingredient information

Creme Glacee Vanille

62.5% (estimate)

Fresh Cream

33.75% (estimate)

Skimmed Milk

14.38% (estimate)

Sugar

7.19% (estimate)

Egg Yolk

3.59% (estimate)

Natural Vanilla Flavouring

3.59% (estimate)

Chocolate Coating

18.75% (estimate)

Cocoa Butter

9.38% (estimate)

Sugar

4.69% (estimate)

Cocoa Paste

2.34% (estimate)

Whole Milk Powder

1.17% (estimate)

Oil

0.59% (estimate)

Coconut Oil

0.59% (estimate)

Skimmed Milk Powder

0.29% (estimate)

Emulsifier

0.15% (estimate)

Soya Lecithin

0.15% (estimate)

Natural Vanilla Flavouring

0.15% (estimate)

Caramel Sauce

9.38% (estimate)

Sugar

4.69% (estimate)

Skimmed Milk

2.34% (estimate)

Glucose Syrup

1.17% (estimate)

Butter

0.59% (estimate)

Dehydrated Glucose Syrup

0.29% (estimate)

Salt

0.13% (estimate)

Gelling Agent

0.08% (estimate)

E440a

0.08% (estimate)

Natural Vanilla Flavouring

0.08% (estimate)

Roasted Almonds

9.38% (estimate)

Almond

4.69% (estimate)

Safflower Oil

4.69% (estimate)

Allergens

EggsMilkNutsSoybeans

Traces

Nuts

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Yes

No non-vegetarian ingredients.

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

Gelling Agent

Ingredients

Glucose

Ingredients

Glucose Syrup

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

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

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

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

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 medium impact Malus: -11 Packaging score: -8

Green-Score for this product

Final score: 70/100

Final score breakdown

Life cycle analysis score: 86 Sum of bonuses and maluses: -16 Final score: 70/100

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 medium impact Malus: -11 Packaging score: -8

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic
Paper or cardboard
Total

Declared packaging

Plastic, Cardboard, 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

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	3.59 %	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 August 19, 2015 at 7:04:25 PM UTC by openfoodfacts-contributors .

Last edit on March 18, 2026 at 12:52:13 AM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, beniben, date-limite-app, desan, elbarto, kiliweb, laura-chaud, magasins-u, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, scanparty-franprix-05-2016, tacinte, tacite, yuka.RjZrbU1ZQU90dWtEZ2NZczh6bmM2UE12OTVpM1FtNkpBZlE0SUE9PQ, yuka.WWJ3UlNZOG9wYUFubTlndTBoRFNwL01vN1o2QWNqcnBOTWRQSUE9PQ.

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