ProductsWhat the frenchCoup de foudre - Crème glacée vanille bio

What the french

Coup de foudre - Crème glacée vanille bio

250 g

BARCODE:3428420019957

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

LABELS:Organic, Eu Organic, Non Eu Agriculture, Eu Agriculture, Eu Non Eu Agriculture, Ab Agriculture Biologique

PACKAGING:Pot

MANUFACTURING:Doubs

COUNTRIES:France

STORES:Carrefour

Labels

Nutri-Score

Poor nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Very 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%)

Sugars in high quantity (26%)

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 (0.16%)

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	~ 939.7 kJ (221 kcal)
FAT	11 g
Saturated fat	7 g
Carbohydrates	27 g
Sugars	26 g
Dietary fiber	0.5 g
Proteins	4.1 g
Salt	0.16 g
Sodium	0.06 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	~ 939.7 kJ (221 kcal)	? (221 kcal)	?
FAT	11 g	11 g	?
Saturated fat	7 g	7 g	?
Carbohydrates	27 g	27 g	?
Sugars	26 g	26 g	?
Added sugars	~ 0 g	?	~ 0 g
Dietary fiber	0.5 g	0.5 g	?
Proteins	4.1 g	4.1 g	?
Salt	0.16 g	0.16 g	?
Sodium	0.06 g	0.06 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 940 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

55 min (~5,479 steps)

Swimming

33 min

Bicycling

26 min

Running

19 min

Ingredients

Ingredients image

Ingredients list

Crème glacée à la vanille (85%) : eau,sucre de canne poudre de _LAIT_ écrémé, _BEURRE_", jaune d'_OEUF_, arôme naturel de vanille, stabilisants : gomme guar - farine de graines de caroube - carraghénanes, blanc d'_OEUF_, gousse de vanille épuise en poudre. Sauce au chocolat noir (11%) : chocolat noir 3,2% (pâte de cacao, sucre de canne, beurre de cacao , émulsifiant : lécithines de tournesol, extrait de vanille), _CRÈMET_ fraiche, eau, sucre de canne, sirop de glucose déshydraté, cacao en poudre. Éclats de caramel (4 %) : sucre, sirop de glucose, _CRÈME_, _BEURRE_, sel de Guérande.

Ingredient information

Creme Glacee A La Vanille

85.0%

Water

85% (estimate)

Sucre De Canne Poudre De Lait Ecreme

7.5% (estimate)

Butter

3.75% (estimate)

Egg Yolk

1.88% (estimate)

Natural Vanilla Flavouring

0.94% (estimate)

Stabiliser

0.47% (estimate)

E412

0.47% (estimate)

Carob Seed Flour

0.23% (estimate)

E407

0.12% (estimate)

Egg White

0.06% (estimate)

Gousse De Vanille Epuise En Poudre

0.03% (estimate)

Sauce Au Chocolat Noir

11.0%

Dark Chocolate

3.2%

Cocoa Paste

Unknown (not provided)

Cane Sugar

Unknown (not provided)

Cocoa Butter

Unknown (not provided)

Emulsifier

Unknown (not provided)

Sunflower Lecithin

Unknown (not provided)

Vanilla Extract

Unknown (not provided)

Cremet Fraiche

Unknown (not provided)

Water

Unknown (not provided)

Cane Sugar

Unknown (not provided)

Dehydrated Glucose Syrup

Unknown (not provided)

Cocoa Powder

Unknown (not provided)

Eclats De Caramel

4.0%

Glucose Syrup

Unknown (not provided)

Cream

Unknown (not provided)

Butter

Unknown (not provided)

Salt From Guerande

Unknown (not provided)

Allergens

EggsMilkCremet

Traces

NutsPeanutsSesame SeedsSoybeans

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Unrecognized: fr:creme-glacee-a-la-vanille, fr:sucre-de-canne-poudre-de-lait-ecreme, fr:gousse-de-vanille-epuise-en-poudre, fr:sauce-au-chocolat-noir, fr:cremet-fraiche

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:sucre-de-canne-poudre-de-lait-ecreme, fr:gousse-de-vanille-epuise-en-poudre, fr:cremet-fraiche, fr:eclats-de-caramel

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:sucre-de-canne-poudre-de-lait-ecreme, fr:gousse-de-vanille-epuise-en-poudre, fr:cremet-fraiche, fr:eclats-de-caramel

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E407 - Carrageenan

Additives

E412 - Guar gum

Ingredients

Emulsifier

Ingredients

Flavouring

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

E407 - CarrageenanCarrierEmulsifierHumectantStabiliserThickener

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

Open additive page Source

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

Environment

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

Country Context

Green Score

Overall grade

Very 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

Production system

Bonus: +15 This bonus comes from environmental labels recognized by Open Food Facts.

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: -10 Packaging score: 0

Green-Score for this product

Final score: 91/100

Final score breakdown

Life cycle analysis score: 86 Sum of bonuses and maluses: +5 Final score: 91/100

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: -10 Packaging score: 0

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Unknown
Total

Declared packaging

Pot

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

Doubs

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 Bio	1.88 %	0.00
EGG White	Oeufs Bio	0.06 %	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 June 2, 2018 at 11:45:58 AM UTC by kiliweb .

Last edit on March 17, 2026 at 9:43:48 PM UTC by new-nutrition-bot .

Product page also edited by guillaume007, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, quechoisir, yuka.CukTY9iXFpcHQMTy_o1owwOdLuHCU9BTKWQNoQ, yuka.KrtNJ4CFBdcMMNzP6o4r3wW7EvfgPdJfPCQGog, yuka.UmZrS0VZdGU5K2NGbDlnWDR3eitvdHR5OVkrTGREM29Nc1VUSVE9PQ.

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