ProductsLa belle AudeCrème glacée au yaourt Bulgare

La belle Aude

Crème glacée au yaourt Bulgare

550 ml

BARCODE:3760015740243

COMMON NAME:crème glacée au lait entier

CATEGORIES:Dairies, Fermented Foods, Fermented Milk Products, Desserts, Dairy Desserts, Frozen Foods, Fermented Dairy Desserts, Frozen Desserts, Ice Creams And Sorbets, Ice Creams, Plain Fermented Dairy Desserts, Ice Cream Tubs, Frozen Yogurts

LABELS:No Gluten, Artisanal Production, French Milk, Made In France, No Colorings, Sud De France, Triman

PACKAGING:Lid Or Cap, Cardboard, Pot, Frozen, Lid

ORIGIN:France

MANUFACTURING:France

WEBSITE:http://www.labelleaude.fr/cremes-glacees/creme-glacee-yaourt-bulgare/

COUNTRIES:France

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 (7.5%)

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 moderate quantity (4.7%)

Sugars in high quantity (18.8%)

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 (0.17%)

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 ml
Energy	~ 711 kJ (169 kcal)
FAT	7.5 g
Saturated fat	4.7 g
Carbohydrates	21.3 g
Sugars	18.8 g
Dietary fiber	?
Proteins	4.2 g
Salt	0.17 g
Sodium	0.07 g
Minerals
Fruits, vegetables and legumes	~ 1.58 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 ml	As sold Per 100 ml (packaging)	As sold Per 100 g (estimate)
Energy	~ 711 kJ (169 kcal)	? (169 kcal)	?
FAT	7.5 g	7.5 g	?
Saturated fat	4.7 g	4.7 g	?
Carbohydrates	21.3 g	21.3 g	?
Sugars	18.8 g	18.8 g	?
Added sugars	~ 14.94 g	?	~ 14.94 g
Dietary fiber	?	?	?
Proteins	4.2 g	4.2 g	?
Salt	0.17 g	0.17 g	?
Sodium	0.07 g	0.07 g	?
Minerals
Fruits, vegetables and legumes	~ 1.58 %	?	~ 1.58 %

Serving size

100g

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 711 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

41 min (~4,146 steps)

Swimming

25 min

Bicycling

19 min

Running

15 min

Ingredients

Ingredients image

Ingredients list

Yaourt nature brassé au lait entier (lait entier, lait écrémé en poudre, ferments lactiques) 50%, lait entier (15%), crème de lait, sucre, sirop de glucose, lait écrémé en poudre, émulsifiant : mono et diglycérides d’acides gras (origine végétale), épaississant: farine de caroube, farine de guar

Ingredient information

Yaourt Nature Brasse Au Lait Entier

50.0%

Whole Milk

33.33% (estimate)

Skimmed Milk Powder

8.33% (estimate)

Lactic Ferments

8.33% (estimate)

Whole Milk

15.0%

Cream

10% (estimate)

Sugar

9.17% (estimate)

Glucose Syrup

5.78% (estimate)

Skimmed Milk Powder

3.83% (estimate)

Emulsifier

3.07% (estimate)

E471

3.07% (estimate)

Thickener

1.58% (estimate)

Carob Bean

1.58% (estimate)

E412

1.58% (estimate)

Allergens

Milk

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

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

E412 - Guar gum

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Emulsifier

Ingredients

Glucose

Ingredients

Glucose Syrup

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

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

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

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

Frozen yogurt • Score: 87/100

Life-cycle reference

Category: Frozen yogurt PEF environmental score: 0.22 Climate change impact: 1.96 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Frozen yogurt. 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: Frozen yogurt. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	51.3 %
Processing	16.9 %
Packaging	12.2 %
Transportation	7.5 %
Distribution	7.5 %
Consumption	4.4 %

Bonuses and maluses

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a low impact Malus: -2 Packaging score: +80.4

Green-Score for this product

Final score: 89/100

Final score breakdown

Life cycle analysis score: 87 Sum of bonuses and maluses: +2 Final score: 89/100

Carbon footprint

Equivalent to driving 1.0 km in a petrol car. 196 g CO2e per 100g of product. Reference category: Frozen yogurt. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Frozen yogurt. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Frozen yogurt. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	54.1 %
Processing	9.9 %
Packaging	20.0 %
Transportation	11.5 %
Distribution	3.4 %
Consumption	1.3 %

Packaging

Packaging impact

Packaging with a low impact Malus: -2 Packaging score: +80.4

Packaging materials

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

Declared packaging

Lid Or Cap, Cardboard, Pot, Frozen, Lid

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

Origins of ingredients

Declared origins: France Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	100 %	Medium

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 July 9, 2019 at 3:25:22 PM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 7:59:02 PM UTC by new-nutrition-bot .

Product page also edited by chevalstar, kiliweb, navig491, new-nutrition-bot, openfoodfacts-contributors, roboto-app, yuka.DJJ7HcOvTsUdIvHSgK401zSUHu25OdhANiUIoQ, yuka.sY2b0xO6T85zoF3NwEKvlmJ8fIXjujuYHj_jtVy6nPWhLrK3TI9Ry6vUMqg.

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