Creme glacée praliné noisette amande
Labels
Poor nutritional quality
Ultra-processed food and drink products
Low environmental impactHealth
Nutrition
Label
Poor nutritional qualityNutrient levels
Fat in moderate quantity (10%)
Saturated fat in high quantity (5.3%)
Sugars in high quantity (18%)
Salt in low quantity (0.03%)
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 830.7 kJ (202 kcal) |
| FAT | 10 g |
| Saturated fat | 5.3 g |
| Carbohydrates | 23 g |
| Sugars | 18 g |
| Dietary fiber | ? |
| Proteins | 4.1 g |
| Salt | 0.03 g |
| Sodium | 0.01 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 | ~ 830.7 kJ (202 kcal) | ? (202 kcal) | ? |
| FAT | 10 g | 10 g | ? |
| Saturated fat | 5.3 g | 5.3 g | ? |
| Carbohydrates | 23 g | 23 g | ? |
| Sugars | 18 g | 18 g | ? |
| Added sugars | ~ 16.5 g | ? | ~ 16.5 g |
| Dietary fiber | ? | ? | ? |
| Proteins | 4.1 g | 4.1 g | ? |
| Salt | 0.03 g | 0.03 g | ? |
| Sodium | 0.01 g | 0.01 g | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 831 kJ. Reference adult weight: 70 kg. Energy density: Low.
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Traces
Ingredients analysis
Palm oil content unknown
Contains non-vegan ingredients.
Unrecognized: fr:noisettes-2-9hl-amandes, fr:creme-poudre-de-lait-ecreme, fr:emulsifants-mono-et-diglycerides-d-acides-gras, fr:farine-de-graines-de-guar-alginate-de-sodium, fr:srop-de-glucose-de-mais-sirop-de-sucre-inverti, fr:stabilisants-farine-de-graine-de-caroube, fr:alginate-de-sodfum, fr:lecithine-de-soja-arome-naturel-de-vanile, fr:decor-en-chocolat, fr:arome-naturel-de-vaille
Vegetarian status unknown
Unrecognized: fr:noisettes-2-9hl-amandes, fr:creme-poudre-de-lait-ecreme, fr:emulsifants-mono-et-diglycerides-d-acides-gras, fr:farine-de-graines-de-guar-alginate-de-sodium, fr:srop-de-glucose-de-mais-sirop-de-sucre-inverti, fr:stabilisants-farine-de-graine-de-caroube, fr:alginate-de-sodfum, fr:lecithine-de-soja-arome-naturel-de-vanile, fr:decor-en-chocolat, fr:arome-naturel-de-vaille
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
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.
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.
E400 - Alginic acidCarrierEmulsifierHumectantSequestrantStabiliserThickener
Alginic acid, also called algin or alginate, is a polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum. It is also a significant component of the biofilms produced by the bacterium Pseudomonas aeruginosa, the major pathogen in cystic fibrosis, that confer it a high resistance to antibiotics and killing by macrophages. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms.
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.
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.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Low environmental impactAbout Green-Score
Current scope
Life cycle analysis
Average impact of the category
Ice cream, cone (normal size) • Score: 86/100Life-cycle reference
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
Packaging impact
Green-Score for this product
Green-Score for this product
Final score: 66/100Final score breakdown
Carbon footprint
Carbon footprint
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
Data precision
Transportation
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Unknown | 100 % | High |
| Madagascar | 0 % | High |
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 December 25, 2017 at 12:23:49 PM UTC by kiliweb .
Last edit on March 18, 2026 at 12:32:50 AM UTC by new-nutrition-bot .
Product page also edited by jecrivaine, khanagi, kiliweb, moon-rabbit, new-nutrition-bot, openfoodfacts-contributors, raphael0202, roboto-app, yuka.UUk0Sk83MHhuYUF4eE1BYnhVcnQrNDBzekx6d2ZtK3hFc1FKSVE9PQ, yuka.WlBFbk80SWN1TXMzaHNVZTJpM0Y0TU5YektiNVVtSzBNTll5SVE9PQ.