ProductsTobleroneGlace au Toblerone

Toblerone

Glace au Toblerone

Name: Glace au Toblerone
Brand: Toblerone

264 g (4*100ml)

BARCODE:4007993020264

COMMON NAME:Glace au cacao-miel avec morceaux de chocolat au lait avec nougat au miel et aux amandes (2%) et morceaux de nougat blanc (2%), enrobée chocolat au lait (33%) avec morceaux de nougat blanc (3%)

PACKAGER CODE:EMB 29181

CATEGORIES:Desserts, Frozen Foods, Frozen Desserts, Ice Creams And Sorbets, Ice Creams, Ice Cream Bars, Ice Cream Bars Coated With Chocolate

LABELS:Green Dot, Made In France, Made In Germany, Triman

PACKAGING:Plastic, Cardboard, Frozen, Etui En Carton, Film En Plastique

MANUFACTURING:France

COUNTRIES:France, Switzerland

STORES:Franprix,Magasins U

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

Nutrient levels

Fat in high quantity (21.4%)

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 (13.3%)

Sugars in high quantity (35.9%)

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 (0.2%)

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	1502 kJ (360 kcal)
Fat	21.4 g
Saturated fat	13.3 g
Carbohydrates	37.2 g
Sugars	35.9 g
Dietary fiber	1.7 g
Proteins	3.8 g
Salt	0.2 g
Sodium	0.08 g
Fruits, vegetables and legumes	~ 0 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 ml	As sold Per 100 ml (packaging)	As sold Per 100 g (estimate)
Energy	1502 kJ (360 kcal)	1502 kJ (360 kcal)	~ 930.47912202381 kJ (222 kcal)
Fat	21.4 g	21.4 g	~ 27.8887806547619 g
Saturated fat	13.3 g	13.3 g	~ 10.1359068452381 g
Carbohydrates	37.2 g	37.2 g	~ 23.9929592261905 g
Sugars	35.9 g	35.9 g	~ 23.96919375 g
Dietary fiber	1.7 g	1.7 g	~ -0.368255208333333 g
Proteins	3.8 g	3.8 g	~ 1.14950119047619 g
Salt	0.2 g	0.2 g	~ 0.0391122228422619 g
Sodium	0.08 g	0.08 g	~ 0.0152796174107143 g
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

66g

Ingredients

Ingredients image

Ingredients list

reconstituted skimmed milk, sugar, cocoa butter, water, Coconut fat, honey 4%, whey powder, concentrated butter, ground almonds, pieces of milk chocolate with honey and almond nougat (sugar, milk powder, cocoa butter, cocoa mass, honey 3%, concentrated butter, almonds 1.6%, emulsifier (soya lecithin), egg white, flavourings), coa mass, glucose-fructose syrup, fat reduced cocoa powder 2%, skimmed milk powder, glucose syrup, chopped almonds, emulsifiers (mono - and diglycerides of fatty acids, soya lecithin, E476), stabilisers (locust bean gum, guar gum), egg white, flavourings

Ingredient information

Skimmed Milk

34.38% (estimate)

Sugar

19% (estimate)

Cocoa Butter

14% (estimate)

Water

11.5% (estimate)

Coconut Oil

10% (estimate)

Honey

4.0%

Whey Powder

3% (estimate)

Butterfat

3% (estimate)

Ground Almonds

1.56% (estimate)

Morceaux De Chocolat Au Lait Avec Nougat Au Miel

0.78% (estimate)

Almond

0.39% (estimate)

Sugar

0.29% (estimate)

Milk Powder

0.08% (estimate)

Cocoa Butter

0.04% (estimate)

Cocoa Paste

0.02% (estimate)

Honey

0.01% (estimate)

Butterfat

0.03%-0.12% (estimate)

Almond

0.03%-0.06% (estimate)

Emulsifier

< 0.06% (estimate)

Soya Lecithin

< 0.06% (estimate)

Egg White

< 0.06% (estimate)

Flavouring

< 0.06% (estimate)

Cocoa Paste

0.19% (estimate)

Glucose Fructose Syrup

0.1% (estimate)

Fat Reduced Cocoa Powder

2.0%

Skimmed Milk Powder

< 2% (estimate)

Glucose Syrup

< 2% (estimate)

Ground Almonds

< 2% (estimate)

Emulsifier

< 2% (estimate)

E471

< 2% (estimate)

Soya Lecithin

< 1% (estimate)

E476

< 0.67% (estimate)

Stabiliser

< 2% (estimate)

Carob Seed Flour

< 2% (estimate)

E412

< 1% (estimate)

Egg White

< 2% (estimate)

Flavouring

< 2% (estimate)

Allergens

EggsMilkNutsSoybeans

Traces

GlutenNutsPeanuts

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:morceaux-de-chocolat-au-lait-avec-nougat-au-miel

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:morceaux-de-chocolat-au-lait-avec-nougat-au-miel

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E412 - Guar gum

Additives

E471 - Mono- and diglycerides of fatty acids

Additives

E476 - Polyglycerol polyricinoleate

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Whey

Ingredients

Fructose

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

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

E476 - Polyglycerol polyricinoleateEmulsifier

Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.

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 on stick, with chocolate coating • Score: 82/100

Life-cycle reference

Category: Ice cream on stick, with chocolate coating PEF environmental score: 0.26 Climate change impact: 2.55 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Ice cream on stick, with chocolate coating. 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 on stick, with chocolate coating. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	44.2 %
Processing	14.5 %
Packaging	23.6 %
Transportation	7.2 %
Distribution	6.5 %
Consumption	3.8 %

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 low impact Malus: -2 Packaging score: +82

Green-Score for this product

Final score: 75/100

Final score breakdown

Life cycle analysis score: 82 Sum of bonuses and maluses: -7 Final score: 75/100

Carbon footprint

Equivalent to driving 1.3 km in a petrol car. 255 g CO2e per 100g of product. Reference category: Ice cream on stick, with chocolate coating. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ice cream on stick, with chocolate coating. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ice cream on stick, with chocolate coating. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	41.6 %
Processing	7.6 %
Packaging	37.3 %
Transportation	9.8 %
Distribution	2.6 %
Consumption	1.0 %

Packaging

Packaging impact

Packaging with a low impact Malus: -2 Packaging score: +82

Packaging components

Shape	Material	Recycling	Impact
Film	Plastic	Unknown	High
Sleeve	Cardboard	Unknown	Low

Declared packaging

Plastic, Cardboard, Frozen, Etui En Carton, Film En Plastique

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 White	Oeufs Importés	-0.01 %	-0.00
EGG White	Oeufs Importés	0.00 %	0.00

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on September 27, 2015 at 8:08:57 PM UTC by teolemon .

Last edit on March 17, 2026 at 4:32:43 AM UTC by new-nutrition-bot .

Product page also edited by aleene, beniben, date-limite-app, foodrepo, guezguez-majed, halal-app-chakib, jecrivaine, jeremy64, magasins-u, majiko, moon-rabbit, musarana, new-nutrition-bot, oliviers, omkarchend1kar, openfood-ch-import, openfoodfacts-contributors, packbot, quentinbrd, roboto-app, scanparty-franprix-05-2016, tacinte, tacite, teolemon, thaialagata, yuka.SDY0a0NKcFFsS0U0dTlvOTNVcmF4WXhULzQ2VFluK25CT1V2SVE9PQ.

Source List

View on Open Food Facts