ProductsJacques IJS nvSundae vanille sauce aux fraises en pot

Jacques IJS nv

Sundae vanille sauce aux fraises en pot

Name: Sundae vanille sauce aux fraises en pot
Brand: Jacques IJS nv

80 g

BARCODE:5413556030387

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

LABELS:Triman

ORIGIN:Unspecified

COUNTRIES:France

STORES:Auchan

Health

Nutrition

Nutri-Score

Average 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: 3

Nutrient levels

Fat in moderate quantity (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 (4.5%)

Sugars in high quantity (15%)

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 (0.09%)

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	Compared to: Sundae ice cream
Energy	444 kJ (111 kcal)	873.565 kJ (219 kcal) (-49%)
Fat	5 g	8.335 g (-40%)
Saturated fat	4.5 g	5.395 g (-17%)
Carbohydrates	15 g	27.67 g (-46%)
Sugars	15 g	23.228 g (-35%)
Dietary fiber	0 g	?
Proteins	1.4 g	2.741 g (-49%)
Salt	0.09 g	0.165 g (-45%)
Sodium	0.036 g	0.069 g (-48%)
Fruits, vegetables and legumes	~ 2.5 %	?

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	444 kJ (111 kcal)	444 kJ (111 kcal)	~ 1045.59025735294 kJ (248 kcal)
Fat	5 g	5 g	~ 8.840359375 g
Saturated fat	4.5 g	4.5 g	~ 7.4 g
Carbohydrates	15 g	15 g	~ 42.3762325367647 g
Sugars	15 g	15 g	~ 38.1103419117647 g
Dietary fiber	0 g	0 g	~ 0.0611213235294118 g
Proteins	1.4 g	1.4 g	~ 1.50060386029412 g
Salt	0.09 g	0.09 g	~ 0.0518284191176471 g
Sodium	0.036 g	0.036 g	~ 0.0203707040441177 g
Fruits, vegetables and legumes	~ 2.5 %	?	~ 2.5 %

Ingredients

Ingredients image

Ingredients list

LAIT </span>écrémé, dextrose, sucre, huile de coprah, sirop de glucose-fructose, LACTOSERUM </span>en poudre, 2,5% purée de fraises, émulsifiant: E471, amidon modifié, stabilisants: E410, E412, E440, arômes, jus concentrés (carotte noire, fraise), correcteurs d'acidité: E330, E331, colorant: E100. Peut contenir des traces d'oeufs et de fruits à coque.

Ingredient information

Skimmed Milk

45.44% (estimate)

Dextrose

23.13% (estimate)

Sugar

8.75% (estimate)

Coconut Oil

8.75% (estimate)

Glucose Fructose Syrup

8.22% (estimate)

Whey Powder

4.11% (estimate)

Strawberry Puree

2.5%

Emulsifier

< 2.5% (estimate)

E471

< 2.5% (estimate)

Modified Starch

< 2.5% (estimate)

Stabiliser

< 2.5% (estimate)

E410

< 2.5% (estimate)

E412

< 2.5% (estimate)

E440a

< 2.5% (estimate)

Flavouring

< 2.5% (estimate)

Concentrated Juice

< 2.5% (estimate)

Concentrated Black Carrot Juice

< 2.5% (estimate)

Strawberry

< 1.25% (estimate)

Acidity Regulator

< 2.5% (estimate)

E330

< 2.5% (estimate)

E331

< 2.5% (estimate)

Colour

< 2.5% (estimate)

E100

< 2.5% (estimate)

Added sugars

Contains added sugars (40%) Added sugars: dextrose, sugar, glucose-fructose syrup Quantity of added sugars: 40%

Allergens

Milk

Traces

EggsNuts

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Vegetarian

Unknown

Vegetarian status unknown

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E100 - Curcumin

Additives

E14XX - Modified Starch

Additives

E410 - Locust bean gum

Additives

E412 - Guar gum

Additives

E440 - Pectins

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Colour

Ingredients

Dextrose

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Whey

Ingredients

Fructose

Ingredients

Modified Starch

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

E100 - CurcuminColour

No additive description is available yet.

Open additive page

E14XX - Modified StarchEmulsifierStabiliserThickener

No additive description is available yet.

Open additive page

E330 - Citric acidAntioxidantSequestrant

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

Open additive page Source

E331 - Sodium citratesEmulsifierSequestrantStabiliser

DISODIUM CITRATE, more properly, disodium hydrogen citrate, is an acid salt of citric acid with the chemical formula Na2C6H6O7. It is used as an antioxidant in food and to improve the effects of other antioxidants. It is also used as an acidity regulator and sequestrant. Typical products include gelatin, jam, sweets, ice cream, carbonated beverages, milk powder, wine, and processed cheeses.

Open additive page Source

E410 - Locust bean gumEmulsifierStabiliserThickener

Locust bean gum (LBG, also known as carob gum, carob bean gum, carobin, E410) is a thickening agent and a gelling agent used in food technology.

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

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

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

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 dessert, Sundae ice cream type • Score: 85/100

Life-cycle reference

Category: Frozen dessert, Sundae ice cream type PEF environmental score: 0.23 Climate change impact: 1.98 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Frozen dessert, Sundae ice cream type. 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 dessert, Sundae ice cream type. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	48.9 %
Processing	16.1 %
Packaging	14.9 %
Transportation	8.6 %
Distribution	7.2 %
Consumption	4.2 %

Bonuses and maluses

Origins of ingredients

Declared origins: Unspecified Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -10

Green-Score for this product

Final score: 69/100

Final score breakdown

Life cycle analysis score: 85 Sum of bonuses and maluses: -16 Final score: 69/100

Carbon footprint

Equivalent to driving 1.0 km in a petrol car. 198 g CO2e per 100g of product. Reference category: Frozen dessert, Sundae ice cream type. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Frozen dessert, Sundae ice cream type. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Frozen dessert, Sundae ice cream type. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	53.5 %
Processing	9.8 %
Packaging	18.4 %
Transportation	13.7 %
Distribution	3.4 %
Consumption	1.3 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -10

Packaging components

Shape	Material	Recycling	Impact
Seal	Plastic	Unknown	High
POT	Plastic	Recycle IN Sorting BIN	High

Transportation

Origins of ingredients

Declared origins: Unspecified Origins malus: -5 Transportation (Worldwide): 0 Environmental policy adjustment: -5 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unspecified	100 %	High

Forest footprint

Forest Footprint not computed Potential deforestation risk but not yet computed. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint not computed Potential deforestation risk but not yet computed.

Deforestation risk details

Other risky ingredients These ingredients are not yet assessed for deforestation risk: skimmed milk whey powder

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 August 5, 2018 at 3:46:01 PM UTC by kiliweb .

Last edit on March 17, 2026 at 9:15:45 PM UTC by new-nutrition-bot .

Product page also edited by kiliweb, naruyoko, new-nutrition-bot, openfoodfacts-contributors, sasa, yuka.L4kYNtKALtUjP8HU8NMa9jqZK8PQB9NzG2wtow, yuka.YUpGYkxxOWN0NkF1d050ZzN4MzArSTVubkora2RrS05EK2tESWc9PQ.

View on Open Food Facts