ProductsExtrêmeExtrême chocolat x 8 cônes format familial

Extrême,Nestlé

Extrême chocolat x 8 cônes format familial

Name: Extrême chocolat x 8 cônes format familial
Brand: Extrême,Nestlé

568 g

BARCODE:7613031608157

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

LABELS:Rainforest Alliance

PACKAGING:Cardboard, Frozen, Cone

WEBSITE:www.froneri.fr

COUNTRIES:France

STORES:Auchan

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: 1

Nutrient levels

Fat in moderate quantity (13%)

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 (9.2%)

Sugars in high quantity (28%)

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 (0.14%)

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: Frozen cones
Energy	1221 kJ (292 kcal)	1,137.297 kJ (272 kcal) (+7%)
Fat	13 g	11.908 g (+9%)
Saturated fat	9.2 g	8.889 g (+3%)
Carbohydrates	38 g	36.971 g (+3%)
Sugars	28 g	25.854 g (+8%)
Dietary fiber	2.5 g	?
Proteins	3.7 g	3.179 g (+16%)
Salt	0.14 g	0.158 g (-11%)
Sodium	0.056 g	0.063 g (-11%)
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	1221 kJ (292 kcal)	1221 kJ (292 kcal)	~ 585.21875 kJ (137 kcal)
Fat	13 g	13 g	~ 0.439375 g
Saturated fat	9.2 g	9.2 g	~ 0.224375 g
Carbohydrates	38 g	38 g	~ 31.601875 g
Sugars	28 g	28 g	~ 27.2396875 g
Dietary fiber	2.5 g	2.5 g	~ 0.8859375 g
Proteins	3.7 g	3.7 g	~ 1.360625 g
Salt	0.14 g	0.14 g	~ 0.024640625 g
Sodium	0.056 g	0.056 g	~ 0.00803578125 g
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

Eau, sucre, lait écrémé réhydraté, farine de blé, graisse végétale de noix de coco, sirops de glucose, cacao maigre en poudre' (5%), lactose et protéines de laiuiles végétales (tournesol, colza) en proportion variable, cacao en poudre, amandes (0,9%), émulsifiants (lécithines (soja), mono - et diglycérides d'acides gras*, polyricinoleate de polyglycérol), gélifiant (farine de graines de caroube, gomme guar), pâte de cacao', beurre de cacao', amidon modifié, matière grasse laitière anhydre, lait écrémé en poudre, sel, arôme naturel de vanille, amidon. 2% de chocolat au lait dans la glace au chocolat au lait-2% de chocolat noir dans la glace au chocolat noir - 4,5% de chocolat 8 cônes-568 dans la sauce chocolat. 'Certifié Rainforest Alliance. Plus d'informations sur ra.org. Peut contenir : arachides, autres fruits à coque, œufs, autres céréales à gluten et moutarde. *d'origine végétale ge

Ingredient information

Water

50% (estimate)

Sugar

25% (estimate)

Skimmed Milk

12.5% (estimate)

Wheat Flour

6.25% (estimate)

Vegetable Fat

3.13% (estimate)

Coconut Oil

3.13% (estimate)

Glucose Syrup

1.56% (estimate)

Fat Reduced Cocoa Powder

5.0%

Almond

0.9%

Chocolat Au Lait Dans La Glace Au Chocolat Au Lait 2 De Chocolat Noir Dans La Glace Au Chocolat Noir

2.0%

Chocolat 8 Cones 568 Dans La Sauce Chocolat

4.5%

Added sugars

Contains added sugars (18%) Added sugars: sugar, glucose syrup Quantity of added sugars: 18%

Allergens

GlutenMilkMustardNutsSoybeans

Traces

EggsGlutenMustardNutsPeanuts

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:chocolat-au-lait-dans-la-glace-au-chocolat-au-lait-2-de-chocolat-noir-dans-la-glace-au-chocolat-noir, fr:chocolat-8-cones-568-dans-la-sauce-chocolat, fr:plus-d-informations-sur-ra-org, fr:autres-cereales-a-gluten, en:mustard

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

E14XX - Modified Starch

Additives

E322 - Lecithins

Additives

E412 - Guar gum

Additives

E471 - Mono- and diglycerides of fatty acids

Additives

E476 - Polyglycerol polyricinoleate

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gelling Agent

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Lactose

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

E14XX - Modified StarchEmulsifierStabiliserThickener

No additive description is available yet.

Open additive page

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, 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: +10 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 low impact Malus: -2 Packaging score: +82

Green-Score for this product

Final score: 94/100

Final score breakdown

Life cycle analysis score: 86 Sum of bonuses and maluses: +8 Final score: 94/100

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 low impact Malus: -2 Packaging score: +82

Packaging components

Shape	Material	Recycling	Impact
BOX	Cardboard	Unknown	Low
Seal	Unknown	Unknown	High

Declared packaging

Cardboard, Frozen, Cone

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

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

Low risk of deforestation Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. 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 grade: B Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Total Forest Footprint: 0.004 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.004 m² per kg of food Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: skimmed milk butterfat skimmed milk powder Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

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 July 8, 2015 at 6:15:21 PM UTC by date-limite-app .

Last edit on March 16, 2026 at 11:20:06 PM UTC by new-nutrition-bot .

Product page also edited by date-limite-app, kiliweb, mrhalal, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, sasa, serpicozaure, smoothie-app, tacite, yuka.E5RZZuTXQfUzRvHi7qcy1SrkNezfCt5AJ3sIog, yuka.Vkk0S0hxZ0FtTlVFZzhBeTRCRFdwTlp3MXE2cVgyZXJCL1lnSVE9PQ, yuka.YS84ZE1JWU9xZFlsaThVMDV4ZnN3dXg3M0lHUGVsdUZjc3dSSVE9PQ.

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