ProductsNestléCrème glacée caramel beurre salé petits caramels croquants

Nestlé, La Laitière

Crème glacée caramel beurre salé petits caramels croquants

Name: Crème glacée caramel beurre salé petits caramels croquants
Brand: Nestlé, La Laitière

430g

BARCODE:7613035462236

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

COUNTRIES:France

STORES: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: 0

Nutrient levels

Fat in moderate quantity (9%)

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 (5.4%)

Sugars in high quantity (24.5%)

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 moderate quantity (0.4%)

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: Ice cream tubs
Energy	~ 917.7 kJ (219 kcal)	867.931 kJ (207 kcal) (+6%)
Fat	9 g	9.953 g (-10%)
Saturated fat	5.4 g	6.314 g (-14%)
Carbohydrates	32 g	25.59 g (+25%)
Sugars	24.5 g	22.123 g (+11%)
Dietary fiber	0.2 g	?
Proteins	2.3 g	3.346 g (-31%)
Salt	0.4 g	0.148 g (+170%)
Sodium	0.16 g	0.059 g (+171%)
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	~ 917.7 kJ (219 kcal)	? (219 kcal)	~ 703.820833333333 kJ (167 kcal)
Fat	9 g	9 g	~ 5.5915 g
Saturated fat	5.4 g	5.4 g	~ 3.821 g
Carbohydrates	32 g	32 g	~ 26.7865833333333 g
Sugars	24.5 g	24.5 g	~ 26.7443333333333 g
Dietary fiber	0.2 g	0.2 g	~ 0.295375 g
Proteins	2.3 g	2.3 g	~ 1.76 g
Salt	0.4 g	0.4 g	~ 0.0580885416666667 g
Sodium	0.16 g	0.16 g	~ 0.0228299479166667 g
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

lait écrémé, crème, eau, sirop de glucose, sucre, caramel (7,5%) (sucre, eau), lactose et rotéines de lait, lait écremé concentré sucré (lait écrémé, sucre), beurre salé (0,95, colorant caramel ordinaire), huiles vé étales (palme, palmiste, coco en proportion variable , émulsifiants et dig cérides d'acides gras, lécithines de soja), arôme naturel, stabilisants (farine de graines de caroube, gomme guar, carraghénanes, E407a), lait écrémé en poudre, sel. Peut contenir : truits à coque, oeuf et qlUten.

Ingredient information

Skimmed Milk

35% (estimate)

Cream

21.25% (estimate)

Water

16.67% (estimate)

Glucose Syrup

14.38% (estimate)

Sugar

10.1% (estimate)

E150

7.5%

Sugar

3.18% (estimate)

Water

< 3.75% (estimate)

Lactose

< 7.5% (estimate)

Roteines De Lait

< 7.5% (estimate)

Sweetened Condensed Skimmed Milk

< 7.5% (estimate)

Skimmed Milk

< 7.5% (estimate)

Sugar

< 3.75% (estimate)

Salted Butter

< 7.5% (estimate)

0 95

< 7.5% (estimate)

Colour

< 3.75% (estimate)

E150a

< 3.75% (estimate)

Huiles Ve Etales

< 6.94% (estimate)

Palm

< 6.94% (estimate)

Palm Kernel Oil

< 3.47% (estimate)

Coconut

< 2.31% (estimate)

Emulsifier

< 1.74% (estimate)

Dig Cerides D Acides Gras

< 1.39% (estimate)

Soya Lecithin

< 1.25% (estimate)

Natural Flavouring

< 5% (estimate)

Stabiliser

< 5% (estimate)

Carob Seed Flour

< 5% (estimate)

E412

< 2.5% (estimate)

E407

< 1.67% (estimate)

E407a

< 1.25% (estimate)

Skimmed Milk Powder

< 5% (estimate)

Salt

< 0.4% (estimate)

Egg

< 0.4% (estimate)

Qluten

< 0.4% (estimate)

Added sugars

Contains added sugars (22%) Added sugars: glucose syrup, sugar Quantity of added sugars: 22%

Allergens

EggsMilkSoybeans

Traces

Eggs

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:roteines-de-lait, fr:0-95, fr:dig-cerides-d-acides-gras, fr:qluten

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:roteines-de-lait, fr:0-95, fr:dig-cerides-d-acides-gras, fr:qluten

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E150a - Plain caramel

Additives

E322 - Lecithins

Additives

E407 - Carrageenan

Additives

E407a - Processed eucheuma seaweed

Additives

E412 - Guar gum

Ingredients

Colour

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Lactose

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

E150a - Plain caramel EFSA overexposure risk: noColour

Caramel color or caramel coloring is a water-soluble food coloring.

Open additive page Source

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

E407 - Carrageenan EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

Open additive page Source

E407a - Processed eucheuma seaweed EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener

Carrageenans or carrageenins ( karr-ə-gee-nənz, from Irish carraigín, "little rock") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus (Irish moss) seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.

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

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Moderate 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

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

Final score: 56/100

Final score breakdown

Life cycle analysis score: 86 Sum of bonuses and maluses: -30 Final score: 56/100

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 high impact Malus: -15 The information about the packaging of this product is not filled in.

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

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	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 March 3, 2017 at 6:35:31 PM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 9:21:02 AM UTC by new-nutrition-bot .

Product page also edited by date-limite-app, kiliweb, magasins-u, new-nutrition-bot, openfoodfacts-contributors, serpicozaure, yuka.N5JaJv-LE8Y9HsLN7KAdjCmcNs6-XPVcHFgOog, yuka.Vi9nZU1hUUJtOGd0dmNZaTBEbkY0dHhjbnNPWVFFcUlHdVU4SVE9PQ.

View on Open Food Facts