ProductsCoopHazerlnut Freeze Chocolate

Coop, Karma

Hazerlnut Freeze Chocolate

Name: Hazerlnut Freeze Chocolate
Brand: Coop, Karma

325g

BARCODE:7613379603746

COMMON NAME:glace vegetale au chocolat et à la noisette

CATEGORIES:Plant Based Foods And Beverages, Dairy Substitutes, Desserts, Frozen Foods, Frozen Desserts, Ice Creams And Sorbets, Ice Creams, Plant Based Ice Creams

LABELS:Fair Trade, Vegetarian, Fairtrade International, Vegan, Max Havelaar, No Lactose

PACKAGING:Cardboard

COUNTRIES:France, Switzerland

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: 6

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 (8.6%)

Sugars in high quantity (21%)

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 (0.15%)

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: Plant-based ice creams
Energy	1040 kJ (249 kcal)	891.097 kJ (212 kcal) (+17%)
Fat	13 g	10.444 g (+24%)
Saturated fat	8.6 g	7.19 g (+20%)
Carbohydrates	31 g	26.381 g (+18%)
Sugars	21 g	20.1 g (+4%)
Dietary fiber	1.4 g	?
Proteins	1.2 g	1.882 g (-36%)
Salt	0.15 g	0.132 g (+14%)
Sodium	0.06 g	0.053 g (+13%)
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	1040 kJ (249 kcal)	1040 kJ (249 kcal)	~ 1273.97125 kJ (303 kcal)
Fat	13 g	13 g	~ 12.81544375 g
Saturated fat	8.6 g	8.6 g	~ 10.337203125 g
Carbohydrates	31 g	31 g	~ 46.75884 g
Sugars	21 g	21 g	~ 46.73638125 g
Dietary fiber	1.4 g	1.4 g	~ 0.115275 g
Proteins	1.2 g	1.2 g	~ 0.1431 g
Salt	0.15 g	0.15 g	~ 0.00562689375 g
Sodium	0.06 g	0.06 g	~ 0.001999396875 g
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

50g

Ingredients

Ingredients image

Ingredients list

eau, sirop de glucose, sucre, graisse de coco, glucose, sirop de sucre caramelise (sucre caramelise, eau, sirop de sucre inverti), purée de noisettes 3,5 %,éclats de noisettes 2,5%, cacao maigre en poudre 2 %, cacao en pâte 0,8 %, émulsifiant (E 471), sucre inverti, stabilisants (E 410, E 407), malts (orge, froment), beurre de cacao, sel de cuisine.

Ingredient information

Water

39.98% (estimate)

Glucose Syrup

21.05% (estimate)

Sugar

12.25% (estimate)

Coconut Fat

12.25% (estimate)

Glucose

8.99% (estimate)

Brown Sugar Syrup

4.49% (estimate)

Caramelised Sugar

2.83% (estimate)

Water

0.83% (estimate)

Invert Sugar Syrup

0.83% (estimate)

Hazelnut Paste

3.5%

Eclats De Noisettes

2.5%

Fat Reduced Cocoa Powder

2.0%

Cocoa Paste

0.8%

Emulsifier

< 0.8% (estimate)

E471

< 0.8% (estimate)

Invert Sugar

< 0.8% (estimate)

Stabiliser

< 0.8% (estimate)

E410

< 0.8% (estimate)

E407

< 0.4% (estimate)

Malt

< 0.8% (estimate)

Malted Barley

< 0.8% (estimate)

Wheat Malt

< 0.4% (estimate)

Cocoa Butter

< 0.8% (estimate)

Salt

< 0.15% (estimate)

Added sugars

Contains added sugars (24%) Added sugars: glucose syrup, sugar, glucose, brown sugar syrup, caramelised sugar, invert sugar syrup, invert sugar Quantity of added sugars: 24%

Allergens

GlutenNuts

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Yes

No non-vegan ingredients.

Unrecognized: en:invert-sugar

Vegetarian

Yes

No non-vegetarian ingredients.

Unrecognized: en:invert-sugar

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E407 - Carrageenan

Additives

E410 - Locust bean gum

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Emulsifier

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Invert Sugar

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

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

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

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

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: -1 Packaging score: +92

Green-Score for this product

Final score: 95/100

Final score breakdown

Life cycle analysis score: 86 Sum of bonuses and maluses: +9 Final score: 95/100

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: -1 Packaging score: +92

Packaging components

Shape	Material	Recycling	Impact
Unknown	Cardboard	Unknown	Low

Declared packaging

Cardboard

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: 0.001 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.001 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. 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 August 31, 2018 at 6:26:35 PM UTC by kiliweb .

Last edit on March 18, 2026 at 12:03:14 AM UTC by new-nutrition-bot .

Product page also edited by itsjustruby, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, roboto-app, sandra-montreer, scanbot, teolemon, yuka.R3FzeEZZSWQvY1FGaC9RQXBVdiszOGhMNjZTdllVS0plL29MSVE9PQ, yuka.UUlKZE1Zc3JnNk1yd1BJNDlBam4rTmxNbjdDNUFHS0pGT01LSWc9PQ.

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