ProductsMilkaBiscuit avec un fourrage au chocolat au lait du pays alpin

Milka, Mondelez

Biscuit avec un fourrage au chocolat au lait du pays alpin

Name: Biscuit avec un fourrage au chocolat au lait du pays alpin
Brand: Milka, Mondelez

520 g (2*260 g)

BARCODE:7622210245908

COMMON NAME:Biscuit avec un fourrage au chocolat au lait du pays alpin

CATEGORIES:Snacks, Sweet Snacks, Biscuits And Cakes, Biscuits, Chocolate Biscuits

LABELS:Green Dot

PACKAGING:Plastic, Bag

WEBSITE:http://www.milka.fr/Products/Les%20Biscuits%20Milka/Milka%20Choco%20Pause?p=7689&provider=%7BD193998A-4A6D-4EA5-BAA8-209357B27A09%7D&categoryId=10413

COUNTRIES:France

STORES:Leclerc, Magasins U, carrefour.fr

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 high quantity (24%)

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 (12%)

Sugars in high quantity (35%)

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 (0.6%)

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: Chocolate biscuits
Energy	2125 kJ (507 kcal)	2,057.078 kJ (492 kcal) (+3%)
Fat	24 g	23.534 g (+2%)
Saturated fat	12 g	11.906 g (+1%)
Carbohydrates	65 g	61.927 g (+5%)
Sugars	35 g	32.105 g (+9%)
Dietary fiber	2.7 g	?
Proteins	5.7 g	6.461 g (-12%)
Salt	0.6 g	0.517 g (+16%)
Sodium	0.24 g	0.206 g (+17%)
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	2125 kJ (507 kcal)	2125 kJ (507 kcal)	?
Fat	24 g	24 g	?
Saturated fat	12 g	12 g	?
Carbohydrates	65 g	65 g	?
Sugars	35 g	35 g	?
Dietary fiber	2.7 g	2.7 g	?
Proteins	5.7 g	5.7 g	?
Salt	0.6 g	0.6 g	?
Sodium	0.24 g	0.24 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

20 g

Ingredients

Ingredients image

Ingredients list

Farine de blé 42,4%, matière grasse végétale, sucre glace (sucre, amidon de maïs), sucre, chocolat au lait du pays alpin 6,0% (sucre, beurre de cacao, lait écrémé en poudre, pâte de cacao, poudre de lactosérum, beurre pâtissier, émulsifiant : lécithine de soja, arôme ), cacao maigre en poudre 3,2%, lactosérum en poudre, sirop de glucose-fructose, sel, soja entier en poudre, poudre à lever (carbonate acide d'ammonium, carbonate acide de sodium), arôme, émulsifiants (lécithine de soja, lécithine de tournesol).

Ingredient information

Wheat Flour

42.4%

Vegetable Fat

21.2% (estimate)

Icing Sugar

17.13% (estimate)

Sugar

10.07% (estimate)

Corn Starch

7.07% (estimate)

Sugar

12.63% (estimate)

Chocolat Au Lait Du Pays Alpin

6.0%

Sugar

3.38% (estimate)

Cocoa Butter

1.31% (estimate)

Skimmed Milk Powder

0.66% (estimate)

Cocoa Paste

0.33% (estimate)

Whey Powder

0.16% (estimate)

Butterfat

0.08% (estimate)

Emulsifier

0.04% (estimate)

Soya Lecithin

0.04% (estimate)

Flavouring

0.04% (estimate)

Fat Reduced Cocoa Powder

3.2%

Whey Powder

< 3.2% (estimate)

Glucose Fructose Syrup

< 3.2% (estimate)

Salt

< 0.6% (estimate)

Soya Bean

< 0.6% (estimate)

Raising Agent

< 0.6% (estimate)

E503ii

< 0.6% (estimate)

E500ii

< 0.3% (estimate)

Flavouring

< 0.6% (estimate)

Emulsifier

< 0.6% (estimate)

Soya Lecithin

< 0.6% (estimate)

Sunflower Lecithin

< 0.3% (estimate)

Added sugars

Contains added sugars (20%) Added sugars: icing sugar, sugar, glucose-fructose syrup Quantity of added sugars: 20%

Allergens

GlutenMilkSoybeans

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

E322 - Lecithins

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

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

E500 - Sodium carbonatesStabiliserThickener

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Open additive page Source

E500ii - Sodium hydrogen carbonateStabiliserThickener

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Open additive page Source

E503 - Ammonium carbonates

AMMONIUM BICARBONATE is an inorganic compound with formula (NH4)HCO3, simplified to NH5CO3. Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods, such as cookies and crackers, and in China in steamed buns and Chinese almond cookies. It was commonly used in the home before modern day baking powder was made available.

Open additive page Source

E503ii - Ammonium hydrogen carbonate

No additive description is available yet.

Open additive page

Environment

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

Country Context

Green Score

Overall grade

High 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

Biscuit (cookie), with chocolate, prepacked • Score: 53/100

Life-cycle reference

Category: Biscuit (cookie), with chocolate, prepacked PEF environmental score: 0.50 Climate change impact: 6.67 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Biscuit (cookie), with chocolate, prepacked. 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: Biscuit (cookie), with chocolate, prepacked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	75.7 %
Processing	7.8 %
Packaging	11.4 %
Transportation	4.1 %
Distribution	1.1 %
Consumption	0.0 %

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 medium impact Malus: -10 Packaging score: 0

Green-Score for this product

Final score: 38/100

Final score breakdown

Life cycle analysis score: 53 Sum of bonuses and maluses: -15 Final score: 38/100

Carbon footprint

Equivalent to driving 3.5 km in a petrol car. 667 g CO2e per 100g of product. Reference category: Biscuit (cookie), with chocolate, prepacked. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie), with chocolate, prepacked. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie), with chocolate, prepacked. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	79.6 %
Processing	3.1 %
Packaging	13.2 %
Transportation	3.8 %
Distribution	0.4 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a medium impact Malus: -10 Packaging score: 0

Packaging components

Shape	Material	Recycling	Impact
BAG	Plastic	Unknown	High

Declared packaging

Plastic, Bag

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: 0.014 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.014 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: whey powder soya bean skimmed milk powder whey powder butterfat 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 February 28, 2015 at 3:31:46 PM UTC by openfoodfacts-contributors .

Last edit on March 17, 2026 at 10:10:55 PM UTC by new-nutrition-bot .

Product page also edited by beniben, date-limite-app, driveoff, kiliweb, magasins-u, new-nutrition-bot, openfoodfacts-contributors, packbot, yuka.FZtBY_-nGJIQDcWC2Jsu9TmmC77sOP91AlEjog.

View on Open Food Facts