ProductsCarte D'orCarte D'or Glace Chocolat Noir au Cacao d'Equateur

Carte D'or, Unilever

Carte D'or Glace Chocolat Noir au Cacao d'Equateur

Name: Carte D'or Glace Chocolat Noir au Cacao d'Equateur
Brand: Carte D'or, Unilever

1 l (500 g)

BARCODE:8712100879531

COMMON NAME:Dark chocolate dairy ice cream (with 2% of dark chocolate at 70% cocoa mass from Ecuador) with dark chocolate pieces (4%)

PACKAGER CODE:EMB 52448

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

LABELS:French Milk, Green Dot, Pure Cocoa Butter

PACKAGING:Pot, Frozen, Green Dot, Tidyman Wastebasket

ORIGIN:France, Cacao D Equateur, Creme Fraiche De Normandie

MANUFACTURING:France

COUNTRIES:France

STORES:Carrefour Market,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 (11%)

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 (7.1%)

Sugars in high quantity (22%)

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 (0.17%)

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 ml	Compared to: Ice cream tubs
Energy	923 kJ (220 kcal)	868.97 kJ (208 kcal) (+6%)
Fat	11 g	9.965 g (+10%)
Saturated fat	7.1 g	6.325 g (+12%)
Carbohydrates	25 g	25.624 g (-2%)
Sugars	22 g	22.158 g (-1%)
Dietary fiber	~ 1.8561 g	?
Proteins	3.9 g	3.347 g (+17%)
Salt	0.17 g	0.148 g (+15%)
Sodium	0.068 g	0.059 g (+15%)
Fruits, vegetables and legumes	~ 0 %	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 ml	As sold Per 100 ml (packaging)	As sold Per 100 g (estimate)
Energy	923 kJ (220 kcal)	923 kJ (220 kcal)	~ 642.3375 kJ (153 kcal)
Fat	11 g	11 g	~ 11.31753125 g
Saturated fat	7.1 g	7.1 g	~ 4.165375 g
Carbohydrates	25 g	25 g	~ 20.7294875 g
Sugars	22 g	22 g	~ 17.10978125 g
Dietary fiber	~ 1.8561 g	?	~ 1.8561 g
Proteins	3.9 g	3.9 g	~ 3.2762625 g
Salt	0.17 g	0.17 g	~ 0.14762909375 g
Sodium	0.068 g	0.068 g	~ 0.058641878125 g
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

50g

Ingredients

Ingredients image

Ingredients list

skim milk dehydrated, fresh cream 11,5%, sugar, glucose syrup, lean cocoa powder, water, glucose-fructose syrup, cocoa mass, butter , lactose and milk proteins , emulsifiers (mono - and diglycerides of fatty acids, ammonium phosphatides), stabilisers (carragenanes, flour seed locust bean, guar gum), cocoa butter, salt, aroma

Ingredient information

Skimmed Milk

50% (estimate)

Fresh Cream

11.5%

Sugar

5.75% (estimate)

Glucose Syrup

5.75% (estimate)

Fat Reduced Cocoa Powder

5.75% (estimate)

Water

5.75% (estimate)

Glucose Fructose Syrup

5.75% (estimate)

Cocoa Paste

4.88% (estimate)

Butter

2.44% (estimate)

Lactose And Milk Proteins

1.22% (estimate)

Emulsifier

0.61% (estimate)

E471

0.3% (estimate)

E442

0.3% (estimate)

Stabiliser

0.3% (estimate)

Carob Seed Flour

0.15% (estimate)

E412

0.08% (estimate)

E407

0.08% (estimate)

Cocoa Butter

0.15% (estimate)

Salt

0.08% (estimate)

Flavouring

0.08% (estimate)

Added sugars

Contains added sugars (19%) Added sugars: sugar, glucose syrup, glucose-fructose syrup Quantity of added sugars: 19%

Allergens

GlutenMilkNutsSoybeans

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

E407 - Carrageenan

Additives

E412 - Guar gum

Additives

E442 - Ammonium phosphatides

Additives

E471 - Mono- and diglycerides of fatty acids

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Lactose

Ingredients

Milk Proteins

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

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

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

E442 - Ammonium phosphatidesEmulsifier

The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant (most often used: rapeseed oil) oils.

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

Origins of ingredients

Declared origins: France, Cacao D Equateur, Creme Fraiche De Normandie Origins bonus: +4 Transportation (Worldwide): 0 Environmental policy adjustment: +4 Select a country to include the full impact of transportation.

Packaging impact

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

Green-Score for this product

Final score: 80/100

Final score breakdown

Life cycle analysis score: 86 Sum of bonuses and maluses: -6 Final score: 80/100

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 medium impact Malus: -10 Packaging score: 0

Packaging components

Shape	Material	Recycling	Impact
POT	Unknown	Unknown	High

Declared packaging

Pot, Frozen, Green Dot, Tidyman Wastebasket

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

Manufacturing locations

France

Origins of ingredients

Origins breakdown

Origin	Percent of ingredients	Impact
France	100 %	Medium

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: 0.033 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.033 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 fresh cream butter 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.

Additional information

Preparation: Pour réaliser de belles boules de glace facilement : - Sortez votre bac Carte d'Or quelques minutes avant la dégustation et faites vos boules dès que la texture le permet - Utilisez de préférence une cuillère spéciale pour glaces, et n'hésiter pas à tremper votre cuillère dans de l'eau chaude régulièrement - Une fois les boules de glaces réalisées, rangez votre bac de glace dans le congélateur afin d'éviter que la glace ne fonde
Conservation conditions: Consommer de préférence avant la date fixée sur l'emballage.
Customer service: 20 rue des deux gares 92840 Rueil Malmaison cedex

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 April 14, 2016 at 4:20:38 PM UTC by valery .

Last edit on March 17, 2026 at 11:38:24 AM UTC by new-nutrition-bot .

Product page also edited by chevalstar, fgouget, foodviewer, inf, jeremy64, kiliweb, magasins-u, new-nutrition-bot, openfoodfacts-contributors, org-unilever-france-gms, packbot, roboto-app, teolemon, unilever-france, valery, yuka.R2FZUksva2F1S05UcXZBRitSZjF4dkJPL3J1bmIzMlRMKzlOSVE9PQ, yuka.SHJwY1BhTmVsOEFIcE13TTdCM285UGxTKzdHa2JFV0xkZXcySVE9PQ.

Source List

unilever-france
unilever-france-gms

View on Open Food Facts