NO_IMAGE
Look O Look
Bonbons 80g Look O Look
80g
BARCODE:8713600053063
COMMON NAME:Confiserie acide au goût de fruit
CATEGORIES:Snacks, Sweet Snacks, Confectioneries, Candies
PACKAGING:Sachet Plastique
COUNTRIES:France
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-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 low quantity (2.2%)
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 low quantity (1.3%)
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
Sugars in high quantity (64%)
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 (0.05%)
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: Candies |
|---|---|---|
| Energy | ~ 1514.5 kJ (357 kcal) | 1,499.95 kJ (350 kcal) (+1%) |
| Fat | 2.2 g | 1.545 g (+42%) |
| Saturated fat | 1.3 g | 0.862 g (+51%) |
| Carbohydrates | 82 g | 82.926 g (-1%) |
| Sugars | 64 g | 55.059 g (+16%) |
| Dietary fiber | ? | ? |
| Proteins | 2.3 g | 2.154 g (+7%) |
| Salt | 0.05 g | 0.127 g (-61%) |
| Sodium | 0.02 g | 0.051 g (-61%) |
| Fruits, vegetables and legumes | ~ 0.17755681818182 % | ? |
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 | ~ 1514.5 kJ (357 kcal) | ? (357 kcal) | ? |
| Fat | 2.2 g | 2.2 g | ? |
| Saturated fat | 1.3 g | 1.3 g | ? |
| Carbohydrates | 82 g | 82 g | ? |
| Sugars | 64 g | 64 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 2.3 g | 2.3 g | ? |
| Salt | 0.05 g | 0.05 g | ? |
| Sodium | 0.02 g | 0.02 g | ? |
| Fruits, vegetables and legumes | ~ 0.17755681818182 % | ? | ~ 0.17755681818182 % |
Ingredients
Ingredients image
Ingredients list
sucre, sirop de glucose-fructose, farine de froment, acidifiants (acide rnalique, acide citrique), dextrose, huile de palme, arômes, concentrés-couleur de fruits et légumes (radis, potiron, pomme, tomate), colorants (bleu patenté V, bleu brillant FCF, curcumine), antioxydants (acide ascorbique, extrait riche en tocophérols).
Ingredient information
Sugar
54.55% (estimate)
Glucose Fructose Syrup
22.73% (estimate)
Wheat Flour
11.36% (estimate)
Acid
5.68% (estimate)
Acide Rnalique
2.84% (estimate)
E330
2.84% (estimate)
Dextrose
2.84% (estimate)
Palm Oil
1.42% (estimate)
Flavouring
0.71% (estimate)
Concentres Couleur De Fruits
0.36% (estimate)
Vegetable
0.18% (estimate)
Radish
0.09% (estimate)
Giant Squash
0.04% (estimate)
Apple
0.02% (estimate)
Tomato
0.02% (estimate)
Colour
0.09% (estimate)
E131
0.04% (estimate)
E133
0.02% (estimate)
E100
0.02% (estimate)
Antioxidant
0.09% (estimate)
Vitamin C
0.04% (estimate)
E306
0.04% (estimate)
Added sugars
Contains added sugars (73%)
Added sugars: sugar, glucose-fructose syrup, dextrose
Quantity of added sugars: 73%
Allergens
Gluten
Ingredients analysis
Palm oil free
No
Contains ingredients containing palm oil.
Vegan
Unknown
Vegan status unknown
Unrecognized: fr:acide-rnalique, fr:concentres-couleur-de-fruits
Vegetarian
Unknown
Vegetarian status unknown
Unrecognized: fr:acide-rnalique, fr:concentres-couleur-de-fruits
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E100 - Curcumin
Additives
E131 - Patent blue v
Additives
E133 - Brilliant blue FCF
Ingredients
Colour
Ingredients
Dextrose
Ingredients
Flavouring
Ingredients
Glucose
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
E100 - CurcuminColour
E100 - CurcuminColour
No additive description is available yet.
E131 - Patent blue v EFSA overexposure risk: moderate
E131 - Patent blue v EFSA overexposure risk: moderate
PATENT BLUE V is a dark bluish synthetic triphenylmethane dye used as a food coloring. It is not widely used, but in Europe it can be found in Scotch eggs, certain jelly sweets, blue Curaçao, certain jello varieties (though not in actual Jell-O brand products), among others.
E133 - Brilliant blue FCF EFSA overexposure risk: moderateColour
E133 - Brilliant blue FCF EFSA overexposure risk: moderateColour
BRILLIANT BLUE FCF (Blue 1) is an organic compound classified as a blue triarylmethane dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances.
E300 - Ascorbic acidAntioxidantSequestrant
E300 - Ascorbic acidAntioxidantSequestrant
No additive description is available yet.
E306 - Tocopherol-rich extract
E306 - Tocopherol-rich extract
No additive description is available yet.
E330 - Citric acidAntioxidantSequestrant
E330 - Citric acidAntioxidantSequestrant
Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.
It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.
Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Low environmental impactAbout 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
Candies, all types • Score: 88/100Life-cycle reference
Category: Candies, all types
PEF environmental score: 0.21
Climate change impact: 1.41 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Candies, all types. 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: Candies, all types. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 47.6 % |
| Processing | 28.1 % |
| Packaging | 17.3 % |
| Transportation | 4.5 % |
| Distribution | 2.3 % |
| 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.
Threatened species risk
Contains ingredients that may threaten species or ecosystems, such as palm oil.
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 63/100Final score breakdown
Life cycle analysis score: 88
Sum of bonuses and maluses: -25
Final score: 63/100
Carbon footprint
Carbon footprint
Equivalent to driving 0.7 km in a petrol car.
141 g CO2e per 100g of product.
Reference category: Candies, all types.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Candies, all types. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Candies, all types. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 46.7 % |
| Processing | 27.1 % |
| Packaging | 16.4 % |
| Transportation | 8.7 % |
| Distribution | 1.5 % |
| 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
Sachet Plastique
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
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
Palm oil
Primary ingredient grade: B
Primary ingredient: 0.001 m² per kg of food
Palm oil production, concentrated mainly in Indonesia and Malaysia, contributes significantly to deforestation. Borneo has lost more than half of its forests since the 1970s.
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 23, 2017 at 9:26:41 AM UTC by kiliweb .
Last edit on March 17, 2026 at 6:45:15 AM UTC by new-nutrition-bot .
Product page also edited by celine2018, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, yuka.V6pFF--0E94qMMjoit4mhR_lBtm6POQHN0wwog.