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Fusée glace à l'eau – Archipel kid's – 9 x 55 ml

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Fusée glace à l'eau – Archipel kid's – 9 x 55 ml

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Barcode:
26026657

Quantity: 9 x 55 ml

Brands: Archipel kid's

Categories: Desserts, Frozen foods, Frozen desserts, Ice pops

Labels, certifications, awards: Sustainable farming, Green Dot, UTZ Certified
Green Dot UTZ Certified

Countries where sold: France

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Health

Nutrition

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    Nutri-Score C

    Average nutritional quality
    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
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      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 6/55

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      Energy

      1/10 points (339kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      5/15 points (20g)

      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.

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      Salt

      0/20 points (0.03g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/17

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      Proteins

      0/7 points (0.5g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (unknown)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are counted because the negative points are less than 11.

      Nutritional score: 6 (6 - 0)

      Nutri-Score: C

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    Nutrient levels

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      Sugars in high quantity (20%)

      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.
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      Salt in low quantity (0.03%)

      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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Ice pops
    Energy 339 kj
    (81 kcal)     		-4%
    Fat 0 g -100%
    Saturated fat 0 g -100%
    Carbohydrates 20 g +2%
    Sugars 20 g +16%
    Fiber ?
    Proteins < 0.5 g +85%
    Salt 0.03 g +28%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

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    27 ingredients

    French: lait écrémé, sucre, huile de coprah, sirop de glucose-fructose, pâte de cacao, beurre de cacao, lait entier en poudre, émulsifiants (mono - et diglycérides d'acide gras (palme et/ou colza), lécithine de soja), arôme naturel de vanille, stabilisants (farine de graines de caroube, gomme guar), colorants (oxyde et hydroxyde de fer, dioxyde de titane, rouge de betterave, complexes cuivre-chlorophylles et cuivre-chlorophyllines, curcumine), agents d'enrobage (gomme arabique, cire d'abeille blanche et jaune, cire de carnauba, shellac)
    Allergens: Milk, Soybeans

    • Ingredient information

      • Skimmed milk: 54.2% (estimate)

      • Sugar: 10.0% (estimate)

      • Coconut oil: 10.0% (estimate)

      • Glucose-fructose syrup: 10.0% (estimate)

      • Cocoa paste: 7.9% (estimate)

      • Cocoa butter: 4.0% (estimate)

      • Whole milk powder: < 2% (estimate)

      • Emulsifier: < 2% (estimate)

      • — E471: < 2% (estimate)

      • —— Palm and rapeseed: < 2% (estimate)

      • — Soya lecithin: < 2% (estimate)

      • Natural vanilla flavouring: < 2% (estimate)

      • Stabiliser: < 2% (estimate)

      • — Carob seed flour: < 2% (estimate)

      • — E412: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — E172: < 2% (estimate)

      • — E171: < 2% (estimate)

      • — E162: < 2% (estimate)

      • — E140i: < 2% (estimate)

      • — E141ii: < 2% (estimate)

      • — E100: < 2% (estimate)

      • Glazing agent: < 2% (estimate)

      • — E414: < 2% (estimate)

      • — E901: < 2% (estimate)

      • — E903: < 2% (estimate)

      • — E904: < 2% (estimate)

Food processing

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    Ultra-processed foods

    18 ultra-processing markers

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E100 - Curcumin
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E162 - Beetroot red
    • Additive: E171 - Titanium dioxide
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E901 - White and yellow beeswax
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Fructose

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra-processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E100 - Curcumin

  • E141 - Copper complexes of chlorophylls and chlorophyllins

  • E141i - Copper complexes of chlorophylls

  • E141ii - Copper complexes of chlorophyllins

  • E162 - Beetroot red

    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • E172 - Iron oxides and iron hydroxides

  • E322 - Lecithins

    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.

  • E322i - Lecithin

    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.

  • E412 - Guar gum

    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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    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.

  • E901 - White and yellow beeswax

    Beeswax: Beeswax -cera alba- is a natural wax produced by honey bees of the genus Apis. The wax is formed into "scales" by eight wax-producing glands in the abdominal segments of worker bees, which discard it in or at the hive. The hive workers collect and use it to form cells for honey storage and larval and pupal protection within the beehive. Chemically, beeswax consists mainly of esters of fatty acids and various long-chain alcohols. Beeswax has long-standing applications in human food and flavoring. For example, it is used as a glazing agent or as a light/heat source. It is edible, in the sense of having similar negligible toxicity to plant waxes, and is approved for food use in most countries and the European Union under the E number E901. However, the wax monoesters in beeswax are poorly hydrolysed in the guts of humans and other mammals, so they have insignificant nutritional value. Some birds, such as honeyguides, can digest beeswax. Beeswax is the main diet of wax moth larvae.
    Source: Wikipedia

  • E903 - Carnauba wax

    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia

  • E904 - Shellac

    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm and rapeseed
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    Non-vegan

    Non-vegan ingredients: Skimmed milk, Whole milk powder, E901, E904
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    fr: lait écrémé, sucre, huile de coprah, sirop de glucose-fructose, pâte de cacao, beurre de cacao, lait entier en poudre, émulsifiants (mono- et diglycérides d'acides gras (palme et colza), lécithine de soja), arôme naturel de vanille, stabilisants (farine de graines de caroube, gomme guar), colorants (oxyde et hydroxyde de fer, dioxyde de titane, rouge de betterave, complexes cuivre-chlorophylles, cuivre-chlorophyllines, curcumine), agents d'enrobage (gomme arabique, cire d'abeille blanche et jaune, cire de carnauba, shellac)
    1. lait écrémé -> en:skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 8.33333333333333 – percent_max: 100
    2. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 20
    3. huile de coprah -> en:coconut-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 16040 – percent_min: 0 – percent_max: 20
    4. sirop de glucose-fructose -> en:glucose-fructose-syrup – vegan: yes – vegetarian: yes – ciqual_food_code: 31077 – percent_min: 0 – percent_max: 20
    5. pâte de cacao -> en:cocoa-paste – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 16030 – percent_min: 0 – percent_max: 20
    6. beurre de cacao -> en:cocoa-butter – vegan: yes – vegetarian: yes – ciqual_food_code: 16030 – percent_min: 0 – percent_max: 16.6666666666667
    7. lait entier en poudre -> en:whole-milk-powder – vegan: no – vegetarian: yes – ciqual_food_code: 19021 – percent_min: 0 – percent_max: 14.2857142857143
    8. émulsifiants -> en:emulsifier – percent_min: 0 – percent_max: 12.5
      1. mono- et diglycérides d'acides gras -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 12.5
        1. palme et colza -> en:palm-and-rapeseed – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_proxy_food_code: 16129 – percent_min: 0 – percent_max: 12.5
      2. lécithine de soja -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 6.25
    9. arôme naturel de vanille -> en:natural-vanilla-flavouring – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
    10. stabilisants -> en:stabiliser – percent_min: 0 – percent_max: 5
      1. farine de graines de caroube -> en:carob-seed-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 5
      2. gomme guar -> en:e412 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5
    11. colorants -> en:colour – percent_min: 0 – percent_max: 5
      1. oxyde et hydroxyde de fer -> en:e172 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
      2. dioxyde de titane -> en:e171 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.5
      3. rouge de betterave -> en:e162 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.66666666666667
      4. complexes cuivre-chlorophylles -> en:e140i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.25
      5. cuivre-chlorophyllines -> en:e141ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1
      6. curcumine -> en:e100 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.833333333333333
    12. agents d'enrobage -> en:glazing-agent – percent_min: 0 – percent_max: 5
      1. gomme arabique -> en:e414 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5
      2. cire d'abeille blanche et jaune -> en:e901 – vegan: no – vegetarian: yes – percent_min: 0 – percent_max: 2.5
      3. cire de carnauba -> en:e903 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 1.66666666666667
      4. shellac -> en:e904 – vegan: no – vegetarian: no – percent_min: 0 – percent_max: 1.25

Environment

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Threatened species

Labels

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    UTZ Certified

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Data sources

Product added on by kiliweb
Last edit of product page on by roboto-app.
Product page also edited by openfoodfacts-contributors, quechoisir, yuka.VkxzdUVya0RyS2tid1BZLzRTck5vTUpGNDdhclhtMjhMTXNWSWc9PQ, yuka.YjV3Yk02VUV1dDB3c3MwRTd6bkgvSTVaeTRTNVdXKzlNTU1qSVE9PQ.

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