Frozen Yogourt Strawberry – Häagen-Dazs

Nutrition

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  Nutri-Score D

  Lower nutritional quality

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  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 12

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    Discover the new Nutri-Score!

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    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)

    → Discover all the improvements of the new Nutri-Score

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    What is the Nutri-Score?

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    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).

    → Learn more about the Nutri-Score

  

  Negative points: 13/55

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    Energy

    2/10 points (791kJ)

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    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

    6/15 points (22.5g)

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    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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    Saturated fat

    5/10 points (5.8g)

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    A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.

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    Salt

    0/20 points (0.2g)

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

  

  Positive points: 0/10

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    Fiber

    0/5 points (0.46g)

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

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    Fruits, vegetables and legumes

    0/5 points (12.5%)

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    Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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    Details of the calculation of the Nutri-Score

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    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 12

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

    Points for proteins are not counted because the negative points greater than or equal to 11.

    Nutritional score: 13 (13 - 0)

    Nutri-Score: D

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  Nutrient levels

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    Fat in moderate quantity (8.1%)

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    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

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    Saturated fat in high quantity (5.8%)

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    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

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    Sugars in high quantity (22.5%)

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    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

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    Salt in low quantity (0.2%)

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    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

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Frozen yogurts
  Energy	791 kj (189 kcal)	+20%
  Fat	8.1 g	+91%
  Saturated fat	5.8 g	+108%
  Carbohydrates	24.8 g	-3%
  Sugars	22.5 g	+4%
  Fiber	0.46 g	-4%
  Proteins	4 g	-6%
  Salt	0.2 g	+22%
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	12.5 %

Food processing

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  Ultra-processed foods

  5 ultra-processing markers

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    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

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

  • Additive: E440 - Pectins
  • Ingredient: Flavouring
  • Ingredient: Gelling agent
  • Ingredient: Glucose
  • Ingredient: Glucose syrup

  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

Ingredients analysis

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  Details of the analysis of the ingredients

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  fr: _yaourt_ 26%, _lait_ écrémé, sucre, _crème_ fraîche, fraises 11%, sirop de glucose déshydraté, jaune d'œuf, jus de citron concentré, gélifiant (pectine), arôme naturel

  1. _yaourt_ -> en:yogurt – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19593 – percent_min: 26 – percent: 26 – percent_max: 26
  2. _lait_ écrémé -> en:skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 11 – percent_max: 26
  3. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 11 – percent_max: 22.5
  4. _crème_ fraîche -> en:fresh-cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 11 – percent_max: 22.25
  5. fraises -> en:strawberry – vegan: yes – vegetarian: yes – ciqual_food_code: 13014 – percent_min: 11 – percent: 11 – percent_max: 11
  6. sirop de glucose déshydraté -> en:dehydrated-glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 10.25
  7. jaune d'œuf -> en:egg-yolk – vegan: no – vegetarian: yes – ciqual_food_code: 22002 – percent_min: 0 – percent_max: 8.2
  8. jus de citron concentré -> en:concentrated-lemon-juice – vegan: yes – vegetarian: yes – ciqual_food_code: 2028 – percent_min: 0 – percent_max: 6.83333333333333
  9. gélifiant -> en:gelling-agent – percent_min: 0 – percent_max: 5.85714285714286
     1. pectine -> en:e440a – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 5.85714285714286
  10. arôme naturel -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 5

Carbon footprint

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  Equal to driving 0.9 km in a petrol car

  174 g CO₂e per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Frozen yogurt (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	60.7 %
  Processing	12.4 %
  Packaging	10.4 %
  Transportation	11.3 %
  Distribution	3.8 %
  Consumption	1.5 %

Packaging

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  Missing packaging information for this product

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  ⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
  If they are indicated on the packaging, you can modify the product sheet and add them.
  
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  Add the origins of ingredients for this product

  Add the origins of ingredients for this product