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Vacherin vanille noisette - Neige azur - 6/8 parts

Vacherin vanille noisette - Neige azur - 6/8 parts

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Barcode: 3480650000006 (EAN / EAN-13)

Quantity: 6/8 parts

Brands: Neige azur

Categories: Desserts, Frozen foods, Frozen desserts, Vacherin ice cream, Vacherins

Traceability code: EMB 06088D - Nice (Alpes-Maritimes, France)

Countries where sold: France

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Health

Nutrition

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Vacherins
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Ingredients

  • icon

    55 ingredients


    90000005908 VACHERIN 6/8 PARTS VANHE NOISETTE VMINILL Crème glacée vanille 25,4% et glace noisette 25,4% lait demi écrémé stérilisé UHT, crème,. Sucre o cristal, Jaunes d'eufs pasteurisés, Sucre inverti, lait écrémé, Eau, Pâte de noisette. Base romana (sirop de glucose, protéines de lait, dextrose, maltodextrine, matières grasses hydrogénées, Stabilisants: E401, Caroube, E417. Carraghénanes, Emulsifiants: E471, E472a, E472b, E477), Sirop de glucose. Glucose. Arôme vanille Stabilisant: Gomme de guar granulées , noisettes entières caramélisées, Nappage neutre:Sirop de glucose, sucre, eau, stabilisants (E 440i, E 440ii, E 415) : Meringue 36,2%, noisettes Produit fabriqué dans un laboratoire qui utilise des allergènes: fruits à coques, ceufs, lait, farine. CONTENANCE: 0,9 LITRES Poids net : 1 Kg Valeur énergitique en Kcal en (g) : 254,8Matières grasses en (g): 9,6 Glucides en (g):39 Valeur énergitique en Kj en (g):1069,6
    Allergens: Eggs

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E401 - Sodium alginate
    • Additive: E415 - Xanthan gum
    • Additive: E417 - Tara gum
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472a - Acetic acid esters of mono- and diglycerides of fatty acids
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Glucose

    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

  • E415 - Xanthan gum


    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E440 - Pectins


    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E440i - Non-amidated pectines


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia
  • E440ii - Amidated pectin


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    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.

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Meringue

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: 90000005908-vacherin-6, 8-parts-vanhe-noisette-vminill-creme-glacee-vanille-25-4-et-glace-noisette-25-4-lait-demi-ecreme-sterilise-uht, Creme, Sucre-o-cristal, Jaunes-d-eufs-pasteurises, Sucre-inverti, Lait-ecreme, Eau, Pate-de-noisette, Base-romana, Sirop-de-glucose, Proteines-de-lait, Maltodextrine, Matieres-grasses-hydrogenees, Stabilisants, Caroube, Carraghenanes, Emulsifiants, Sirop-de-glucose, Arome-vanille-stabilisant, Gomme-de-guar-granulees, Noisettes-entieres-caramelisees, Nappage-neutre, Sirop-de-glucose, Sucre, Eau, Stabilisants, Noisettes-produit-fabrique-dans-un-laboratoire-qui-utilise-des-allergenes, Fruits-a-coques, Ceufs, Lait, Farine, Contenance, 0-9-litres-poids-net, Valeur-energitique-en-kcal-en, G, 254-8matieres-grasses-en, G, 9-6-glucides-en, G, 39-valeur-energitique-en-kj-en, G, 1069-6

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : 90000005908 VACHERIN 6, 8 PARTS VANHE NOISETTE VMINILL Crème glacée vanille 25.4% et glace noisette 25.4% lait demi écrémé stérilisé UHT, crème, Sucre o cristal, Jaunes d'eufs pasteurisés, Sucre inverti, lait écrémé, Eau, Pâte de noisette, Base romana (sirop de glucose, protéines de lait, dextrose, maltodextrine, matières grasses hydrogénées, Stabilisants (e401), Caroube, e417, Carraghénanes, Emulsifiants (e471), e472a, e472b, e477), Sirop de glucose, Glucose, Arôme vanille Stabilisant (Gomme de guar granulées), noisettes entières caramélisées, Nappage neutre (Sirop de glucose), sucre, eau, stabilisants (e440i, e440ii, e415, Meringue), noisettes Produit fabriqué dans un laboratoire qui utilise des allergènes (fruits à coques), ceufs, lait, farine, CONTENANCE (0‚9 LITRES Poids net), Valeur énergitique en Kcal en (g, 254‚8Matières grasses en (g)), 9‚6 Glucides en (g, 39 Valeur énergitique en Kj en (g)), 1069‚6
    1. 90000005908 VACHERIN 6 -> en:90000005908-vacherin-6 - percent_min: 3.84615384615385 - percent_max: 100
    2. 8 PARTS VANHE NOISETTE VMINILL Crème glacée vanille 25.4% et glace noisette 25.4% lait demi écrémé stérilisé UHT -> en:8-parts-vanhe-noisette-vminill-creme-glacee-vanille-25-4-et-glace-noisette-25-4-lait-demi-ecreme-sterilise-uht - percent_min: 0 - percent_max: 50
    3. crème -> en:creme - percent_min: 0 - percent_max: 33.3333333333333
    4. Sucre o cristal -> en:sucre-o-cristal - percent_min: 0 - percent_max: 25
    5. Jaunes d'eufs pasteurisés -> en:jaunes-d-eufs-pasteurises - percent_min: 0 - percent_max: 20
    6. Sucre inverti -> en:sucre-inverti - percent_min: 0 - percent_max: 16.6666666666667
    7. lait écrémé -> en:lait-ecreme - percent_min: 0 - percent_max: 14.2857142857143
    8. Eau -> en:eau - percent_min: 0 - percent_max: 12.5
    9. Pâte de noisette -> en:pate-de-noisette - percent_min: 0 - percent_max: 11.1111111111111
    10. Base romana -> en:base-romana - percent_min: 0 - percent_max: 10
      1. sirop de glucose -> en:sirop-de-glucose - percent_min: 0 - percent_max: 10
      2. protéines de lait -> en:proteines-de-lait - percent_min: 0 - percent_max: 5
      3. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.33333333333333
      4. maltodextrine -> en:maltodextrine - percent_min: 0 - percent_max: 2.5
      5. matières grasses hydrogénées -> en:matieres-grasses-hydrogenees - percent_min: 0 - percent_max: 2
      6. Stabilisants -> en:stabilisants - percent_min: 0 - percent_max: 1.66666666666667
        1. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      7. Caroube -> en:caroube - percent_min: 0 - percent_max: 1.42857142857143
      8. e417 -> en:e417 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      9. Carraghénanes -> en:carraghenanes - percent_min: 0 - percent_max: 1.11111111111111
      10. Emulsifiants -> en:emulsifiants - percent_min: 0 - percent_max: 1
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
      11. e472a -> en:e472a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.909090909090909
      12. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.833333333333333
      13. e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.769230769230769
    11. Sirop de glucose -> en:sirop-de-glucose - percent_min: 0 - percent_max: 9.09090909090909
    12. Glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.33333333333333
    13. Arôme vanille Stabilisant -> en:arome-vanille-stabilisant - percent_min: 0 - percent_max: 7.69230769230769
      1. Gomme de guar granulées -> en:gomme-de-guar-granulees - percent_min: 0 - percent_max: 7.69230769230769
    14. noisettes entières caramélisées -> en:noisettes-entieres-caramelisees - percent_min: 0 - percent_max: 7.14285714285714
    15. Nappage neutre -> en:nappage-neutre - percent_min: 0 - percent_max: 6.66666666666667
      1. Sirop de glucose -> en:sirop-de-glucose - percent_min: 0 - percent_max: 6.66666666666667
    16. sucre -> en:sucre - percent_min: 0 - percent_max: 6.25
    17. eau -> en:eau - percent_min: 0 - percent_max: 5.88235294117647
    18. stabilisants -> en:stabilisants - percent_min: 0 - percent_max: 5.55555555555556
      1. e440i -> en:e440i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      2. e440ii -> en:e440b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      3. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
      4. Meringue -> en:meringue - vegan: no - vegetarian: yes - ciqual_food_code: 24520 - percent_min: 0 - percent_max: 1.38888888888889
    19. noisettes Produit fabriqué dans un laboratoire qui utilise des allergènes -> en:noisettes-produit-fabrique-dans-un-laboratoire-qui-utilise-des-allergenes - percent_min: 0 - percent_max: 5.26315789473684
      1. fruits à coques -> en:fruits-a-coques - percent_min: 0 - percent_max: 5.26315789473684
    20. ceufs -> en:ceufs - percent_min: 0 - percent_max: 5
    21. lait -> en:lait - percent_min: 0 - percent_max: 4.76190476190476
    22. farine -> en:farine - percent_min: 0 - percent_max: 4.54545454545455
    23. CONTENANCE -> en:contenance - percent_min: 0 - percent_max: 4.34782608695652
      1. 0‚9 LITRES Poids net -> en:0-9-litres-poids-net - percent_min: 0 - percent_max: 4.34782608695652
    24. Valeur énergitique en Kcal en -> en:valeur-energitique-en-kcal-en - percent_min: 0 - percent_max: 4.16666666666667
      1. g -> en:g - percent_min: 0 - percent_max: 4.16666666666667
      2. 254‚8Matières grasses en -> en:254-8matieres-grasses-en - percent_min: 0 - percent_max: 2.08333333333333
        1. g -> en:g - percent_min: 0 - percent_max: 2.08333333333333
    25. 9‚6 Glucides en -> en:9-6-glucides-en - percent_min: 0 - percent_max: 4
      1. g -> en:g - percent_min: 0 - percent_max: 4
      2. 39 Valeur énergitique en Kj en -> en:39-valeur-energitique-en-kj-en - percent_min: 0 - percent_max: 2
        1. g -> en:g - percent_min: 0 - percent_max: 2
    26. 1069‚6 -> en:1069-6 - percent_min: 0 - percent_max: 3.84615384615385

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by alex-off.
Product page also edited by roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.