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Cône Paris façon vacherin framboise - Nestlé

Cône Paris façon vacherin framboise - Nestlé

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Barcode: 7613035870369 (EAN / EAN-13)

Brands: Nestlé

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

Stores: Magasins U

Countries where sold: France

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Health

Nutrition

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    Nutri-Score D

    Poor nutritional quality
    • icon

      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: 15/55

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      Calories

      3/10 points (1021kJ)

      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

      8/15 points (29.1g)

      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 (0.11g)

      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: 0/10

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      Fiber

      0/5 points (1.1g)

      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 fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 8

      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: 15 (15 - 0)

      Nutri-Score: D

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Vacherins
    Energy 1,021 kj
    (244 kcal)
    +12%
    Fat 8.2 g -20%
    Saturated fat 5 g -22%
    Carbohydrates 39.3 g +69%
    Sugars 29.1 g +62%
    Fiber 1.1 g
    Proteins 2.3 g -55%
    Salt 0.11 g -75%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8 %

Ingredients

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    43 ingredients


    : eau, sucre, sirop de glucose, farine de blé, lait écrémé réhydraté, huiles végétales (palme, coco), purée de framboise (7%), blanc d'oeuf (6%), lactose et protéines de lait, sirop de sucre inverti, cacao maigre, purée de fraise (0,5%), jus concentrés (de baie de sureau, raisin rouge et carotte noire), émulsifiants (lécithines (soja), mono - et diglycérides d'acides gras*), dextrines (fibres), amidon modifié, purée de cassis concentrée (0,2%), humectant (glycérol), purée de framboise concentrée (0,2%), stabilisants (farine de graines de caroube, gomme guar, pectines, E407a, gomme xanthane), acidifiant (acide citrique), arômes naturels, amidon de blé, colorant (jus concentré de betterave), sel, sirop de sucre caramélisé, correcteur d'acidité (citrates de sodium). Peut contenir : fruits à coque. *d'origine végétale
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Nuts

Food processing

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    Ultra processed foods


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

    • Additive: E1400 - Dextrin
    • Additive: E14XX - Modified Starch
    • Additive: E322 - Lecithins
    • Additive: E407a - Processed eucheuma seaweed
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • Ingredient: Invert sugar
    • Ingredient: Lactose
    • Ingredient: Milk proteins

    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

  • E1400 - Dextrin


    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia
  • 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.

  • E330 - Citric acid


    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.

  • E331 - Sodium citrates


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia
  • E407a - Processed eucheuma seaweed


    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • 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.

  • 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.

  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • 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.

  • 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

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    Palm oil


    Ingredients that contain palm oil: Palm oil
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    Non-vegan


    Non-vegan ingredients: Reconstituted skimmed milk, Egg white, Lactose and milk proteins
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


    : eau, sucre, sirop de glucose, farine de blé, lait écrémé réhydraté, huiles végétales de palme, huiles végétales de coco, purée de framboise 7%, blanc d'oeuf 6%, lactose et protéines de lait, sirop de sucre inverti, cacao maigre, purée de fraise 0.5%, jus concentrés (de baie de sureau, raisin rouge, carotte noire), émulsifiants (lécithines de soja, mono- et diglycérides d'acides gras), dextrines (fibres), amidon modifié, cassis 0.2%, humectant (glycérol), purée de framboise concentrée 0.2%, stabilisants (farine de graines de caroube, gomme guar, pectines, e407a, gomme xanthane), acidifiant (acide citrique), arômes naturels, amidon de blé, colorant (jus concentré de betterave), sel, sirop de sucre caramélisé, correcteur d'acidité (citrates de sodium)
    1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7 - percent_max: 41.6
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7 - percent_max: 24.3
    3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 7 - percent_max: 18.5333333333333
    4. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7 - percent_max: 15.65
    5. lait écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 7 - percent_max: 13.92
    6. huiles végétales de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 7 - percent_max: 12.7666666666667
    7. huiles végétales de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 7 - percent_max: 11.9428571428571
    8. purée de framboise -> en:raspberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent_min: 7 - percent: 7 - percent_max: 7
    9. blanc d'oeuf -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 6 - percent: 6 - percent_max: 6
    10. lactose et protéines de lait -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 5.625
    11. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 4.94444444444444
    12. cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0.5 - percent_max: 4.4
    13. purée de fraise -> en:strawberry-puree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13014 - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
    14. jus concentrés -> en:concentrated-juice - vegan: maybe - vegetarian: maybe - percent_min: 0.2 - percent_max: 0.5
      1. de baie de sureau -> en:elderberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13126 - percent_min: 0 - percent_max: 0.5
      2. raisin rouge -> en:red-grape - vegan: yes - vegetarian: yes - ciqual_food_code: 13112 - percent_min: 0 - percent_max: 0.25
      3. carotte noire -> en:black-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.166666666666667
    15. émulsifiants -> en:emulsifier - percent_min: 0.2 - percent_max: 0.5
      1. lécithines de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.5
      2. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.25
    16. dextrines -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 0.5
      1. fibres -> en:fiber - percent_min: 0.2 - percent_max: 0.5
    17. amidon modifié -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0.2 - percent_max: 0.5
    18. cassis -> en:blackcurrant - vegan: yes - vegetarian: yes - ciqual_food_code: 13007 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
    19. humectant -> en:humectant - percent_min: 0.2 - percent_max: 0.2
      1. glycérol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0.2 - percent_max: 0.2
    20. purée de framboise concentrée -> fr:puree-de-framboise-concentree - vegan: maybe - vegetarian: maybe - ciqual_food_code: 13015 - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
    21. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.2
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.2
      2. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      3. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
      4. e407a -> en:e407a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05
      5. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05
    22. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.2
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    23. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
    24. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.2
    25. colorant -> en:colour - percent_min: 0 - percent_max: 0.2
      1. jus concentré de betterave -> en:beetroot-juice-concentrate - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20091 - percent_min: 0 - percent_max: 0.2
    26. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.11
    27. sirop de sucre caramélisé -> en:brown-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11
    28. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.11
      1. citrates de sodium -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11

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Data sources

Product added on by kiliweb
Last edit of product page on by alex-off.
Product page also edited by autorotate-bot, magasins-u, openfoodfacts-contributors, vaporous.

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