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Carte D'Or Bûche Glacée Vanille Bourbon & Marron d'Ardèche 700ml - 445 g

Carte D'Or Bûche Glacée Vanille Bourbon & Marron d'Ardèche 700ml - 445 g

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Some of the data for this product has been provided directly by the manufacturer Unilever France.

Barcode: 8711327463127 (EAN / EAN-13)

Common name: Bûche glacée : Glace à la vanille avec des copeaux de chocolat blanc (52,1%), glace à la crème de marron (27%), enrobage au cacao maigre (14%), insert au chocolat noir (6,3%) et cacao en grains en décor (0,6%).

Quantity: 445 g

Packaging: Box, Film, Wrapper, fr:Barquette en plastique, fr:Boîte en carton, fr:Sachet en plastique

Brands: Carte D'or

Categories: Desserts, Festive foods, Frozen foods, Christmas foods and drinks, Frozen desserts, Yule log, Ice cream log, fr:Bûche

Labels, certifications, awards: fr:Triman

Origin of the product and/or its ingredients: France

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    56 ingredients


    French: Eau, CRÈME, sucre liquide (sucre, eau), crème de marron (9%) (sucre, châtaigne (2%), eau, extrait de vanille), LACTOSE et protéines de LAIT, sucre, sirop de sucre inverti, sirop de glucose, copeaux de chocolat blanc (2,5%) (sucre, LAIT entier en poudre, beurre de cacao, émulsifiant (lécithines de SOJA), arôme naturel de vanille), BEURRE, cacao en grains (0,6%), chocolat noir (0,6%) (pâte de cacao, sucre, beurre de cacao, émulsifiant (lécithines de SOJA), arôme naturel de vanille), cacao maigre en poudre (0,5%) (cacao maigre en poudre, correcteurs d'acidité (carbonates de sodium, carbonates de potassium, acide citrique)), émulsifiant (mono - et diglycérides d'acides gras), BEURRE pâtissier, huile de tournesol, gélifiants (pectines, carraghénanes), épaississants (gomme guar, farine de graines de caroube), LAIT écrémé en poudre, protéines de LAIT, arôme naturel de vanille, amidon de maïs, caramel (sucre, eau), gousses de vanille épuisées broyées, colorant (caroténoïdes). Peut contenir : œuf, fruits à coque, céréales contenant du gluten, sésame.
    Allergens: Milk, Soybeans
    Traces: Eggs, Gluten, Nuts, Sesame seeds

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: E160 - Carotenoids
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E440 - Pectins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • Ingredient: Lactose
    • Ingredient: Milk proteins
    • Ingredient: Thickener

    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

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E407 - Carrageenan


    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: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E440 - Pectins


    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: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • E501 - Potassium carbonates


    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Cream, Lactose and milk proteins, Whole milk powder, Butter, Butterfat, Skimmed milk powder, 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, CRÈME, sucre liquide (sucre, eau), crème de marron 9% (sucre, châtaigne 2%, eau, extrait de vanille), LACTOSE et protéines de LAIT, sucre, sirop de sucre inverti, sirop de glucose, chocolat blanc 2.5% (sucre, LAIT entier en poudre, beurre de cacao, émulsifiant (lécithines de SOJA), arôme naturel de vanille), BEURRE, cacao en grains 0.6%, chocolat noir 0.6% (pâte de cacao, sucre, beurre de cacao, émulsifiant (lécithines de SOJA), arôme naturel de vanille), cacao maigre en poudre 0.5% (cacao maigre en poudre, correcteurs d'acidité (carbonates de sodium, carbonates de potassium, acide citrique)), émulsifiant (mono- et diglycérides d'acides gras), BEURRE pâtissier, huile de tournesol, gélifiants (pectines, carraghénanes), épaississants (gomme guar, farine de graines de caroube), LAIT écrémé en poudre, protéines de LAIT, arôme naturel de vanille, amidon de maïs, caramel (sucre, eau), gousses de vanille épuisées broyées, colorant (caroténoïdes)
    1. Eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 58.2
    2. CRÈME -> en:cream - vegan: no - vegetarian: yes - percent_min: 9 - percent_max: 33.6
    3. sucre liquide -> en:liquid-sugar - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 25.4
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 4.5 - percent_max: 25.4
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.7
    4. crème de marron -> fr:creme-de-marrons - vegan: yes - vegetarian: yes - percent_min: 9 - percent: 9 - percent_max: 9
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 7
      2. châtaigne -> en:chestnut - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
      3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      4. extrait de vanille -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    5. LACTOSE et protéines de LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 2.5 - percent_max: 9
    6. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 9
    7. sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 9
    8. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 9
    9. chocolat blanc -> en:white-chocolate - vegan: maybe - vegetarian: yes - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2.5
      2. LAIT entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.625
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    10. BEURRE -> en:butter - vegan: no - vegetarian: yes - percent_min: 0.6 - percent_max: 2.5
    11. cacao en grains -> en:cocoa-bean - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
    12. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0.12 - percent_max: 0.6
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.2
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
    13. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent: 0.5 - percent_max: 0.5
      1. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.25 - percent_max: 0.5
      2. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.25
        1. carbonates de sodium -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
        2. carbonates de potassium -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.125
        3. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
    14. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.5
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
    15. BEURRE pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.5
    16. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.5
    17. gélifiants -> en:gelling-agent - percent_min: 0 - percent_max: 0.5
      1. pectines -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    18. épaississants -> en:thickener - percent_min: 0 - percent_max: 0.5
      1. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    19. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    20. protéines de LAIT -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    21. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    22. amidon de maïs -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    23. caramel -> en:e150 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
    24. gousses de vanille épuisées broyées -> en:exhausted-ground-vanilla-pod - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    25. colorant -> en:colour - percent_min: 0 - percent_max: 0.5
      1. caroténoïdes -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5

Nutrition

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    Average nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 9

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

    Positive points: 0

    • Proteins: 0 / 5 (value: 1.1, rounded value: 1.1)
    • Fiber: 0 / 5 (value: 0.57, rounded value: 0.57)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 9, rounded value: 9)

    Negative points: 7

    • Energy: 1 / 10 (value: 539, rounded value: 539)
    • Sugars: 3 / 10 (value: 17, rounded value: 17)
    • Saturated fat: 3 / 10 (value: 3.4, rounded value: 3.4)
    • Sodium: 0 / 10 (value: 28, rounded value: 28)

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

    Score nutritionnel: 7 (7 - 0)

    Nutri-Score: C

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    Sugars in high quantity (17%)


    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.
  • icon

    Salt in low quantity (0.07%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Ice cream log
    Energy 539 kj
    (129 kcal)
    -36%
    Fat 5.3 g -36%
    Saturated fat 3.4 g -37%
    Carbohydrates 19 g -33%
    Sugars 17 g -31%
    Fiber 0.57 g -47%
    Proteins 1.1 g -54%
    Salt 0.07 g -44%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 9 %

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: Pour profiter de toute la saveur de votre bûche, servez-la dès la sortie du congélateur. Pour faciliter la découpe votre bûche, passez la lame de votre couteau sous l'eau chaude avant de couper les parts.

Conservation conditions: À conserver entre -25°C et -18°C

Customer service: Carte d'Or Relation Consommateurs, Unilever France, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

Data sources

The manufacturer Unilever France uses Equadis to automatically transmit data and photos for its products.

Product added on by org-unilever-france-gms
Last edit of product page on by nico-bobsc2a.
Product page also edited by ecoscore-impact-estimator, packbot, roboto-app, teolemon.

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