Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Batonnet Chocolat Blanc Amande - Magnum - 292 g

edit Edit the page

Batonnet Chocolat Blanc Amande - Magnum - 292 g

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

Barcode: 8712100818714 (EAN / EAN-13)

Common name: Glace vanille à l'arôme naturel de vanille de Madagascar enrobée de chocolat blanc (28%) et d'amandes (5%).

Quantity: 292 g

Packaging: Plastic, Box, Cardboard, Film, Frozen, Wrapper, fr:Boîte en carton

Brands: Magnum, Unilever, Miko

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Ice cream bars, Vanilla ice cream bars

Labels, certifications, awards: No gluten, Green Dot, Rainforest Alliance, Triman

Origin of the product and/or its ingredients: Europe

Origin of ingredients: fr:Amandes Californie

Manufacturing or processing places: Allemagne

Stores: Franprix, Magasins U, Picard

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    26 ingredients

    French: LAIT écrémé réhydraté, sucre, beurre de cacao¹, eau, AMANDES, huile de coco, LAIT en poudre entier, sirop de glucose, sirop de glucose-fructose, BEURRE concentré, LACTOSE et protéines de LAIT, LAIT en poudre écrémé, émulsifiants (E442, E476, E471), gousses de vanille épuisées broyées, stabilisants (E407, E410, E412), arôme naturel de vanille¹ (dont LAIT), arôme, colorant (E160a). Peut contenir: soja, autres fruits à coque. Sans gluten. ¹Vérifié Rainforest Alliance™.
    Allergens: Milk, Nuts
    Traces: Nuts, Peanuts, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E160a - Carotene
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E442 - Ammonium phosphatides
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    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.

  • E442 - Ammonium phosphatides

    Mixed ammonium salts of phosphorylated glycerides: The mix of ammonium salts of phosphorylated glycerides can be either made synthetically or from mixture of glycerol and partially hardened plant -most often used: rapeseed oil- oils.
    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.

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Reconstituted skimmed milk, Whole milk powder, Butterfat, Lactose and milk proteins, Skimmed milk powder, Milk
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

    fr: LAIT écrémé réhydraté, sucre, beurre de cacao¹, eau, AMANDES, huile de coco, LAIT en poudre entier, sirop de glucose, sirop de glucose-fructose, BEURRE concentré, LACTOSE et protéines de LAIT, LAIT en poudre écrémé, émulsifiants (e442, e476, e471), gousses de vanille épuisées broyées, stabilisants (e407, e410, e412), arôme naturel de vanille¹ (dont LAIT), arôme, colorant (e160a)
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 5.55555555555556 - percent_max: 100
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 21
    3. beurre de cacao¹ -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 21
    4. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 21
    5. AMANDES -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041 - percent_min: 0 - percent_max: 20
    6. huile de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 16.6666666666667
    7. LAIT en poudre entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 14.2857142857143
    8. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
    9. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 11.1111111111111
    10. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 10
    11. LACTOSE et protéines de LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. LAIT en poudre écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 8.33333333333333
    13. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 7.69230769230769
      1. e442 -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
      2. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      3. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.56410256410256
    14. gousses de vanille épuisées broyées -> en:exhausted-ground-vanilla-pod - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 6.66666666666667
      1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      2. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      3. e412 -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
    16. arôme naturel de vanille¹ -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. dont LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
    17. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    18. colorant -> en:colour - percent_min: 0 - percent_max: 5
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5

Nutrition

  • icon

    Poor 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: 7

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 3.3, rounded value: 3.3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 7.86111111111111, rounded value: 7.9)

    Negative points: 16

    • Energy: 3 / 10 (value: 1034, rounded value: 1034)
    • Sugars: 4 / 10 (value: 21, rounded value: 21)
    • Saturated fat: 9 / 10 (value: 9.3, rounded value: 9.3)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

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

    Nutritional score: (16 - 0)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (73 g (100ml))     		Compared to: Vanilla ice cream bars
    Energy 1,034 kj
    (247 kcal)     		1,030 kj
    (247 kcal)     		-15%
    Fat 15 g 15 g -17%
    Saturated fat 9.3 g 9.3 g -24%
    Carbohydrates 24 g 24 g -17%
    Sugars 21 g 21 g -18%
    Fiber ? ?
    Proteins 3.3 g 3.3 g +5%
    Salt 0.1 g 0.1 g -33%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 7.861 % 7.861 %
Serving size: 73 g (100ml)

Environment

Carbon footprint

Packaging

Transportation

Labels

Other information

Preparation: Sortez vos glaces du congélateur quelques minutes avant de les déguster, afin de profiter pleinement de leurs saveurs.

Conservation conditions: À conserver à -18°C.

Customer service: Magnum Relation Consommateurs, Unilever France, 20 rue des Deux Gares 92842 Rueil-Malmaison Cedex

Report a problem

Data sources

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

Product added on by tacinte
Last edit of product page on by moon-rabbit.
Product page also edited by beniben, foodvisor, kiliweb, magasins-u, marmotte73, org-unilever-france-gms, packbot, roboto-app, scanparty-franprix-05-2016, tacite, tacite-mass-editor, unilever-france, yuka.sY2b0xO6T85zoF3NwEKvlkkcS9PYjyPaBzXhn2fW1u7UNsPCWOpCzo3-Nag.
Last check of product page on by tacite.

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