ProductsNestléDesserts mousse chocolat lait et blanc La Laitière

Nestlé, La Laitière

Desserts mousse chocolat lait et blanc La Laitière

Name: Desserts mousse chocolat lait et blanc La Laitière
Brand: Nestlé, La Laitière

236 g (4 * 59 g)

BARCODE:3023290230190

COMMON NAME:Desserts mousse chocolat lait et blanc La Laitière

CATEGORIES:Dairies, Desserts, Dairy Desserts, Sweet Mousses, Dairy Mousses

LABELS:Green Dot

PACKAGING:Plastic, Pot, Cardboard, Fresh

COUNTRIES:France

Health

Nutrition

Nutri-Score

Average nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

Nutrient levels

Fat in moderate quantity (6%)

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

Saturated fat in moderate quantity (4%)

Sugars in high quantity (19.2%)

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

Salt in low quantity (0.22%)

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

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Dairy mousses
Energy	~ 662.8 kJ (158 kcal)	973.275 kJ (234 kcal) (-32%)
Fat	6 g	13.693 g (-56%)
Saturated fat	4 g	8.492 g (-53%)
Carbohydrates	20.7 g	20.725 g (~0%)
Sugars	19.2 g	18.318 g (+5%)
Dietary fiber	0.7 g	?
Proteins	4.9 g	5.339 g (-8%)
Salt	0.22 g	0.195 g (+13%)
Sodium	0.088 g	0.078 g (+13%)
Fruits, vegetables and legumes	~ 0 %	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	~ 662.8 kJ (158 kcal)	? (158 kcal)	?
Fat	6 g	6 g	?
Saturated fat	4 g	4 g	?
Carbohydrates	20.7 g	20.7 g	?
Sugars	19.2 g	19.2 g	?
Dietary fiber	0.7 g	0.7 g	?
Proteins	4.9 g	4.9 g	?
Salt	0.22 g	0.22 g	?
Sodium	0.088 g	0.088 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Serving size

59 g

Ingredients

Ingredients image

Ingredients list

Lait entier (69,8 %), sucre, crème (lait), caramel au lait (5,8 %) [sirop de glucose, _lait_concentré sucré, matière grasse végétale (coprah), arôme, émulsifiant (lécithine de soja), sel], poudre de _lait_écrémé, chocolat au lait (2,5 %) [sucre, poudre de lait entier, beurre de cacao, pâte de cacao, poudre de lactosérum (lait), émulsifiant (lécithine de tournesol), arôme naturel de vanille], poudre de cacao maigre, caramel (1,6 %) [sucre, eau, sirop de glucose, correcteur d'acidité (E524)], gélatine bovine, chocolat noir [pâte de cacao, sucre, émulsifiant (lécithine de tournesol), arôme naturel de vanille], arôme, amidon de maïs, émulsifiant (E472b), épaississants (alginate, carraghénane, farine de graines de caroube), correcteur d'acidité (E524)

Ingredient information

Whole Milk

69.8%

Sugar

8.1% (estimate)

Cream

8.1% (estimate)

Caramel Au Lait

5.8%

Glucose Syrup

3.38% (estimate)

Sweetened Condensed Milk

1.21% (estimate)

Vegetable Fat

0.6% (estimate)

Coconut Oil

0.6% (estimate)

Flavouring

0.3% (estimate)

Emulsifier

0.15% (estimate)

Soya Lecithin

0.15% (estimate)

Salt

0.15% (estimate)

Skimmed Milk Powder

4.15% (estimate)

Milk Chocolate

2.5%

Sugar

1.43% (estimate)

Whole Milk Powder

0.54% (estimate)

Cocoa Butter

0.27% (estimate)

Cocoa Paste

0.13% (estimate)

Whey Powder

0.07% (estimate)

Emulsifier

0.03% (estimate)

Sunflower Lecithin

0.03% (estimate)

Natural Vanilla Flavouring

0.03% (estimate)

Fat Reduced Cocoa Powder

1.58% (estimate)

E150

1.6%

Sugar

0.19% (estimate)

Water

< 0.8% (estimate)

Glucose Syrup

< 0.53% (estimate)

Acidity Regulator

< 0.4% (estimate)

E524

< 0.4% (estimate)

Beef Gelatin

< 1.49% (estimate)

Dark Chocolate

< 1.3% (estimate)

Cocoa Paste

< 1.3% (estimate)

Sugar

< 0.65% (estimate)

Emulsifier

< 0.53% (estimate)

Sunflower Lecithin

< 0.53% (estimate)

Natural Vanilla Flavouring

< 0.4% (estimate)

Flavouring

< 1.16% (estimate)

Corn Starch

< 1.04% (estimate)

Emulsifier

< 0.95% (estimate)

E472b

< 0.95% (estimate)

Thickener

< 0.87% (estimate)

E400

< 0.87% (estimate)

E407

< 0.43% (estimate)

Carob Seed Flour

< 0.29% (estimate)

Acidity Regulator

< 0.8% (estimate)

E524

< 0.8% (estimate)

Added sugars

Contains added sugars (13%) Added sugars: sugar, glucose syrup Quantity of added sugars: 13%

Allergens

MilkSoybeans

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E400 - Alginic acid

Additives

E407 - Carrageenan

Additives

E428 - Gelatine

Additives

E472b - Lactic acid esters of mono- and diglycerides of fatty acids

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Thickener

Ingredients

Whey

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E322 - LecithinsAntioxidantEmulsifier

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.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E400 - Alginic acidCarrierEmulsifierHumectantSequestrantStabiliserThickener

Alginic acid, also called algin or alginate, is a polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum. It is also a significant component of the biofilms produced by the bacterium Pseudomonas aeruginosa, the major pathogen in cystic fibrosis, that confer it a high resistance to antibiotics and killing by macrophages. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms.

Open additive page Source

E407 - Carrageenan EFSA overexposure risk: highCarrierEmulsifierHumectantStabiliserThickener

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.

Open additive page Source

E428 - Gelatine

No additive description is available yet.

Open additive page

E472b - Lactic acid esters of mono- and diglycerides of fatty acidsEmulsifierSequestrantStabiliser

No additive description is available yet.

Open additive page

E524 - Sodium hydroxide

Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Unknown environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -8

Packaging

Packaging impact

Packaging with a medium impact Malus: -11 Packaging score: -8

Packaging components

Shape	Material	Recycling	Impact
POT	Plastic	Unknown	High
Unknown	Cardboard	Unknown	Low

Declared packaging

Plastic, Pot, Cardboard, Fresh

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Low risk of deforestation Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: B Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Total Forest Footprint: 0.007 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.007 m² per kg of food Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: whole milk cream skimmed milk powder sweetened condensed milk whole milk powder whey powder Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on November 1, 2016 at 1:31:07 PM UTC by date-limite-app .

Last edit on March 17, 2026 at 11:13:39 PM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, beniben, date-limite-app, kiliweb, musarana, new-nutrition-bot, openfoodfacts-contributors, packbot, yuka.K71AE8GEBMYMGMH--tpp_Qe3SuP6A-AFImwjog, yuka.UlB3R1NwczlpTlVPd3NJUC9rN2Zxb3BxeFo3d2JXeTJFc3RCSUE9PQ, yuka.VFowbENyUVAvY01odi9BRG93M0U5OTh1NjhPeVcyeVFMK0VWSWc9PQ.

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