ProductsThirietCône Vanille Café

Thiriet

Cône Vanille Café

Name: Cône Vanille Café
Brand: Thiriet

462 g / 720 ml

BARCODE:3292590084127

COMMON NAME:Cône Vanille Café

CATEGORIES:Desserts, Frozen Foods, Frozen Desserts, Ice Creams And Sorbets, Ice Creams, Ice Cream Cones, Coffee Vanilla Ice Cream Cones

LABELS:Made In France

PACKAGING:Cardboard, Frozen

MANUFACTURING:France,Vosges

WEBSITE:https://www.thiriet.com/produits/glaces_desserts_glaces/cornets/exalto/6_cornets_exalto_cafe_arabicasaveur_moka,163,1139.html?&args=Y29tcF9pZD0xNTUmYWN0aW9uPWZpY2hlJmlkPSZ8&vars=ZmFtaWxsZV9pZD05NGVmNDkxYS1iZWM0LTQ4NjItODY1MC0zYmMxYmRjNiZwcm9kdWl0X2lkPTA4NDEyJmZhbWlsbGVfaWRfbml2ZWF1X3VuPUZBTTEtMDUmZmlsdHJlX3Byb2R1aXRzPWElM0EwJTNBJTdCJTdE

COUNTRIES:France

STORES:Thiriet

Health

Nutrition

Nutri-Score

Lower 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 (7.2%)

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 (5%)

Sugars in high quantity (20%)

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 (0.1%)

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 facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Frozen cones
Energy	~ 829.5 kJ (198 kcal)	1,137.297 kJ (272 kcal) (-27%)
Fat	7.2 g	11.908 g (-40%)
Saturated fat	5 g	8.889 g (-44%)
Carbohydrates	30 g	36.971 g (-19%)
Sugars	20 g	25.854 g (-23%)
Dietary fiber	0.9 g	?
Proteins	2.7 g	3.179 g (-15%)
Salt	0.1 g	0.158 g (-37%)
Sodium	0.04 g	0.063 g (-37%)
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	~ 829.5 kJ (198 kcal)	? (198 kcal)	?
Fat	7.2 g	7.2 g	?
Saturated fat	5 g	5 g	?
Carbohydrates	30 g	30 g	?
Sugars	20 g	20 g	?
Dietary fiber	0.9 g	0.9 g	?
Proteins	2.7 g	2.7 g	?
Salt	0.1 g	0.1 g	?
Sodium	0.04 g	0.04 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

Crème glacée café arabica à la crème fraîche avec copeaux de chocolat 32 %, crème glacée saveur crème fraîche 33 %, sauce au café arabica 13 % : lait écrémé, crème fraîche (18 % des crèmes glacées), sirop de glucose, sucre, lactose et protéines de lait, café arabica (5 % de la crème glacée café arabica et 10,5 % de la sauce : sous forme d'extrait et de café déshydraté), dextrose, copeaux de chocolat (4 % de la crème glacée café arabica : pâte et beurre de cacao, sucre, émulsifiant : lécithines (soja), arôme émulsifiant : naturel de vanille), extrait de café, maltodextrine, café lyophilisé, poudre de cacao, mono - et diglycérides d'acides gras, épaississants : farine de graines de caroube - gomme guai, gélifiant : pectine, colorant : caramel ordinaire. Gaufrette 14 % avec nappage au cacao maigre 7 % : farine de blé, sucre, matière grasse végétale (coprah), poudre de cacao maigre (15 % du nappage), sirop de glucose, protéines de lait, émulsifiant : lécithines (soja), arôme naturel de vanille. Décor billes de céréales chocolatées 1 % : chocolat 60 % (sucre, pâte et beurre de cacao, lactose, beurre concentré, émulsifiant : lécithines (soja)), céréales 32 % (farines de riz et de blé, malt de blé, gluten de blé), sucre, dextrose, agent d'enrobage : shellac, beurre de cacao.

Ingredient information

Creme Glacee Cafe Arabica A La Creme Fraiche Avec Copeaux De Chocolat

32.0%

Creme Glacee Saveur Creme Fraiche

33.0%

Sauce Au Cafe Arabica

13.0%

Skimmed Milk

13% (estimate)

Fresh Cream

11% (estimate)

Ice Cream

18.0%

Glucose Syrup

5.5% (estimate)

Sugar

2.75% (estimate)

Lactose And Milk Proteins

1.38% (estimate)

Arabica Coffee

0.69% (estimate)

Creme Glacee Cafe Arabica Et 10 5 De La Sauce

5.0%

Sous Forme D Extrait

0.34% (estimate)

Coffee

0.34% (estimate)

Dextrose

0.34% (estimate)

Chocolate Chunk

0.17% (estimate)

Creme Glacee Cafe Arabica

4.0%

Cocoa Mass And Cocoa Butter

0.17% (estimate)

Coffee

0.09% (estimate)

Maltodextrin

0.04% (estimate)

Coffee

0.02% (estimate)

Cocoa Powder

0.01% (estimate)

E471

0.01% (estimate)

Thickener

0% (estimate)

Carob Seed Flour

0% (estimate)

Gomme Guai

0% (estimate)

Gelling Agent

0% (estimate)

E440a

0% (estimate)

Colour

0% (estimate)

E150a

0% (estimate)

Gaufrette 14 Avec Nappage Au Cacao Maigre

7.0%

Wheat Flour

0% (estimate)

Sugar

0% (estimate)

Vegetable Fat

0% (estimate)

Coconut Oil

0% (estimate)

Fat Reduced Cocoa Powder

0% (estimate)

Coating

15.0%

Glucose Syrup

0% (estimate)

Milk Proteins

0% (estimate)

Emulsifier

0% (estimate)

E322

0% (estimate)

Natural Vanilla Flavouring

0% (estimate)

Decor Billes De Cereales Chocolatees

1.0%

Chocolate

60.0%

Cereal

32.0%

Added sugars

Contains added sugars (7%) Added sugars: glucose syrup, sugar, dextrose Quantity of added sugars: 7%

Allergens

GlutenMilkSoybeans

Traces

EggsNuts

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:creme-glacee-cafe-arabica-a-la-creme-fraiche-avec-copeaux-de-chocolat, fr:creme-glacee-saveur-creme-fraiche, en:ice-cream, fr:sous-forme-d-extrait, fr:naturel-de-vanille, fr:gomme-guai, fr:gaufrette-14-avec-nappage-au-cacao-maigre

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

E150a - Plain caramel

Additives

E322 - Lecithins

Additives

E440 - Pectins

Additives

E471 - Mono- and diglycerides of fatty acids

Additives

E904 - Shellac

Ingredients

Colour

Ingredients

Dextrose

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Gelling Agent

Ingredients

Glazing Agent

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Gluten

Ingredients

Lactose

Ingredients

Maltodextrin

Ingredients

Milk Proteins

Ingredients

Thickener

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

E150a - Plain caramel EFSA overexposure risk: noColour

Caramel color or caramel coloring is a water-soluble food coloring.

Open additive page Source

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

E440 - PectinsEmulsifierStabiliserThickener

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.

Open additive page Source

E471 - Mono- and diglycerides of fatty acidsEmulsifierStabiliser

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.

Open additive page Source

E904 - Shellac

Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes (pictured) and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Very low 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.

Life cycle analysis

Average impact of the category

Ice cream, cone (normal size) • Score: 86/100

Life-cycle reference

Category: Ice cream, cone (normal size) PEF environmental score: 0.23 Climate change impact: 1.92 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Ice cream, cone (normal size). Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Ice cream, cone (normal size). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	50.2 %
Processing	16.5 %
Packaging	13.8 %
Transportation	7.9 %
Distribution	7.4 %
Consumption	4.3 %

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 low impact Malus: -1 Packaging score: +92

Green-Score for this product

Final score: 80/100

Final score breakdown

Life cycle analysis score: 86 Sum of bonuses and maluses: -6 Final score: 80/100

Carbon footprint

Equivalent to driving 1.0 km in a petrol car. 192 g CO2e per 100g of product. Reference category: Ice cream, cone (normal size). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ice cream, cone (normal size). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ice cream, cone (normal size). Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	55.2 %
Processing	10.1 %
Packaging	17.1 %
Transportation	12.7 %
Distribution	3.5 %
Consumption	1.3 %

Packaging

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Packaging components

Shape	Material	Recycling	Impact
Unknown	Cardboard	Unknown	Low

Declared packaging

Cardboard, Frozen

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

Manufacturing locations

France,Vosges

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

High risk of deforestation Presence of one or more ingredients at risk of deforestation, with high 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: D Presence of one or more ingredients at risk of deforestation, with high risk given their quantity, origin and/or labels. Total Forest Footprint: 0.184 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: D Primary ingredient: 0.183 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. Coffee Primary ingredient grade: B Primary ingredient: 0.002 m² per kg of food Coffee cultivation, concentrated mainly in Central and South America and Southeast Asia, is responsible for 130,000 hectares of deforestation each year since 2000. Other risky ingredients These ingredients are not yet assessed for deforestation risk: fresh cream butterfat skimmed milk rice flour 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 February 17, 2018 at 2:05:08 PM UTC by kiliweb .

Last edit on March 17, 2026 at 1:58:34 PM UTC by new-nutrition-bot .

Product page also edited by beniben, kiliweb, new-nutrition-bot, openfoodfacts-contributors, packbot, yuka.U49ePfSzFel4TMaDzY5twwa_Kt7NW99CMycRoQ, yuka.WGFvU0dvUUludU16dHNCajVqYnY4WXg2bHBQNGUwbVNMOUlmSWc9PQ, yuka.ZmYwY0VLZGNudVVtcE1kaDNqeU4vTTFuOVpHdGMybVFEN2NWSVE9PQ.

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