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KINDER Bueno Glace Cornet aux Noisettes et Chocolat - Miko - 240 g (360 ml x 4)

KINDER Bueno Glace Cornet aux Noisettes et Chocolat - Miko - 240 g (360 ml x 4)

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Some of the data for this product has been provided directly by the manufacturer unilever-france.

Barcode: 8714100896006 (EAN / EAN-13)

Common name: Crème glacée noisette avec un coeur au chocolat au lait (5%) (dont 10% de chocolat au lait) dans une gaufrette (13%) avec un enrobag

Quantity: 240 g (360 ml x 4)

Packaging: Paper, Cardboard, Frozen

Brands: Miko, Kinder, Unilever

Categories: Desserts, Frozen foods, Frozen desserts, Ice creams and sorbets, Ice creams, Ice cream cones

Labels, certifications, awards: Green Dot, Made in the EU

Manufacturing or processing places: France

EMB code: EMB 52448 - Saint-Dizier (Haute-Marne, France)

Stores: Cora, Magasins U

Countries where sold: France, Germany

Matching with your preferences

Health

Ingredients

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    32 ingredients


    skim milk rehydrated, sugar, vegetable oils (coconut, sunflower in varying proportions), wheat flour, cream (milk), dough, hazelnut 5%, water, glucose-fructose syrup, skimmed milk powder, glucose syrup, whole milk powder, lactose and milk proteins, dextrose, lean cocoa powder, concentrated butter, cocoa mass, potato starch, emulsifiers (mono - and diglycerides of fatty acids, lecithins, soy lecithins, sunflower, ammonium phosphatides), syrup of caramelized sugar, stabilisers (flour of carob seeds, guar gum, carraghénanes), cocoa butter, salt, flavouring, may contain: egg, other nuts
    Allergens: Gluten, Milk, Nuts, Soybeans
    Traces: Eggs, 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: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Additive: E442 - Ammonium phosphatides
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • 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

  • 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
  • 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
  • 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: 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

Ingredients analysis

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    Non-vegan


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


    LAIT écrémé réhydraté, sucre, huiles végétales de noix de coco, huiles végétales de tournesol, farine de BLÉ, CRÈME (LAIT), pâte de NOISETTE 5%, eau, sirop de glucose-fructose, LAIT écrémé en poudre, sirop de glucose, LAIT en poudre entier, LACTOSE et protéines de LAIT, dextrose, cacao maigre en poudre, BEURRE concentré, pâte de cacao, amidon de pomme de terre, emulsifiants (mono- et diglycérides d'acides gras, lécithines de SOJA, lécithines de tournesol, phosphatides d'ammonium), sirop de sucre caramélisé, stabilisants (farine de graines de caroube, gomme guar, carraghénanes), beurre de cacao, sel, arôme
    1. LAIT écrémé réhydraté -> en:reconstituted-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 5 - percent_max: 70
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 37.5
    3. huiles végétales de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5 - percent_max: 26.6666666666667
    4. huiles végétales de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5 - percent_max: 21.25
    5. farine de BLÉ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 5 - percent_max: 18
    6. CRÈME -> en:cream - vegan: no - vegetarian: yes - percent_min: 5 - percent_max: 15.8333333333333
      1. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 5 - percent_max: 15.8333333333333
    7. pâte de NOISETTE -> en:hazelnut-paste - vegan: yes - vegetarian: yes - percent_min: 5 - percent: 5 - percent_max: 5
    8. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    9. sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    10. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    11. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    12. LAIT en poudre entier -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. LACTOSE et protéines de LAIT -> en:lactose-and-milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    15. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
    17. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.66666666666667
    18. amidon de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.375
    19. emulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.11764705882353
      1. mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.11764705882353
      2. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.05882352941176
      3. lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.37254901960784
      4. phosphatides d'ammonium -> en:e442 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.02941176470588
    20. sirop de sucre caramélisé -> en:brown-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.88888888888889
    21. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 3.68421052631579
      1. farine de graines de caroube -> en:carob-seed-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68421052631579
      2. gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.84210526315789
      3. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2280701754386
    22. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
    23. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    24. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.18181818181818

Nutrition

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    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: 5

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

    Positive points: 0

    • Proteins: 3 / 5 (value: 4.9, rounded value: 4.9)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5, rounded value: 5)

    Negative points: 18

    • Energy: 2 / 10 (value: 949, rounded value: 949)
    • Sugars: 5 / 10 (value: 26, rounded value: 26)
    • Saturated fat: 10 / 10 (value: 11, rounded value: 11)
    • Sodium: 1 / 10 (value: 100, rounded value: 100)

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

    Score nutritionnel: 18 (18 - 0)

    Nutri-Score: D

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    Sugars in high quantity (26%)


    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.
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    Salt in low quantity (0.25%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (60g)
    Compared to: Ice cream cones
    Energy 949 kj
    (227 kcal)
    569 kj
    (136 kcal)
    -13%
    Fat 19 g 11.4 g +71%
    Saturated fat 11 g 6.6 g +30%
    Carbohydrates 36 g 21.6 g +3%
    Sugars 26 g 15.6 g +7%
    Fiber ? ?
    Proteins 4.9 g 2.94 g +48%
    Salt 0.25 g 0.15 g +72%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5 % 5 %
Serving size: 60g

Environment

Carbon footprint

Packaging

Transportation

Other information

Preparation: pret a servir

Conservation conditions: A conserver à -18°C.

Customer service: Unilever France, 20 rue des Deux Gares, 92842 Rueil Malmaison Cedex. Kinder Ice Cream - Miko Relation Consommateurs : 09 69 32 03 70 (appel non surtaxé). www.icecreamjoy.com