Vanilla Ice Cream Soft Scoop (2025)

Nutrition

• Nutri-Score UNKNOWN Missing category

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  • Discover the new Nutri-Score!

    The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

    Main improvements:

    • Better score for some fatty fish and oils rich in good fats
    • Better score for whole products rich in fiber
    • Worse score for products containing a lot of salt or sugar
    • Worse score for red meat (compared to poultry)

    → Discover all the improvements of the new Nutri-Score

  • What is the Nutri-Score?

    The Nutri-Score is a logo on the overall nutritional quality of products.

    The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt).The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    → Learn more about the Nutri-Score

Ingredients

• 15 ingredients

  Water, Skimmed Milk, Glucose-Fructose Syrup, Sugar, Coconut Fat, Liquid Whey Concentrate (Milk), Glucose Syrup, Emulsifier: Mono - and Diglycerides of Fatty Acids, Stabilisers: Locust Bean Gum, Guar Gum, Colour: Carotenes; Flavouring.

  Allergens: Milk

  • Ingredient information

    • Water: 54.2% (estimate)

    • Skimmed milk: 22.9% (estimate)

    • Glucose-fructose syrup: 11.5% (estimate)

    • Sugar: 5.7% (estimate)

    • Coconut fat: 2.9% (estimate)

    • Whey: < 2% (estimate)

    • Glucose syrup: < 2% (estimate)
      • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
      • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
      • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
      • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
      • Concerns:
      • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
      • May contribute to "empty calories" with little nutritional value.
      • Sources: WHO

    • Emulsifier: < 2% (estimate)

    • — E471: < 2% (estimate)

    • Stabiliser: < 2% (estimate)

    • — E410: < 2% (estimate)

    • E412: < 2% (estimate)

    • Colour: < 2% (estimate)

    • — E160a: < 2% (estimate)

    • Flavouring: < 2% (estimate)

• 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

• 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 andstabilizing properties, making it a common ingredient in various foodproducts, including sauces, dressings, and ice creams.

  When used in moderation, guar gum is considered safe for consumption,with no known adverse health effects.

• E471 - Mono- and diglycerides of fatty acids

  Mono- and diglycerides of fatty acids (E471), are food additivescommonly used as emulsifiers in various processed foods.

  These compounds consist of glycerol molecules linked to one or twofatty acid chains, which help stabilize and blend water and oil-basedingredients. E471 enhances the texture and shelf life of productslike margarine, baked goods, and ice cream, ensuring a smooth andconsistent texture.

  It is generally considered safe for consumption within establishedregulatory limits.

• May contain palm oil

  Ingredients that may contain palm oil: E471, E160a

• Non-vegan

  Non-vegan ingredients: Skimmed milk, Whey

• Maybe vegetarian

  Ingredients that may not be vegetarian: Whey, E471, E160a, Flavouring