Chocolate Mousses
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 152 kcal | 8% |
| Fat | 5.7 g | 8% |
| of which saturates | 4.3 g | 22% |
| Carbohydrate | 21.0 g | 8% |
| of which sugars | 18.0 g | 20% |
| Fibre | 1.3 g | — |
| Protein | 4.0 g | 8% |
| Salt | 0.08 g | 1% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
skimmed milk, sugar, whipping cream (from milk), milk chocolate (8%) [sugar, whole milk powder, cocoa butter, cocoa paste, whey powder (from milk), flavouring, emulsifier (soya lecithins)], skimmed milk powder, cocoa powder, pork gelatine, emulsifier (lactic acid esters of mono and diglycerides of fatty acids), thickener (locust bean gum)
- E322LecithinsAntioxidant · Emulsifier
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E428Gelatine
- E472bLactic acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
- Country
- France
- Department
- 14 — Calvados
- Municipality (INSEE no.)
- 14630
- Establishment
- 010
This code, printed in an oval on the pack, identifies the plant that made or packed the product. It is required for foods of animal origin.
Approved establishment FR 14.630.010 EC → 8
Source: Open Food Facts (code read from the pack) · Format: Regulation (EC) No 853/2004, Annex II.
Climate impact
Reference value for the category “Chocolate mousses”: 9.68 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
- Packer codeRegulation (EC) No 853/2004, Annex II, Section I
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.