Cornetto Eis
Prefix 871 was issued by GS1 Netherlands. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 310 kcal | 16% |
| Fat | 18.3 g | 26% |
| of which saturates | 13.8 g | 69% |
| Carbohydrate | 33.3 g | 13% |
| of which sugars | 21.7 g | 24% |
| Fibre | 1.5 g | — |
| Protein | 2.8 g | 6% |
| Salt | 0.15 g | 2% |
Open Food Facts, ODbL, record updated 25 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
reconstituted skimmed milk , vegetable oils (coconut, sunflower), glucose syrup, sugar, wheat flour, fructose, hazelnuts 2,5%, fat-reduced cocoa powder, potato starch, water, emulsifiers (sunflower lecithins, ammonium phosphatides, mono - and diglycerides of fatty acids), stabilisers (locust bean gum, guar gum, carrageenan), whey solids ( milk ), salt, skimmed milk powder, caramelised sugar syrup, flavourings ( milk ),
- E322LecithinsAntioxidant · Emulsifier
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E442Ammonium phosphatidesEmulsifier
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ice cream cones”: 1.92 kg CO₂e per kg of product.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.