
Magnum Almond
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 | 250 kcal | 13% |
| Fat | 16.0 g | 23% |
| of which saturates | 9.7 g | 48% |
| Carbohydrate | 22.0 g | 8% |
| of which sugars | 19.0 g | 21% |
| Fibre | 0.90 g | — |
| Protein | 3.5 g | 7% |
| Salt | 0.11 g | 2% |
Open Food Facts, ODbL, record updated 26 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Reconstituted skimmed MILK, sugar, cocoa butter', coconut fat, glucose syrup, ALMONDS, skimmed MILK powder, butter fat (MILK), fructose, cocoa mass¹, skimmed MILK powder or concentrate, emulsifiers (E471, lecithins), stabilisers (guar gum, tara gum, locust bean gum, carrageenan), whey solids (MILK), exhausted vanilla bean pieces, natural vanilla flavourings, colour (carotenes)
- E160acaroteneColour
- E322LecithinsAntioxidant · Emulsifier
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E417Tara gumStabiliser · Thickener
- 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 bars coated with chocolate”: 2.55 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.