Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 164 kcal | 8% |
| Fat | 4.3 g | 6% |
| of which saturates | 3.8 g | 19% |
| Carbohydrate | 28.7 g | 11% |
| of which sugars | 27.3 g | 30% |
| Protein | 1.7 g | 3% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
reconstituted skimmed milk, syrup, liquid whey concentrate (milk), coconut fat, glucose syrup, 2% passion fruit juice inulin, emulsifier: mono - and diglycerides of fatty acids, stabilisers: locust bean gum, guar gum, xanthan gum, pectins, pumpkin, beetroot), acid: citric acid, natural flavourings, acidity regulator: sodium citrates, caramelised sugar syrup, ingredients in bold, may also contain egg, nuts, peanuts, soya and cereals containing gluten, storage instructions: keep frozen, if thawed, do not refreeze, coconut, concentrates (carrot, salt, allergy advice: for allergens, at - 18°c best glucose-fructose sugar syrup, desiccated vegetable see before
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sorbets”: 1.00 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.