Why is Pot vanille Cookie Dough classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The product combines many industrial ingredients such as refined wheat flour, added sugars, egg powder, and several food‑technology additives, including carob seed flour and guar gum as stabilisers, soy‑derived lecithin as an emulsifier, and bicarbonate of sodium as a raising agent, meeting the criteria for an ultra‑processed NOVA 4 food.

How does the high sugar and saturated‑fat content of this ice cream affect people with diabetes or cardiovascular concerns?

With 23 g of sugar per 100 ml, the ice cream can cause rapid blood‑glucose spikes, making it unsuitable for tight diabetic control, while its 8.4 g of saturated fat per 100 ml may raise LDL cholesterol levels, posing a risk for heart disease if consumed regularly.

Is the egg content in this product a concern for consumers with egg allergy, and does it appear in other forms?

Yes; the formulation includes both egg yolk (jauned'œuf) and egg powder, which are listed as allergens, so anyone with an egg allergy should avoid this ice cream. The product also contains gluten from wheat flour and soy lecithin, which may trigger other common food allergies.

Adélie • 500 mL

Pot vanille Cookie Dough

Milk And Dairy Products

Product Insights

Pot vanille Cookie Dough is a vanilla cookie‑dough flavored ice cream belonging to the milk and dairy product family. It carries a Nutri‑Score of D and is classified as an ultra‑processed NOVA 4 product, reflecting its high levels of added sugars, refined flour, and several food additives. Nutritionally, it is rich in fat (14 g/100 ml) and saturated fat (8.4 g/100 ml) and contains a high sugar content (23 g/100 ml), while providing modest protein (4.2 g/100 ml) and low salt (0.19 g/100 ml).

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

high

Salt

low

Nutritional Values

Values per 100 ml

Energy Kcal252 kcal

Fat14 g

Saturated Fat8.4 g

Carbohydrates26 g

Sugars23 g

Comparative Analysis

Compared with the average frozen dessert, this ice cream exceeds the category averages for sugar (23 g vs 21.35 g), fat (14 g vs 11.56 g) and saturated fat (8.4 g vs 7.43 g), while containing considerably less salt (0.19 g vs 1.16 g).

Ingredients

Laitécrémé réhydraté ; ; crème** fraîche 25,7% ; ; sucre ; ; farine de blé ; ; jauned'œuf ; ; lait écrémé en poudre ; ; beurre** ; ; sucre de canne ; ; pâte de cacao; ; eau ; ; œuf en poudre ; ; stabilisants : farine de graines decaroube, gomme guar ; ; sel ; ; beurre de cacao ; ; arômes naturels de vanille ; ;poudre à lever : bicarbonate de sodium ; ; émulsifiant : lécithines (soja); ; extrait de vanille.**dont lait

84%

35%

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