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Creation collection - Lindt

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Creation collection - Lindt

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Barcode: 3046920010566 (EAN / EAN-13)

Packaging: Plaque en carton

Brands: Lindt

Categories: Snacks, Assortiments de bonbons de chocolat, Bonbons de chocolat, Cacao et dérivés, Confiseries, Confiseries chocolatées, Snacks sucrés

Labels, certifications, awards: Triman

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    56 ingredients

    French: ASSORTIMENT DE BOUCHEES DE CHOCOLATS AU LAIT ET NOIRS, FOURRES. Ingrédients : sucre, beurre de cacao, päte de cacao, poudre de lait praliné aux noisettes et aux amandes (noisettes, amandes, sucre) 5o, matiere grasse vegetale de palme, sucre inverti, sirop de glucose, lactose, stabilisant (sorbitol), beurre laitier concentré, noisettes 1%, poudre de lait écrémé, noisettes caramélisées (noisettes, sucre) 0,6%% feuillantine (farine de blé, Sucre, beurre laitier concentre, poudre de lait écrémé, malt d'orge, sel) 0,5%, poudre de crème, amandes 0,4%, émulsifiant (lécithine de soja), jus concentre de framboise 0,3%, eclats de bisCuits (tarine de blé, matière grasse végétale (coco, tournesol), sucre, siropP Oe gluco5e, protéines de lait, poudre à lever (carbonates Cammonium et de sodium), sel, arömes), extrait de malt dorge, aróme naturel de cafe, arömes naturels, sel, aromes, acidifiant (acide citrique), colorants alimentaires (carmins exdrait de paprika, complexes cuivre-chlorophylles) Peut contenir de l'ceuf et d'autres fruits à coque.
    Allergens: Gluten, Milk, Nuts, Soybeans
    Traces: Nuts

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E120 - Cochineal
    • Additive: E141 - Copper complexes of chlorophylls and chlorophyllins
    • Additive: E322 - Lecithins
    • Additive: E420 - Sorbitol
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Invert sugar
    • Ingredient: Lactose
    • Ingredient: Milk proteins

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
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    Non-vegan

    Non-vegan ingredients: Lactose, Butterfat, Skimmed milk powder, Butterfat, Skimmed milk powder, Cream, Milk proteins

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: fr:assortiment-de-bouchees-de-chocolats-au-lait-et-noirs, fr:fourres, fr:ingredients, fr:poudre-de-lait-praline-aux-noisettes-et-aux-amandes, fr:5o, Invert sugar, fr:noisettes-caramelisees, fr:feuillantine, fr:jus-concentre-de-framboise, Biscuit, fr:tarine-de-ble, fr:siropp-oe-gluco5e, fr:carbonates-cammonium-et-de-sodium, fr:extrait-de-malt-dorge, fr:carmins-exdrait-de-paprika

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    ASSORTIMENT DE BOUCHEES DE CHOCOLATS AU LAIT ET NOIRS, FOURRES, Ingrédients, beurre de cacao, päte de cacao, poudre de lait praliné aux noisettes et aux amandes (noisettes, amandes, sucre), 5o, matiere grasse vegetale de palme, sucre inverti, sirop de glucose, lactose, stabilisant (sorbitol), beurre laitier concentré, noisettes 1%, poudre de lait écrémé, noisettes caramélisées (noisettes, sucre), % feuillantine 0.6% (farine de blé, Sucre, beurre laitier concentre, poudre de lait écrémé, malt d'orge, sel), crème, amandes 0.4%, émulsifiant (lécithine de soja), jus concentre de framboise 0.3%, bisCuits (tarine de blé, matière grasse végétale de coco, matière grasse végétale de tournesol, sucre, siropP Oe gluco5e, protéines de lait, poudre à lever (carbonates Cammonium et de sodium), sel, arömes), extrait de malt dorge, aróme naturel de cafe, arömes naturels, sel, aromes, acidifiant (acide citrique), colorants alimentaires (carmins exdrait de paprika, complexes cuivre-chlorophylles), fruits à coque
    1. ASSORTIMENT DE BOUCHEES DE CHOCOLATS AU LAIT ET NOIRS -> fr:assortiment-de-bouchees-de-chocolats-au-lait-et-noirs - percent_min: 3.33333333333333 - percent_max: 83.8
    2. FOURRES -> fr:fourres - percent_min: 1 - percent_max: 42.4
    3. Ingrédients -> fr:ingredients - percent_min: 1 - percent_max: 28.6
    4. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 21.7
    5. päte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 17.56
    6. poudre de lait praliné aux noisettes et aux amandes -> fr:poudre-de-lait-praline-aux-noisettes-et-aux-amandes - percent_min: 1 - percent_max: 14.8
      1. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0.333333333333333 - percent_max: 14.8
      2. amandes -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.4
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.93333333333333
    7. 5o -> fr:5o - percent_min: 1 - percent_max: 12.8285714285714
    8. matiere grasse vegetale de palme -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 1 - percent_max: 11.35
    9. sucre inverti -> en:invert-sugar - percent_min: 1 - percent_max: 10.2
    10. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 9.28
    11. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 1 - percent_max: 8.52727272727273
    12. stabilisant -> en:stabiliser - percent_min: 1 - percent_max: 7.9
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 7.9
    13. beurre laitier concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 1 - percent_max: 7.36923076923077
    14. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 1 - percent: 1 - percent_max: 1
    15. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0.6 - percent_max: 1
    16. noisettes caramélisées -> fr:noisettes-caramelisees - percent_min: 0.6 - percent_max: 1
      1. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 1
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    17. % feuillantine -> fr:feuillantine - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
      1. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      2. Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      3. beurre laitier concentre -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.2
      4. poudre de lait écrémé -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.15
      5. malt d'orge -> en:malted-barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
      6. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.12
    18. crème -> en:cream - vegan: no - vegetarian: yes - percent_min: 0.4 - percent_max: 0.6
    19. amandes -> en:almond - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent: 0.4 - percent_max: 0.4
    20. émulsifiant -> en:emulsifier - percent_min: 0.3 - percent_max: 0.4
      1. lécithine de soja -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0.3 - percent_max: 0.4
    21. jus concentre de framboise -> fr:jus-concentre-de-framboise - percent_min: 0.3 - percent: 0.3 - percent_max: 0.3
    22. bisCuits -> en:biscuit - percent_min: 0 - percent_max: 0.3
      1. tarine de blé -> fr:tarine-de-ble - percent_min: 0 - percent_max: 0.3
      2. matière grasse végétale de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.15
      3. matière grasse végétale de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.1
      4. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      5. siropP Oe gluco5e -> fr:siropp-oe-gluco5e - percent_min: 0 - percent_max: 0.1
      6. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.1
      7. poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 0.0428571428571429
        1. carbonates Cammonium et de sodium -> fr:carbonates-cammonium-et-de-sodium - percent_min: 0 - percent_max: 0.0428571428571429
      8. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0375
      9. arömes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0375
    23. extrait de malt dorge -> fr:extrait-de-malt-dorge - percent_min: 0 - percent_max: 0.3
    24. aróme naturel de cafe -> de:natürliches-kaffee-aroma - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    25. arömes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    26. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    27. aromes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3
    28. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.3
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
    29. colorants alimentaires -> en:colour - percent_min: 0 - percent_max: 0.3
      1. carmins exdrait de paprika -> fr:carmins-exdrait-de-paprika - percent_min: 0 - percent_max: 0.3
      2. complexes cuivre-chlorophylles -> en:e140i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    30. fruits à coque -> en:nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3

Nutrition

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    Bad nutritional quality

    ⚠️ Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 3 / 5 (value: 5.1, rounded value: 5.1)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.03333333333333, rounded value: 2)

    Negative points: 26

    • Energy: 6 / 10 (value: 2264, rounded value: 2264)
    • Sugars: 10 / 10 (value: 49, rounded value: 49)
    • Saturated fat: 10 / 10 (value: 18, rounded value: 18)
    • Sodium: 0 / 10 (value: 60, rounded value: 60)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 26 (26 - 0)

    Nutri-Score: E

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    Sugars in high quantity (49%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in low quantity (0.15%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Assortiments-de-bonbons-de-chocolat
    Energy 2,264 kj
    (541 kcal)     		+1%
    Fat 33 g -1%
    Saturated fat 18 g +4%
    Carbohydrates 53 g +3%
    Sugars 49 g +2%
    Fiber ?
    Proteins 5.1 g -13%
    Salt 0.15 g +11%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.033 %

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by alex-off.
Product page also edited by halal-app-chakib, moon-rabbit, openfoodfacts-contributors, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmNLQoeAi2P7EyDTxmrR7Ou_Dp7vbvZSvJHYbao.

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