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Sensation Fruit Chocolat Noir Framboise & Cranberry - Lindt - 150 g

Sensation Fruit Chocolat Noir Framboise & Cranberry - Lindt - 150 g

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Barcode: 3046920045315 (EAN / EAN-13)

Common name: Bouchées de chocolat noir extra fin traditionnel fourré d'un coeur moelleux fruité 34%

Quantity: 150 g

Packaging: Plastic, Bag, Protective gas

Brands: Lindt

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Bars, Chocolate candies, Bonbons, Fruit confectioneries, Chocolate covered fruits, Bars covered with chocolate

Labels, certifications, awards: Lindt & Sprüngli Cocoa Farming Program

Manufacturing or processing places: France

Stores: Carrefour, Franprix, Magasins U, Woolworths, Coop, M-Preis, Kmart

Countries where sold: Australia, France, Spain, Switzerland

Matching with your preferences

Health

Ingredients

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    24 ingredients


    fruit heart 34% (concentrated apple puree 37%, fructose-glucose syrup, glucose syrup, raspberry puree 9%, sugar, cranberry puree 5%, citrus fiber, sunflower oil, gelling agent [pectin], acidifiers [citric acid, malic acid], natural flavors), sugar, cocoa paste, cocoa butter, concentrated dairy butter, coating agents (gum arabic, shellac), emulsifier (soy lecithin) , aróme
    Allergens: Milk, Soybeans
    Traces: Milk, 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: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E440 - Pectins
    • Additive: E904 - Shellac
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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
  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • E440 - Pectins


    Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
    Source: Wikipedia
  • E904 - Shellac


    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Butterfat, E904

    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!

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    Non-vegetarian


    Non-vegetarian ingredients: E904

    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.
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    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!

    Coeur aux fruits 34% (purée de pomme concentrée 12.58%, sirop de fructose-glucose, sirop de glucose, purée de framboise 3.06%, sucre, canneberge 1.7%, fibres d'agrumes, huile de tournesol, gélifiant (), acidifiants (acide citrique), acide malique, arômes naturels), sucre, pâte de cacao, beurre de cacao, _beurre_ laitier concentré, agents d'enrobage (gomme arabique, shellac), émulsifiant (lécithine de _soja_), aróme
    1. Coeur aux fruits -> fr:coeur-aux-fruits - percent_min: 34 - percent: 34 - percent_max: 34
      1. purée de pomme concentrée -> fr:puree-de-pommes-concentree - vegan: ignore - vegetarian: ignore - percent_min: 12.58 - percent: 12.58 - percent_max: 12.58
      2. sirop de fructose-glucose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - percent_min: 3.06 - percent_max: 11.9
      3. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 3.06 - percent_max: 9.18
      4. purée de framboise -> en:raspberry-puree - vegan: ignore - vegetarian: ignore - percent_min: 3.06 - percent: 3.06 - percent_max: 3.06
      5. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.7 - percent_max: 3.06
      6. canneberge -> en:cranberry - vegan: yes - vegetarian: yes - percent_min: 1.7 - percent: 1.7 - percent_max: 1.7
      7. fibres d'agrumes -> en:citrus-fibre - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
      8. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.7
      9. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0
      10. acidifiants -> en:acid - percent_min: 0 - percent_max: 0
        1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      11. acide malique -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      12. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 9.42857142857143 - percent_max: 34
    3. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 5.33333333333333 - percent_max: 33.3333333333333
    4. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. _beurre_ laitier concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 18.8571428571429
    6. agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 14.1428571428571
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.1428571428571
      2. shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 7.07142857142857
    7. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 11.3142857142857
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.3142857142857
    8. aróme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.42857142857143

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 manually estimated from the list of ingredients: 17

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

    Positive points: 0

    • Proteins: 2 / 5 (value: 3.5, rounded value: 3.5)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 17, rounded value: 17)

    Negative points: 25

    • Energy: 5 / 10 (value: 1968, rounded value: 1968)
    • Sugars: 10 / 10 (value: 58, rounded value: 58)
    • Saturated fat: 10 / 10 (value: 12, rounded value: 12)
    • Sodium: 0 / 10 (value: 40, rounded value: 40)

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

    Score nutritionnel: 25 (25 - 0)

    Nutri-Score: E

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    Sugars in high quantity (58%)


    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.
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    Salt in low quantity (0.1%)


    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: Chocolate covered fruits
    Energy 1,968 kj
    (471 kcal)
    +9%
    Fat 21 g +16%
    Saturated fat 12 g +9%
    Carbohydrates 60 g -1%
    Sugars 58 g +10%
    Fiber ?
    Proteins 3.5 g -10%
    Salt 0.1 g +29%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 17 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17.34 %

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