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Schoko-bons - Kinder - 125 g

Schoko-bons - Kinder - 125 g

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Some of the data for this product has been provided directly by the manufacturer FERRERO FRANCE COMMERCIALE.

Barcode: 5413548280189 (EAN / EAN-13)

Quantity: 125 g

Packaging: Plastic, PP - Polypropylene, Bag, Envelope, Stück

Brands: Kinder, Ferrero

Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Milk chocolate candies

Labels, certifications, awards: Green Dot

Manufacturing or processing places: Belgien, Belgique

Stores: Cora

Countries where sold: Austria, France, Germany, Italy, Switzerland

Matching with your preferences

Health

Ingredients

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    28 ingredients


    chocolate superior to lait 50% (sugar, milk powder, cocoa butter, cocoa paste, emulsifiers: lecithins [soja], aromas), sugar, milk skimmed powder, palm oil, noisettes 5,8%, concentrated butter, dark chocolate (sugar, cocoa paste, cocoa butter, emulsifiers: lecithins [soja], aromas), coating agents (arabic gum, shellac), glucose syrup, emulsifiers: lecitics
    Allergens: Milk, Nuts, Soybeans

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: E904 - Shellac
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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

  • 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
  • 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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    Palm oil


    Ingredients that contain palm oil: Palm oil
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    Non-vegan


    Non-vegan ingredients: Milk powder, 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!

  • icon

    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.
  • 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!

    chocolate superior to lait 50% (sugar, milk powder, cocoa butter, cocoa paste, emulsifiers (lecithins (soja)), aromas), sugar, milk skimmed powder, palm oil, noisettes 5.8%, concentrated butter, dark chocolate (sugar, cocoa paste, cocoa butter, emulsifiers (lecithins (soja)), aromas), coating agents (arabic gum, shellac), glucose syrup, emulsifiers (lecitics)
    1. chocolate superior to lait -> en:chocolate-superior-to-lait - percent_min: 50 - percent: 50 - percent_max: 50
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 8.33333333333333 - percent_max: 50
      2. milk powder -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. cocoa paste -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 10
        1. lecithins -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
          1. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.8 - percent_max: 32.6
    3. milk skimmed powder -> en:milk-skimmed-powder - percent_min: 5.8 - percent_max: 29.4666666666667
    4. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 5.8 - percent_max: 22.1
    5. noisettes -> en:noisettes - percent_min: 5.8 - percent: 5.8 - percent_max: 5.8
    6. concentrated butter -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.8
    7. dark chocolate -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.8
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.8
      2. cocoa paste -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.93333333333333
      4. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 1.45
        1. lecithins -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.45
          1. soja -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.45
      5. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.16
    8. coating agents -> en:glazing-agent - percent_min: 0 - percent_max: 5.43333333333333
      1. arabic gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.43333333333333
      2. shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.71666666666667
    9. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.65714285714286
    10. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 4.075
      1. lecitics -> en:lecitics - percent_min: 0 - percent_max: 4.075

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: 5

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 8.3, rounded value: 8.3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.8, rounded value: 5.8)

    Negative points: 28

    • Energy: 7 / 10 (value: 2401, rounded value: 2401)
    • Sugars: 10 / 10 (value: 52.2, rounded value: 52.2)
    • Saturated fat: 10 / 10 (value: 21.2, rounded value: 21.2)
    • Sodium: 1 / 10 (value: 112, rounded value: 112)

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

    Score nutritionnel: 28 (28 - 0)

    Nutri-Score: E

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    Sugars in high quantity (52.2%)


    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 (0.28%)


    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
    As sold
    per serving (5.8 g)
    Compared to: Milk chocolate candies
    Energy 2,401 kj
    (576 kcal)
    139 kj
    (33 kcal)
    +6%
    Fat 36.6 g 2.12 g +11%
    Saturated fat 21.2 g 1.23 g +11%
    Carbohydrates 52.5 g 3.04 g -3%
    Sugars 52.2 g 3.03 g +3%
    Fiber ? ?
    Proteins 8.3 g 0.481 g +38%
    Salt 0.28 g 0.016 g +35%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 5.8 % 5.8 %
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Cocoa (minimum) 16.5 % 16.5 % -35%
Serving size: 5.8 g

Environment

Packaging

Transportation

Threatened species

Other information

Conservation conditions: A conserver au sec et à l'abri de la chaleur

Customer service: FERRERO FRANCE COMMERCIALE - Service Consommateurs, CS 90058 - 76136 MONT SAINT AIGNAN Cedex

Data sources

The manufacturer FERRERO FRANCE COMMERCIALE uses Equadis to automatically transmit data and photos for its products.

Product added on by tacite
Last edit of product page on by kiliweb.
Product page also edited by aleene, anticultist, beniben, date-limite-app, ecoscore-impact-estimator, ferrero, foodrepo, inf, mkruse107, moon-rabbit, musarana, nioff, openfood-ch-import, openfoodfacts-contributors, org-ferrero-france-commerciale, packbot, quechoisir, tacite-mass-editor, telperion87, twoflower, yuka.sY2b0xO6T85zoF3NwEKvlkFADdTMhBfEGkDUukrUyvyTJMLCe_pg67PaNqg, yuka.sY2b0xO6T85zoF3NwEKvlkt-UfnnngjGDBzllHbW64mfA7H4ZI9975rhHas.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.