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Connaisseurs - Lindt

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Barcode: 7610400086455 (EAN / EAN-13)

Brands: Lindt

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

Countries where sold: France

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Health

Ingredients

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    53 ingredients

    : sucre, pâte de cacao, beurre de cacao, matière grasse végétale (palme, palmiste, karité coprah), amandes, beurre laitier concentré, lait entier en poudre, noisettes, 'lait écrémé en poudre, ladosg lait concentré sucré, farine de blé, sirop de glucose, crème, beurre, émulsifiant (lécithine de sojì, humectant (sirop de sorbitol), amidon de blé/ grains de cacao, zeste d'orange, noyaux d'abricots amers, jus d'orange concentré, riz soufflé, arômes, extrait de malt d'orge, colorants (curcumine, rocou, caramel de sulfite caustique, dioxyde de titane, oxydes et hydroxydes de fer), protéine de lait, sel, poudre à lever (bicarbonates de sodium, carbonates d'ammonium)/ blanc d'oeuf, malt dorge, (triphosphate de sodium), cacao maigre en poudre, agent stabilisant d'enrobage (shellac), acidifiant (acide citrique)/ gélifiant (gomme arabique). Peut contenir d'autres fruits à coque. Le chocolat au lait contient cacao: 37% minimum, matière sèche de lait 18% minimum. Le chocolat noir contient cacao: 41% minimum.
    Allergens: Eggs, Gluten, Milk, Nuts
    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: E100 - Curcumin
    • Additive: E150b - Caustic sulphite caramel
    • Additive: E160b - Annatto
    • Additive: E171 - Titanium dioxide
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E420 - Sorbitol
    • Additive: E451 - Triphosphates
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Humectant
    • 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

  • E171 - Titanium dioxide

    Titanium dioxide: Titanium dioxide, also known as titaniumIV oxide or titania, is the naturally occurring oxide of titanium, chemical formula TiO2. When used as a pigment, it is called titanium white, Pigment White 6 -PW6-, or CI 77891. Generally, it is sourced from ilmenite, rutile and anatase. It has a wide range of applications, including paint, sunscreen and food coloring. When used as a food coloring, it has E number E171. World production in 2014 exceeded 9 million metric tons. It has been estimated that titanium dioxide is used in two-thirds of all pigments, and the oxide has been valued at $13.2 billion.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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

  • 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

  • E420ii - Sorbitol syrup

    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

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    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, Palm kernel oil
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    Non-vegan

    Non-vegan ingredients: Butterfat, Whole milk powder, Skimmed milk powder, Cream, Butter, Milk proteins, Egg white, 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!

    : sucre, pâte de cacao, beurre de cacao, matière grasse végétale (palme, palmiste, karité coprah), amandes, beurre laitier concentré, lait entier en poudre, noisettes, lait écrémé en poudre, ladosg lait concentré sucré, farine de blé, sirop de glucose, crème, beurre, émulsifiant, lécithine de sojì, humectant (sirop de sorbitol), amidon de blé, grains de cacao, zeste d'orange, noyaux d'abricots amers, jus d'orange concentré, riz soufflé, arômes, extrait de malt d'orge, colorants (curcumine, rocou, caramel de sulfite caustique, dioxyde de titane, oxydes et hydroxydes de fer), protéine de lait, sel, poudre à lever (bicarbonates de sodium, carbonates d'ammonium), blanc d'oeuf, malt dorge (triphosphate de sodium), cacao maigre en poudre, agent stabilisant d'enrobage (shellac), acidifiant (acide citrique), gélifiant (gomme arabique), Le chocolat au lait contient cacao 37%, matière sèche de lait 18%, Le chocolat noir contient cacao 41%
    1. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030
    3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030
    4. matière grasse végétale -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
      1. palme -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      2. palmiste -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes
      3. karité coprah -> fr:karite-coprah
    5. amandes -> en:almond - vegan: yes - vegetarian: yes - ciqual_food_code: 15041
    6. beurre laitier concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401
    7. lait entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021
    8. noisettes -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004
    9. lait écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054
    10. ladosg lait concentré sucré -> fr:ladosg-lait-concentre-sucre
    11. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    12. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    13. crème -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    14. beurre -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    15. émulsifiant -> en:emulsifier
    16. lécithine de sojì -> fr:lecithine-de-soji
    17. humectant -> en:humectant
      1. sirop de sorbitol -> en:e420ii - vegan: yes - vegetarian: yes
    18. amidon de blé -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    19. grains de cacao -> en:cocoa-bean - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100
    20. zeste d'orange -> en:orange-zest - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 13034
    21. noyaux d'abricots amers -> fr:noyaux-d-abricots-amers
    22. jus d'orange concentré -> en:concentrated-orange-juice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 2070
    23. riz soufflé -> en:puffed-rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100
    24. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe
    25. extrait de malt d'orge -> en:barley-malt-extract - vegan: yes - vegetarian: yes
    26. colorants -> en:colour
      1. curcumine -> en:e100 - vegan: yes - vegetarian: yes
      2. rocou -> en:e160b - vegan: yes - vegetarian: yes
      3. caramel de sulfite caustique -> en:e150b - vegan: yes - vegetarian: yes
      4. dioxyde de titane -> en:e171 - vegan: yes - vegetarian: yes
      5. oxydes et hydroxydes de fer -> fr:oxydes-et-hydroxydes-de-fer
    27. protéine de lait -> en:milk-proteins - vegan: no - vegetarian: yes
    28. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    29. poudre à lever -> en:raising-agent
      1. bicarbonates de sodium -> en:e500ii - vegan: yes - vegetarian: yes
      2. carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes
    30. blanc d'oeuf -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001
    31. malt dorge -> fr:malt-dorge
      1. triphosphate de sodium -> fr:triphosphate-de-sodium
    32. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100
    33. agent stabilisant d'enrobage -> fr:agent-stabilisant-d-enrobage
      1. shellac -> en:e904 - vegan: no - vegetarian: no
    34. acidifiant -> en:acid
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    35. gélifiant -> en:gelling-agent
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes
    36. Le chocolat au lait contient cacao -> fr:le-chocolat-au-lait-contient-cacao - percent: 37
    37. matière sèche de lait -> fr:matiere-seche-de-lait - percent: 18
    38. Le chocolat noir contient cacao -> fr:le-chocolat-noir-contient-cacao - percent: 41

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: 3

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

    Positive points: 0

    • Proteins: 3 / 5 (value: 6.3, rounded value: 6.3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.51574420928955, rounded value: 3.5)

    Negative points: 26

    • Energy: 7 / 10 (value: 2368, rounded value: 2368)
    • Sugars: 9 / 10 (value: 43, rounded value: 43)
    • Saturated fat: 10 / 10 (value: 22, rounded value: 22)
    • Sodium: 0 / 10 (value: 36, rounded value: 36)

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

    Nutritional score: (26 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Assorted chocolate candies
    Energy 2,368 kj
    (566 kcal)     		+5%
    Fat 38 g +14%
    Saturated fat 22 g +25%
    Carbohydrates 47 g -9%
    Sugars 43 g -9%
    Fiber ?
    Proteins 6.3 g +4%
    Salt 0.09 g -41%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.516 %

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Data sources

Product added on by kiliweb
Last edit of product page on by moon-rabbit.
Product page also edited by openfoodfacts-contributors, yuka.YXZnbkZxc1RwdG9zbVBjeThUTFlwWWxQeXE2Z2NIMnFOOHhMSVE9PQ.

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