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Collection farandole - Lanvin - 170g (18 chocolats)
Collection farandole - Lanvin - 170g (18 chocolats)
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Barcode: 7613035620605 (EAN / EAN-13)
Common name: Assortiment de bonbons de chocolat
Quantity: 170g (18 chocolats)
Packaging: Plastic, Box, Cardboard, Film, Tray
Categories: Snacks, Sweet snacks, Cocoa and its products, Confectioneries, Chocolate candies, Bonbons, Candies, Assorted chocolate candies
Labels, certifications, awards:
Sustainable farming, Nestlé Cocoa Plan, UTZ Certified
Countries where sold: France
Matching with your preferences
Health
Ingredients
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33 ingredients
: sucre, pâte de cacao, lait concentré sucré (lait, sucre), beurre de cacao, sirop de glucose, beurre pâtissier, noisettes, huile de noix de coco, lait entier en poudre, humectant (sorbitol), riz, petit-lait en poudre, agent d'enrobage : gomme d'acacia, cacao, lait écrémé en poudre, farine de blé, sucre caramélisé, épices, poudre à lever (carbonates d'ammonium), huile de tournesol, sirop de sucre inverti, émulsifiants (lécithine de tournesol, mono- et diglycérides d'acides gras), arôme naturel de vanille, sel, stabilisant (invertase).Allergens: Gluten, Milk, NutsTraces: Eggs, 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: E420 - Sorbitol
- Additive: E471 - Mono- and diglycerides of fatty acids
- Ingredient: Emulsifier
- Ingredient: Flavouring
- Ingredient: Glazing agent
- Ingredient: Glucose
- Ingredient: Glucose syrup
- Ingredient: Humectant
- Ingredient: Invert sugar
- Ingredient: Whey
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E1103 - Invertase
Invertase: Invertase is an enzyme that catalyzes the hydrolysis -breakdown- of sucrose -table sugar- into fructose and glucose. Alternative names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C-fructose- bond, whereas the sucrases cleave the O-C-glucose- bond.For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, which use it to make honey from nectar. Optimal temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.Source: Wikipedia
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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.
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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.
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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
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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
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E471 - Mono- and diglycerides of fatty acids
Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.
These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.
It is generally considered safe for consumption within established regulatory limits.
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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
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: Butterfat, E471
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Non-vegan
Non-vegan ingredients: Sweetened condensed milk, Milk, Butterfat, Whole milk powder, Whey powder, Skimmed milk powder
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Maybe vegetarian
Ingredients that may not be vegetarian: Whey powder, E471
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Details of the analysis of the ingredients
: sucre, pâte de cacao, _lait_ concentré sucré (_lait_, sucre), beurre de cacao, sirop de glucose, _beurre_ pâtissier, _noisettes_, huile de noix de coco, _lait_ entier en poudre, humectant (sorbitol), riz, _petit-lait_ en poudre, agent d'enrobage (gomme d'acacia), cacao, _lait_ écrémé en poudre, farine de _blé_, sucre caramélisé, épices, poudre à lever (carbonates d'ammonium), huile de tournesol, sirop de sucre inverti, émulsifiants (lécithine de tournesol, mono- et diglycérides d'acides gras), arôme naturel de vanille, sel, stabilisant (invertase)- sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4 - percent_max: 100
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
- _lait_ concentré sucré -> en:sweetened-condensed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333
- _lait_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333
- sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 25
- sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20
- _beurre_ pâtissier -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 16.6666666666667
- _noisettes_ -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 0 - percent_max: 14.2857142857143
- huile de noix de coco -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 12.5
- _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 11.1111111111111
- humectant -> en:humectant - percent_min: 0 - percent_max: 10
- sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
- riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 9.09090909090909
- _petit-lait_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
- agent d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 7.69230769230769
- gomme d'acacia -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
- cacao -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 7.14285714285714
- _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 6.66666666666667
- farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 6.25
- sucre caramélisé -> en:caramelised-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.88235294117647
- épices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
- poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 5.26315789473684
- carbonates d'ammonium -> en:e503 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
- huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 5
- sirop de sucre inverti -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
- émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.54545454545455
- lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
- mono- et diglycérides d'acides gras -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.27272727272727
- arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
- sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.13
- stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.13
- invertase -> en:e1103 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.13
Nutrition
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Bad nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 5
- Proteins: 3 / 5 (value: 5.6, rounded value: 5.6)
- Fiber: 5 / 5 (value: 5.2, rounded value: 5.2)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.75, rounded value: 0.8)
Negative points: 26
- Energy: 6 / 10 (value: 2272, rounded value: 2272)
- Sugars: 10 / 10 (value: 45.3, rounded value: 45.3)
- Saturated fat: 10 / 10 (value: 19.3, rounded value: 19.3)
- Sodium: 0 / 10 (value: 52, rounded value: 52)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (26 - 5)
Nutri-Score:
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Nutrient levels
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Fat in high quantity (35.2%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in high quantity (19.3%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in high quantity (45.3%)
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 (0.13%)
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 mlAs sold
per serving (19.2g (2 chocolats))Compared to: Assorted chocolate candies Energy 2,272 kj
(543 kcal)436 kj
(104 kcal)+1% Fat 35.2 g 6.76 g +6% Saturated fat 19.3 g 3.71 g +10% Carbohydrates 49.1 g 9.43 g -5% Sugars 45.3 g 8.7 g -4% Fiber 5.2 g 0.998 g +82% Proteins 5.6 g 1.08 g -7% Salt 0.13 g 0.025 g -14% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.75 % 0.75 %
Environment
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Eco-Score C - Moderate environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: B (Score: 62/100)
Category: Candies, all types
Category: Candies, all types
- PEF environmental score: 0.41 (the lower the score, the lower the impact)
- including impact on climate change: 1.73 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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Packaging with a medium impact
Malus: -12
Shape Material Recycling Impact Tray Plastic High Box Cardboard Low Film Unknown High ⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: C (Score: 55/100)
Product: Collection farandole - Lanvin - 170g (18 chocolats)
Life cycle analysis score: 62
Sum of bonuses and maluses: -7
Final score: 55/100
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Carbon footprint
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Equal to driving 0.9 km in a petrol car
173 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Candies, all types (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a medium impact
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Packaging parts
Tray (Plastic)
Box (Cardboard)
Film
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard Plastic Total
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Labels
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Data sources
Product added on by loverock
Last edit of product page on by packbot.
Product page also edited by asmoth, moon-rabbit.