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Noxana Milchschokolade Mit Haselnüssen, Mit Süss... - Frey - 100 g e

Noxana Milchschokolade Mit Haselnüssen, Mit Süss... - Frey - 100 g e

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Barcode: 7616500912496 (EAN / EAN-13)

Common name: Chocolat au lait extra fin avec noisettes sans sucres ajoutés avec édulcorants.

Quantity: 100 g e

Packaging: Metal, Paper

Brands: Frey, Migros

Categories: Snacks, Sweet snacks, Cocoa and its products, Chocolates, Milk chocolates, Chocolates with hazelnuts, Milk chocolates with hazelnuts, Swiss chocolates

Labels, certifications, awards: Sustainable farming, FSC, FSC Mix, Made in Swiss, No added sugar, UTZ Certified, UTZ Certified Cocoa, With sweeteners

Manufacturing or processing places: Suisse

Stores: Migros

Countries where sold: France, Switzerland

Matching with your preferences

Health

Ingredients

  • icon

    11 ingredients


    : Édulcorants: isomalt, acésulfame K et aspartame, noisettes entières et moulues 24 %, lait entier en poudre, beurre de cacao, pâte de cacao, émulsifiant: lécithine de soja, arôme.
    Allergens: Milk, Nuts, Soybeans
    Traces: Nuts

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E322 - Lecithins
    • Additive: E950 - Acesulfame k
    • Additive: E951 - Aspartame
    • Additive: E953 - Isomalt
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Sweetener

    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


    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.

  • E950 - Acesulfame k


    Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
    Source: Wikipedia
  • E951 - Aspartame


    Aspartame: Aspartame -APM- is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018, evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria -PKU- must be aware of this as an additional source.It was first sold under the brand name NutraSweet. It was first made in 1965, and the patent expired in 1992. It was initially approved for use in food products by the U.S. Food and Drug Administration -FDA- in 1981. The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings, and Internet hoaxes.
    Source: Wikipedia
  • E953 - Isomalt


    Isomalt: Isomalt is a sugar substitute, a type of sugar alcohol used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. It also does not promote tooth decay, i.e. is tooth-friendly. Its energy value is 2 kcal/g, half that of sugars. However, like most sugar alcohols, it carries a risk of gastric distress, including flatulence and diarrhea, when consumed in large quantities -above about 20-30 g per day-. Isomalt may prove upsetting to the intestinal tract because it is incompletely absorbed in the small intestine, and when polyols pass into the large intestine, they can cause osmotically induced diarrhea and stimulate the gut flora, causing flatulence. As with other dietary fibers, regular consumption of isomalt can lead to desensitisation, decreasing the risk of intestinal upset. Isomalt can be blended with high-intensity sweeteners such as sucralose, giving a mixture that has the same sweetness as sugar. Isomalt is an equimolar mixture of two mutually diastereomeric disaccharides, each composed of two sugars: glucose and mannitol -α-D-glucopyranosido-1‚6-mannitol- and also glucose and sorbitol -α-D-glucopyranosido-1‚6-sorbitol-. Complete hydrolysis of isomalt yields glucose -50%-, sorbitol -25%-, and mannitol -25%-. It is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect -positive heat of solution-, lower than many other sugar alcohols, in particular, xylitol and erythritol. Isomalt is manufactured in a two-stage process in which sucrose is first transformed into isomaltulose, a reducing disaccharide -6-O-α-D-glucopyranosido-D-fructose-. The isomaltulose is then hydrogenated, using a Raney nickel catalyst. The final product — isomalt — is an equimolar composition of 6-O-α-D-glucopyranosido-D-sorbitol -1‚6-GPS- and 1-O-α-D-glucopyranosido-D-mannitol-dihydrate -1‚1-GPM-dihydrate-. Isomalt has been approved for use in the United States since 1990. It is also permitted for use in Australia, New Zealand, Canada, Mexico, Iran, the European Union, and other countries. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason.
    Source: Wikipedia

Ingredients analysis

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


    : Édulcorants (isomalt), acésulfame K, aspartame, _noisettes_ entières 24%, _lait_ entier en poudre, beurre de cacao, pâte de cacao, émulsifiant (lécithine de _soja_), arôme
    1. Édulcorants -> en:sweetener - percent_min: 24 - percent_max: 28
      1. isomalt -> en:e953 - vegan: yes - vegetarian: yes - percent_min: 24 - percent_max: 28
    2. acésulfame K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 24 - percent_max: 26
    3. aspartame -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 24 - percent_max: 25.3333333333333
    4. _noisettes_ entières -> fr:noisettes-entieres - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 24 - percent: 24 - percent_max: 24
    5. _lait_ entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 4
    6. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 4
    7. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 4
    8. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 4
      1. lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 4
    9. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4

Nutrition

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    Poor nutritional quality


    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was manually estimated from the list of ingredients: 20

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

    Positive points: 3

    • Proteins: 5 / 5 (value: 9, rounded value: 9)
    • Fiber: 3 / 5 (value: 3.5, rounded value: 3.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 20, rounded value: 20)

    Negative points: 17

    • Energy: 6 / 10 (value: 2200, rounded value: 2200)
    • Sugars: 1 / 10 (value: 9, rounded value: 9)
    • Saturated fat: 10 / 10 (value: 17, rounded value: 17)
    • Sodium: 0 / 10 (value: 80, rounded value: 80)

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

    Nutritional score: (17 - 3)

    Nutri-Score:

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Swiss chocolates
    Energy 2,200 kj
    (532 kcal)
    -5%
    Fat 41 g +15%
    Saturated fat 17 g -15%
    Carbohydrates 42 g -15%
    Sugars 9 g -81%
    Polyols (sugar alcohols) 30 g
    Fiber 3.5 g -14%
    Proteins 9 g +36%
    Salt 0.2 g +57%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 20 % +40%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 24 %

Environment

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Data sources

Product added on by openfood-ch-import
Last edit of product page on by packbot.
Product page also edited by anticultist, beniben, foodrepo, kiliweb, openfoodfacts-contributors, yuka.KJ4THueMR9EALPrcwZgpwwbqJsbsH81WA3tdog, yuka.UllsY040Y2h2OWdZdnM4VCtRMk80L2twdzZYeFExRzFCczQwSVE9PQ.

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