Côte d’Or Noir de Noir - 300 g

Food processing

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  Ultra processed foods

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

  • Additive: E322 - Lecithins
  • Ingredient: Emulsifier
  • Ingredient: Flavouring

  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

Ingredients analysis

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  Details of the analysis of the ingredients

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  : omitriner an ceas, ingredients (sugar), rapeseed vegetable oils, palm vegetable oils kernel, palmel ac maige an poudre 16%, emulsiiant (lecithins), milk-en-suite powder, flavouring, pet anta isiac and wheat, to be stored away from heat and moisture, osmeahat hgedenter sugar, rapeseed vegetable oils, palm vegetable oils kernel, palm, capeder 16%, emulsifier (lecthinen), low-fat meli powder, containing wheat, dry and stored from the heat, ntritional nion, nutrition information 100 g e300g, ash, fat %9 a 89 a0f च्य 11g 11% seits urajrn, ro, lt 0.01%, lt 1%

  1. omitriner an ceas -> en:omitriner-an-ceas
  2. ingredients -> en:ingredients
     1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
  3. rapeseed vegetable oils -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
  4. palm vegetable oils kernel -> en:palm-vegetable-oils-kernel
  5. palmel ac maige an poudre -> en:palmel-ac-maige-an-poudre - percent: 16
  6. emulsiiant -> en:emulsiiant
     1. lecithins -> en:e322 - vegan: maybe - vegetarian: maybe
  7. milk-en-suite powder -> en:milk-en-suite-powder
  8. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe
  9. pet anta isiac and wheat -> en:pet-anta-isiac-and-wheat
  10. to be stored away from heat and moisture -> en:to-be-stored-away-from-heat-and-moisture
  11. osmeahat hgedenter sugar -> en:osmeahat-hgedenter-sugar
  12. rapeseed vegetable oils -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
  13. palm vegetable oils kernel -> en:palm-vegetable-oils-kernel
  14. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
  15. capeder -> en:capeder - percent: 16
  16. emulsifier -> en:emulsifier
      1. lecthinen -> en:lecthinen
  17. low-fat meli powder -> en:low-fat-meli-powder
  18. containing wheat -> en:containing-wheat
  19. dry and stored from the heat -> en:dry-and-stored-from-the-heat
  20. ntritional nion -> en:ntritional-nion
  21. nutrition information 100 g e300g -> en:nutrition-information-100-g-e300g
  22. ash -> en:ash
  23. fat %9 a 89 a0f च्य 11g 11% seits urajrn -> en:fat-9-a-89-a0f-च्य-11g-11-seits-urajrn
  24. ro -> en:ro
  25. lt -> en:lt - percent: 0.01
  26. lt -> en:lt - percent: 1

Nutrition

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  Missing data to compute the Nutri-Score

  Missing nutrition facts

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  ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

  Could you add the information needed to compute the Nutri-Score? Add nutrition facts

  → Learn more about the Nutri-Score

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  Nutrient levels

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    Fat in high quantity (37%)

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    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.

    Source: National Health Service UK (NHS) - Fat: the facts

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    Saturated fat in high quantity (11%)

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    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.

    Source: National Health Service UK (NHS) - Fat: the facts

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    Sugars in high quantity (49%)

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    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.

    Source: National Health Service UK (NHS) - Sugar: the facts

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Chocolate spreads
  Energy	2,351 kj (562 kcal)	+4%
  Fat	37 g	+8%
  Saturated fat	11 g	+47%
  Carbohydrates	51 g	+1%
  Sugars	49 g	+8%
  Fiber	5.1 g	+30%
  Proteins	0.7 g	-89%
  Salt	?
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	12.5 %

Carbon footprint

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  Equal to driving 8.9 km in a petrol car

  1711 g CO² per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, filled with praline (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	8.6 %
  Processing	89.2 %
  Packaging	0.6 %
  Transportation	1.6 %
  Distribution	0.1 %
  Consumption	0.0 %

Packaging

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  Missing packaging information for this product

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  ⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
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Threatened species

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  Contains palm oil

  Drives deforestation and threatens species such as the orangutan

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  Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.