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Lindt Mini Eggs - Cadbury - 192 g

Lindt Mini Eggs - Cadbury - 192 g

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Barcode: 7622210149718 (EAN / EAN-13)

Common name: Cereal and milk chocolate chip bar half covered with milk chocolate

Quantity: 192 g

Packaging: Card-box, Mixed plastic film-packet

Brands: Cadbury, Lindt

Categories: Snacks, Sweet snacks, Bars, Cereal bars, Chocolate cereal bars

Labels, certifications, awards: Vegetarian, Green Dot

Stores: Sainsbury's

Countries where sold: France, United Kingdom

Matching with your preferences

Health

Ingredients

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    30 ingredients


    oat flakes (25 %), sugar, glucose syrup, stabiliser (sorbitol), vegetable fats (palm, shea), wheat flour, invert sugar syrup, rice flour, cocoa butter, cocoa mass, honey (2 %), skimmed milk powder, wheat bran, whey powder (from milk ), whole milk powder, humectant (glycerol), milk fat, barley malt extract, salt, emulsifiers ( soya lecithins, e471, e476), molasses, flavourings
    Allergens: Gluten, Soybeans
    Traces: Eggs, Nuts, Peanuts, En-eggs-en-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: E420 - Sorbitol
    • Additive: E422 - Glycerol
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • 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:

    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
  • 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
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E476 - Polyglycerol polyricinoleate


    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm
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    Non-vegan


    Non-vegan ingredients: Honey, Skimmed milk powder, Whey powder, Milk, Whole milk powder, Milkfat
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    oat flakes 25%, sugar, glucose syrup, stabiliser (sorbitol), vegetable fats (palm, shea), wheat flour, invert sugar syrup, rice flour, cocoa butter, cocoa mass, honey 2%, skimmed milk powder, wheat bran, whey powder (from milk), whole milk powder, humectant (glycerol), milk fat, barley malt extract, salt, emulsifiers (soya lecithins, e471, e476), molasses, flavourings
    1. oat flakes -> en:oat-flakes - vegan: yes - vegetarian: yes - percent_min: 25 - percent: 25 - percent_max: 25
    2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 25
    3. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 25
    4. stabiliser -> en:stabiliser - percent_min: 2 - percent_max: 21.5
      1. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 21.5
    5. vegetable fats -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 2 - percent_max: 17.6
      1. palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 1 - percent_max: 17.6
      2. shea -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.8
    6. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 15
    7. invert sugar syrup -> en:invert-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 13.1428571428571
    8. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 10.5714285714286
    9. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 8.77551020408163
    10. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 7.42857142857143
    11. honey -> en:honey - vegan: no - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    12. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. wheat bran -> en:wheat-bran - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
      1. from milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    15. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    16. humectant -> en:humectant - percent_min: 0 - percent_max: 2
      1. glycerol -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    17. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2
    18. barley malt extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    19. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    20. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 2
      1. soya lecithins -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
      3. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
    21. molasses -> en:molasses - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    22. flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 4

    • Proteins: 3 / 5 (value: 6.1, rounded value: 6.1)
    • Fiber: 4 / 5 (value: 4.7, rounded value: 4.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 20

    • Energy: 5 / 10 (value: 1790, rounded value: 1790)
    • Sugars: 5 / 10 (value: 27, rounded value: 27)
    • Saturated fat: 8 / 10 (value: 8.3, rounded value: 8.3)
    • Sodium: 2 / 10 (value: 212, rounded value: 212)

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

    Score nutritionnel: 16 (20 - 4)

    Nutri-Score: D

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    Sugars in high quantity (27%)


    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 moderate quantity (0.53%)


    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 (32g)
    Compared to: Chocolate cereal bars
    Energy 1,790 kj
    (427 kcal)
    573 kj
    (137 kcal)
    -4%
    Fat 16 g 5.12 g -13%
    Saturated fat 8.3 g 2.66 g -10%
    Carbohydrates 65 g 20.8 g +9%
    Sugars 27 g 8.64 g -10%
    Fiber 4.7 g 1.5 g -12%
    Proteins 6.1 g 1.95 g -16%
    Salt 0.53 g 0.17 g +40%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 32g

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by kiliweb
Last edit of product page on by packbot.
Product page also edited by aasmaazhar, alia, andre-o-mob, autorotate-bot, inf, openfoodfacts-contributors, openfoodfacts-liamoreilly-me-uk, swipe-studio, vegetarian-app-chakib, yuka.KrxAHuakIe8YJcKJ9pAT_T6BFvveEu98GWIUoQ, yuka.R1lzZkNJQXdvOXNiaHN3bi93ajg4L1pzNXJtd1RWUHREckpCSVE9PQ, yuka.RnAwR05xSWFwZUFncFBZVDhRUEw5L1o2MW9LSlpVVHJEZXd0SVE9PQ.

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