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Bonbons Kinder SchokoBons Chocolat au lait - 350G - 350 g

Bonbons Kinder SchokoBons Chocolat au lait - 350G - 350 g

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Some of the data for this product has been provided directly by the manufacturer FERRERO FRANCE COMMERCIALE.

Barcode: 8000500269206 (EAN / EAN-13)

Common name: KINDER SCHOKOBONS : Bonbons de chocolat supérieur au lait fourrés lait et noisettes

Quantity: 350 g

Packaging: Plastic, Bag, Envelope, fr:Grand Format

Brands: Kinder, Ferrero

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

Stores: Magasins U, Leader Price, carrefour.fr

Countries where sold: France

Matching with your preferences

Health

Ingredients

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    27 ingredients


    chocolate superior to lait 50% (sugar, milk powder, cocoa butter, cocoa paste, emulsifiers: lecithins [soja], aromas), sugar, milk skimmed powder, palm oil, noisettes 5.8%, concentrated butter, dark chocolate (sugar, cocoa paste, cocoa butter, emulsifiers: lecithins [soja], aromas), coating agents (arabic gum, shellac), glucose syrup, emulsifiers: lecitics
    Allergens: Milk, Nuts, Soybeans

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: E904 - Shellac
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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
  • E322i - Lecithin


    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
  • 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
  • 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 oil
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    Non-vegan


    Non-vegan ingredients: de:Feine Milchschokolade, Milk powder, Skimmed milk powder, Butterfat, E904
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


    Chocolat supérieur au LAIT 50% (sucre, LAIT en poudre, beurre de cacao, pâte de cacao, émulsifiants (lécithines de SOJA), arômes), sucre, LAIT écrémé en poudre, huile de palme, huile de NOISETTES 5.8%, BEURRE concentré, chocolat noir (sucre, pâte de cacao, beurre de cacao, émulsifiants (lécithines de SOJA), arômes), agents d'enrobage (gomme arabique, shellac), sirop de glucose, émulsifiants (lécithines de SOJA), arômes
    1. Chocolat supérieur au LAIT -> de:feine-milchschokolade - vegan: no - vegetarian: yes - percent_min: 50 - percent: 50 - percent_max: 50
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 8.33333333333333 - percent_max: 50
      2. LAIT en poudre -> en:milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 10
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 5.8 - percent_max: 32.6
    3. LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 5.8 - percent_max: 29.4666666666667
    4. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 5.8 - percent_max: 22.1
    5. huile de NOISETTES -> en:hazelnut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 5.8 - percent: 5.8 - percent_max: 5.8
    6. BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.8
    7. chocolat noir -> en:dark-chocolate - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.8
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.8
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.93333333333333
      4. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 1.45
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.45
      5. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.16
    8. agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 5.43333333333333
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.43333333333333
      2. shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.71666666666667
    9. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.65714285714286
    10. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 4.075
      1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.075
    11. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.62222222222222

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: 0

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 8.3, rounded value: 8.3)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 28

    • Energy: 7 / 10 (value: 2401, rounded value: 2401)
    • Sugars: 10 / 10 (value: 52.2, rounded value: 52.2)
    • Saturated fat: 10 / 10 (value: 21.2, rounded value: 21.2)
    • Sodium: 1 / 10 (value: 112, rounded value: 112)

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

    Score nutritionnel: 28 (28 - 0)

    Nutri-Score: E

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    Sugars in high quantity (52.2%)


    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 (0.28%)


    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
    Prepared
    for 100 g / 100 ml
    Prepared
    per serving (5.8 g (KINDER SCHOKOBONS))
    Compared to: Bonbons
    Energy 2,401 kj
    (576 kcal)
    33 kj
    (8 kcal)
    1.91 kj
    (0 kcal)
    +9%
    Fat 36.6 g 2.1 g 0.122 g +15%
    Saturated fat 21.2 g 1.2 g 0.07 g +22%
    Carbohydrates 52.5 g 3 g 0.174 g -
    Sugars 52.2 g 3 g 0.174 g +12%
    Fiber ? ? ?
    Proteins 8.3 g 0.5 g 0.029 g +42%
    Salt 0.28 g 0.016 g 0.001 g +82%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ? ?
Serving size: 5.8 g (KINDER SCHOKOBONS)

Environment

Transportation

Threatened species

Other information

Conservation conditions: A conserver au sec et à l'abri de la chaleur

Customer service: FERRERO FRANCE COMMERCIALE - Service Consommateurs, CS 90058 - 76136 MONT SAINT AIGNAN Cedex

Data sources

The manufacturer FERRERO FRANCE COMMERCIALE uses Equadis to automatically transmit data and photos for its products.

Product added on by openfoodfacts-contributors
Last edit of product page on by org-ferrero-france-commerciale.
Product page also edited by driveoff, ferrero, inf, kiliweb, magasins-u, packbot, pascal-h, r3yner, tacite, yuka.SFBFdkVJa3NvdnNJdy9BaTlRSDh3dGxLbktYNWIxT0xHczA0SUE9PQ, yuka.VzdwWk1yWXhsT01Cc3NNUzF5aUw4UEFwL3FleFFqbWNKT2s3SUE9PQ, yuka.WnFCZlM1WXFtK0F4eGNVWjl3cko1ZGhmOWJPN0FGdVBkT0FQSVE9PQ, yuka.ZmE0OEhJcFkvZFV2aHNJai9Bak4wT3Q1N0thVVRUbTJDczVKSUE9PQ.

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