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Chocolat noir dessert - Auchan - 200 g e

Chocolat noir dessert - Auchan - 200 g e

Important note: this product is no longer sold. The data is kept for reference only. This product does not appear in regular searches and is not taken into account for statistics. (Withdrawal date: 2023/07/01)

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Some of the data for this product has been provided directly by the manufacturer AUCHAN APAW.

Código de barras: 3596710309122 (EAN / EAN-13)

Common name: Chocolat noir dessert 52% cacao

Cantidade: 200 g e

Empaquetado: pt:Envase de papel, pt:Papel de aluminio

Marcas: Auchan

Categorías: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates

Etiquetas, certificacións, premios: en:Organic, en:EU Organic, en:Non-EU Agriculture, en:EU Agriculture, en:EU/non-EU Agriculture, FR-BIO-01, en:In braille, AB Agriculture Biologique

Lugares de fabricación ou procesamento: Natra Saint-Étienne S.A.S., Natra S.A., Saint-Étienne, Arrondissement de Saint-Étienne, Loire, Auvergne-Rhône-Alpes, France

Traceability code: EMB 42218A - Saint-Étienne (Loire, France)

Tendas: Alcampo, Auchan

Country: Francia, España

Matching with your preferences

Health

Ingredientes

7 ingredients

: Sucre*, pâte de cacao*, beurre de cacao*, émulsifiant: lécithines (tournesol), extrait de vanille*. *biologiques. Cacao: 52% minimum.

Trazas: en:Gluten, en:Milk, en:Nuts

Food processing

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

Aditivo: E322

Ingrediente: Emulsifier
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.

→ Learn more about the NOVA classification

Aditivos

E322

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 (Inglés)

E322i - Lecitina

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 (Inglés)

Análise dos ingredientes

en:Palm oil free

No ingredients containing palm oil detected

en:Vegan

No non-vegan ingredients

en:Vegetarian

No non-vegetarian ingredients detected

A análise está baseada únicamente nos ingredientes listados e non ten en conta os métodos de procesamento.

Details of the analysis of the ingredients
: Sucre, pâte de cacao, beurre de cacao, émulsifiant (lécithines de tournesol), extrait de vanille, Cacao 52%
Sucre -> en:sugar - labels: en:organic - vegan: yes - vegetarian: yes

pâte de cacao -> en:cocoa-paste - labels: en:organic - vegan: yes - vegetarian: yes

beurre de cacao -> en:cocoa-butter - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 16030

émulsifiant -> en:emulsifier

lécithines de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes

extrait de vanille -> en:vanilla-extract - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 11065

Cacao -> en:cocoa - vegan: yes - vegetarian: yes - percent: 52

Nutrición

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteínas: 3 / 5 (valor: 6, rounded value: 6)

Fiber: 5 / 5 (valor: 7.6, rounded value: 7.6)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)

Negative points: 26

Enerxía: 6 / 10 (valor: 2188, rounded value: 2188)

Azucres: 10 / 10 (valor: 49, rounded value: 49)

Saturated fat: 10 / 10 (valor: 20, rounded value: 20)

Sodio: 0 / 10 (valor: 8, rounded value: 8)

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

Nutritional score: 21 (26 - 5)

Nutri-Score: E
→ Learn more about the Nutri-Score

Nutrient levels
- Greix in high quantity (32%)
  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
- Saturated fat in high quantity (20%)
  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
- Azucre in high quantity (49%)
  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
- Sal común in low quantity (0.02%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Información nutricional

Información nutricional	As sold for 100 g / 100 ml	As sold por ración (14.3g)	Compared to: en:Dark chocolates
Enerxía	2.188 kj (523 kcal)	313 kj (74 kcal)	-4%
Greix	32 g	4,58 g	-19%
Saturated fat	20 g	2,86 g	-15%
Carbohydrates	49 g	7,01 g	+30%
Azucre	49 g	7,01 g	+86%
Fiber	7,6 g	1,09 g	-22%
Proteína	6 g	0,858 g	-28%
Sal común	0,02 g	0,003 g	-61%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %
Cocoa (minimum)	52 %	52 %	-25%

Tamaño da ración: 14.3g

Medio ambiente

Eco-Score C - Moderate environmental impact

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

Average impact of products of the same category: D (Score: 35/100)

Categoría: Dark chocolate bar, filled with praline

PEF environmental score: 0.89 (the lower the score, the lower the impact)
including impact on climate change: 17.11 kg CO2 eq/kg of product

Stage	Impact
Agriculture	14.3 %
Processing	81.0 %
Empaquetado	1.2 %
Transportation	3.0 %
Distribution	0.5 %
Consumption	0.0 %

Bonuses and maluses

Labels with high environmental benefits
Bonus: +15
- AB Agriculture Biologique
  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.
  
  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.
- EU Organic
  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.
  
  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

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.

No ingredients that threaten species

Packaging with a low impact

Malus: -4

Shape	Material	Recycling	Impact
Unknown	Heavy aluminium		Medium
Unknown	22 PAP		Low

⚠ ️ 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

Impact for this product: C (Score: 41/100)
Produto: Chocolat noir dessert - Auchan - 200 g e

Life cycle analysis score: 35
Sum of bonuses and maluses: +6

Final score: 41/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 8.9 km in a petrol car

1711 g CO² per 100g of product

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 %
Empaquetado	0.6 %
Transportation	1.6 %
Distribution	0.1 %
Consumption	0.0 %

Empaquetado

Packaging with a low impact

Packaging parts

(41 ALU)
(22 PAP)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Paper or cardboard
Metal
Total

Transportation

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

Etiquetas

AB Agriculture Biologique
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

EU Organic
Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.

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Complete or correct product information

Data sources

Product added on 19 de novembro de 2012, 22:30:25 CET by javichu
Last edit of product page on 1 de agosto de 2023, 16:40:26 CEST by org-auchan-apaw.
Páxina do produto tamén editada por beniben, date-limite-app, drunkenbison, fix-ingredientes-bot, kiliweb, manu1400, musarana, neptuno, openfoodfacts-contributors, packbot, quechoisir, roboto-app, tacite, yuka.UmJJaUV2MEluc0ltbzlvWG9rck42Lzl2dzZhdkFtZXFjTEZLSUE9PQ, yuka.WjROZkRLVmRxOUpUd3N3VjBqR0kxZlZZem82QVlsK1VOT3dPSVE9PQ.

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Chocolat noir dessert - Auchan - 200 g e