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Excellence Noisette du Piemont Noir - Lindt - 100 g
Excellence Noisette du Piemont Noir - Lindt - 100 g
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Código de barras: 3046920010801 (EAN / EAN-13)
Common name: Chocolat noir, extra-fin, traditionnel, aux éclats de noisettes du Piemont
Cantidade: 100 g
Empaquetado:
en:Metal, en:Recyclable Metals, 41 ALU, en:Cardboard, en:Green dot, en:card-box, fr:Tableta
Marcas: Lindt
Categorías: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates, en:Chocolates with hazelnuts, en:Dark chocolates with hazelnuts, en:Extra fine dark chocolates
Etiquetas, certificacións, premios:
en:Green Dot, en:Made in France, en:PGI
Orixe dos ingredientes: Italia, fr:Piémont
Lugares de fabricación ou procesamento: France
Tendas: Carrefour, Woolworths, Coles
Matching with your preferences
Health
Ingredientes
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8 ingredients
Lingua francesa: Sucre, pâte de cacao, noisettes du Piémont IGP 9%, beurre de cacao, beurre laitier concentré, émulsifiant (lécithine de soja), arômeAlérxenos: en:Milk, en:Nuts, en:SoybeansTrazas: en:Gluten, en:Nuts, en:Sesame seeds
Food processing
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Ultra processed foods
Elements that indicate the product is in the en:4 - Ultra processed food and drink products group:
- Aditivo: E322
- Ingrediente: Emulsifier
- Ingrediente: Flavouring
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.
Aditivos
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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)
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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
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en:May contain palm oil
Ingredients that may contain palm oil: en:Butterfat
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en:Non-vegan
Non-vegan ingredients: en:ButterfatSome ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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en:Vegetarian status unknown
Unrecognized ingredients: fr:noisettes-du-piemontSome ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!
You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
fr: Sucre, pâte de cacao, _noisettes_ du Piémont 9%, beurre de cacao, beurre _laitier_ concentré, émulsifiant (lécithine de _soja_), arôme- Sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 14.2857142857143 - percent_max: 82
- pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 45.5
- _noisettes_ du Piémont -> fr:noisettes-du-piemont - labels: en:pgi - percent_min: 9 - percent: 9 - percent_max: 9
- beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
- beurre _laitier_ concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 9
- émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 9
- lécithine de _soja_ -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
- arôme -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
Nutrición
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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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteínas: 3 / 5 (valor: 6, rounded value: 6)
- Fiber: 0 / 5 (valor: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 0, rounded value: 0)
Negative points: 25
- Enerxía: 6 / 10 (valor: 2271, rounded value: 2271)
- Azucres: 9 / 10 (valor: 45, rounded value: 45)
- Saturated fat: 10 / 10 (valor: 17, rounded value: 17)
- Sodio: 0 / 10 (valor: 36, rounded value: 36)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (25 - 0)
Nutri-Score:
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Nutrient levels
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Greix in high quantity (35%)
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.
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Saturated fat in high quantity (17%)
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.
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Azucre in high quantity (45%)
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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Sal común in low quantity (0.09%)
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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Información nutricional
Información nutricional As sold
for 100 g / 100 mlAs sold
por ración (100 g)Compared to: en:Extra fine dark chocolates Enerxía 2.271 kj
(546 kcal)2.270 kj
(546 kcal)-1% Greix 35 g 35 g -9% Saturated fat 17 g 17 g -23% Carbohydrates 47 g 47 g +20% Azucre 45 g 45 g +47% Fiber ? ? Proteína 6 g 6 g -24% Sal común 0,09 g 0,09 g +117% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 % Cocoa (minimum) 47 % 47 % -23%
Medio ambiente
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Eco-Score D - High 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
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Average impact of products of the same category: D (Score: 35/100)
Categoría: Dark chocolate bar, with dried fruits (nuts, almonds, raisin, praline)
Categoría: Dark chocolate bar, with dried fruits (nuts, almonds, raisin, 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 Processing Empaquetado Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a medium impact
Bonus: +2
Environmental policy: +2
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact Italia Medium
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Packaging with a low impact
Malus: -4
Shape Material Recycling Impact Box Heavy aluminium Recycle Medium Unknown Cardboard 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
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Impact for this product: D (Score: 33/100)
Produto: Excellence Noisette du Piemont Noir - Lindt - 100 g
Life cycle analysis score: 35
Sum of bonuses and maluses: -2
Final score: 33/100
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Carbon footprint
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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, with dried fruits (nuts, almonds, raisin, praline) (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Empaquetado Transportation Distribution Consumption
Empaquetado
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Packaging with a low impact
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Packaging parts
Box (41 ALU)
(Cardboard)
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Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard Metal Total
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Transportation
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Origins of ingredients
Origins of ingredients with a medium impact
Origin of the product and/or its ingredients % of ingredients Impact Italia Medium
Data sources
Product added on by tacite
Last edit of product page on by nancykheywood.
Páxina do produto tamén editada por archanox, date-limite-app, foodrepo, foodviewer, inf, naruyoko, off.6baff002-056f-4284-a9f5-8555e4852d2f, openfood-ch-import, openfoodfacts-contributors, packbot, quechoisir, roboto-app, sebleouf, swipe-studio, thaialagata.