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Lindt Excellence Dark Orange Intense - 100 g
Lindt Excellence Dark Orange Intense - 100 g
Côd bar: 3046920028370 (EAN / EAN-13)
Common name: plain dark chocolate with orange juice and almond.
Quantity: 100 g
Packaging: en:Metal, 22 PAP, en:Recyclable Metals, 41 ALU, en:Punto verde, en:container, es:Carton
Brandiau: Lindt, Excellence, ลินด์
Categorïau: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Chocolates, en:Dark chocolates, en:Chocolates with almonds, en:Dark chocolate bar with less than 70% cocoa, en:Dark chocolates with almonds, en:Dark chocolates with orange, en:Extra fine dark chocolates
Labels, certifications, awards:
en:Green Dot, en:Made in Swiss, en:Natural flavors, en:Artificial flavors, en:Lindt & Sprüngli Cocoa Farming Program
Origin of ingredients: Y Swistir
Manufacturing or processing places: Kilchberg, Zurich, Suiza
Traceability code: 040503190004
Link to the product page on the official site of the producer: https://www.chocolate.lindt.com/lindt-ex...
Countries where sold: Bolifia, Gweriniaeth Tsiec, Denmarc, Estonia, Ffrainc, Hwngari, Yr Eidal, Yr Iseldiroedd, Sbaen, Y Swistir, Gwlad Thai, Y Deyrnas Unedig
Matching with your preferences
Health
Cynhwysion
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17 ingredients
Saesneg: sugar, cocoa mass (cocoa minimum 48 g), almonds 7%, cocoa butter, orange juice from concentrate 3,9%, anhydrous milk fat, invert sugar, lemon juice from concentrate, emulsifier (soya lecithin), pineapple, gelling agent (pectin), natural orange flavouring, artificial flavouring (vanillin)Alergenau: en:Milk, en:Nuts, en:Soybeans, cs:mandlí, cs:mléčný, cs:sójovýTraces: en:Milk, en:Nuts
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:
- Ychwanegyn: E322
- Ychwanegyn: E440 - Pectin
- Ingredient: Emulsifier
- Ingredient: Flavouring
- Ingredient: Gelling agent
- Ingredient: Invert sugar
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.
Ychwanegion
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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 (Saesneg)
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E322i
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 (Saesneg)
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E440 - Pectin
Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.Source: Wikipedia (Saesneg)
Ingredients analysis
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en:May contain palm oil
Ingredients that may contain palm oil: Braster menyn
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en:Non-vegan
Non-vegan ingredients: Braster menyn
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en:Vegetarian status unknown
Unrecognized ingredients: en:Invert sugar, en:Vanillin
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Details of the analysis of the ingredients
en: sugar, cocoa mass (cocoa), almonds 7%, cocoa butter, orange juice from concentrate 3.9%, anhydrous milk fat, invert sugar, lemon juice from concentrate, emulsifier (soya lecithin), pineapple, gelling agent (pectin), natural orange flavouring, artificial flavouring (vanillin)- sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 8.30000000000001 - percent_max: 78.2
- cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 42.6
- cocoa -> en:cocoa - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 42.6
- almonds -> en:almond - vegan: yes - vegetarian: yes - percent_min: 7 - percent: 7 - percent_max: 7
- cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 3.9 - percent_max: 7
- orange juice from concentrate -> en:orange-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 3.9 - percent: 3.9 - percent_max: 3.9
- anhydrous milk fat -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.9
- invert sugar -> en:invert-sugar - percent_min: 0 - percent_max: 3.9
- lemon juice from concentrate -> en:lemon-juice-from-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
- emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.9
- soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
- pineapple -> en:pineapple - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
- gelling agent -> en:gelling-agent - percent_min: 0 - percent_max: 3.9
- pectin -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.9
- natural orange flavouring -> en:natural-orange-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
- artificial flavouring -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.9
- vanillin -> en:vanillin - percent_min: 0 - percent_max: 3.9
Nutrition
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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: 14This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 4 / 5 (value: 6.9, rounded value: 6.9)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 14.8, rounded value: 14.8)
Negative points: 26
- Energy: 6 / 10 (value: 2227, rounded value: 2227)
- Sugars: 10 / 10 (value: 46, rounded value: 46)
- Saturated fat: 10 / 10 (value: 17, rounded value: 17)
- Sodium: 0 / 10 (value: 34, rounded value: 34)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (26 - 0)
Nutri-Score:
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Nutrient levels
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Braster 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.
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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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Siwgr in high quantity (46%)
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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Halen in low quantity (0.085%)
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 mlAs sold
per serving (3 pieces 30 g)Compared to: en:Extra fine dark chocolates Egni 2,227 kj
(534 kcal)668 kj
(160 kcal)-7% Braster 32 g 9.6 g -25% Saturated fat 17 g 5.1 g -34% Carbohydrates 51 g 15.3 g +52% Siwgr 46 g 13.8 g +68% Fiber - - Protin 6.9 g 2.07 g -11% Halen 0.085 g 0.026 g +23% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14.8 % 14.8 %
Environment
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Eco-Score A - Very low 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: B (Score: 76/100)
Categori: Dark chocolate bar, with fruits (orange, raspberries, pear)
Categori: Dark chocolate bar, with fruits (orange, raspberries, pear)
- PEF environmental score: 0.30 (the lower the score, the lower the impact)
- including impact on climate change: 4.31 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a medium impact
Bonus: +12
Environmental policy: +5
Transportation: +7
Origin of the product and/or its ingredients % of ingredients Impact Y Swistir Medium
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Packaging with a low impact
Malus: -4
Shape Material Recycling Impact 1 Box 23 PBD Recycle Low 1 Wrapper Heavy aluminium Recycle Medium ⚠️ 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: A (Score: 84/100)
Gynnyrch: Lindt Excellence Dark Orange Intense - 100 g
Life cycle analysis score: 76
Sum of bonuses and maluses: +8
Final score: 84/100
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Carbon footprint
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Equal to driving 2.2 km in a petrol car
431 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, with fruits (orange, raspberries, pear) (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a low impact
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Packaging parts
1 x Box (23 PBD)
1 x Wrapper (41 ALU)
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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 Y Swistir Medium
Data sources
Product added on gan balise
Last edit of product page on gan inf.
Golygwyd y tudalen cynnyrch hefyd gan 5m4u9, acuario, aleene, asmoth, bank-pc, claraf, date-limite-app, ecoscore-impact-estimator, elttor, foodless, foodrepo, kiliweb, lucianocolangelo78, manu1400, mathias, moon-rabbit, musarana, openfood-ch-import, openfoodfacts-contributors, packbot, quechoisir, rayleigh1, redspider, risajanda, scanbot, sebleouf, smoothie-app, spotter, tacinte, tacite, thaialagata, tyfyty, vaporous, yuka.WUtBUkxxYzVpT1JVc1BGdnBEanIvTnRFbllQMkFWL3ZGN0V3SVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvllVVWfnUjQrDDATvtXW2mtrSf8bFRNci35b0KKs, yukafix.