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Excellence Mint Intense Dark - Lindt - 100 g
Excellence Mint Intense Dark - Lindt - 100 g
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Barcode: 3046920028752 (EAN / EAN-13)
Quantity: 100 g
Packaging: en:Tray, en:Aluminium-packet, en:Box cardboard, en:Card-packet, en:Wrap Aluminium
Brands: Lindt
Categories: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Chocolates, en:Dark chocolates, en:Flavoured chocolates, en:Flavoured dark chocolates
Labels, certifications, awards:
en:Green Dot, en:Made in France
Manufacturing or processing places: France
Traceability code: EMB 64422 - Oloron-Sainte-Marie (Pyrénées-Atlantiques, France)
Stores: Tesco, Auchan, Gadis, Irma.dk, Woolworths, Coles
Countries where sold: Aaland, Ahitereiria, Tenemāka, Hinerangi, Wīwī, Hōrana, Aotearoa, Hingapoa, Huitene, Kīngitanga Kotahi
Matching with your preferences
Health
Ingredients
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7 ingredients
Reo Pākehā: sugar, cocoa mass, cocoa butter, anhydrous milk fat, soya lecithin, peppermint oil, vanilla flavouringAllergens: en:Milk, en:SoybeansTraces: en:Gluten, 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:
- Additive: E322
- Ingredient: 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.
Additives
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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 (Reo Pākehā)
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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 (Reo Pākehā)
Ingredients analysis
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en:Palm oil free
No ingredients containing palm oil detected
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en:Non-vegan
Non-vegan ingredients: en:Butterfat
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en:Maybe vegetarian
Ingredients that may not be vegetarian: en:Vanilla flavouring
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Details of the analysis of the ingredients
en: sugar, cocoa mass, cocoa butter, anhydrous milk fat, soya lecithin, peppermint oil, vanilla flavouring- sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 14.2857142857143 - percent_max: 100
- cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 50
- cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 33.3333333333333
- anhydrous milk fat -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 25
- soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 20
- peppermint oil -> en:peppermint-oil - vegan: yes - vegetarian: yes - ciqual_food_code: 11027 - percent_min: 0 - percent_max: 16.6666666666667
- vanilla flavouring -> en:vanilla-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 0
- Proteins: 3 / 5 (value: 6.3, rounded value: 6.3)
- 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: 26
- Energy: 6 / 10 (value: 2202, rounded value: 2202)
- Sugars: 10 / 10 (value: 49, rounded value: 49)
- Saturated fat: 10 / 10 (value: 19, rounded value: 19)
- Sodium: 0 / 10 (value: 12, rounded value: 12)
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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Fat 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 (19%)
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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Sugars 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.
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Salt in low quantity (0.03%)
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 mlCompared to: en:Dark chocolates Energy 2,202 kj
(529 kcal)-5% Fat 32 g -17% Saturated fat 19 g -17% Carbohydrates 51 g +25% Sugars 49 g +54% Fiber ? Proteins 6.3 g -17% Salt 0.03 g -69% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % Cocoa (minimum) 47 % -26%
Environment
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Eco-Score E - Very high environmental impact
⚠ ️The full impact of transportation to your country is currently unknown.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)
Category: Dark chocolate bar, less than 70% cocoa
Category: Dark chocolate bar, less than 70% cocoa
- PEF environmental score: 0.88 (the lower the score, the lower the impact)
- including impact on climate change: 16.88 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus:
⚠ ️ 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.
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Packaging with a high impact
Malus: -15
Shape Material Recycling Impact Packet Heavy aluminium Medium Film Light aluminium Medium Box Cardboard Low Tray Unknown High Packet Heavy aluminium 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: E (Score: 15/100)
Product: Excellence Mint Intense Dark - Lindt - 100 g
Life cycle analysis score: 35
Sum of bonuses and maluses: -15
Final score: 15/100
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Carbon footprint
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Equal to driving 8.7 km in a petrol car
1688 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, less than 70% cocoa (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Packaging with a high impact
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Packaging parts
Packet (41 ALU)
Film (41 ALU)
Box (Cardboard)
Tray
Packet (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
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
Report a problem
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Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.
Data sources
Product added on by openfoodfacts-contributors
Last edit of product page on by lcmortensen.
Product page also edited by archanox, beniben, caronte, cdmad, dahlqvist, date-limite-app, ecoscore-impact-estimator, elttor, foodless, ibwocoruytrc, inf, jeremy64, laulauda74, manu1400, mathias, mmu-man, moon-rabbit, musarana, packbot, pamputt, quechoisir, swipe-studio, tacinte, tacite.