Product properties
Category of food product :
ChocolateName of the product :
Lindt – Excellence – A Touch of Sea Salt – Dark (last validated: Oct 2021)Name of the company :
LindtCountries of testing :
- Denmark
- France
- Greece
- Ireland
- Italy
Labelling information of the product
Denmark
Italy
France
Greece
Ireland
| Country | Energy Value | Total Fat | Fat Sat | MUFA | PUFA | Total Carb | Sugar | Polyols | Protein | Salt | Fibre |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Denmark | 2205kJ/ 529kcal | 32g | 20g | / | / | 50g | 48g | / | 6.2g | 0,31g | / |
| Italy | 2205kJ/ 529kcal | 32g | 20g | / | / | 50g | 48g | / | 6.2g | 0.31g | / |
| France | 2240kJ/ 537kcal | 32g | 20g | / | / | 52g | 47g | / | 5.7g | 0.37g | / |
| Greece | 2205kJ/ 529kcal | 32g | 20g | / | / | 50g | 48g | / | 6.2g | 0.31g | / |
| Ireland | 2205kJ/ 529kcal | 32g | 20g | / | / | 50g | 48g | / | 6.2g | 0.31g | / |
| Ingredient | Unit | Denmark | France | Greece | Ireland | Italy |
|---|---|---|---|---|---|---|
| cocoa | % | 47 | <47 | 47 | 47 | 47 |
| salt | % | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
| Denmark | France | Greece | Ireland | Italy |
|---|---|---|---|---|
| Sugar | Sugar | Sugar | Sugar | Sugar |
| Cocoa mass | Cocoa mass | Cocoa mass | Cocoa mass | Cocoa mass |
| Cocoa butter | Cocoa butter | Cocoa butter | Cocoa butter | Cocoa butter |
| Anhydrous milk fat | Anhydrous milk fat | Anhydrous milk fat | Anhydrous milk fat | Anhydrous milk fat |
| Emulsifier soy lecithin | Emulsifier (soy lecithin) | Emulsifier (soy lecithin) | Emulsifier (soy lecithin) | Emulsifier (soy lecithin) |
| Salt | Salt | Sea salt | Sea salt | Sea salt |
| Flavouring vanillin | Flavouring vanillin | Flavouring vanillin | Flavouring vanillin | Flavouring vanillin |
We have no brand owner’s comment for now.
Results
The front-of-packs, nutrition values, and lists of ingredients have been compared.
| Ingredients | Front-of-pack | |
|---|---|---|
| Identical | ||
| Similar | ||
| Different |
Medium
The front-of-packs and the lists of ingredients are identical but the nutrition values are slightly different for the French product. Therefore, the quality of the product is qualified as medium until further data collection.
