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Ferrero rocher - 300 g

Ferrero rocher - 300 g

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Some of the data for this product has been provided directly by the manufacturer FERRERO FRANCE COMMERCIALE.

Barcode: 8000500009673 (EAN / EAN-13)

Common name: Fines gaufrettes enrobées de chocolat au lait et noisettes broyées et fourrées noisette.

Quantity: 300 g

Packaging: en:Plastic, en:Box, en:Other plastic-tub, en:Other plastic-unknown, en:Paper-sleeve, en:Ps-tub

Brands: Ferrero

Categories: en:Snacks, en:Sweet snacks, en:Cocoa and its products, en:Confectioneries, en:Festive foods, en:Chocolate candies, en:Christmas foods and drinks, en:Christmas chocolates

Labels, certifications, awards: Halal, en:Green Dot

Link to the product page on the official site of the producer: http://www.ferrero.fr/ferrero-rocher

Stores: U

Countries where sold: Bulgàiria, An Fhraing, An Spàinn, An Rìoghachd Aonaichte

Matching with your preferences

Health

Ingredients

22 ingredients

Fraingis: Chocolat au LAIT 30% (sucre, beurre de cacao, pâte de cacao, LAIT écrémé en poudre, BEURRE concentré, émulsifiants : lécithines [SOJA] ; vanilline), NOISETTES 28,5%, sucre, huile de palme, farine de FROMENT, LACTOSERUM en poudre, cacao maigre, émulsifiants : lécithines [SOJA] ; poudre à lever : carbonate acide de sodium ; sel, vanilline. Le chocolat utilisé est un chocolat pur beurre de cacao.

Allergens: en:Gluten, en:Milk, en:Nuts, en:Soybeans

Food processing

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

Additive: E322

Ingredient: Emulsifier

Ingredient: Whey
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

Additives

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 (Beurla)

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 (Beurla)

E500

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Source: Wikipedia (Beurla)

E500ii

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Source: Wikipedia (Beurla)

Ingredients analysis

en:Palm oil

Ingredients that contain palm oil: en:Palm oil

en:Non-vegan
Non-vegan ingredients: en:Milk chocolate, en:Skimmed milk powder, en:Butterfat, en:Whey powder
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en:Vegetarian status unknown
Unrecognized ingredients: en:Vanillin, en:Vanillin, fr:le-chocolat-utilise-est-un-chocolat-pur-beurre-de-cacao
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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fr: Chocolat au LAIT 30% (sucre, beurre de cacao, pâte de cacao, LAIT écrémé en poudre, BEURRE concentré, émulsifiants (lécithines de SOJA), vanilline), NOISETTES 28.5%, sucre, huile de palme, farine de FROMENT, LACTOSERUM en poudre, cacao maigre, émulsifiants (lécithines de SOJA), poudre à lever (carbonate acide de sodium), sel, vanilline, Le chocolat utilisé est un chocolat pur beurre de cacao
Chocolat au LAIT -> en:milk-chocolate - vegan: no - vegetarian: yes - ciqual_food_code: 31004 - percent_min: 30 - percent: 30 - percent_max: 30

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.28571428571429 - percent_max: 30

beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 15

pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 10

LAIT écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 7.5

BEURRE concentré -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 6

émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 5

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5

vanilline -> en:vanillin - percent_min: 0 - percent_max: 4.28571428571429

NOISETTES -> en:hazelnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15004 - percent_min: 28.5 - percent: 28.5 - percent_max: 28.5

sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 4.15 - percent_max: 28.5

huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 1.44444444444444 - percent_max: 20.75

farine de FROMENT -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 13.3518518518518

LACTOSERUM en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10.0138888888889

cacao maigre -> en:fat-reduced-cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 8.01111111111111

émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 6.67592592592592

lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 6.67592592592592

poudre à lever -> en:raising-agent - percent_min: 0 - percent_max: 5.72222222222222

carbonate acide de sodium -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.72222222222222

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.153

vanilline -> en:vanillin - percent_min: 0 - percent_max: 0.153

Le chocolat utilisé est un chocolat pur beurre de cacao -> fr:le-chocolat-utilise-est-un-chocolat-pur-beurre-de-cacao - percent_min: 0 - percent_max: 0.153

Nutrition

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: 28
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 8.2, rounded value: 8.2)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 28.5, rounded value: 28.5)

Negative points: 25

Energy: 7 / 10 (value: 2506, rounded value: 2506)

Sugars: 8 / 10 (value: 39.9, rounded value: 39.9)

Saturated fat: 10 / 10 (value: 14.1, rounded value: 14.1)

Sodium: 0 / 10 (value: 61.2, rounded value: 61.2)

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

Nutritional score: (25 - 0)

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

Nutrient levels
- Fat in high quantity (42.7%)
  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 (14.1%)
  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
- Siùcar in high quantity (39.9%)
  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
- Salann in low quantity (0.153%)
  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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (One (12.5g/ml))	Compared to: en:Christmas foods and drinks
Lùth	2,506 kj (603 kcal)	313 kj (75 kcal)	+32%
Fat	42.7 g	5.34 g	+79%
Saturated fat	14.1 g	1.76 g	+14%
Carbohydrates	44.4 g	5.55 g	-15%
Siùcar	39.9 g	4.99 g	+6%
Fiber	0 g	0 g	-100%
Proteins	8.2 g	1.02 g	+40%
Salann	0.153 g	0.019 g	-46%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	28.5 %	28.5 %

Serving size: One (12.5g/ml)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a high impact

Packaging parts

1 x Tray (07 OTHER)

1 x Box (PS)
Sleeve (22 PAP)

Packaging materials

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

Ferrero rocher - Recycling instructions and/or packaging information - fr

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

Other information

Conservation conditions: A conserver au sec et à l'abri de la chaleur.

Customer service: FERRERO FRANCE COMMERCIALE - Service Consommateurs, CS 90058 - 76136 MONT SAINT AIGNAN Cedex

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Data sources

The manufacturer FERRERO FRANCE COMMERCIALE uses Equadis to automatically transmit data and photos for its products.

Product added on 6mh dhen Dùbhlachd 2013 10:02:20 CET by openfoodfacts-contributors
Last edit of product page on 3mh dhen Ghiblean 2024 05:32:45 CEST by org-ferrero-france-commerciale.
Product page also edited by alekslario, asmoth, benousey, desan, ecoscore-impact-estimator, ferrero, greensky, grumpf, ibwocoruytrc, inf, kaliuzunova, keragui, kiliweb, ln29, max079, moon-rabbit, nicolaaadr, nicolasleger, packbot, quechoisir, roto, scanbot, swipe-studio, tacite, telperion87, thaialagata, yuka.U0xzc1BaVWNoOTAxc013bHp6WDExY011NmNYMlZqT1FBYlF0SVE9PQ, yuka.WmZBZ0NaNDhyUFlOcHYxbCtTNkkvL1pseGNhbkJYMkdFdE0rSUE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhEaf8fGkAj8OTDWi0PXx_e8CrrtX9J16ZrYb6o, yuka.sY2b0xO6T85zoF3NwEKvlmZ_buHvqWLtDSzRyXy5m-elD6fyMe9x2KGiL6g, yuka.sY2b0xO6T85zoF3NwEKvlnJqDoD0ph35Fjrlom-b6O2od565Ps973tTbGKo.

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Ferrero rocher - 300 g