Why is Chocolat noir caramel pointe de sel classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The product contains refined ingredients such as cane sugar, caramel burst, butter and vegetable oil, and it uses the emulsifier soy lecithin plus natural caramel flavor, all of which are typical of highly processed foods, leading to its NOVA 4 classification.

How does the sugar and salt content of this chocolate affect people with diabetes or hypertension?

With 38 g of sugar per 100 g, the bar can cause a rapid rise in blood glucose, making it unsuitable for diabetic diets, while its 0.24 g of salt is low but still adds to total sodium intake, so it offers little benefit for hypertension management.

Is the soy lecithin used as an emulsifier in this bar a concern for individuals allergic to soy?

Soy lecithin is derived from soy beans and may contain trace soy proteins; therefore, people with a soy allergy should avoid this chocolate or consult a medical professional before consumption.

Ethiquable • 100 g e

Chocolat noir caramel pointe de sel

Sugary Snacks

Product Insights

Chocolat noir caramel pointe de sel is an organic, Fairtrade dark chocolate bar with caramel and a hint of sea salt, marketed as a Sugary snack (Chocolate product) in France. It carries a Nutri-Score of E and is classified as ultra-processed (NOVA 4), reflecting its high levels of sugar (38 g/100 g), saturated fat (22 g/100 g) and the presence of additives such as soy lecithin and natural caramel flavor. The bar also contains milk-derived butter and soy, posing allergen risks, while offering a higher-than-average fiber content (7.7 g) and low salt (0.24 g), which modestly offset its overall nutritional drawbacks.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

high

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal559 kcal

Fat37 g

Saturated Fat22 g

Carbohydrates44 g

Sugars38 g

Comparative Analysis

Compared with the average sugary snack, this chocolate provides slightly less sugar (38 g vs 40.25 g), more saturated fat (22 g vs 18.99 g), lower salt (0.24 g vs 0.42 g), higher fiber (7.7 g vs 6.01 g) and a marginally higher energy content (approx 553 kcal vs 519 kcal).

Ingredients

cocoa mass° of peru and haiti 50%, cane sugar°, burst of caramel°, salt 8% (cane sugar°, syrup of glucose of wheat°, butter°, vegetable oil°, molasses°, salt, natural flavor caramel), cocoa butter°, emulsifier : soy lecithin (non-gmo), cocoa : 59% minimum in the chocolate,

84%

35%

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Frequently Asked Questions

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