Customers purchase chocolate depending on different characteristics such as percentage of cocoa, absence of critical ingredients as for example allergen, palm oil, or genetically modified organisms, and the presence of specific labels. Transparent customer communication is therefore highly relevant for Lindt & Sprüngli.
Taking into account that food allergies can be triggered due even to the smallest amounts of specific proteins, a detailed list of all ingredients used in food products is vital. Lindt & Sprüngli is aware of its responsibility to ensure that all ingredients, including minor concentrations of potential allergens such as hazelnuts and almonds, are clearly communicated to the customer via the ingredient list or allergen information. Therefore, Lindt & Sprüngli notifies its customers by printing a clear warning on the product that may contain traces of specific allergens.
Nutritional values of all Lindt & Sprüngli products are labeled on the packaging in accordance to national and international laws. We follow a strict policy of not making any advertising claims around positive effects of our chocolate to customers’ health – being conscious and aware that chocolate should be eaten and enjoyed for indulgence, in reasonable quantity.
As regards genetically modified food, Lindt & Sprüngli is not involved in any research or development and does not use ingredients that have been genetically modified or derived from genetically modified organisms, as long as non-modified materials are available. Up to now, it has been possible to follow this policy for all LINDT products. Lindt & Sprüngli will continue to adhere to all regulatory requirements regarding the use and the labeling of genetically modified organisms.
Appropriate tests regularly monitor Lindt & Sprüngli chocolates concerning genetically modified organisms (GMO), pesticides or volcanic soil residues such as cadmium.
Food allergies are adverse reactions triggered by the immune system to even the smallest amounts of specific proteins. An increasing number of customers suffer from allergies. For these customers a detailed list of all the ingredients used in food products is vital.
Lindt & Sprüngli is aware of its responsibility to ensure that all ingredients, including minor concentrations of potential allergens such as hazelnuts and almonds, are clearly communicated to the customer via the ingredient list or the so-called allergen information. In general, there are no dedicated production lines for the many different chocolate specialties produced. Even after careful cleaning between the different production cycles, there remains some risk that traces of allergens may be found in the sequential production lot. Because of this, Lindt & Sprüngli notifies its customers by printing a warning on the label that, depending on the type of chocolate, the product may contain traces of specific allergens.
Lindt & Sprüngli exclusively uses cocoa butter in the production of its chocolate. Fillings may contain other vegetable fats such as palm oil or coconut oil. Milk fat is used in milk chocolate recipes or selected filling masses.
Nutritional values of all Lindt & Sprüngli products are labeled on the packaging in accordance to national and international laws.
Pesticides and agricultural raw materials for chocolate production
Although the use of pesticides in the production of raw materials for chocolate is generally low, Lindt & Sprüngli monitors its chocolates on an on-going basis for more than 200 different pesticides. Cocoa trees are susceptible to specific diseases that are fought using pesticides in some areas. Through the Lindt & Sprüngli supported farmer trainings, the company and its project partners are able to promote – among other things – improved agricultural techniques that can reduce the use of pesticides.
Volcanic soils residues
Cocoa beans from South America often grow in areas with volcanic soil that contain higher concentrations of cadmium. Therefore, cocoa trees growing in these areas may produce fruits with higher cadmium traces than others. As a precautionary measure, Lindt & Sprüngli sets appropriate maximum levels of residues in cocoa beans and tests all batches before they are used in production. Cocoa beans exceeding specified internal company limits are rejected. In order to provide further security, finished products are regularly tested again.
Lindt & Sprüngli conforms to all relevant requirements and recommendations that are available, such as those of the Codex Alimentarius.