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Overview of our Ingredients

To obtain sustainable and high-quality cocoa, sugar, milk and nuts, Lindt & Sprüngli needs to know where the ingredients come from and who produces them. This ensures that our ingredients not only meet high quality standards, it also enables us to improve ethical and sustainability standards. Find an overview of the most important ingredients as well as our packaging standards below.

Sourcing Sustainable Ingredients

Our Responsible Sourcing Roadmap includes twelve priority materials: almonds, cocoa, coconut oil, coffee, dairy, eggs, hazelnuts, palm oil, pulp- & paper-based packaging materials, soy lecithin, sugar, and vanilla. These priority materials were defined based on a comprehensive raw material risk assessment which considered criteria such as environmental, social, and supply chain risks and impacts, as well as sourced volumes and stakeholder expectations. Over the past few years, we have made significant progress and introduced responsible sourcing standards for the following materials:

Responsible sourcing approach 100% responsibly sourced by
Cocoa Beans Sourced through sustainability programs (own sustainability program - Lindt & Sprüngli Farming Program ) 2020
Cocoa Butter Sourced through sustainability programs 2025
Cocoa Powder Sourced through sustainability programs 2025
Hazelnuts Turkish hazelnuts sourced through sustainability program 2020
Palm Oil (kernel/oil/fractions) Sourced RSPO certified (kernel/oil/fractions) 2015
Soy Lecithin Sourced Pro Terra certified 2018 (excl. Russell Stover / 2022 incl. Russell Stover achieved)
Eggs in our own production Sourced cage-free hens (or at a higher standard) 2020 (excl. Russell Stover)
Cane Sugar Sourced Bonsucro certified, credit compensated and through other certification schemes aligned to the Bonsucro Production Standard 2025
Beet Sugar Sourced against SAI FSA standard at minimum silver level 2025
Vanilla Sourced Rainforest Alliance certified 2025
Pulp and Paper Sourced FSC or PEFC certified 2025

Additional Information Regarding Our Ingredients and Nutrition

Allergies

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.

Fats

Lindt & Sprüngli exclusively uses cocoa butter in the production of its solid 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

Nutritional values of all Lindt & Sprüngli products are labeled on the packaging in accordance to national and international laws. We increase transparency further by publishing information about ingredients and nutritional values online. We increase transparency further by publishing information about ingredients and nutritional values online.

Pesticides

Lindt & Sprüngli monitors its chocolate through extensive laboratory testing of cocoa beans to detect possible residues of more than 570 different types of pesticides. Pesticide management in cocoa farming is an integral part of the Lindt & Sprüngli Farming Program. The sustainable increase of farm productivity is part of the vision of our program and our Theory of Change. Through the training provided as part of the Lindt & Sprüngli Farming Program, we promote improved farming practices that reduce the need for pesticides in cocoa production and control pests using natural methods. Additionally, farmers are educated about the correct application of inputs. As part of the farmer investments, farmers receive solely organic inputs for their cocoa plantations. We require our suppliers to define a list of ingredients whose use is monitored, restricted and/or prohibited. During its annual external audit of the Lindt & Sprüngli Farming Program our partner, the Earthworm Foundation, checks the existence of such a list and whether it is used accordingly. Data collection on pesticide use is also part of our internal monitoring, where all farmers are surveyed annually on the use of fertilizers and pesticides, and compliance with the defined requirements is checked.

Volcanic Soils

All soil naturally contains cadmium. Cocoa trees take up cadmium from the soil accordingly – as do other plants such as cereals or vegetables. This is why our products may contain traces of cadmium. But eaten in such small quantities, they present no harm at all to health. An analysis of the cadmium content of cocoa beans forms an integral part of the quality control for our sourcing process. And the cocoa mass produced from cocoa beans and used for our products is also regularly checked for traces of cadmium. The limit values for cadmium content are set out in our product specifications, and the strict observance of the limits is checked on a regular basis. Lindt & Sprüngli complies with all applicable regulations and recommendations, such as those in the Codex Alimentarius.

Packaging Materials

Packaging and material efficiency is a very important and sensitive part of the production chain at Lindt & Sprüngli. Apart from being appealing to the consumer and detailing the contents, packaging needs to fulfill its essential function of efficiently protecting our delicate chocolate.