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Nutrition key issues

Consumers purchase chocolate according to their individual desires and needs. Decisional elements for choosing the product could be for example the percentage of cocoa or the ingredients list specifying also allergens. Transparent customer communication and product labeling are therefore very important to Lindt & Sprüngli.

Lindt & Sprüngli is aware of its responsibility to inform consumers about even samll concentrations of potential allergens such as hazelnuts or almonds via the list of ingredients or the allergen details we provide. Lindt & Sprüngli includes a clear warning on all prdoucts to inform ist consumers about traces of certain Allergens they may contain. We also follow strict process requirements in order to avoid unwelcome contamination of our products.

A balanced diet is crucial for consumer health. We recommend eating small respectively reasonable amounts of chocolate as a treat. Nutritional values are displayed on the packaging of all Lindt & Sprüngli products in accordance to national and international legislation. We promote transparency with online information regarding contents and nutritional values.

Our position about GMO

Lindt & Sprüngli is not involved in any research or development associated with genetically modified food. We do not use ingredients that have been genetically modified or are derived from genetically modified organisms (GMO) if non-GMO raw materials are available. All Lindt, Caffarel, Küfferle, and Hofbauer branded products are non-GMO. Regular tests are performed to monitor these products and ensure compliance with relevant EU and Swiss regulations. Ghirardelli and Russell Stover have also introduced measures to ensure all their products are free from genetically modified ingredients in future. Both brands already offer GMO-free products. Ghirardelli and Russell Stover aim to make their entire product range GMO-free and bring this to market by 2019.

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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

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 in the cocoa production.

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.