Menge / Grösse
Inhaltsstoffe / techn. Angaben
), Zucker, teilweise gehärtetes (Antioxidiermittel ), Backtriebmittel (Ammoniumhydrogencarbonat
Die Inhaltsstoffe sind gemäß Deklarationspflicht absteigend nach der Menge zu ordnen.
Kühl und trocken lagern
Hersteller (gemäss Strichcode-Verwaltung GS1)
jozeil am 20. Nov 2013
belladonna am 9. Mrz 2008
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The following ingredient may be produced using oil palm components: May contain palm oil.
Global demand for palm oil has risen sharply. However, palm oil production results in massive destruction to the rainforests and peatlands in Indonesia, Malaysia as well as South America and Africa. This has devastating consequences for the biodiversity, the climate, local populations and numerous species of animals under threat of extinction.
In order to make room for palm oil plantations, large areas of the rainforest are being cleared. Already more than three-quarters of the rainforests have been destroyed in Indonesia and countless living creatures such as orangutans or the Sumatra tiger are threatened with extinction. The orangutan in particular, which lives only in the rainforest of Sumatra and Borneo, is in acute danger. The number of Sumatra orangutans has fallen by 91% since the year 1900. Since 2016 is also critically endangered according to the International Union for Conservation of Nature (IUCN). But many palm oil producers are still cutting down forests without governmental permission and are also destroying them with high conservation values.
So much carbon dioxide has been released as a result of deforestation that Indonesia is now the third-largest greenhouse gas emitter in the world – after the USA and China. A large percentage of the CO2 emissions here come from the destruction of peatlands. These store enormous amounts of carbon. To plant oil palms they are drained of water, which releases carbon dioxide and methane gas. On top of this, the slash-and-burn farming practices also release a lot of CO2. In 2015 the forest fires in Indonesia are releasing more climate harmful CO2 than the United States. A moratorium on the deforestation of rainforests and peatlands has now become a necessity to stop climate change.
The expansion of palm oil plantations is increasingly causing social conflicts. Indigenous populations are losing land that has served as their basis of existence to the palm oil industry. In addition, the palm oil companies often do not fulfil their promises of compensation to the rural populations. As plantation workers, the people often have a lower income than they previously had as land owners. Moreover, they are then in a dependent relationship with the palm oil companies. Child labor and slavery-like working conditions are not uncommon.
Palm oil can be found in approximately every second supermarket product such as margarine, pizza, chips or chocolate, cakes and cookies as well as in cosmetics and washing detergents. Furthermore, around 140,000 tons end up in feed troughs of conventional factory farming (source: WWF). And desire for the cheap fat is growing: According to the WWF, Indonesia alone plans to expand their plantations to 20 million hectares by 2025 – half of these will be located in Borneo.
Since 2016, all groceries in the EU that contain palm oil must be correspondingly labelled. However, up to now there is no duty of declaration for cosmetics. For creams, shower gels, etc., there are a multitude of terms behind which the oil palm ingredients can hide; such as sodium palmate or elaeis guineensis, for example. Moreover, many chemical raw materials such as fatty acids can be manufactured both from oil palms as well as other plants. This makes it almost impossible to completely avoid purchasing palm products. Therefore, even CodeCheck cannot know for every product whether palm oils is an ingredient.
In theory, palm oil can be termed sustainable if its production does not lead to the destruction of rainforests and peatlands and/or to social conflicts. Unfortunately, the percentage of really sustainable palm oil on the market is still very low. Although the Roundtable on Sustainable Palm Oil (RSPO) is moving in the right direction with its certification criteria, regrettably it is also being misused by many companies as a green fig leaf. Moreover, the RSPO criteria are in part still too weak. This minimum standard should therefore continue to be developed.
Bio-Suisse certified palm oil* follows guidelines that prohibit the deforestation of areas with high conservation values. This also includes virgin forests and primary forests. Areas that were deforested prior to 1994 are excluded. According to this, the production of organic palm oil does not lead to the destruction of rainforests.
It is not only palm oil cultivation that needs to be changed, but also consumer behavior. Therefore buy less or no convenience products, avoid meat originating from conventional factory farming as far as possible and get on your bicycle as often as you can. Furthermore, continue to demand that manufacturers do not use any uncertified palm oils from the deforestation of rainforests or peatlands. You can do this via customer service or through a contact form.
No concern identified
Lezithin, Phosphatidylcholin, Rohlecithin, E322
Emulsifier, Antioxidant, Stabilizer, Flour treatment agent
As a natural lipid, lecithin belongs to the group of phospholipids. Lecithin is an important building block of cell walls due to its bipolar form. Bone marrow, nerve tissue, heart and liver are particularly rich in lecithin. The substances also influence the transport of fats and cholesterol in the blood and, as a component of bile, they contribute to the digestion of fat. Lecithin is also rich in foods such as egg yolk, carrots, legumes and plant oils. As an emulsifier, lecithin prevents the fat and water phases in foods from separating. As a flour treatment agent, it improves the kneading and shaping of doughs and slows down the speed at which baked goods become stale. In margarine, lecithin ensures that it does not spatter in the frying pan. As an antioxidant, the fats also protect against the decaying influence of oxygen. This technological effect is taken advantage of by cooks and helps them reach for eggs, butter and cream at the right time.
Lecithin is obtained mainly from soy beans. Other raw materials can include sunflowers, rapeseed, peanuts, maize and egg yolks.
This so-called natural lecithin can also be used in foods in the same way as lecithin obtained by chemical modification. The chemically modified lecithin is tailored to meet specific technological requirements and thus significantly expands the field of application of the substance. For example, lysolecithin is especially heat-stable, while other modifications improve the emulsifying properties of lecithin. Modified lecithin is also labeled as lecithin E322.
Bei Herkunft aus Eiern (eher unbedeutend) Pflicht der Allergenkennzeichnung.
No concern identified
Ammoniumcarbonat und Ammoniumhydrogencarbonat, Ammoniumbicarbonat, Hirschhornsalz, E503
Raising agent, Acidity regulator
Included in the group of ammonium carbonates are ammonium carbonate, ammonium bicarbonate (salt of hartshorn) and ammonium carbamate. The compounds degrade in the presence of air – particularly quickly at high temperatures. Unlike the other carbonates, ammonium carbonates do not require contact with acids for this. During the degradation process of the compounds carbon dioxide and ammonia are released. This causes doughs that contain ammonium carbonates to increase their volumes. This is referred to as “oven spring” as this occurs only in the heat of the baking oven and not earlier during the dough preparation. In addition, ammonium carbonates support the browning of baked goods. Due to the development of ammonia, the raising agents are suitable only for dry, flat baked goods such as gingerbread or cookies. During the production of extracts, where the ammonia can evaporate during drying, ammonium carbonates can also be used as acidity regulators. They are used as a nutrient for the yeasts in the production of (fruit) wines.
Ammonium carbonates are produced by the chemical reaction of carbon dioxide (E290) and ammonia.
Ammonium salts in high doses not common in foods can lead to acidification of the blood.
No concern identified
Soda (Natriumcarbonat, Dinatriumcarbonat), Natron (Natriumbicarbonat, Natriumhydrogencarbonat), Natriumsesquicarbonat, E500
Raising agent, Acidity regulator, Carrier material
While soda serves mostly to regulate the degree of acidity in drinking water and is used for solubilizing cocoa and milk protein, baking soda is predominately used in baking powders. Sodium carbonates are degraded by contact with acids. In the process carbon dioxide is released. This increases the volume of doughs, for example – they expand and the texture loosens.
Sodium carbonate is produced in a sodium chloride solution by the chemical reaction of ammonia and carbon dioxide. The compound is also found in the natron lakes in America and Africa.
Can lead in high doses to increased stomach acid buildup.
BHA effectively inhibits the changes that oxygen causes to fats, colors and aromas. At the same time, it also has a weak antimicrobial effect. BHA’s antioxidative properties, which are chemically very stable, are also retained in the foods after they have been baked or fried. Because their efficacy is intensified, BHA is often used together with BHT (E321) or gallates (E310, E311, E312).
Butylated hydroxyanisole is produced by chemical synthesis.
Leads to drowsiness in high concentrations. Tumors in the forestomach observed in rats in animal experiments. The intake of high concentrations gives rise to the risk of accumulation in the body. BHA is suspected of triggering allergies. Allergenic in individual cases. Frequent consumption is not recommended.
This product contains gluten. It is not suitable for people with gluten intolerance and celiac disease.
This product is identified as gluten-containing because the ingredient „Weizenmehl“ contain gluten.
The classification is based on the analysis of package information, originated from a third-party-provider or user generated data. If the packaging information is incomplete, not correctly recorded or out of date, this can mean the classification may be wrong. CodeCheck is unable to guarantee the accuracy of the information.
Gluten is an elastic protein present in many grains such as wheat, spelt, rye and oats. On the other hand, maize, rice, buckwheat and sorghum are gluten-free. Gluten ensures the baking capability of the grain meal, it is resistant to heat and cold and is therefore not destroyed by baking or freezing.
Celiac disease or gluten intolerance is an autoimmune disease that leads to chronic disease of the mucosal membrane of the small bowel as a result of intolerance to certain components of gluten. Intolerance can last a life long; is heredity to some extent and its cause is not yet able to be treated.
This product contains lactose. It is not suitable for people with lactose intolerance.
This product is identified as lactose-containing because the ingredient „Molkenerzeugnis“ contains lactose.
The classification is based on the analysis of package information, originated from a third-party-provider or user generated data. If the packaging information is incomplete, not correctly recorded or out of date, this can mean the classification may be wrong. CodeCheck is unable to guarantee the accuracy of the information. Lactose content that is less than 0.1 g pro 100 g of the edible part is classified as lactose-free.
Lactose, also known as milk sugar, is a disaccharide sugar made up of glucose and galactose that can be found in the milk of cows, sheep, goats and mares. Lactose is also a component of all products that are manufactured from milk, such as cheese, yoghurt, buttermilk or cream. Milk sugar is also contained in many groceries as an additive. Industrially produced groceries such as sausage meat, ready-made meals, salad dressings, hard-baked goods, sweeteners or muesli mixes can contain lactose.
Lactose intolerance (inability to digest milk sugar) is attributed to a lactase enzyme deficit. As a result, lactose cannot be split and digested in the small intestine meaning that the milk sugar enters the large intestine in an undigested form. This leads to symptoms such as a bloating, abdominal cramps, gas and diarrhea after consuming milk and milk products. Lactose intolerance should not be mistaken for a milk allergy, which is a reaction of the immune system to the foreign protein in the milk.
This product contains constituents of animal origin. It is not suitable for people with a vegan lifestyle.
This product contains constituents of animal origin because the ingredient „Molkenerzeugnis“ is derived from animals.
The classification is based on the analysis of package information, originated from a third-party-provider or user generated data. If the packaging information is incomplete, not correctly recorded or out of date, this can mean the classification may be wrong. CodeCheck is unable to guarantee the accuracy of the information. The classification does not assess whether the ingredients or products have been tested in animal experiments.
Veganism is a dietary practice and lifestyle. It avoids consuming products that are derived from animal products or that contain any ingredients derived from animal products. This includes numerous groceries and cosmetics that contain ingredients from meat, fish, marine animals, milk, eggs and honey. Some vegans also do not visit zoos or circuses that feature performing animals and they do not wear clothing made of silk or leather, for example.
Veganism is generally practiced for its health aspects as well as for ethical convictions. The reasons include the protection of animals, animal rights and environmental protection. However, people who are not vegans also use vegan alternatives in order to reduce their consumption of animal products.