ProductsCadburyFinger Double Chocolat

Cadbury

Finger Double Chocolat

Name: Finger Double Chocolat
Brand: Cadbury

114 g

BARCODE:0072417153211

CATEGORIES:Snacks, Sweet Snacks, Biscuits And Cakes, Biscuits, Cakes, Chocolate Biscuits, Chocolate Cakes, Stick Biscuits Covered With Chocolate

COUNTRIES:France

STORES:carrefour.fr

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

Nutrient levels

Fat in high quantity (24.8%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (14%)

Sugars in high quantity (38.1%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (0.5%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Stick biscuits covered with chocolate
Energy	~ 2108.6 kJ (502 kcal)	2,092.791 kJ (499 kcal) (+1%)
Fat	24.8 g	23.639 g (+5%)
Saturated fat	14 g	13.513 g (+4%)
Carbohydrates	62.7 g	63.374 g (-1%)
Sugars	38.1 g	34.366 g (+11%)
Dietary fiber	1.4 g	?
Proteins	6.7 g	6.937 g (-3%)
Salt	0.5 g	0.487 g (+3%)
Sodium	0.2 g	0.195 g (+3%)
Fruits, vegetables and legumes	~ 0 %	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	~ 2108.6 kJ (502 kcal)	? (502 kcal)	~ 2113.15446428571 kJ (506 kcal)
Fat	24.8 g	24.8 g	~ 28.4760625 g
Saturated fat	14 g	14 g	~ 15.666075 g
Carbohydrates	62.7 g	62.7 g	~ 53.27278125 g
Sugars	38.1 g	38.1 g	~ 33.4918928571429 g
Dietary fiber	1.4 g	1.4 g	~ 4.13658482142857 g
Proteins	6.7 g	6.7 g	~ 6.895725 g
Salt	0.5 g	0.5 g	~ 0.3614 g
Sodium	0.2 g	0.2 g	~ 0.137395255580357 g
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

milk chocolate (48 %) (sugar, cocoa butter, cocoa paste, skimmed milk powder, milk fat, emulsifiers (soya lecithin, e476)), wheat flour, palm oil, sugar, lean cocoa powder, partially inverted sugar syrup, salt, baking powders (ammonium bicarbonate sodium bicarbonate), flavouring, may contain' nuts,

Ingredient information

Milk Chocolate

48.0%

Sugar

23.05% (estimate)

Cocoa Butter

12.99% (estimate)

Cocoa Paste

5.98% (estimate)

Skimmed Milk Powder

2.99% (estimate)

Milkfat

1.5% (estimate)

Emulsifier

1.5% (estimate)

Soya Lecithin

0.75% (estimate)

E476

0.75% (estimate)

Wheat Flour

27.25% (estimate)

Palm Oil

12.66% (estimate)

Sugar

6.04% (estimate)

Fat Reduced Cocoa Powder

3.02% (estimate)

Partially Inverted Sugar Syrup

1.51% (estimate)

Salt

0.25% (estimate)

Raising Agent

0.25% (estimate)

Bicarbonate D Ammonium Bicarbonate De Sodium

0.25% (estimate)

Flavouring

1.01% (estimate)

Added sugars

Contains added sugars (33%) Added sugars: sugar, partially inverted sugar syrup Quantity of added sugars: 33%

Allergens

GlutenMilkSoybeans

Traces

Nuts

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:bicarbonate-d-ammonium-bicarbonate-de-sodium

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: fr:bicarbonate-d-ammonium-bicarbonate-de-sodium

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E476 - Polyglycerol polyricinoleate

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Invert Sugar

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E322 - LecithinsAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

Open additive page Source

E322i - LecithinAntioxidantEmulsifier

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

They do not present any known health risks.

Open additive page Source

E476 - Polyglycerol polyricinoleateEmulsifier

Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil). In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.

Open additive page Source

E503 - Ammonium carbonates

AMMONIUM BICARBONATE is an inorganic compound with formula (NH4)HCO3, simplified to NH5CO3. Ammonium bicarbonate is used in the food industry as a raising agent for flat baked goods, such as cookies and crackers, and in China in steamed buns and Chinese almond cookies. It was commonly used in the home before modern day baking powder was made available.

Open additive page Source

E503ii - Ammonium hydrogen carbonate

No additive description is available yet.

Open additive page

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Very high environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Chocolate cake • Score: 45/100

Life-cycle reference

Category: Chocolate cake PEF environmental score: 0.63 Climate change impact: 8.41 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	75.2 %
Processing	6.5 %
Packaging	14.4 %
Transportation	3.1 %
Distribution	0.8 %
Consumption	0.0 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Green-Score for this product

Final score: 29/100

Final score breakdown

Life cycle analysis score: 45 Sum of bonuses and maluses: -16 Final score: 29/100

Carbon footprint

Equivalent to driving 4.4 km in a petrol car. 841 g CO2e per 100g of product. Reference category: Chocolate cake. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Chocolate cake. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	87.4 %
Processing	2.7 %
Packaging	6.7 %
Transportation	2.8 %
Distribution	0.3 %
Consumption	0.0 %

Packaging

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +92

Packaging components

Shape	Material	Recycling	Impact
1 BOX	Cardboard	Recycle	Low

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Medium risk of deforestation Presence of one or more ingredients at risk of deforestation, with moderate risk given their quantity, origin and/or labels. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: C Presence of one or more ingredients at risk of deforestation, with moderate risk given their quantity, origin and/or labels. Total Forest Footprint: 0.052 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.048 m² per kg of food Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s. Palm oil Primary ingredient grade: C Primary ingredient: 0.005 m² per kg of food Palm oil production, concentrated mainly in Indonesia and Malaysia, contributes significantly to deforestation. Borneo has lost more than half of its forests since the 1970s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: skimmed milk powder milkfat Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on May 30, 2017 at 5:00:53 PM UTC by kiliweb .

Last edit on March 17, 2026 at 9:33:19 AM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, chevalstar, driveoff, eatshalal, inf, kiliweb, new-nutrition-bot, openfoodfacts-contributors, th163, yuka.FKEZMcPaDeMIAcjJ39M7_T6_MczJBKNWFHcVoQ, yuka.R3Bzd0NhVStsdWttcE0waTJSRFJwL1JSem82b2ZtZVlOczBlSVE9PQ, yuka.SExwZFR2MEFvTUVYeE1RZC9DM3R4ZGx6MnBHeVRXR3FCY2N2SVE9PQ, yuka.WGFVdUhKc0xudjBRbjgwazdqakg5WTlKNnJLc0IyQ1VEZWtCSVE9PQ, yuka.WTRvTVFhc21wdUFBbVBBZXBETFR4b2xIbnJLMWVrU0dLTnN6SUE9PQ, yuka.YTc0cFNvQUwrZUkzbnNjMTlEVDAxdGRzM3JHMlVrV3ljZmdTSWc9PQ, yuka.ZC9rWklxUTVqS1FyZzhRZzhFN2N4dGhQNDRldVozcWxGZlVlSWc9PQ, yuka.ZDdJQU01c3JyS1ZSZ3NFK3hpbmIvLzFPeGIvMEFuK3JGYnN5SVE9PQ, yuka.ZG9rS09yc24vTk00cHZFNDh3bVA4OTlsbnJxeUJ6aW9JY2RJSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkxFUdCPjwjuFg74qVGFxv2hc5zQRd1f2qTRaqo, yuka.sY2b0xO6T85zoF3NwEKvln5FXdHT-iL8bDLuhhOxm4qyN6fLbNRSzYXcPqs.

View on Open Food Facts