ProductsWernliChoco Petit Beurre noir

Wernli

Choco Petit Beurre noir

125 g

BARCODE:7610062000103

CATEGORIES:Snacks, Sweet Snacks, Biscuits And Cakes, Biscuits, Chocolate Biscuits, Dark Chocolate Biscuits, Biscuit With A Chocolate Bar Covering, Biscuit With A Dark Chocolate Bar Covering

LABELS:No Artificial Flavors, No Preservatives, Sustainable Farming, Made In Swiss, No Colorings, Utz Certified

PACKAGING:Cardboard

COUNTRIES:France, Switzerland

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Moderate environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in high quantity (26%)

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 (17%)

Sugars in high quantity (34%)

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 (0.475%)

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
Energy	2,130 kJ (509 kcal)
FAT	26 g
Saturated fat	17 g
Carbohydrates	61 g
Sugars	34 g
Dietary fiber	?
Proteins	6 g
Salt	0.48 g
Sodium	0.19 g
Minerals
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	2,130 kJ (509 kcal)	2,130 kJ (509 kcal)	?
FAT	26 g	26 g	?
Saturated fat	17 g	17 g	?
Carbohydrates	61 g	61 g	?
Sugars	34 g	34 g	?
Added sugars	~ 18.09 g	?	~ 18.09 g
Dietary fiber	?	?	?
Proteins	6 g	6 g	?
Salt	0.48 g	0.48 g	?
Sodium	0.19 g	0.19 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 2,130 kJ. Reference adult weight: 70 kg. Energy density: High.

Walking

124 min (~12,420 steps)

Swimming

75 min

Bicycling

58 min

Running

43 min

Ingredients

Ingredients image

Ingredients list

Wheat flour, sugar, vegetable fat/oil non hydrogenated (palm, coconut), cocoa butter, unrefined sugar, butter oil, milk serum, gucose syrup, egg powder, raising agents . sodium carbonates and diphosphates, maltodextrin, natural flavours, butter, emulsifier : lecithins (soya), hazelnuts, cooking salt, low fat cocoa powder, skimmed milk powder, whole milk powder, invert sugar syrup, egg white powder, caramelized sugar

Ingredient information

Wheat Flour

52.08% (estimate)

Sugar

17% (estimate)

Cocoa Paste

15.46% (estimate)

Fat

7.73% (estimate)

Non Hydrogenated Vegetable Oils

3.86% (estimate)

Palm Oil

1.93% (estimate)

Coconut Oil

1.93% (estimate)

Cocoa Butter

1.93% (estimate)

Unrefined Sugar

0.97% (estimate)

Butterfat

0.48% (estimate)

Whey

0.24% (estimate)

Glucose Syrup

0.12% (estimate)

Egg Powder

0.06% (estimate)

Raising Agent

0.03% (estimate)

E500i

0.02% (estimate)

E450

0.02% (estimate)

Maltodextrin

0.02% (estimate)

Natural Flavouring

0.01% (estimate)

Butter

0% (estimate)

Emulsifier

0% (estimate)

E322

0% (estimate)

Soya Lecithin

0% (estimate)

Hazelnut

0% (estimate)

Salt

0% (estimate)

Fat Reduced Cocoa Powder

0% (estimate)

Skimmed Milk Powder

0% (estimate)

Whole Milk Powder

0% (estimate)

Invert Sugar Syrup

0% (estimate)

Powdered Egg White

0% (estimate)

Caramelised Sugar

0% (estimate)

Allergens

EggsGlutenMilkNutsSoybeans

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Vegetarian

Unknown

Vegetarian status unknown

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E322 - Lecithins

Additives

E450 - Diphosphates

Ingredients

Emulsifier

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Glucose Syrup

Ingredients

Invert Sugar

Ingredients

Maltodextrin

Ingredients

Whey

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

E450 - DiphosphatesEmulsifierHumectantSequestrantStabiliserThickener

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

Open additive page Source

E500 - Sodium carbonatesStabiliserThickener

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Open additive page Source

E500i - Sodium carbonateStabiliserThickener

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

Moderate 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

Biscuit (cookie), covering with a chocolate bar • Score: 50/100

Life-cycle reference

Category: Biscuit (cookie), covering with a chocolate bar PEF environmental score: 0.55 Climate change impact: 7.79 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Biscuit (cookie), covering with a chocolate bar. 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: Biscuit (cookie), covering with a chocolate bar. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	77.6 %
Processing	7.5 %
Packaging	10.3 %
Transportation	3.6 %
Distribution	1.0 %
Consumption	0.0 %

Bonuses and maluses

Production system

Bonus: +10 This bonus comes from environmental labels recognized by Open Food Facts.

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: 49/100

Final score breakdown

Life cycle analysis score: 50 Sum of bonuses and maluses: -1 Final score: 49/100

Carbon footprint

Equivalent to driving 4.0 km in a petrol car. 779 g CO2e per 100g of product. Reference category: Biscuit (cookie), covering with a chocolate bar. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie), covering with a chocolate bar. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Biscuit (cookie), covering with a chocolate bar. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	82.4 %
Processing	2.9 %
Packaging	11.3 %
Transportation	3.1 %
Distribution	0.3 %
Consumption	0.0 %

Packaging

Packaging impact

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

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Paper or cardboard
Total

Declared packaging

Cardboard

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

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

Total forest footprint: 0.00 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
EGG Powder	Oeufs Importés	0.06 %	0.00
Powdered EGG White	Oeufs Importés	0.00 %	0.00

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on March 11, 2016 at 8:31:13 AM UTC by teolemon .

Last edit on March 18, 2026 at 12:33:32 AM UTC by new-nutrition-bot .

Product page also edited by date-limite-app, fix-serving-size-bot, moon-rabbit, new-nutrition-bot, openfood-ch-import, openfoodfacts-contributors, packbot, quechoisir, roboto-app, teolemon, yuka.ZEwwUkw1c2hqT0FyaTlvQ3hBcUYrSTlVNHA2V1cxeTRKYlFySVE9PQ.

Source List

openfood-ch

View on Open Food Facts