Lindt Lindor Milk Chocolate from SwitzerlandBy
Aaah, it must be great being a multinational operation like Lindt. You export products all over the world and can re-interpret ingredient meanings based on the laws of the country you’re exporting to. I mean, in my parlance “m.s.g.” means monosodium glutamate, a preservative is something non-essential to the food, usually unhealthy, added to increase its shelf life. On food labels, m.s.g. can become “hydrolized vegetable protein” and a preservative can show up as “E235″ or some similar meaningless designation.
Let’s take Lindt’s Lindor Milk. Where I procured it, in Bangkok, with ingredient labels designated for the Colombian and former Yugoslavian markets, the ingredients are listed as: sugar, vegetable fats (coconut, palm kernel, palm), cocoa butter, whole milk powder, cocoa mass, lactose, skim milk powder, butterfat, emulsifier (soya lecithin), barley malt extract, and flavourings. Sounds relatively wholesome. On Lindt Canada’s web site, the ingredients appear as: sugar, cocoa butter, coconut oil, milk ingredients, cocoa mass, palm kernel oil, lactose, palm oil, soya lecithin, barley malt extract, artificial flavour. I learned that ingredients are listed from highest inclusion to least. How can it be that the same bars, both made in Switzerland, have different ingredient listings? In my bar, there are more vegetable fats than cocoa butter, a sure sign of an inferior chocolate. On the Canadian label, cocoa butter is listed before the vegetable oils. Butter fat shows up on the Colombian label, not on the Canadian. ‘Flavourings’ in Bogota turn into ‘artifical flavour’ in Toronto.
[Click the picture to get the complete data on the bar and read the full review]