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La Boulangère PAIN au CHOCOLAT
Photo: Open Food Facts contributors (CC BY-SA)

Chocolate croissant

La Boulangère PAIN au CHOCOLAT

Poor out of 100 High confidence
  • Ultra-processed
  • High in saturated fat
  • Contains added sugars
  • Contains palm oil
  • Seed-oil free
  • Contains whole grains
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Why it scores 29

La Boulangère PAIN au CHOCOLAT scores 29 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Saturated fat 11.1 g / 100 g: Very high in saturated fat. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better croissants, sweet rolls and pastries

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

PAIN au CHOCOLAT

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Palm oil
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [4][5][6]
  • Lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [8][7]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [7]
  • Sodium stearoyl lactylate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [7]
  • Locust bean gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [7]
subtotal−30

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [7]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: emulsifier, flavoring, industrial protein and thickener, stabilizer or gelling agent. [7]
subtotal−22.5

Nutrition per 100 g

  • Sugars 13.3 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 11.1 g / 100 g
    Strong Very high in saturated fat. [4]
  • Salt 0.9 g / 100 g
    Strong High in salt. [9]
  • Energy 400 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−19
TOTAL 29Poor

100 − 71.5 = 28.5 → 29

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [10]

GTIN 00850004281123 · 2026-06-06

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat20 g
Saturated fat11.1 g
Carbohydrates46.7 g
Sugars13.3 g
Protein6.7 g
Salt0.9 g

Serving: 1 serving (45 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Enriched wheat flour, ferrous sulfate, niacinamide, thiamine mononitrate, riboflavin, folic acid, palm oil, chocolate, chocolate liquor, cocoa butter, lecithin, natural vanilla flavor, water, wheat flour, rye flour, yeast, sugar, salt, nonfat milk, wheat flour, rye flour, yeast, wheat gluten, sodium stearoyl lactylate, locust bean gum, ascorbic acid

Allergens and diets

Contains: Milk, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest chocolate croissant in the US

More from La Boulangère

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  5. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  6. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  7. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  8. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  9. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  10. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  11. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  12. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org