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Lindt Chocolate's Definitive Response Of 2007

Leonesse

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Leonesse Rookie
Leonesse
Posted

This is cross-posted from another web site and dated Nov. 7, 2007.

I contacted the Lindt company when i couldn't get direct information from them off their web site. Lindt chocolate is not gluten free.

"Thank you for your response. Our products are not Gluten free because we use Barley Malt in all of our cocoa for the chocolate. We need our malt in a certain form and broken down using a specific process to adhere to the Lindt

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mushroom Proficient
mushroom
Posted
This is cross-posted from another web site and dated Nov. 7, 2007.

I contacted the Lindt company when i couldn't get direct information from them off their web site. Lindt chocolate is not gluten free.

"Thank you for your response. Our products are not Gluten free because we use Barley Malt in all of our cocoa for the chocolate. We need our malt in a certain form and broken down using a specific process to adhere to the Lindt

brigala Explorer
brigala
Posted
This is absolutely gross. I have been eating Lindt 70% because it contains no soy and does not list barley malt in its ingredients. "Cocoa solids: 70% minimum. Ingredients: cocoa mass, sugar, cocoa butter, natural Bourbon vanilla beans. May contain traces of, etc., etc.," NO barley malt!! No, it does not say gluten free, but it certainly does not mention barley malt.

Keep in mind that the response from Lindt is from 2007. It's possible that the current 70% bar does not contain malt. I have looked at other Lindt products from time to time (their truffles used to be a favorite of mine) and the labels of the products I've looked at have all clearly stated "barley malt" as an ingredient. I haven't looked at their chocolate bars because I've never really liked them.

I also got a similar response from Lindt when I emailed them back in about 2007 or so. I haven't checked with them again more recently.

-Elizabeth

mushroom Proficient
mushroom
Posted
I haven't looked at their chocolate bars because I've never really liked them.

I don't particularly like them either, but they are chocolate! And this one contains no soy (I think?)--one of the few. I will email them again.

Tallforagirl Rookie
Tallforagirl
Posted
I don't particularly like them either, but they are chocolate! And this one contains no soy (I think?)--one of the few. I will email them again.

I don't think the dark chocolate Lindt contains barley malt. At least here in Australia it doesn't. Don't know about the US, but here in Australia if there is an ingredient in the product it must be labelled as such.

happygirl Collaborator
happygirl
Posted
This is absolutely gross. I have been eating Lindt 70% because it contains no soy and does not list barley malt in its ingredients. "Cocoa solids: 70% minimum. Ingredients: cocoa mass, sugar, cocoa butter, natural Bourbon vanilla beans. May contain traces of, etc., etc.," NO barley malt!! No, it does not say gluten free, but it certainly does not mention barley malt.

Products sold in the USA are probably different than products sold outside of the USA. I would contact the company for specific info regarding where you live.

GFqueen17 Contributor
GFqueen17
Posted
This is absolutely gross. I have been eating Lindt 70% because it contains no soy and does not list barley malt in its ingredients. "Cocoa solids: 70% minimum. Ingredients: cocoa mass, sugar, cocoa butter, natural Bourbon vanilla beans. May contain traces of, etc., etc.," NO barley malt!! No, it does not say gluten free, but it certainly does not mention barley malt.

Many, many products contain gluten and do not say so...thats exactly why we get sick so often. I recently checked Lindt's website and it still had the same statement so I would be careful.

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lovegrov Collaborator
lovegrov
Posted

Lindt hasn't been gluten-free in the U.S. since I was diagnosed 7 years ago. But there are many, many excellent chocolates that are gluten-free.

richard

mushroom Proficient
mushroom
Posted
But there are many, many excellent chocolates that are gluten-free.

richard

That may be true, but 98.8% them contain soy lecithin as an emulsifier! And I just went to buy my Well Naturally chocolate bar, and they have pulled them from the shelf because some lady claimed she got sick from eating them. What's a gal gotta do to get a chocolate fix???

  • 2 months later...
mushroom Proficient
mushroom
Posted

Update:

Went to a gluten free expo today; Lindt chocolate was on display and it was confirmed to me (from an official list put out by Lindt) that the 70% dark chocolate we get in New Zealand and OZ is both gluten and soy free (although "may" contain traces of soy, but good enough for me--if it were gluten it would be different since soy just makes me itch). Don't know what you get in the U.S. All the others contained soy however.

I also got some yummy chocolate fudge bars put out by Finn's (NZ).

tarnalberry Community Regular
tarnalberry
Posted
That may be true, but 98.8% them contain soy lecithin as an emulsifier! And I just went to buy my Well Naturally chocolate bar, and they have pulled them from the shelf because some lady claimed she got sick from eating them. What's a gal gotta do to get a chocolate fix???

Theo Chocolate

Michel Cluizel

Castelain

These three don't have soy lecithin. I've found all of them locally, oddly enough, though it'll likely depend on where you live. They're not cheap, but *good* chocolate isn't. (I've always thought of Lindt as a bit waxy... too much lecithin, perhaps...)

mushroom Proficient
mushroom
Posted
Theo Chocolate

Michel Cluizel

Castelain

These three don't have soy lecithin. I've found all of them locally, oddly enough, though it'll likely depend on where you live. They're not cheap, but *good* chocolate isn't. (I've always thought of Lindt as a bit waxy... too much lecithin, perhaps...)

Hey, thanks for those names; I will file them away in my chocolate connoisseur file for next month. Lately I have just been scrounging around in the dumpster for whatever I can find :lol: :lol:

Mango04 Enthusiast
Mango04
Posted
This is absolutely gross. I have been eating Lindt 70% because it contains no soy and does not list barley malt in its ingredients. "Cocoa solids: 70% minimum. Ingredients: cocoa mass, sugar, cocoa butter, natural Bourbon vanilla beans. May contain traces of, etc., etc.," NO barley malt!! No, it does not say gluten free, but it certainly does not mention barley malt.

If you're in New Zealand you should really ignore the US company statements. It's common for seemingly identical products to be completely different in different countries, especially regarding ingredients used and possible gluten. There's a good chance your version is still safe...so worth checking into.

  • 6 years later...
DandelionH Apprentice
DandelionH
Posted

So nobody in Australia has gotten sick from the 70% or the white then... right? O.o I love those two but have been having some strange continuing issues I'd like to get to the bottom of and am just realising this may be it (I'm a regularly consumer... ha. Regular is an understatement...)!

psawyer Proficient
psawyer
Posted

This is a very old thread, and the information in it is from at least six years ago. It may be out of date, and I would not rely on any of it.

DandelionH Apprentice
DandelionH
Posted

This is a very old thread, and the information in it is from at least six years ago. It may be out of date, and I would not rely on any of it.

Yep, I'm only just now realising how regularly people do actually change their brand ingredients or info.
Barley malt isn't listed on the white or 70% in Australia. Since it IS listed on the other chocolates I'll go with it being ok...

  • 2 years later...
Brian B Newbie
Brian B
Posted

Open Original Shared Link

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This topic is now archived and is closed to further replies.

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      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
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      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
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      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
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      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
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