Lindor White

WhatsApp Order

Lindor White is a premium white chocolate confection produced by Lindt & Sprüngli, consisting of an individual stick (approximately 10-12 g) with a delicate white chocolate shell surrounding an exceptionally smooth, melting truffle-style filling. The product is characterised by its high cocoa butter content (no palm oil in the original recipe), which gives a low melting point (slightly below body temperature), resulting in the signature “melts in your mouth” experience. Each stick provides approximately 75-80 kcal, 5-6 g of fat, and 6-7 g of sugar. For the dietitian, palliative care physician, and speech-language pathologist, Lindor White serves several supportive roles: providing a concentrated, low-volume calorie source for cachectic or malnourished patients; offering sensory pleasure and mood enhancement in end-of-life care; serving as a melt-in-the-mouth treat for selected dysphagia patients (with careful modification); and providing a quick energy source for fatigued patients undergoing rehabilitation. Unlike dark or milk chocolate, Lindor White contains no cocoa solids, making it suitable for patients who cannot tolerate the bitterness or theobromine content of other chocolates. For the patient, a Lindor White stick is a moment of simple, indulgent pleasure that can lift spirits, reward effort, and make a difficult day feel a little brighter.

Compare

Add to wishlist

Description

LINDOR WHITE

PRIMARY CLINICAL & DIAGNOSTIC USES

1. Concentrated Calorie Supplement for Patients with Unintentional Weight Loss or Cachexia

Primary Use: Provides a highly palatable, energy-dense white chocolate confection (approximately 75-80 kcal per stick) with an exceptionally smooth, melting truffle filling, designed to supplement oral intake in patients with cancer cachexia, advanced COPD, heart failure, or dementia-related anorexia who require calorie-dense, low-volume nutrition but have poor appetite or early satiety.
How it helps: For the dietitian, geriatrician, and palliative care physician, each Lindor White stick delivers approximately 5-6 g of fat and 6-7 g of sugar in a 10-12 g stick. Two to three sticks provide 150-240 kcal with minimal volume (30-36 g), making them an efficient calorie source for patients who struggle to consume larger meals. The appealing white chocolate flavour and melt-in-the-mouth texture require no chewing and stimulate salivation, encouraging intake even in patients with severe appetite suppression. For the patient, unwrapping and enjoying a small chocolate stick feels like an indulgent treat rather than a medical intervention, supporting quality of life while helping to maintain weight.

2. Carbohydrate-Rich Mood Enhancement for Patients with Depression or Palliative Care Needs

Primary Use: Used as a small, comforting treat to elevate mood and provide sensory pleasure in patients receiving palliative care, those with mild to moderate depression, or individuals experiencing low mood associated with chronic illness or hospitalisation.
How it helps: For the palliative care physician, hospice nurse, and psychologist, white chocolate such as Lindor White contains minimal theobromine compared to dark chocolate but provides a sweet, creamy sensory experience that can trigger endorphin release and evoke positive memories. A single Lindor White stick can offer a moment of simple joy and normalcy during a difficult illness trajectory, reducing feelings of isolation or despair. Families often find that sharing a small chocolate treat with their loved one creates a meaningful, positive interaction when other forms of connection become difficult. For the patient, this small indulgence can brighten a challenging day and provide a sense of comfort and normalcy.

3. Easy-to-Dissolve Texture for Patients with Dysphagia (IDDSI Level 3-4, with Modification)

Primary Use: The white chocolate shell and soft, melting centre of Lindor White dissolve readily at body temperature with minimal oral manipulation, making them potentially suitable for selected patients with mild to moderate oropharyngeal dysphagia, provided they are allowed to melt in the mouth rather than chewed or swallowed whole.
How it helps: For the speech-language pathologist and dietitian, the melt-in-the-mouth characteristic of Lindor White reduces the need for chewing and bolus formation. However, caution is required: the stick should be broken into small pieces (pea-sized) and allowed to melt completely before swallowing. This can be a supervised, texture-modified treat for patients who are otherwise restricted to pureed diets (IDDSI Level 4), offering variety and pleasure. White chocolate has a lower melting point than dark or milk chocolate due to its higher cocoa butter and milk fat content, making it particularly suitable for this application. For the patient, the ability to safely enjoy a piece of real white chocolate can be a significant psychological boost during a long period of texture-modified eating.

4. Quick Energy Source for Patients with Fatigue or Pre-Rehabilitation Fuel

Primary Use: Serves as a rapidly absorbed source of carbohydrate and fat for patients recovering from illness, those with chronic fatigue syndromes (e.g., post-viral fatigue, myalgic encephalomyelitis), or individuals needing a small energy boost before physical therapy sessions or short walks.
How it helps: For the physiotherapist and rehabilitation physician, a Lindor White stick (approximately 6-7 g sugar) provides fast-acting glucose to temporarily replenish glycogen stores, alongside fat (5-6 g) for sustained energy release. The appealing sweet taste can improve motivation and perceived energy levels, enhancing participation in rehabilitation. For the patient, a small treat before therapy can make the session feel more manageable and rewarding, potentially increasing adherence to prescribed exercise programmes.

SECONDARY USES

1. Non-medical comfort for needle phobia or distressing procedures: For paediatric or adult patients with needle phobia undergoing venepuncture, cannulation, or vaccinations, offering a Lindor White stick as a positive reward or distraction can reduce anxiety and perceived pain, improving cooperation and the overall procedural experience.

2. Visually appealing and easy-to-open packaging for patients with reduced dexterity: The individually wrapped foil packaging of Lindor sticks is easier to open than many other chocolate products (twist or pull tab), making them suitable for patients with arthritis, post-stroke weakness, or Parkinson’s disease who have fine motor difficulties.

3. Long shelf-life, portable snack for homebound or low-resource patients: Lindor White sticks have a shelf life of 9-12 months when stored in a cool, dry place, and the individually wrapped format allows patients to carry several sticks without risk of melting (if not exposed to high heat). This makes them a practical, non-perishable energy reserve for patients who live in food deserts or have limited access to fresh snacks.

4. Reward to improve adherence to oral nutritional supplements (ONS): For patients who refuse or struggle to consume prescribed oral nutritional supplements, a healthcare provider or caregiver can offer a Lindor White stick immediately after completing an ONS serving as a positive reinforcement, potentially improving long-term adherence to nutritional therapy.

5. Occasional treat to combat taste fatigue from long-term medication use: Patients on long-term medications that cause persistent bitter or metallic taste (e.g., metronidazole, some anticonvulsants, chemotherapy agents) may find that a small piece of high-quality white chocolate temporarily restores a pleasant oral sensation and reduces taste-related meal avoidance. Unlike dark chocolate, white chocolate contains no bitter cocoa solids, making it particularly suitable for this purpose.

6. Alternative for patients who cannot tolerate dark or milk chocolate: Some patients with sensitive stomachs, gastroesophageal reflux disease (GERD), or migraines triggered by theobromine (found in dark and milk chocolate) may better tolerate white chocolate due to its lack of cocoa solids, while still enjoying a chocolate-based treat.

KEY PRODUCT FEATURES

1. BASIC IDENTIFICATION ATTRIBUTES

Device Type: Individually wrapped white chocolate confection (stick shape).
Designation: Lindor White, Lindt Lindor White Chocolate Sticks.
Key Components: Sugar, vegetable fat (cocoa butter, palm kernel oil – check regional formulation), cocoa butter, milk ingredients (whole milk powder, skim milk powder), emulsifier (soya lecithin), natural vanilla flavouring.

2. TECHNICAL & PERFORMANCE PROPERTIES

Physical Form: Solid stick (approximately 5-6 cm length) with a hard white chocolate shell and a soft, liquid-like centre at room temperature.
Melting Point: Approximately 30-33°C (86-91°F); melts readily on the tongue; slightly lower than milk or dark chocolate due to higher milk fat content.
Flavour Profile: Sweet, creamy, milky, with a smooth, buttery, melt-in-the-mouth texture and a subtle vanilla note; no bitter cocoa aftertaste.
Energy Density: Approximately 75-80 kcal per stick (10-12 g).
Fat Content: Approximately 5-6 g per stick (saturated fat 3-4 g).
Sugar Content: Approximately 6-7 g per stick.
Protein Content: Approximately 0.7-0.9 g per stick.
Cocoa Butter & Milk Solids: Contains cocoa butter and milk solids; no cocoa solids (no theobromine).
Shelf Life (unopened): 9-12 months when stored at 14-18°C (57-64°F), away from direct sunlight and strong odours.
Packaging: Individually foil-wrapped stick; available in plastic bags (e.g., 30 sticks), boxes, or bulk packs for catering.
Allergen Information: Contains milk and soya lecithin. May contain traces of tree nuts (hazelnuts, almonds, walnuts, cashews, pistachios), peanuts, and gluten (barley malt extract – check regional formulation). Not gluten-free due to barley malt extract.

3. PHYSICAL & OPERATIONAL PROPERTIES

Preparation: No preparation required. Serve at room temperature (18-20°C) for best texture. Refrigeration causes the centre to harden and lose the "melting" character; freezing is not recommended.
Usage Instructions: Unwrap and allow to melt on the tongue; do not bite or chew if used for dysphagia patients. Can be broken into smaller pieces manually.
Storage Conditions: Store in a cool (14-18°C), dry, dark place, away from strong odours. Do not refrigerate unless ambient temperature >25°C for extended periods.
Portion Size: One stick is a standard serving (10-12 g).

4. SAFETY & COMPLIANCE ATTRIBUTES

Regulatory Status: General food product. Complies with EU, UK, FDA, and local food safety regulations for confectionery. Manufactured by Lindt & Sprüngli.
Allergen Information: Contains milk and soya. May contain traces of tree nuts, peanuts, and gluten (barley malt extract). Not suitable for patients with coeliac disease or gluten sensitivity due to barley malt extract.
Nutritional Caution: High in sugar and saturated fat. Patients with diabetes, hypertriglyceridemia, or obesity should use sparingly and account for sugars and fats in daily allowances.
Theobromine Content: Minimal to none (white chocolate contains no cocoa solids), making it suitable for patients who cannot tolerate theobromine found in dark or milk chocolate.
Quality Assurance: Manufactured under GMP and HACCP. Lindt uses UTZ/Rainforest Alliance certified cocoa in many markets.

5. STORAGE & HANDLING ATTRIBUTES

Storage: Keep unopened packaging in a cool, dark cupboard (14-18°C). Avoid temperature fluctuations to prevent "chocolate bloom" (white discolouration – still safe to eat).
Shelf Life: Refer to "best before" date on bag or box.
Usage: Remove wrapper before serving. For dysphagia patients, break into small (pea-sized) pieces and allow to melt under supervision.
Inspection: Discard if mould, rancid odour, or significant colour change (grey/green) is observed. White surface bloom (fat or sugar bloom) is not harmful but may indicate temperature abuse.

SAFETY HANDLING PRECAUTIONS

1. SAFETY PRECAUTIONS

Choking hazard – not for unsupervised use in severe dysphagia: Lindor White sticks have a hard shell and a soft centre that can become sticky. For patients with moderate to severe oropharyngeal dysphagia, whole sticks or large pieces pose a risk of airway obstruction. Only use under speech-language pathologist guidance, broken into small (≤1 cm) pieces, with careful observation, and ensure the patient allows the chocolate to melt completely before attempting to swallow.

Sugar content – monitor in diabetes and metabolic syndrome: Each stick contains 6-7 g of sugar (approximately 1.5 teaspoons). Patients with diabetes should account for this in carbohydrate counting. Frequent consumption of multiple sticks can cause hyperglycaemia and weight gain.

Fat and calorie content – risk of weight gain and hypertriglyceridemia: Regular consumption of multiple sticks (e.g., 5-6 sticks per day, 400-480 kcal) without adjusting other dietary intake may lead to unwanted weight gain and elevated triglyceride levels. Advise patients on calorie-controlled diets to limit intake.

Milk allergy – contraindicated: Contains milk (whole milk powder, skim milk powder). Patients with confirmed cow's milk protein allergy should avoid this product. Lactose-intolerant patients may tolerate small amounts due to low lactose content in chocolate, but caution is advised.

Soya allergy – caution: Contains soya lecithin as an emulsifier. Patients with confirmed soya allergy should avoid this product unless a specific variant with alternative emulsifier (sunflower or rapeseed lecithin) is available.

Potential for dental caries – sugar and adhesion: The high sugar content and sticky, melting texture can adhere to teeth, increasing caries risk, especially in patients with xerostomia (reduced saliva flow). Advise patients (or caregivers) to brush teeth or rinse mouth with water after consumption, or to consume with meals rather than as a between-meal snack.

Barley malt extract – not gluten-free: Contains barley malt extract, which contains gluten. Not suitable for patients with coeliac disease or gluten sensitivity.

Infant and toddler safety – not suitable for children under 3 years: Not suitable for children under 3 years due to choking risk, high sugar content, and small amounts of theobromine (though white chocolate contains minimal theobromine compared to dark chocolate). Do not give to infants under 12 months.

Low theobromine content – suitable for patients with theobromine sensitivity: Unlike dark and milk chocolate, Lindor White contains no cocoa solids and therefore has minimal to no theobromine. This makes it a potential alternative for patients who experience migraines, palpitations, or insomnia triggered by theobromine, but who still wish to enjoy a chocolate treat.

Training requirement: Speech-language pathologists should assess individual patients for suitability of melt-in-the-mouth white chocolate as an oral sensory treat. Dietitians should educate patients on portion control, sugar/fat content, and incorporation into meal plans. Caregivers should be trained on safe administration (breaking into small pieces, ensuring melting before swallowing, supervising closely).

2. FIRST AID MEASURES

Choking (suspected airway obstruction): If a patient coughs, cannot speak, shows signs of respiratory distress, or turns blue after placing chocolate in the mouth, follow standard choking protocols: encourage coughing, perform back blows and abdominal thrusts (Heimlich manoeuvre) as appropriate. Call emergency services if obstruction persists.

Ingestion of large quantities (e.g., full bag, 30 sticks) by a child or vulnerable adult: This provides approximately 2,250-2,400 kcal, 180-210 g sugar, and 150-180 g fat. May cause nausea, vomiting, abdominal pain, diarrhoea, and headache. In a patient with diabetes, monitor for hyperglycaemia. Seek medical attention if severe vomiting, altered mental status, or symptoms of pancreatitis (severe epigastric pain radiating to the back) occur.

Allergic reaction (milk or soya): If hives, facial swelling, difficulty breathing, wheezing, vomiting, or dizziness occur after ingestion, discontinue use and administer epinephrine if prescribed. Seek immediate emergency medical care.

Eye contact (melted chocolate): Rinse immediately with plenty of cool water for at least 15 minutes, holding eyelids open. If irritation persists, seek medical advice.

3. FIRE FIGHTING MEASURES

Flammability: Lindor White contains cocoa butter (fat) and sugar. It is flammable if exposed to open flame (e.g., candle, stovetop). It will burn if ignited, producing smoke and an acrid odour. It can also cause splatter burns if melted and heated above its smoke point.

Extinguishing Media: Use foam, dry chemical, or carbon dioxide (CO₂) for chocolate fires. Water may cause splattering of hot, burning chocolate and may not effectively extinguish fat-based fires.

Fire Response: For a small fire (e.g., chocolate in microwave or near stovetop), turn off heat source and use a fire extinguisher or smother with a pot lid (metal). Do not use water. For larger fires, evacuate and call emergency services.

Lindor White

LINDOR WHITE

PRIMARY CLINICAL & DIAGNOSTIC USES

1. Concentrated Calorie Supplement for Patients with Unintentional Weight Loss or Cachexia

2. Carbohydrate-Rich Mood Enhancement for Patients with Depression or Palliative Care Needs

Primary Use: Used as a small, comforting treat to elevate mood and provide sensory pleasure in patients receiving palliative care, those with mild to moderate depression, or individuals experiencing low mood associated with chronic illness or hospitalisation.

3. Easy-to-Dissolve Texture for Patients with Dysphagia (IDDSI Level 3-4, with Modification)

4. Quick Energy Source for Patients with Fatigue or Pre-Rehabilitation Fuel

Primary Use: Serves as a rapidly absorbed source of carbohydrate and fat for patients recovering from illness, those with chronic fatigue syndromes (e.g., post-viral fatigue, myalgic encephalomyelitis), or individuals needing a small energy boost before physical therapy sessions or short walks.

SECONDARY USES

1. BASIC IDENTIFICATION ATTRIBUTES

Device Type: Individually wrapped white chocolate confection (stick shape).

Designation: Lindor White, Lindt Lindor White Chocolate Sticks.

Key Components: Sugar, vegetable fat (cocoa butter, palm kernel oil – check regional formulation), cocoa butter, milk ingredients (whole milk powder, skim milk powder), emulsifier (soya lecithin), natural vanilla flavouring.

2. TECHNICAL & PERFORMANCE PROPERTIES

Physical Form: Solid stick (approximately 5-6 cm length) with a hard white chocolate shell and a soft, liquid-like centre at room temperature.

Melting Point: Approximately 30-33°C (86-91°F); melts readily on the tongue; slightly lower than milk or dark chocolate due to higher milk fat content.

Flavour Profile: Sweet, creamy, milky, with a smooth, buttery, melt-in-the-mouth texture and a subtle vanilla note; no bitter cocoa aftertaste.

Energy Density: Approximately 75-80 kcal per stick (10-12 g).

Fat Content: Approximately 5-6 g per stick (saturated fat 3-4 g).

Sugar Content: Approximately 6-7 g per stick.

Protein Content: Approximately 0.7-0.9 g per stick.

Cocoa Butter & Milk Solids: Contains cocoa butter and milk solids; no cocoa solids (no theobromine).

Shelf Life (unopened): 9-12 months when stored at 14-18°C (57-64°F), away from direct sunlight and strong odours.

Packaging: Individually foil-wrapped stick; available in plastic bags (e.g., 30 sticks), boxes, or bulk packs for catering.

Allergen Information: Contains milk and soya lecithin. May contain traces of tree nuts (hazelnuts, almonds, walnuts, cashews, pistachios), peanuts, and gluten (barley malt extract – check regional formulation). Not gluten-free due to barley malt extract.

3. PHYSICAL & OPERATIONAL PROPERTIES

Preparation: No preparation required. Serve at room temperature (18-20°C) for best texture. Refrigeration causes the centre to harden and lose the "melting" character; freezing is not recommended.

Usage Instructions: Unwrap and allow to melt on the tongue; do not bite or chew if used for dysphagia patients. Can be broken into smaller pieces manually.

Storage Conditions: Store in a cool (14-18°C), dry, dark place, away from strong odours. Do not refrigerate unless ambient temperature >25°C for extended periods.

Portion Size: One stick is a standard serving (10-12 g).

4. SAFETY & COMPLIANCE ATTRIBUTES

Regulatory Status: General food product. Complies with EU, UK, FDA, and local food safety regulations for confectionery. Manufactured by Lindt & Sprüngli.

Allergen Information: Contains milk and soya. May contain traces of tree nuts, peanuts, and gluten (barley malt extract). Not suitable for patients with coeliac disease or gluten sensitivity due to barley malt extract.

Nutritional Caution: High in sugar and saturated fat. Patients with diabetes, hypertriglyceridemia, or obesity should use sparingly and account for sugars and fats in daily allowances.

Theobromine Content: Minimal to none (white chocolate contains no cocoa solids), making it suitable for patients who cannot tolerate theobromine found in dark or milk chocolate.

Quality Assurance: Manufactured under GMP and HACCP. Lindt uses UTZ/Rainforest Alliance certified cocoa in many markets.

5. STORAGE & HANDLING ATTRIBUTES

Storage: Keep unopened packaging in a cool, dark cupboard (14-18°C). Avoid temperature fluctuations to prevent "chocolate bloom" (white discolouration – still safe to eat).

Shelf Life: Refer to "best before" date on bag or box.

Usage: Remove wrapper before serving. For dysphagia patients, break into small (pea-sized) pieces and allow to melt under supervision.

Inspection: Discard if mould, rancid odour, or significant colour change (grey/green) is observed. White surface bloom (fat or sugar bloom) is not harmful but may indicate temperature abuse.

1. SAFETY PRECAUTIONS

Sugar content – monitor in diabetes and metabolic syndrome: Each stick contains 6-7 g of sugar (approximately 1.5 teaspoons). Patients with diabetes should account for this in carbohydrate counting. Frequent consumption of multiple sticks can cause hyperglycaemia and weight gain.

Milk allergy – contraindicated: Contains milk (whole milk powder, skim milk powder). Patients with confirmed cow's milk protein allergy should avoid this product. Lactose-intolerant patients may tolerate small amounts due to low lactose content in chocolate, but caution is advised.

Soya allergy – caution: Contains soya lecithin as an emulsifier. Patients with confirmed soya allergy should avoid this product unless a specific variant with alternative emulsifier (sunflower or rapeseed lecithin) is available.

Barley malt extract – not gluten-free: Contains barley malt extract, which contains gluten. Not suitable for patients with coeliac disease or gluten sensitivity.

2. FIRST AID MEASURES

Allergic reaction (milk or soya): If hives, facial swelling, difficulty breathing, wheezing, vomiting, or dizziness occur after ingestion, discontinue use and administer epinephrine if prescribed. Seek immediate emergency medical care.

Eye contact (melted chocolate): Rinse immediately with plenty of cool water for at least 15 minutes, holding eyelids open. If irritation persists, seek medical advice.

3. FIRE FIGHTING MEASURES

Flammability: Lindor White contains cocoa butter (fat) and sugar. It is flammable if exposed to open flame (e.g., candle, stovetop). It will burn if ignited, producing smoke and an acrid odour. It can also cause splatter burns if melted and heated above its smoke point.

Extinguishing Media: Use foam, dry chemical, or carbon dioxide (CO₂) for chocolate fires. Water may cause splattering of hot, burning chocolate and may not effectively extinguish fat-based fires.

Fire Response: For a small fire (e.g., chocolate in microwave or near stovetop), turn off heat source and use a fire extinguisher or smother with a pot lid (metal). Do not use water. For larger fires, evacuate and call emergency services.

Related products

FOLLOW US