" Krr ,  krkr ,  krr " Well, what are those crispy tones? Oh oh! These noises can only mean one thing: The organic  Veganz hazelnut brittle  ensures all kinds of  nibbling fun again . Delicately caramelized hazelnuts wrapped in a crunchy chocolate couverture -  a vegan bar couldn't taste better  ! And sound natural.  

Do you hear her? The climate protection watch? It's already two minutes to twelve! How good that we have the hands in our hands and can still turn them - together! Because with the organic Veganz hazelnut brittle you get a delicious bar made of vegan organic ingredients that is wrapped in sustainable packaging. Also to be found on the product packaging: The  ecological balance ! As you can see from the pictures above, this can be divided into four categories: CO2 emissions, water footprint, animal welfare and rainforest conservation. These values show you immediately how sustainable the product is.  

Why all the hoopla? Transparency and environmental protection are very important to us: You get all the facts and at the same time we have the opportunity to make our products more sustainable.

Yes, with the organic Veganz hazelnut brittle there are so many reasons for euphoric cheers, after all, the sweets get top marks in the ecological balance categories of animal welfare, rainforest protection and CO2 emissions! How does it come about? As a purely herbal product, the crispy bar protects our animal world. With a CO2 footprint of 229 grams, we can't complain at all, as this value is below the average for other chocolates. The rainforest is also happy because we do not use soy or palm oil as ingredients. 

And the cocoa bean like: "Oh yeah!" Because it is precisely in a watery background noise that it feels most comfortable. And we can't blame her for that. Finally, among other things, the crispy chocolate couverture of the organic Veganz hazelnut brittle is made from the great bean. Unfortunately, this is a bit more problematic for fresh water consumption, as the cocoa bean needs some of the precious liquid to grow and the water supply infrastructure in the growing areas is not yet sufficiently developed. 

A solution to the cocoa problem is needed - no question about it. But unfortunately we don't yet know what this will look like. For example, we could help on site or get the ingredients from another region. We strive to find an answer in the near future - today's know-how flows into tomorrow's products.