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chocolate party cake

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Barcode: 5056357903667 (EAN / EAN-13)

Countries where sold: United Kingdom

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Health

Ingredients

  • icon

    120 ingredients


    sugar, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, egg, glucose syrup, milk chocolate micro drops' (7%), palm oh, fat reduced cocoa powder, maltesers2 (3%), m&m's® (3%), humectant (vegetable glycerine), galaxy milk chocolate counters (1%), maize starch, raising agents (disodium diphosphate, sodium hydrogen carbonate), wheat starch, emulsifier (mono and diglycerides of fatty acids), preservative (potassium sorbate), caramelised sugar syrup, flavouring, skimmed milk powder, acidity regulator (citric acid), dried egg white. milk chocolate micro drops (sugar, cocoa butter, whole milk powder, cocoa mass, whey powder (milk), lactose (milk), emulsifier (soya lecithin), flavouring). maltesers (sugar, skimmed milk powder, cocoa butter, glucose syrup, barley malt extract, cocoa mass, palm fat, lactose and protein from whey (milk), sweet whey powder (milk), milk fat, emulsifiers (soya lecithin, sorbitan tristearate), wheat flour, palm kernel fat, palm kernel oil, raising agents (calcium phosphates, potassium carbonates, sodium carbonates), wheat gluten, water, salt, glazing agent (pectins), whey powder (milk), vanilla extract). m&m's (sugar, cocoa mass, full cream milk powder, lactose (milk), cocoa butter, starch, palm fat, glucose syrup, shea fat, stabiliser (gum arabic), emulsifier (soya lecithin), colours (e100, e133, e160a, e160e, e162, e170, e172), dextrin, glazing agent (carnauba wax), palm kernel oil, salt, vanilla extract, flavouring). "galaxy milk chocolate counters® (milk chocolate (sugar, cocoa butter, skimmed milk powder, cocoa mass, lactose and protein from whey (milk), palm fat, whey powder (milk), milk fat, emulsifier (soya lecithin), vanilla extract), glazing agents (gum arabic, shellac), sucrose, glucose syrup, vegetable oil (coconut)). may contain nuts.
    Allergens: Eggs, Gluten, Milk, Soybeans
    Traces: Nuts

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E100 - Curcumin
    • Additive: E133 - Brilliant blue FCF
    • Additive: E1400 - Dextrin
    • Additive: E160a - Carotene
    • Additive: E160e - Beta-apo-8′-carotenal (c30)
    • Additive: E162 - Beetroot red
    • Additive: E170 - Calcium carbonates
    • Additive: E172 - Iron oxides and iron hydroxides
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E422 - Glycerol
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E492 - Sorbitan tristearate
    • Additive: E903 - Carnauba wax
    • Additive: E904 - Shellac
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten
    • Ingredient: Humectant
    • Ingredient: Lactose
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E133 - Brilliant blue FCF


    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia
  • E1400 - Dextrin


    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia
  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E162 - Beetroot red


    Betanin: Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.
    Source: Wikipedia
  • E170 - Calcium carbonates


    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid


    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E341 - Calcium phosphates


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • E422 - Glycerol


    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    Source: Wikipedia
  • E440 - Pectins


    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • E450 - Diphosphates


    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E492 - Sorbitan tristearate


    Sorbitan tristearate: Sorbitan tristearate is a nonionic surfactant. It is variously used as a dispersing agent, emulsifier, and stabilizer, in food and in aerosol sprays. As a food additive, it has the E number E492. Brand names for polysorbates include Alkest, Canarcel, and Span. The consistency of sorbitan tristearate is waxy; its color is light cream to tan.
    Source: Wikipedia
  • E500 - Sodium carbonates


    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate


    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E903 - Carnauba wax


    Carnauba wax: Carnauba -; Portuguese: carnaúba [kaʁnɐˈubɐ]-, also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera -Synonym: Copernicia cerifera-, a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte. It is known as "queen of waxes" and in its pure state, usually comes in the form of hard yellow-brown flakes. It is obtained from the leaves of the carnauba palm by collecting and drying them, beating them to loosen the wax, then refining and bleaching the wax.
    Source: Wikipedia
  • E904 - Shellac


    Shellac: Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes -pictured- and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm fat, Palm kernel fat, Palm kernel oil, Palm fat, Palm kernel oil, Palm fat
  • icon

    Non-vegan


    Non-vegan ingredients: Egg, Skimmed milk powder, Egg white, Whole milk powder, Whey powder, Lactose, Skimmed milk powder, Sweet whey powder, Milkfat, Whey powder, Whole milk powder, Lactose, Milk chocolate, Skimmed milk powder, Whey powder, Milkfat, E904

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: E904

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : sugar, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), rapeseed oil, egg, glucose syrup, milk chocolate micro drops 7%, palm oh, fat reduced cocoa powder, maltesers2 3%, m&m's® 3%, humectant (vegetable glycerine), galaxy milk chocolate counters 1%, maize starch, raising agents (disodium diphosphate, sodium hydrogen carbonate), wheat starch, emulsifier (mono- and diglycerides of fatty acids), preservative (potassium sorbate), caramelised sugar syrup, flavouring, skimmed milk powder, acidity regulator (citric acid), egg white, milk chocolate micro drops (sugar, cocoa butter, whole milk powder, cocoa mass, whey powder, lactose, emulsifier (soya lecithin), flavouring), maltesers (sugar, skimmed milk powder, cocoa butter, glucose syrup, barley malt extract, cocoa mass, palm fat, lactose and protein from whey, sweet whey powder, milk fat, emulsifiers (soya lecithin, sorbitan tristearate), wheat flour, palm kernel fat, palm kernel oil, raising agents (calcium phosphates, potassium carbonates, sodium carbonates), wheat gluten, water, salt, glazing agent (pectins), whey powder, vanilla extract), m&m's (sugar, cocoa mass, full cream milk powder, lactose, cocoa butter, starch, palm fat, glucose syrup, shea fat, stabiliser (gum arabic), emulsifier (soya lecithin), colours (e100, e133, e160a, e160e, e162, e170, e172), dextrin, glazing agent (carnauba wax), palm kernel oil, salt, vanilla extract, flavouring), "galaxy milk chocolate counters®, milk chocolate (sugar, cocoa butter, skimmed milk powder, cocoa mass, lactose and protein from whey, palm fat, whey powder, milk fat, emulsifier (soya lecithin), vanilla extract), glazing agents (gum arabic, shellac), sucrose, glucose syrup, vegetable oil (coconut)
    1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 51
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 29
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.4 - percent_max: 29
      2. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.5
      3. iron -> en:iron - percent_min: 0 - percent_max: 9.66666666666667
      4. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.25
      5. thiamin -> en:thiamin - percent_min: 0 - percent_max: 5.8
    3. rapeseed oil -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 7 - percent_max: 21.6666666666667
    4. egg -> en:egg - vegan: no - vegetarian: yes - percent_min: 7 - percent_max: 18
    5. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 7 - percent_max: 15.8
    6. milk chocolate micro drops -> en:milk-chocolate-micro-drops - percent_min: 7 - percent: 7 - percent_max: 7
    7. palm oh -> en:palm-oh - percent_min: 3 - percent_max: 7
    8. fat reduced cocoa powder -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 3 - percent_max: 7
    9. maltesers2 -> en:maltesers2 - percent_min: 3 - percent: 3 - percent_max: 3
    10. m&m's® -> en:m-m-s - percent_min: 3 - percent: 3 - percent_max: 3
    11. humectant -> en:humectant - percent_min: 1 - percent_max: 3
      1. vegetable glycerine -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 1 - percent_max: 3
    12. galaxy milk chocolate counters -> en:galaxy-milk-chocolate-counters - percent_min: 1 - percent: 1 - percent_max: 1
    13. maize starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    14. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 1
      1. disodium diphosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. sodium hydrogen carbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
    15. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    16. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 1
      1. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
    17. preservative -> en:preservative - percent_min: 0 - percent_max: 1
      1. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    18. caramelised sugar syrup -> en:caramelised-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    19. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
    20. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
    21. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1
      1. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    22. egg white -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
    23. milk chocolate micro drops -> en:milk-chocolate-micro-drops - percent_min: 0 - percent_max: 1
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. whole milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      5. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
      6. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      7. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.166666666666667
        1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      8. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.166666666666667
    24. maltesers -> en:maltesers - percent_min: 0 - percent_max: 1
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      4. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      5. barley malt extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      6. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      7. palm fat -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.166666666666667
      8. lactose and protein from whey -> en:lactose-and-protein-from-whey - percent_min: 0 - percent_max: 0.166666666666667
      9. sweet whey powder -> en:sweet-whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.166666666666667
      10. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.166666666666667
      11. emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 0.0909090909090909
        1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0909090909090909
        2. sorbitan tristearate -> en:e492 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0909090909090909
      12. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      13. palm kernel fat -> en:palm-kernel-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.0833333333333333
      14. palm kernel oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.0833333333333333
      15. raising agents -> en:raising-agent - percent_min: 0 - percent_max: 0.0833333333333333
        1. calcium phosphates -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
        2. potassium carbonates -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
        3. sodium carbonates -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      16. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      17. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      18. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      19. glazing agent -> en:glazing-agent - percent_min: 0 - percent_max: 0.0833333333333333
        1. pectins -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      20. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.0833333333333333
      21. vanilla extract -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
    25. m&m's -> en:m-m-s - percent_min: 0 - percent_max: 1
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. full cream milk powder -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      4. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      5. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      6. starch -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      7. palm fat -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.166666666666667
      8. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      9. shea fat -> en:shea-butter - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.166666666666667
      10. stabiliser -> en:stabiliser - percent_min: 0 - percent_max: 0.166666666666667
        1. gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      11. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.0909090909090909
        1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0909090909090909
      12. colours -> en:colour - percent_min: 0 - percent_max: 0.0833333333333333
        1. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
        2. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
        3. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.0833333333333333
        4. e160e -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
        5. e162 -> en:e162 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
        6. e170 -> en:e170 - percent_min: 0 - percent_max: 0.0833333333333333
        7. e172 -> en:e172 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      13. dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      14. glazing agent -> en:glazing-agent - percent_min: 0 - percent_max: 0.0833333333333333
        1. carnauba wax -> en:e903 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      15. palm kernel oil -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.0833333333333333
      16. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      17. vanilla extract -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0833333333333333
      18. flavouring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0833333333333333
    26. "galaxy milk chocolate counters® -> en:galaxy-milk-chocolate-counters - percent_min: 0 - percent_max: 1
    27. milk chocolate -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
      1. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. cocoa butter -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. skimmed milk powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      4. cocoa mass -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
      5. lactose and protein from whey -> en:lactose-and-protein-from-whey - percent_min: 0 - percent_max: 0.2
      6. palm fat -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 0.166666666666667
      7. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.166666666666667
      8. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.166666666666667
      9. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.166666666666667
        1. soya lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
      10. vanilla extract -> en:vanilla-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
    28. glazing agents -> en:glazing-agent - percent_min: 0 - percent_max: 1
      1. gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. shellac -> en:e904 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.5
    29. sucrose -> en:sucrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    30. glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    31. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
      1. coconut -> en:coconut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14.333 %

Environment

Packaging

Transportation

Threatened species

Data sources

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