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Health grades are general information, not medical advice. For dietary needs, ask a doctor or dietitian.
Milk Solids (Milk, Milk Fat, Skimmed Milk Powder), Sugar, Coffee Powder, Fructooligosaccharide, Emulsifiers and Stabilizers (E471 – Vegetable Source, E466, E415, E412, E407, E405), Probiotic Bacteria (Bacillus Coagulans SNZ 1969), Chocolate Sauce (Sugar, Milk Solids, Cocoa Solids, Iodized Salt, Natural Flavouring Substance [Vanilla]), Chocolate Cake Pieces (Refined Wheat Flour, Sugar, Milk Solids, Cocoa Solids, Starch, Emulsifiers and Stabilizers [INS 475, INS 471, INS 433, INS 415], Iodized Salt, Refined Sunflower Oil, Raising Agents [INS 500(ii), INS 341(ii)], Baking Powder, Anti-Caking Agent [INS 551], Caramel [INS 150d])
Contains — Milk, Wheat
May contain — Soy
Per 100g
Share of the nutrients shown, by weight, per 100g. Sugars and fibre are already counted within carbohydrate — this compares magnitude, not a sum to 100%.
| Nutrient | Amount | Max |
|---|---|---|
| Energy | 200 kcal | ≤ 275 kcal |
| Protein | 3.5 g | – |
| Carbohydrate | 24 g | – |
| Sugars | 21 g | – |
The Nutri-Score grade, the black “Excess” seals and the nutrient traffic-light colours are all computed from the pack’s own declared values per 100 g — indicative, not an official mark.
How the ratings work, in full ↗On Blinkit · MRP inclusive of all taxes · seen 31 Oct 2026
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| Added sugars | 15 g | ≤ 5 g |
| Fibre | 3 g | – |
| Fat | 10 g | – |
| Saturated fat | 6.5 g | ≤ 2.2 g |
| Trans fat | 0.25 g | ≤ 0.2 g |
| Sodium | 20 mg | ≤ 200 mg |
| Also declared on the pack |
| Cholesterol | 25 mg | – |
Not the complete ingredient list, and not an official regulatory determination — every code is listed in full below.
| Code | Name | ADI |
|---|---|---|
| INS 150 | Caramels | — |
| INS 150d | Caramel IV - sulfite ammonia caramel | — |
| INS 341 | Calcium phosphates | — |
| INS 405 | Propylene glycol alginate | JECFA (WHO/FAO) 0-70 mg/kg bw |
| INS 407 | Carrageenan | JECFA (WHO/FAO) NOT SPECIFIED EFSA ADI (group): = 75 mg/kg bw/day |
| INS 412 | Guar gum | JECFA (WHO/FAO) NOT SPECIFIED |
| INS 415 | Xanthan gum | JECFA (WHO/FAO) NOT SPECIFIED |
| INS 433 | Polyoxyethylene (20) sorbitan monooleate | JECFA (WHO/FAO) Group ADI of 0-25 mg/kg bw as total polyoxyethylene (20) sorbitan esters |
| INS 466 | Sodium carboxymethyl cellulose (Cellulose gum) | — |
| INS 471 | Mono- and di- glycerides of fatty acids | — |
| INS 475 | Polyglycerol esters of fatty acids | JECFA (WHO/FAO) 0-25 mg/kg bw |
| INS 500 | Sodium carbonates | — |
| INS 551 | Silicon dioxide, amorphous | JECFA (WHO/FAO) NOT SPECIFIED |
Sources: Codex Alimentarius (FAO/WHO) · European Commission (EUR-Lex) · US FDA · Ocagli et al. 2024, Scientific Data (JECFA-derived dataset) · European Food Safety Authority (EFSA) · Consumer Affairs Agency, Japan (English: Japan Food Chemical Research Foundation)