Milo, Nestle
i Photo: Open Food Facts contributors · CC BY-SA

Milo

by Nestle · 400 g
Canada
NOVA4
400 kcalper 100 g
50.0 gof sugars per 100 g
Barcode (EAN-13)0055000031400
GS1 prefix005 · GS1 US
Additives5: E322, E322i, E339ii…
AllergensGluten, Milk, SoybeansMay contain: Gluten
0055000031400

Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy400 kcal—
Fat10.0 g13%
of which saturates6.7 g33%
Carbohydrate70.0 g—
of which sugars50.0 g50%
Protein10.0 g—
Sodium0.25 g11%

Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

milk powder, barley malt extract,sugar,coca,trisodium phosphate, dicalcium phosphate, soy lecithin, ferrous fumarate, thiamine hydrochloride, vitamin A palmirate,artificial flavour

  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
  • E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E341iiDicalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

1.40kg CO₂e per kg

Reference value for the category “Instant chocolate powders”: 1.40 kg CO₂e per kg of product.

Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.

Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Canada
Canada

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.