Wiggles the caterpillar
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 417 kcal | 21% |
| Fat | 18.7 g | 27% |
| of which saturates | 11.3 g | 57% |
| Carbohydrate | 55.8 g | 21% |
| of which sugars | 41.9 g | 47% |
| Fibre | 3.2 g | — |
| Protein | 4.8 g | 10% |
| Salt | 0.49 g | 8% |
Open Food Facts, ODbL, record updated 28 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar, Milk Chocolate Coating (21%) (Sugar, Cocoa Butter, Cocoa Mass, Skimmed Cows Milk Powder, Whey Powder (Cows' Milk), Butterfat (Cows' Milk), Vegetable Oils (Palm Oil, Sal Fat, Mango Kemel Oil, Shea Oil), Emulsifier: Soya Lecithin), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Butter (Cows' Milk), Glucose Syrup, Pasteurised Free Range Egg, Caterpillar Face (4.0%) (Sugar, Cocoa Butter, Whole Cows' Milk Powder, Skimmed Cows' Milk Powder, Emulsifier: Soya Lecithin; Vanilla Extract, Cocoa Mass, Flavouring), Fat Reduced Cocoa Powder, Chocolate Boots (3.0%) (Sugar, Cocoa Butter, Whole Cows' Milk Powder, Skimmed Cows' Milk Powder, Emulsifier: Soya Lecithin; Flavouring), Soya Flour, Sugar Coated Milk Chocolate Beans (Sugar, Cocoa Butter, Whey Powder (Cows' Milk), Fat Reduced Cocoa Powder, Cows' Milk Powder, Emulsifier: Sunflower Lecithin; Glazing Agents: Acacia Gum, Carmauba Wax, Beeswax, Shellac; Colours: Titanium Dioxide, Iron Oxide, Riboflavin%3; Safflower Concentrate, Spirulina Concentrate), Grape Juice from Concentrate, Humectant: Glycerol; Invert Sugar Syrup, Rice Starch, Skimmed Cows' Milk Powder, Sugar Strand Mix (Sugar, Maize Starch, Palm Oil, Water, Emulsifier: Rapeseed Lecithin; Colours: Paprika, Lutein, Beetroot Red, Chlorophyll; Glazing Agents: Acacia Gum, Shellac), Raising Agents: Disodium Diphosphate, Sodium Carbonate; Palm Oil, Emulsifiers: Mono-and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids; Comflour, Acidity Regulator: Sodium Acetate; Salt, Preservatives: Acetic Acid, Potassium Sorbate; Rapeseed Oil, Maize Starch, Flavouring, Dried Free Range Egg White.
- E140Chlorophylls and ChlorophyllinsColour
- E140iChlorophyllsColour
- E161bLuteinColour
- E162Beetroot redColour
- E171Titanium dioxideColour
- E202Potassium sorbatePreservative
- E260Acetic acidPreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iSodium acetatePreservative · Sequestrant
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E414Acacia gumCarrier · Emulsifier · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E475Polyglycerol esters of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- E901white and yellow beeswaxCarrier · Emulsifier · Stabiliser · Thickener
- E904Shellac
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chocolate soft cake”: 10.1 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
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.