Chocolate easter egg assortment
Prefix 085 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 532 kcal | 27% |
| Fat | 29.0 g | 41% |
| of which saturates | 18.0 g | 90% |
| Carbohydrate | 61.0 g | 23% |
| of which sugars | 59.0 g | 66% |
| Fibre | 2.9 g | — |
| Protein | 4.3 g | 9% |
| Salt | 0.16 g | 3% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fine Milk Chocolate (Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Emulsifier: Sova Lecithin, Natural Vanilla Flavour. Cacao Solids: min.31%, Milk Solids: 18.9% Minimum), Milk Chocolate Cream Filling [Vegetable Fats (Coconut, Palm Kernel, Palm) Sugar, Skimmed Milk Powder 8% (3% on Total), Low Fat Cocoa Powder, Whey (Milk) Powder 3.5% (1.4% on Total), Emulsifier: Soya Lecithin, Natural Vanilla Flavour]. Sugar Coating [Sugar, Icing Sugar (Sucrose, Anti-Caking Agent: Corn Starch), Thickener: Arabic Gum, Rice Starch, Vegetable and Fruit Juices*, Spirulina Extract]. *(Apple, Pumpkin, Radish, Sweet Potato, Carrot, Black Currant) May Contain: Gluten and Nuts. For allergens, see ingredients in bold.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E414Acacia gumCarrier · Emulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
88% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Bonbons” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
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