chocs, Gianni’s
i Photo: Open Food Facts contributors · CC BY-SA

chocs

by Gianni’s · 8 x 70 ml
United Kingdom
NOVA4
319 kcalper 100 g · 16% of the reference intake
22.4 gof sugars per 100 g
Barcode (EAN-13)4061461281366
GS1 prefix406 · GS1 Germany
Additives4: E160a, E322, E412…
AllergensMilk, Soybeans
LabelsRainforest Alliance
4061461281366

Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy319 kcal16%
Fat22.8 g33%
of which saturates19.9 g99%
Carbohydrate25.4 g10%
of which sugars22.4 g25%
Fibre1.2 g—
Protein2.4 g5%
Salt0.10 g2%

Open Food Facts, ODbL, record updated 23 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

reconstituted skimmed milk, milk chocolate flavour coating (29%) coconut oil, sugar, whey powder (milk), fat reduced cocoa powder** emulsifier: lecithins (soya)), glucose syrup, sugar, coconut oil, whey powder (milk), palm stearin, palm oil, palm kernel oil, flavouring, emulsifier: mono-and diglycerides of fatty acids, stabilisers: guar gum, ocust bean gum, colour: carotenes, ,quot,rainforest alliance certified, find out more at ra, org llergy advice: for allergens, see ingredients in bold, ay also contain nuts, 60ml 8x70ml e) box recycle wrap recycle 0 0 f p

  • E160acaroteneColour
  • E322LecithinsAntioxidant · Emulsifier
  • E412Guar gumEmulsifier · Stabiliser · Thickener
  • E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser

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

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

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.