Mint choc chip
United Kingdom
631 kcalper 100 g · 32% of the reference intake
13.5 gof sugars per 100 g
Barcode (EAN-13)5030884801047
GS1 prefix503 · GS1 UK
Additives9: E100, E140, E140ii…
AllergensMilk, Soybeans
Prefix 503 was issued by GS1 UK. 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)
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 631 kcal | 32% |
| Fat | 9.3 g | 13% |
| of which saturates | 5.9 g | 30% |
| Carbohydrate | 13.8 g | 5% |
| of which sugars | 13.5 g | 15% |
| Fibre | 0.41 g | — |
| Protein | 2.5 g | 5% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 2 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
Whole MILK, Cream (MILK), Sugar, Skimmed MILK Powder, Dextrose. Cocoa Mass and Butter. Emulsifier: Mono-and Di-glycerides of Fatty Acids, SOYA Lecithin. Stabilisers: Guar Gum, Xanthan Gum, Sodium Alginate. Flavouring. Colours: Chlorophyllin, Curcumin.
- E100CurcuminColour
- E140Chlorophylls and ChlorophyllinsColour
- E140iiChlorophyllinsColour
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan 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
- 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.