Plant protein crunch - dark chocolate and coconut
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 443 kcal | 22% |
| Fat | 14.0 g | 20% |
| of which saturates | 4.2 g | 21% |
| Carbohydrate | 62.0 g | 24% |
| of which sugars | 13.0 g | 14% |
| Fibre | 6.6 g | — |
| Protein | 14.0 g | 28% |
| Salt | 0.29 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wholegrain cereals(whole oats, puffed spelt(wheat), puffed barley, puffed rice), wheat flour, sugar, rice syrup, wheat gluten, sunflower oil, 70% cocoa chocolate(5%)(cocoa mass, sugar, fat reduced cocoa powder, emulsifier{soy lecithin}, natural vanilla flavouring), dried coconut(2.5%), salt, cinnamon, nutmeg, barley malt extract
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Kellanova, WK Kellogg Co
Wikidata, CC0
In its category
6% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chocolate cereals” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Breakfast cereals”: 3.40 kg CO₂e per kg of product (closest product in Agribalyse).
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.