3 Choc Sticks
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 | 292 kcal | 15% |
| Fat | 19.6 g | 28% |
| of which saturates | 16.0 g | 80% |
| Carbohydrate | 26.3 g | 10% |
| of which sugars | 22.6 g | 25% |
| Fibre | 1.4 g | — |
| Protein | 1.8 g | 4% |
| Salt | 0.20 g | 3% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Chocolate Flavoured Coating 33 % (Sugar, Cocoa Mass, Cocoa Butter, Coconut Fat, Emulsifier (Polyglycerol Polyricinoleate)), Coconut Fat, Glucose Syrup, Sugar, Lupin Protein Isolate, Maltodextrin, Dextrose, Stabilisers (Calcium Carbonate, Carob Gum, Guar Gum), Emulsifiers (Mono - and Di-Glycerides of Fatty Acids), Salt, Flavouring, Vanilla Powder, Colour (Beta-Carotene).
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E476Polyglycerol polyricinoleateEmulsifier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Ice creams”: 1.92 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.