Biscoff lotus smooth bisco
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 535 kcal | 27% |
| Fat | 28.8 g | 41% |
| of which saturates | 6.5 g | 33% |
| Carbohydrate | 63.2 g | 24% |
| of which sugars | 27.3 g | 30% |
| Protein | 5.0 g | 10% |
| Salt | 0.94 g | 16% |
Open Food Facts, ODbL, record updated 21 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
look inside 71% caramelised biscuit spread and 29% bread - sticks-ingredients biscuit spread 71%: caramelised biscuits 58% (wheat flour, sugar, vegetable oils (palm,quot,, rapeseed), candy sugar syrup, raising agent (sodium hydrogen carbonate), soya flour, salt, cinnamon), rape - seed oil, sugar, emulsifier (soya lecithin), acid (citric acid), ingredients breadsticks 29%: wheat flour, palm il salt, barley malt extract, malted wheat flour, yeast, (,quot,palm oil from sustainable and certified plantations) 100g: energy 2238 kj/
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
53% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Biscuits” →
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 “Biscuits”: 3.59 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
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