Milka Bubbly White
Prefix 762 was issued by GS1 Switzerland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 535 kcal | 27% |
| Fat | 30.0 g | 43% |
| of which saturates | 18.0 g | 90% |
| Carbohydrate | 60.0 g | 23% |
| of which sugars | 59.0 g | 66% |
| Fibre | 1.2 g | — |
| Protein | 5.5 g | 11% |
| Salt | 0.26 g | 4% |
Open Food Facts, ODbL, record updated 1 November 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
sugar, cocoa butter, skimmed milk powder, whey powder (milk), cocoa mass, milk fat, emulsifiers (soya, lecithin, e476), hazelnut paste, flavouring, cocoa solids: 30% minimum in the alpine milk chocolate, milk solids: 18% minimum in the alpine milk chocolate, may contain wheat,
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E476Polyglycerol polyricinoleateEmulsifier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Candy chocolate bars” →
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 “Candy chocolate bars”: 6.18 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.