
Jaffa Cakes
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 381 kcal | 19% |
| Fat | 11.3 g | 16% |
| of which saturates | 6.3 g | 32% |
| Carbohydrate | 65.4 g | 25% |
| of which sugars | 47.0 g | 52% |
| Fibre | 1.7 g | — |
| Protein | 3.6 g | 7% |
| Salt | 0.24 g | 4% |
Open Food Facts, ODbL, record updated 22 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
sugar, glucose-fructose syrup, 15% orange juice from concentrated orange juice, wheat flour, cocoa mass, 6% liquid whole egg, palm oil, cocoa butter, stabiliser: sorbitols, gelling agent: pectins, acid: citric acid, raising agents: sodium carbonates, diphosphates, whey powder (milk), emulsifiers: lecithins, mono - and diglycerides of fatty acids, natural orange flavouring, natural vanilla flavouring with other natural flavourings, salt, wheat starch,
- E322LecithinsAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E420SorbitolHumectant · Sequestrant · Stabiliser · Sweetener · Thickener
- E440PectinsEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
JAFFA CAKES
Open Food Facts, ODbL
Climate impact
Reference value for the category “Jaffa cakes”: 2.47 kg CO₂e per kg of product.
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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