
Chocolate Crisp Cereal
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 463 kcal | 23% |
| Fat | 18.0 g | 26% |
| of which saturates | 9.8 g | 49% |
| Carbohydrate | 65.0 g | 25% |
| of which sugars | 24.0 g | 27% |
| Fibre | 5.3 g | — |
| Protein | 7.7 g | 15% |
| Salt | 0.03 g | 0% |
Open Food Facts, ODbL, record updated 12 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
OAT FLAKES (32%), Sugar, RICE CRISP (15%) (Rice Flour, Sugar, Barley Malt Extract, Calcium Carbonate), Palm Oil, WHEAT FLAKES (6%), MILK CHOCOLATE PIECES (5%) (Sugar, Whole MILK Powder, Cocoa Mass, Cocoa Butter, Whey Powder (MILK), Emulsifier: Lecithins (Soya)), WHITE CHOCOLATE PIECES (5%) (Sugar, Cocoa Butter, Whole Milk Powder, Whey Powder (Milk), Skimmed Milk Powder, Emulsifier: Lecithins (Soya); Natural Flavouring), PLAIN CHOCOLATE PIECES (5%) (Sugar, Cocoa Mass, Fat Free Cocoa Solids, Cocoa Butter, Emulsifier: Lecithins (Soya); Natural Flavouring), Desiccated Coconut, Fat Reduced Cocoa Powder, Chopped Hazelnuts.
- E322LecithinsAntioxidant · Emulsifier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.