Chocolate Crispy
Prefix 888 was issued by GS1 Singapore. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 172 kcal | 9% |
| Fat | 7.8 g | 11% |
| of which saturates | 4.2 g | 21% |
| Carbohydrate | 23.8 g | 9% |
| of which sugars | 20.9 g | 23% |
| Fibre | 0.60 g | — |
| Protein | 1.6 g | 3% |
| Salt | 0.15 g | 2% |
Open Food Facts, ODbL, record updated 27 February 2022 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Chocolate Coating 17.6%, Sugar, Vegetable Oils, Full Cream Milk Powder, High Fructose Corn Syrup, Rice Biscuits 2%, Guar Gum INS 412, Sodium Carboxy Methyl Cellulose INS 466, Xanthan Gum INS 415, Carrageena, Carob Bean Gum INS 410, Mono and Diglycerides Of Fatty Acid INS 471
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
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.