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Snacks · 0852211001716

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Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Chocolate chunk53.6%—
  • Sugar27.5%—›
  • Cocoa paste13%—
  • Cocoa butter6.5%—›
  • Soya lecithin3.3%—›
  • As an emulsifier3.3%—
  • Pure vanilla extract3.3%—
  • Wheat flour23.2%—›
  • Barley malt flour11.6%—›
  • Enriched with5.8%—
  • E3752.9%—
  • Reduced iron1.5%—›
  • Thiamin mononitrate0.7%—›
  • Thiamin0.7%—›
  • E1010.4%—
  • E1010.4%—
  • Folic acid0.4%—›
  • Palm oil11.6%—›
  • Brown sugar5.8%—›
  • Water2.9%—›
  • Sugar1.5%—›
  • Molasses0.7%—›
  • Tapioca0.4%—
  • Corn syrup0.2%—›
  • Pure vanilla extract<0.1%—
  • E500ii<0.1%—
  • Baking powder<0.1%—
  • E450i<0.1%—
  • E500ii—
  • Corn starch—›
  • E341i—
  • Salt<0.1%—›
  • E466<0.1%⚠ Low
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soya lecithin [as an emulsifier] pure vanilla extract), unbleached wheat flour (malted barley flour, enriched with; niacin, reduced iron, thiamine mononitrate, [vitamin b1] riboflavin [vitamin b2], folic acid), palm oil, brown sugar, water, sugar, molasses, tapioca and/or corn syrup, pure vanilla extract, baking soda, baking powder [sodium acid pyrophosphate, sodium bicarbonate, cornstarch, and monocalcium phosphate], salt, cellulose gum

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02PALM OILCompoundNot assessed
  3. 03LIGHT BROWN SUGARCompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05SUGARCompoundNot assessed
  6. 06MOLASSESCompoundNot assessed
  7. 07BEET MOLASSESCompoundNot assessed
  8. 08CORN SYRUPCompoundNot assessed
  9. 09Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  10. 10SALTCompoundNot assessed

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