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Milbona Crunchy Mix Yogurt & Chocolate Wafer - 175 g (157 g + 18 g)

Knusperjoghurt Waffelcrunchies - Produkt

Milbona Crunchy Mix Yogurt & Chocolate Wafer - 175 g (157 g + 18 g)

Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products. ×

Streckkod:
20654931

Vanligt namn: Yoghurt och kexpuffar 6,2 % med kakaokräm 2,7 % och mjölkchokladöverdrag med hasselnötssmak 3,3 % samt kexpuffar 4,1 % med mjölkkräm 1,8 % och vitt chokladöverdrag 2,2 %

Kvantitet: 175 g (157 g + 18 g)

Förpackning: Plast, en:ps-polystyrene

Varumärken: Milbona, Lidl, Privatmolkerei Bechtel

Kategorier: Mejeriprodukt, Fermenterad mat, Fermenterade mjölkprodukter, Efterrätter, en:Dairy desserts, en:Fermented dairy desserts, Yoghurtar, en:Yogurts with cereals

Etiketter, certifieringar, utmärkelser: en:Sustainable, en:Sustainable Palm Oil, Tillverkad i Tyskland, Nutriscore, Nutriscore C, Rainforest Alliance, Rainforest Alliance Kakao, en:Roundtable on Sustainable Palm Oil

Origin of the product and/or its ingredients: Ursprung mjölk: Tyskland och Tjeckien. Ursprung våfflor: EU / icke-EU.

Ingredients ursprung: Tyskland, Tjeckien, Europeiska unionen, Icke-Europeiska unionen

Tillverknings eller bearbetningsplats: Tyskland

Spårbarhetskod: DE BY 303 EG

Länk till produktsidan på producentens officiella webbplats: https://www.lidl.de/c/milchtracking/s100...

Butiker: Lidl

Länder där såld: Belgien, Frankrike, Tyskland, Sverige

Matching with your preferences

Hälsa

Näring

Nutri-Score C
Average nutritional quality
⚠ ️Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1
- What is the Nutri-Score?
  
  The Nutri-Score is a logo on the overall nutritional quality of products.
  
  The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
  
  → Läs mer om Nutri-Score
Negativa poäng: 8/55
- Energi
  1/10 points (556kJ)
  
  Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
- Socker
  4/15 points (14.6g)
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
- Mättat fett
  3/10 points (3.3g)
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
- Salt
  0/20 points (0.13g)
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positiva poäng: 1/17
- Proteiner
  1/7 points (3.2g)
  
  Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.
- Fiber
  0/5 points (okänd)
  
  Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Fruits, vegetables and legumes
  0/5 points (1.4%)
  
  Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Details of the calculation of the Nutri-Score
  
  ⚠ ️Varning: mängden fibrer är inte angiven, eventuella positiv inverkan på betyget kunde inte beaktas.
  
  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1
  
  This product is not considered a beverage for the calculation of the Nutri-Score.
  
  Points for proteins are counted because the negative points are less than 11.
  
  Näringsvärde: 7 (8 - 1)
  
  Nutri-Score: C

Näringsvärden
- Fett i måttlig kvantitet (5.6%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Källa: National Health Service UK (NHS) - Fat: the facts
- Mättat fett i måttlig kvantitet (3.3%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Källa: National Health Service UK (NHS) - Fat: the facts
- Sockerarter i hög kvantitet (14.6%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Källa: National Health Service UK (NHS) - Sugar: the facts
- Salt i låg kvantitet (0.13%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Källa: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Källa: National Health Service UK (NHS) - Salt: the facts

Näringsfakta

Näringsfakta	Som såld för 100 g / 100 ml	Compared to: Yoghurtar
Energi	556 kj (133 kcal)	+73 %
Fett	5,6 g	+96 %
Mättat fett	3,3 g	+102 %
Kolhydrat	17,2 g	+137 %
Sockerarter	14,6 g	+119 %
Fiber	?
Protein	3,2 g	−21 %
Salt	0,13 g	+29 %
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1,438 %

Ingredienser

31 ingredienser

Yoghurt (pastöriserad mjölk, yoghurtkultur), socker, vassle (av mjölk), glukos-fruktossirap, modifierad stärkelse, vetemjöl, kakaosmör, helmjölkspulver, vegetabiliska fetter (kokos, palm), kakaomassa, fettreducerat kakaopulver, förtjockningsmedel (pektiner, guarkärnmjöl, gummi arabicum), surhetsreglerande medel (citronsyra), skummjölkspulver, vasslepulver (av mjölk), emulgeringsmedel (sojalecitin, solroslecitin), glukossirap, druvsocker, koncentrerat smör, salt, kokosolja, bakpulver (natriumkarbonater), naturlig vaniljarom, arom.

Allergener: Gluten, Mjölk, Soja

Spår: Nötter

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:

Tillsats: E14XX - Modifierad stärkelse

Tillsats: E322 - Lecitiner

Tillsats: E412 - Guarkärnmjöl

Tillsats: E414 - Gummi arabicum

Tillsats: E440 - Pektiner

Ingrediens: Dextros

Ingrediens: Emulgeringsmedel

Ingrediens: Arom

Ingrediens: Glukos

Ingrediens: Glukossirap

Ingrediens: Laktos

Ingrediens: Förtjockningsmedel

Ingrediens: Vassle

Ingrediens: Vassleprodukt

Ingrediens: Modifierad stärkelse
Food products are classified into 4 groups according to their degree of processing:

Obearbetade eller minimalt bearbetade livsmedel

Bearbetade kulinariska ingredienser

Halvfabrikat

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Tillsatser

E14XX - Modifierad stärkelse

E322 - Lecitiner

Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
Källa: Wikipedia (Engelska)

E330 - Citronsyra

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
Källa: Wikipedia (Engelska)

E412 - Guarkärnmjöl

Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
Källa: Wikipedia (Engelska)

E414 - Gummi arabicum

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
Källa: Wikipedia (Engelska)

E440 - Pektiner

Pectin: Pectin -from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"- is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
Källa: Wikipedia (Engelska)

E500 - Natriumkarbonater

Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
Källa: Wikipedia (Engelska)

Ingrediensanalys

Palmolja

Ingredienser som innehåller palmolja: Palmolja

Icke-vegan

Non-vegan ingredients: Yoghurt, Vassleprodukt, Helmjölkspulver, Skummjölkspulver, en:Sweet whey powder, Smörfett, Laktos

Kanske Vegetariskt

Ingredients that may not be vegetarian: Vassleprodukt, en:Sweet whey powder, E322, Arom

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
de: Joghurt, Zucker, Molkenerzeugnis, modifizierte Stärke, Weizenmehl, Kakaobutter, Vollmilchpulver, pflanzliche Fette (Kokosnuss, Ölpalme), Kakaomasse, fettarmes Kakaopulver, Verdickungsmittel (Pektine), Guarkernmehl, Gummi arabicum, Säureregulator (Citronensäure), Magermilchpulver, Süßmolkenpulver, Emulgator (Lecithine), Glukosesirup, Dextrose, Butterreinfett, Speisesalz, Kokosnussöl, Backtriebmittel (Natriumcarbonate), Laktose, Aroma
Joghurt -> en:yogurt - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19593 - percent_min: 4 - percent_max: 100

Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.6

Molkenerzeugnis -> en:whey-product - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14.6

modifizierte Stärke -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 14.6

Weizenmehl -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 14.6

Kakaobutter -> en:cocoa-butter - vegan: yes - vegetarian: yes - ciqual_food_code: 16030 - percent_min: 0 - percent_max: 14.6

Vollmilchpulver -> en:whole-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19021 - percent_min: 0 - percent_max: 14.2857142857143

pflanzliche Fette -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5

Kokosnuss -> en:coconut - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 15006 - percent_min: 0 - percent_max: 12.5

Ölpalme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.25

Kakaomasse -> en:cocoa-paste - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 16030 - percent_min: 0 - percent_max: 11.1111111111111

fettarmes Kakaopulver -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 18100 - percent_min: 0 - percent_max: 10

Verdickungsmittel -> en:thickener - percent_min: 0 - percent_max: 9.09090909090909

Pektine -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

Guarkernmehl -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

Gummi arabicum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

Säureregulator -> en:acidity-regulator - percent_min: 0 - percent_max: 7.14285714285714

Citronensäure -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

Magermilchpulver -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 6.66666666666667

Süßmolkenpulver -> en:sweet-whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.25

Emulgator -> en:emulsifier - percent_min: 0 - percent_max: 5.88235294117647

Lecithine -> en:e322 - labels: en:contains-soy - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.88235294117647

Glukosesirup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.55555555555556

Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.26315789473684

Butterreinfett -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 5

Speisesalz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.13

Kokosnussöl -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 0.13

Backtriebmittel -> en:raising-agent - percent_min: 0 - percent_max: 0.13

Natriumcarbonate -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.13

Laktose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.13

Aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.13

Miljö

Eco-Score B - Låg miljöpåverkan

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 87/100)

Kategori: Yogurt, fermented milk or dairy specialty, plain

PEF environmental score: 0.22 (the lower the score, the lower the impact)
including impact on climate change: 2.11 kg CO2 eq/kg of product

Stage	Impact
Jordbruk	67.3 %
Bearbetar	13.6 %
Förpackning	6.8 %
Transportation	7.1 %
Distribution	4.1 %
Consumption	1.1 %

Bonuses and maluses

Labels with environmental benefits
Bonus: +10
- Rainforest Alliance

Origins of ingredients with a medium impact

Bonus: +4

Environmental policy: 0
Transportation: +4

Origin of the product and/or its ingredients	% of ingredients	Impact
Tjeckien	33 %	Medium
Europeiska unionen	33 %	Hög
Tyskland	33 %	Medium

No ingredients that threaten species

Packaging with a medium impact

Malus: -11

Form	Material	Återvinning	Impact
1 Tray	PS 6 - polystyren		Hög
1 Film	84 C/PAP		Hög

Eco-Score for this product

Impact for this product: B (Score: 79/100)
Produkt: Milbona Crunchy Mix Yogurt & Chocolate Wafer - 175 g (157 g + 18 g)

Life cycle analysis score: 87
Sum of bonuses and maluses: +3

Final score: 79/100 (The score of products with non-recyclable and non-biodegradable packaging materials is capped at 79 (grade B).)

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.1 km in a petrol car

211 g CO₂e per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Yogurt, fermented milk or dairy specialty, plain (Source: ADEME Agribalyse Database)

Stage	Impact
Jordbruk	72.8 %
Bearbetar	7.1 %
Förpackning	8.6 %
Transportation	9.6 %
Distribution	1.7 %
Consumption	0.3 %

Förpackning

Packaging with a medium impact

Packaging parts

1 x Tray 175 g (PS 6 - polystyren)
1 x Film (84 C/PAP)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plast

Knusperjoghurt Waffelcrunchies - Recycling instructions and/or packaging information - de

Transportation

Tillverkning eller bearbetningplats

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Tjeckien	33 %	Medium
Europeiska unionen	33 %	Hög
Tyskland	33 %	Medium

Etiketter

Rainforest Alliance

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Datakällor

Produkt tillagd den 6 augusti 2018 21:36:07 CEST av kiliweb
Senast ändrad produktsida på 10 maj 2024 13:28:49 CEST av foodvisor.
Produktsida också redigerad av date-limite-app, foodrepo, franziska, inf, olofolleola4, openfoodfacts-contributors, ourlaem, packbot, roboto-app, worldtest, yuka.UWZzbExKVVFwS1V3Z3NGbTJ5aUkvdHRTM0p1MFRWanRFc0JBSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhZgY-fTsBXLDwftt1Wml-WOCcS1XM5R6LHeOKs.

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Milbona Crunchy Mix Yogurt & Chocolate Wafer - 175 g (157 g + 18 g)