The Hershey Company
C
ProfileModerate
KITKAT, CRISP WAFERS IN MILK CHOCOLATE
🌿Vegetarian (Jain Friendly)Bakery & Breads USVerified
Label Serving
100g
Barcode
034000225279
Data last verified: 3 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
high
Sugars
high
Salt
low
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
5.8/10
Nutrition Facts (per serving: 100g)
Energy500kcal
Carbohydrates64.71g
Sugar52.94g
Protein5.88g
Total Fat26.47g
Saturated Fat14.71g
Sodium44.12mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (100 g) — the label's %RDA
Energy500 kcalHigh25%
Total Fat26.5gHigh34%
Saturated Fat14.7gHigh74%
Carbohydrates64.7gHigh24%
Total Sugars52.9gOver a day106%
Protein5.88g12%
Sodium0.04mgLow<1%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Nutrient absorption analysis
Free with an account — ingredients, nutrition & scores stay free either way.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
15 ingredientsIngredients — as printed on the label
SUGAR, WHEAT FLOUR; NONFAT MILK; COCOA BUTTER; CHOCOLATE; PALM KERNEL OIL; LACTOSE (MILK); MILK FAT; CONTAINS 2% OR LESS OF: SOY LECITHIN; PGPR, EMULSIFIER; YEAST; VANILLIN, ARTIFICIAL FLAVOR; SALT; SODIUM BICARBONATE.
Contains allergens: Wheat Flour, Nonfat Milk
1
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
2
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
3
Nonfat Milk
No NotablesAllergen
Used as a fluid beverage, ingredient in baking, dairy products, protein supplementation, and commercial food manufacturing for moisture and nutrition without added fat.
4
Cocoa Butter
No Notables
Fat base, texturizer, and mouthfeel modifier in confectionery and cosmetics
5
Chocolate
Low
flavour and confection
6
Palm Kernel Oil
Moderate
Texturizer, fat source, and coating agent in confectionery, bakery items, and dairy alternatives.
7
Lactose
Low
Sweetener, texturizer, and carrier for flavors and colors in food manufacturing.
8
Vanillin
No Notables
Flavour enhancer and aromatic agent
9
Butterfat
Moderate
Fat source, texturizer, and flavor enhancer in dairy products, baked goods, and chocolates.
10
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
11
Pgpr
E476
No NotablesEmulsifier and stabilizer
12
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
13
Vanilla
No Notables
Flavour enhancer and aromatic agent
14
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
15
Sodium Bicarbonate
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
2 Wheat Flour Allergen | ✓No Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
3 Nonfat Milk Allergen | ✓No Notable Concerns | Used as a fluid beverage, ingredient in baking, dairy products, protein supplementation, and commercial food manufacturing for moisture and nutrition without added fat. | Nonfat milk is a widely consumed dairy ingredient providing essential proteins and micronutrients, suitable for the general population except those with lactose intolerance or milk protein allergies. |
4 Cocoa Butter | ✓No Notable Concerns | Fat base, texturizer, and mouthfeel modifier in confectionery and cosmetics | Cocoa butter is a naturally occurring plant fat generally recognized as safe for consumption within standard dietary fat guidelines. |
5 Chocolate | ✓Low Concern | flavour and confection | Chocolate is generally recognized as safe for consumption, with considerations primarily related to its sugar and saturated fat content when consumed in larger quantities. |
6 Palm Kernel Oil | ⚠Moderate Concern | Texturizer, fat source, and coating agent in confectionery, bakery items, and dairy alternatives. | Palm kernel oil contains high levels of saturated fats, meaning consumption patterns should align with broader dietary guidelines for lipid intake. |
7 Lactose | ✓Low Concern | Sweetener, texturizer, and carrier for flavors and colors in food manufacturing. | Lactose is a naturally occurring milk sugar that is well tolerated by most individuals, though those with lactase deficiency may experience mild gastrointestinal considerations. |
8 Vanillin | ✓No Notable Concerns | Flavour enhancer and aromatic agent | Vanilla is widely recognized as a safe flavoring agent for consumption within established regulatory guidelines. |
9 Butterfat | ⚠Moderate Concern | Fat source, texturizer, and flavor enhancer in dairy products, baked goods, and chocolates. | Milkfat is a natural dairy lipid that contributes caloric density and saturated fatty acids, requiring mindful consumption within established daily energy guidelines. |
10 Soy Lecithin E322 | ✓Low Concern | Emulsifier, stabilizer, and releasing agent | Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies. |
11 Pgpr E476 | ✓No Notable Concerns | Emulsifier and stabilizer | PGPR is an approved emulsifier recognized as safe for consumption within established regulatory limits by major global food safety authorities. |
12 Yeast | ✓No Notable Concerns | Leavening agent, fermentation catalyst, and nutritional enhancer | Yeast is a widely utilized natural microorganism with a long history of safe food use, providing leavening and nutritional value. |
13 Vanilla | ✓No Notable Concerns | Flavour enhancer and aromatic agent | Vanilla is widely recognized as a safe flavoring agent for consumption within established regulatory guidelines. |
14 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
15 Sodium Bicarbonate INS 500II | ✓No Notable Concerns | Leavening agent, pH regulator, and acidity regulator in food processing. | Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
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The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
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