The Hershey Company
C
ProfileModerate
KITKAT, CRISP WAFERS IN DARK CHOCOLATE, MINT, MINT
🌿Vegetarian (Jain Friendly)Bakery & Breads USVerified
Label Serving
100g
Barcode
034000226665
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 →
6.1/10
Nutrition Facts (per serving: 100g)
Energy488.37kcal
Carbohydrates65.12g
Sugar44.19g
Protein4.65g
Total Fat27.91g
Saturated Fat18.6g
Trans Fat0g
Cholesterol0mg
Fiber4.7g
Sodium46.98mg
Calcium0mg
Iron0.01mg
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
Energy & macronutrients
Energy488 kcalHigh24%
Total Fat27.9gHigh36%
Saturated Fat18.6gHigh93%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates65.1gHigh24%
Total Sugars44.2gHigh88%
Dietary Fiber4.7g17%
Protein4.65g9%
Sodium0.05mgLow<1%
Minerals
Calcium0mg0%
Iron0.01mg<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
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
14 ingredientsIngredients — as printed on the label
SUGAR; CHOCOLATE; WHEAT FLOUR; PALM KERNEL OIL; COCOA BUTTER; COCOA PROCESSED WITH ALKALI; CONTAINS 2% OR LESS OF: MILK FAT; LECITHIN (SOY); LACTOSE (MILK); OIL OF PEPPERMINT; PGPR (EMULSIFIER); SALT; YEAST; VANILLIN (ARTIFICIAL FLAVOR); BAKING SODA; MILK.
Contains allergens: Wheat Flour
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
Chocolate
Low
flavour and confection
4
Cocoa Processed With Alkali
INS 501(I)
No NotablesFlavour and color agent used to impart a smooth chocolate profile and deep color to baked goods, beverages, and confections.
5
Cocoa Butter
No Notables
Fat base, texturizer, and mouthfeel modifier in confectionery and cosmetics
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
Emulsifier
Low
Texture stabilization, homogenization, and prevention of ingredient separation in food products.
9
Oil Of Peppermint
Low
Flavour
10
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
11
Pgpr
E476
No NotablesEmulsifier and stabilizer
12
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
13
Baking Soda
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
14
Vanilla
No Notables
Flavour enhancer and aromatic agent
| 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 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. |
4 Cocoa Processed With Alkali INS 501(I) | ✓No Notable Concerns | Flavour and color agent used to impart a smooth chocolate profile and deep color to baked goods, beverages, and confections. | Cocoa processed with alkali is widely recognized as safe for general consumption, with processing primarily altering flavor and acidity rather than safety profile. |
5 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. |
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 Emulsifier | ✓Low Concern | Texture stabilization, homogenization, and prevention of ingredient separation in food products. | Emulsifiers are widely used food additives with established regulatory approval, though ongoing research evaluates their long-term impact on gastrointestinal health. |
9 Oil Of Peppermint | ✓Low Concern | Flavour | Oil of peppermint is a naturally derived flavoring agent generally recognized as safe for consumption within established culinary guidelines. |
10 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. |
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 Baking Soda 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. |
14 Vanilla | ✓No Notable Concerns | Flavour enhancer and aromatic agent | Vanilla is widely recognized as a safe flavoring agent for consumption within established regulatory guidelines. |
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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