We use malt extracted from cereals like barley in our bakery products and Kinder Joy cream to enhance their flavour.

We use only small amounts of both sea salt and rock salt in our products to enhance their flavour.

We use emulsifiers to ensure greater uniformity in our ingredient blends. The most commonly used in Kinder products is soy lecithin, sourced from Brazil, India, and Europe. We carefully select only non-GMO (non-genetically modified) soy lecithin.

We use flavourings to enhance the taste and aroma of our recipes. Vanillin is the most common across Kinder products.

Raising agents, like sodium bicarbonate and ammonium carbonate, have been commonly used all over the globe for generations, as valuable allies when baking desserts and other treats.

Raising agents are effective in raising bakery products because the two components react and release air bubbles, mostly made up of carbon dioxide, which penetrate the dough's structure making it lighter, softer and well-leavened.

We use sodium bicarbonate and ammonium carbonate in the wafer of our Kinder Bueno.

Sugar delivers the sweet taste and provides structure and texture in our treats.

At Kinder we use both beet and cane sugar, and we source it from suppliers that do not use GMO (non-genetically modified) sugar beet and sugar cane, and ensure certified sustainable sugarcane production. 

Cereals are key ingredients of many of our recipes and enhance the flavour and crispiness of our treats.

For example, we source the puffed grains from specialised Italian suppliers and toast them in our plants to ensure they are crisp and fragrant.