We use malt extracted from cereals like barley in our bakery products and in the KINDER^® JOY creams to enhance their flavour.

We only use baker’s yeast to naturally raise the dough in the preparation of our bakery products and ensure their softness and delicate aroma.

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

We use emulsifiers to give more uniformity to our ingredient blends. The most commonly used in KINDER^® products is soy lecithin sourced from Brazil, India and Europe, carefully selecting only non-GMO (non-genetically modified) soy lecithins. 

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

We use gum Arabic, a natural edible gum, in our KINDER SCHOKO-BONS to make its surface shinier and more resistant to melting.

We use raising agents, such as sodium bicarbonate and ammonium carbonate, to help make the sponges softer and well leavened.