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

We use glycerol in Kinder Delice, and sorbitol syrup in Kinder Milkredibles, to help maintain the ideal product texture over time. 

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 little 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 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 Tara gum in Kinder Maxi King to enhance the crispiness of its wafer. It is a thickener obtained from the seeds of the plant Caesalpinia Spinosa, native to the Peruvian and Bolivian Andes. We also use Pectin in our Kinder Kornetti.

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 agent like for example sodium bicarbonate and ammonium carbonate to help make the sponges softer and well leavened.

We use stabilizers such as locust bean gum (E410), guar gum (E412) and carrageenan (E407) in our Kinder ice creams.

We use pork gelatin in our Kinder Milkredibles to obtain their chewy, gummy texture.