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 to help maintain the ideal product texture over time. 

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

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

We use honey in Kinder Milk-Slice and have selected a particular type that has a  light colour and delicate aroma.

We use lemon juice in Kinder Delice and source it from selected suppliers who peel and squeeze the fruits and concentrate the juice, eliminating part of the water.

We use pear Juice concentrate in Kinder Delice.

We use coconut milk powder, desiccated coconut and creamed coconut from the Philippines, Sri Lanka and Indonesia.