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 Délice 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. carefully selecting only non-genetically modified lecithins. The most used in Kinder products is soy lecithin sourced from Brazil, India and Europe, and sunflower lecithin.

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, from Perú.

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 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 honey in Kinder Milk Slice and select a particular honey light in colour and delicate in aroma.

We use lemon juice in Kinder Délice, 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 Délice.

We use coconut milk powder from the Philippines and Sri Lanka, coco rapé from the Philippines and creamed coconut from Malaysia.