Barcode · 0055653031710
Soft yogurt filled biscuits, cereal & vanilla yogurt
How we calculate the Looksee Score →
Sold in United States
Allergens & Diet
4 allergens present
Allergens are declared by the manufacturer. Diet labels are as printed on the label — not verified by Looksee.
Contains
Nutrition
Per 100 g
1 serving = 1 COOKIE (32 g)
Values from the manufacturer label, normalised per 100 g for comparison.
Tap any row for what it means and how it stacks against an adult's daily reference.
Additives
5 detected
Risk levels follow EFSA, FDA, and national regulators. Where rules differ by region, Looksee shows the status that applies where this product is sold. Not medical advice.
Use sparingly · 1
Acidity regulator
Generally safe · 4
Acidity regulator
Emulsifier
Preservative
Thickener
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Ingredients
37 items
Listed in the order they appear on the label — by weight, most first. Percentages are estimated from label order where not declared.
Tap any ingredient to learn more. Colored dots mark flagged additives.
Show raw label text
Cookie: whole grains (whole wheat flour, oats), sugar, vegetable oil shortening (canola and palm oil with tbhq and citric acid to protect flavor), enriched flour (wheat flour, niacin, calcium carbonate, reduced iron, thiamine mononitrate, riboflavin, folic acid), inulin, raisin paste, wheat gluten, oat fiber, high fructose corn syrup, milk ingredient (lactose, whey protein concentrate, skim milk, milk calcium complex), molasses, corn syrup, corn starch, leavening (baking soda, monocalcium phosphate), salt, potassium sorbate (as a preservative), natural flavor, cinnamon, xanthan gum, lactic acid, sulfite, soy lecithin. filling: water, sugar, corn syrup, yogurt powder (cultured milk, lactic acid, citric acid), milk ingredient (lactose, whey protein concentrate, skim milk, milk calcium complex), sorbitol, pectin, citric acid, calcium citrate, natural flavor, lactic acid, locust bean gum, potassium sorbate (as a preservative), titanium dioxide color.
Data source
From Open Food Facts, licensed CC BY-SA 4.0.
Last updated May 14, 2026
