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Cadbury

Cadbury Dairy Milk Silk Brownie Desserts Collection

Name: Cadbury Dairy Milk Silk Brownie Desserts Collection
Brand: Cadbury

Use in moderation SafeShelf · review pending

NOVA 4ultra-processedhigh sugarhigh saturated fatno artificial colourscontains walnutslactose-freepregnancy-safeenjoy in moderation

Serving

20 g

Pack

140 g

Ingredients

Barcode

7622202225093

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01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 2 ingredients shown

Caution2 of 2 ingredients

Milk Chocolate (55%*) - Sugar, Milk Solids (13%*), Cocoa Butter, Cocoa Solids, Emulsifiers (442, 476), Flavours (Natural, Nature Identical and Artificial (Vanilla) Flavouring Substances)Caution

Centre (45%*) - Walnuts (7%*), Fractionated Fat, Sugar, Refined Wheat Flour (Maida), Cocoa Solids, Milk Solids, Interesterified Fat, Humectant (422), Water, Palmolein, Emulsifiers (322, 442, 476), Invert Sugar, Flavours (Natural, Nature Identical (Brownie) and Artificial (Vanilla) Flavouring Substances), Raising Agents (500(ii), 503(ii)), Iodized Salt, Antioxidant (307c)Caution

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

2/5

claims fully supported

“Brownie Inspired Centre Filled Bar”true

The centre filling (45%) contains walnuts, refined wheat flour (maida), cocoa solids, raising agents, and brownie-type natural flavouring — consistent with a brownie-inspired filled bar format.

“Desserts Collection”unverified

This is a product-line descriptor with no independently verifiable nutritional or quality standard attached to the term 'Desserts Collection'; it functions as a brand sub-range name only.

“Indulge in Chocolate Perfection, One Row at a Time”unverified

This is a subjective marketing tagline; 'perfection' is a sensory opinion claim with no measurable standard. No data in any of the four sources can confirm or contradict it.

“Supports Sustainably Sourced Cocoa”true

The certifications field explicitly lists 'Cocoa Life - Supports Sustainably Sourced Cocoa' and the label references the Cocoa Life programme at www.cocoalife.org, consistent with a formal third-party sustainability sourcing programme.

“Cocoa Life helps farmers get the most from their cocoa trees through environmentally friendly farming”unverified

The Cocoa Life programme is a real Mondelez corporate sustainability initiative. However, the specific efficacy claims ('get the most from their cocoa trees', 'environmentally friendly farming') rely on programme-internal outcome data not independently verified in any of the four available data sources.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

Contains walnuts — a source of plant-based omega-3 ALA
No artificial colours detected in ingredient declaration
FSSAI licensed manufacturer (Mondelez India, Lic. No. 10014022002711)
Cocoa Life sustainability certification for cocoa sourcing
Trans fat content low at 0.1g per 100g

Working against

Extremely high added sugar — 33.4g per 100g (13% RDA per 20g serve)
High saturated fat — 17.8g per 100g, 16% RDA per serve
Ultra-processed: contains emulsifiers E442, E476, E322 and humectant E422
Contains interesterified fat — linked to HDL lowering and postprandial glucose rise
Contains palmolein — associated with genotoxic process contaminants (GE, 3-MCPD)
Refined wheat flour (maida) — high GI, nutritionally inferior to whole grain
Multiple artificial and nature-identical flavouring substances

Who should approach with care

Diabetes — Sucrose (first ingredient in both layers), invert sugar, and high-GI refined wheat flour cause sharp postprandial blood glucose spikes, while interesterified palm-based fat may further impair insulin signalling in individuals with type 2 diabetes.

Children — High free sugar content (33.4g added sugar/100g) drives dental caries and childhood obesity risk per WHO guidance; cocoa solids contribute cadmium and theobromine; emulsifiers E442 and E322 may marginally exceed ADI thresholds in toddlers at high exposure.

Infants — Multiple ingredients are contraindicated for infants: invert sugar is explicitly 'avoid' under 24 months per WHO; cocoa solids carry theobromine and caffeine; palmolein's genotoxic process contaminants (GE) are of highest concern at infant exposure levels; walnuts pose choking and allergen risk.

Pregnancy — Cocoa solids deliver caffeine and theobromine (associated with fetal growth restriction at high intakes); palmolein contains genotoxic process contaminants (GE) warranting precautionary limitation; PGPR (E476) carries unresolved reproductive toxicity data gaps per EFSA.

Heart Disease — High saturated fat from cocoa butter, fractionated palm fat, and palmolein may raise LDL cholesterol; interesterified fat has been shown to lower HDL; high free-fructose from invert sugar elevates triglycerides — compounding cardiovascular risk in combination.

Hypertension — Combined sodium from iodized salt and sodium bicarbonate (141mg/100g total), alongside a high saturated-fat load from fractionated fat and palmolein, may worsen blood pressure and lipid profile in individuals with existing hypertension.

Kidney Disease — Excess sugar contributes to obesity and metabolic stress accelerating CKD progression; milk solids add phosphorus and potassium load; walnuts are high in oxalates; sodium from salt and sodium bicarbonate warrants restriction in patients on sodium-limited diets.

Liver Disease — Free fructose from invert sugar is almost exclusively hepatically metabolised and promotes de novo lipogenesis, potentially worsening NAFLD; ammonium bicarbonate (E503ii) releases ammonia, which individuals with hepatic impairment may be unable to adequately clear.

Gluten Intolerance — Refined wheat flour (maida) in the centre filling contains gluten proteins (gliadin and glutenin), which trigger an autoimmune intestinal response in individuals with coeliac disease and cause symptoms in those with non-celiac gluten sensitivity.

Nut Allergy — Walnuts (7% of the centre filling) are a globally recognised major tree-nut allergen capable of triggering IgE-mediated anaphylaxis; the label also warns 'May Contain Other Tree Nuts', amplifying the allergen risk for sensitised individuals.

Lactose Intolerance — Milk solids are present in both the chocolate shell (13%) and the centre filling, contributing lactose that may cause bloating, cramping, and diarrhoea in lactase-deficient individuals.

Ibs — Free fructose from invert sugar is a recognised FODMAP that can trigger bloating and diarrhoea in IBS patients; refined wheat flour contributes fermentable fructans; cocoa solids stimulate intestinal motility via theobromine and caffeine.

Ibd — Multiple emulsifiers (E322, E442) may adversely affect intestinal microbiota and barrier function; interesterified fat and high-fat processed ingredients are generally associated with promotion of intestinal inflammation in active IBD.

Migraine — Cocoa solids are a widely documented dietary migraine trigger attributed to phenylethylamine, theobromine, and other bioactive amines naturally present in the cocoa fraction of both the chocolate shell and centre filling.

Thyroid Disease — Iodized salt contributes dietary iodine; both excess and insufficient iodine can worsen thyroid dysfunction in individuals with hyperthyroidism or Hashimoto's thyroiditis, warranting physician guidance on overall iodine intake from all food sources.

Phenylketonuria — Milk solids (present in both layers) contribute phenylalanine-rich casein and whey; artificial vanilla and natural brownie flavour formulations may contain phenylalanine-bearing carrier adjuncts — individuals with PKU must verify the full composition with the manufacturer and their physician.

The full analysis

This product is typically purchased by chocolate enthusiasts and gifters seeking a premium dessert experience in bar form. While the walnuts add a modest nutritional note and no artificial colours are detectable in the ingredient list, the broader picture is concerning: at 557 kcal/100g with 40.6g total sugar (33.4g added), 36.3g fat (17.8g saturated), and a cocktail of emulsifiers (E442, E476, E322), humectant (E422), interesterified fat, palmolein, fractionated fat, and multiple artificial flavouring substances, this is firmly ultra-processed confectionery — the single most useful thing a curious consumer should know is that one full 140g pack delivers nearly 780 kcal and more than 46g of added sugar, almost double the WHO's recommended daily free-sugar limit for an average adult.

FSSAI licence

10014022002711

Manufacturer

Mondelez India Foods Private Limited

Region

Source

MANUAL

Analysis

Independently researched