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Nestlé KitKat

KitKat Delights Dark

Name: KitKat Delights Dark
Brand: Nestlé KitKat

Avoid Not on SafeShelf

NOVA 4ultra-processedhigh added sugarvery high saturated fatcontains hydrogenated fatartificial flavourslactose-freenut-freepregnancy-safeenjoy in moderation

Serving

15 g

Pack

150 g

Ingredients

Barcode

8901058005905

Buy on Amazon

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.

Avoid · 1 ingredient shown

Avoid1 of 2 ingredients

Wafer (Sugar, Hydrogenated vegetable fats, Refined Wheat flour (Maida), Cocoa solids (7.2%), Milk solids, Fractionated vegetable fat, Raising agent (E500i), Yeast, Emulsifier (Soya lecithin), Iodised salt, Flour treatment agent (516), Artificial (Vanilla) flavouring substance and Nature-Identical flavouring substance)Avoid

Caution 1▾

Dark Chocolate (76.2%) (Sugar, Cocoa solids (28.2%), Cocoa butter (8%), Emulsifier (Soya lecithin), Nature-Identical Flavouring Substance and Iodised salt)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.

2/3

claims fully supported

“Delight In Every Bite”unverified

A subjective marketing tagline with no measurable nutritional or factual basis; no supporting data exists in any of the four sources.

“Dark Chocolate Coating”true

Confirmed: the product is 76.2% dark chocolate containing 28.2% cocoa solids and 8% cocoa butter, consistent with a genuine dark chocolate coating.

“Crispy Wafer”true

Confirmed: the second major component is an explicitly labelled wafer layer containing refined wheat flour, raising agent (E500i), and yeast, consistent with a crispy wafer structure.

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

Meaningful cocoa solids content (28.2%) provides some dietary flavanols
Iodised salt used, contributing to dietary iodine
Very low sodium per serve (3.6mg per 15g serving)
Vegetarian certified (green dot) per FSSAI
FSSAI licensed product from named Indian manufacturer

Working against

Contains hydrogenated vegetable fat — industrial trans fat source, banned in US
Extremely high added sugar: 37.4g per 100g (74% of FSSAI RDA per 100g)
Saturated fat critically high at 22.2g/100g — 15% RDA per single 15g serve
Ultra-processed NOVA 4 with multiple synthetic additives and emulsifiers
Made with refined wheat flour (maida) — high glycaemic index, low fibre
Contains artificial and nature-identical flavouring substances

Who should approach with care

Infants — Contains cocoa solids (theobromine/caffeine), iodised salt (contraindicated for immature kidneys), and milk solids (CMPA risk) — collectively, none of these ingredients are appropriate for infants under any major regulatory framework.

Heart Disease — Hydrogenated vegetable fat raises LDL and significantly increases coronary heart disease risk (FDA, WHO); combined with 22.2g/100g saturated fat from cocoa butter and palm fractions, this product poses a serious cardiovascular risk for those with existing heart disease.

Hypertension — Hydrogenated vegetable fat compounds cardiovascular risk in hypertensive individuals; additionally, saturated fat from cocoa butter, palm fractionated fat, and sodium from iodised salt and sodium carbonate collectively burden individuals on sodium- and fat-restricted diets.

Diabetes — Sucrose (37.4g added sugar per 100g) causes sharp postprandial blood glucose spikes, while hydrogenated fat and high palmitic acid content from fractionated vegetable fat further impair insulin sensitivity and cardiovascular risk in diabetic individuals.

Children — High cocoa solids contribute significant cadmium exposure that can approach EFSA's PTWI in children; hydrogenated fat raises long-term cardiovascular risk; and high added sugar promotes dental caries and glycaemic dysregulation in developing children.

Pregnancy — Trans fatty acids from hydrogenated vegetable fat cross the placenta and should be avoided; cocoa solids contribute caffeine and theobromine at levels warranting moderation; iodine needs are elevated and iodised salt alone may be insufficient.

Lactation — Nature-identical flavouring substances may transfer to breast milk (EFSA flagged lactating women as a sensitive population), and elevated iodine requirements during lactation mean iodised salt contribution should be tracked by a clinician.

Kidney Disease — Cadmium from high cocoa solids accumulates in renal tissue; added sodium from iodised salt and E500i; milk solids contribute phosphorus and potassium — all of which are poorly excreted in impaired kidneys.

Gluten Intolerance — Refined wheat flour (maida) is a core wafer ingredient and contains gluten (gliadin and glutenin), which triggers an autoimmune intestinal response in coeliac disease and symptoms in non-coeliac gluten sensitivity.

Lactose Intolerance — Milk solids are present in the wafer layer and dark chocolate coating; lactose contained therein may trigger bloating, cramps, and diarrhoea in lactose-intolerant individuals.

Thyroid Disease — Iodised salt provides iodine that can precipitate iodine-induced thyrotoxicosis or worsen autoimmune thyroid conditions such as Hashimoto's thyroiditis or Graves' disease in individuals with pre-existing thyroid disorders.

Migraine — Chocolate and cocoa solids contain phenylethylamine, caffeine, and theobromine — all recognised dietary migraine triggers; the artificial vanilla flavouring (vanillin) is additionally documented as a potential aromatic aldehyde trigger in susceptible individuals.

Ibs — Refined wheat flour contains fermentable fructans (FODMAPs); high sugar and fat from cocoa products exacerbate IBS motility and bloating; caffeine/theobromine in cocoa solids also stimulate intestinal motility.

Ibd — Hydrogenated fat has pro-inflammatory effects; high saturated fat from cocoa butter and fractionated palm fat may exacerbate fat malabsorption and inflammation during active IBD flares.

Gout — Yeast in the wafer is among the richest dietary sources of purines, which are metabolised to uric acid and can trigger or worsen gout attacks in predisposed individuals.

Phenylketonuria — Both refined wheat flour (~10–12g protein/100g) and milk solids contribute phenylalanine; individuals with PKU must account for total phenylalanine intake from all protein-containing ingredients including this product.

The full analysis

Widely purchased as a snack or treat by teens and adults, this product's 'dark chocolate' positioning may suggest a healthier indulgence — but the full picture is more concerning. It is ultra-processed (NOVA 4), contains hydrogenated vegetable fat (a source of industrially produced trans fats banned in the US and flagged for elimination by WHO), and delivers an extremely high added sugar load of 37.4g per 100g alongside 22.2g of saturated fat. The single most important thing a curious consumer should know: the 'dark chocolate' framing does not offset the fact that this product contains a banned-tier fat, near-maximum saturated fat density, and over a third of its weight as added sugar.

FSSAI licence

10012011000168

Manufacturer

Nestlé India Ltd.

Region

Source

MANUAL

Analysis

Independently researched