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Balaton
Balaton by Nestlé provides 508 kcal per 100 g, with 42.9 g of sugars and 4.6 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 27g pack. Contains: gluten, milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 508 kcal |
| Total fat | 26.5 g |
| Saturated fat | 13.3 g |
| Carbohydrates | 60.5 g |
| Total sugars | 42.9 g |
| Added sugars | 42.9 g |
| Dietary fiber | 3.4 g |
| Protein | 4.6 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Sugar, vegetable oils (palm, shea, palm kernel), wheat flour, low fat cocoa powder (10.9%), corn starch, whey powder, wheat starch, maltodextrin, emulsifiers (lecithins, polyglycerol polyricinoleate), natural flavor, salt, raising agents (sodium carbonates). May contain peanuts, soy, and nuts.
- Allergens
- GlutenMilk
- May contain traces
- NutsPeanutsSoybeans
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 27g
- Labels & certifications
- NutriscoreNutriscore Grade E
- Sold in
- France
- Barcode
- 8445290860668
Prices reported by shoppers
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Frequently asked questions
How many calories are in Balaton?
Balaton contains 508 kcal per 100 g.
How much sugar is in Balaton?
Balaton has 42.9 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.
Is Balaton healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Balaton vegan?
Based on its ingredient list, it is not vegan.
What allergens does Balaton contain?
According to the label data it contains: Gluten, Milk. It may also contain traces of nuts, peanuts, soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated April 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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