Chocoluv Macadamia meets Sea Salt

by Lieblings 150 g in Milk chocolates Barcode 4316268740227
Not enough data to compute
Ultra-processed food
Green-Score
d
Environmental impact estimate

Chocoluv Macadamia meets Sea Salt by Lieblings is listed in the Milk chocolates category. It is classified as NOVA 4 (ultra-processed food). It comes in a 150 g pack. Contains: milk, nuts.

Nutrition facts

Nutrient Per 100 g Category avg
Added sugars 52.7 g 41.9 +26%

Category average across 3603 Milk chocolates products on Foodmetria.

Ingredients

Milchschokolade (Zucker, Kakaobutter', Kakaomasse', Vollmilchpulver, Emulgator: Lecithine (enthält Soja); natürliches Vanillearoma), gezuckerte Macadamianüsse (72,5% Macadamianusskerne, Zucker, Glukosesirup, Sonnenblumenöl, Überzugsmittel: Gummi arabicum; Honig, Emulgator: Lecithine), 8% Karamellstückchen (Zucker, Glukosesirup, Butter, Sahne), 0,8% Meersalz. Das Produkt kann Spuren von Hühnerei, Erdnüssen, Gluten und anderen Schalenfrüchten enthalten.

Palm oil freeNot vegan
Allergens
MilkNuts
May contain traces
EggsGlutenNutsPeanuts

Additives 2

E322 - Lecithins
Antioxidant

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
150 g
Labels & certifications
Rainforest Alliance
Sold in
Germany
Barcode
4316268740227

Prices reported by shoppers

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Frequently asked questions

Is Chocoluv Macadamia meets Sea Salt healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Chocoluv Macadamia meets Sea Salt vegan?

Based on its ingredient list, it is not vegan.

What allergens does Chocoluv Macadamia meets Sea Salt contain?

According to the label data it contains: Milk, Nuts. It may also contain traces of eggs, gluten, peanuts. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated August 29, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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