Triple Milk Chocolate Layered Biscuit Bar

by Fox's Barcode 5010035070072
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Ultra-processed food

Triple Milk Chocolate Layered Biscuit Bar by Fox's provides 479 kcal per 100 g, with 29 g of sugars and 4.2 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: milk.

Nutrient levels per 100 g

Fat
24.7 g · High
Saturated fat
14.2 g · High
Sugars
29 g · High
Salt
0.9 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 bar (19 g)

Nutrient Per 100 g Per serving% DV*
Calories 479 kcal 91 kcal
Total fat 24.7 g 4.7 g 6%
Saturated fat 14.2 g 2.7 g 14%
Carbohydrates 56.3 g 10.7 g 4%
Total sugars 29 g 5.5 g
Added sugars 0 g 0 g 0%
Dietary fiber 2.6 g 0.5 g 2%
Protein 4.2 g 0.8 g 2%
Salt 0.9 g 0.2 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

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Not vegan
Allergens
Milk

Product details

Serving size
1 bar (19 g)
Sold in
Ireland
Barcode
5010035070072

Prices reported by shoppers

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Frequently asked questions

How many calories are in Triple Milk Chocolate Layered Biscuit Bar?

Triple Milk Chocolate Layered Biscuit Bar contains 479 kcal per 100 g and about 91 kcal per serving (1 bar (19 g)).

How much sugar is in Triple Milk Chocolate Layered Biscuit Bar?

Triple Milk Chocolate Layered Biscuit Bar has 29 g of sugars per 100 g, which is considered high by UK front-of-pack guidelines.

Is Triple Milk Chocolate Layered Biscuit Bar healthy?

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

Is Triple Milk Chocolate Layered Biscuit Bar vegan?

Based on its ingredient list, it is not vegan.

What allergens does Triple Milk Chocolate Layered Biscuit Bar contain?

According to the label data it contains: Milk. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated September 15, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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