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Assorted Chocolates

Processing Score
18.8Ultra-Processed
Nutrition Score
—/10No Data

The processing score reflects 37 ingredients, including artificial colors, hydrogenated oil, high-fructose corn syrup, plus 5 more we flag. The nutrition score reflects high sugar and saturated fat.

Nutrition Highlights

Little Or No Cholesterol ListedGood Fiber Source

Nutrient Alerts

High SugarHigh Saturated Fat
Data Updated
Oct 18, 2026
UPC
041761206850
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Nutrition Facts
Serving size34 g
Amount per serving
Calories
150
% Daily Value*
Total Fat 5g
6%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 20mg
1%
Total Carbohydrate 25g
9%
Dietary Fiber 1g
4%
Total Sugars 22g
Protein 1g
Calcium 0mg
0%
Iron 0mg
0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

23 listed · 9 flagged for review

SUGAR, MILK CHOCOLATE (SUGAR; COCOA BUTTER; MILK; CHOCOLATE; SOY LECITHIN, AN EMULSIFIER; SALT; ARTIFICIAL FLAVOR), DARK SWEET CHOCOLATE (SUGAR; CHOCOLATE; COCOA BUTTER; NATURAL & ARTIFICIAL FLAVORS; SOY LECITHIN, AN EMULSIFIER), CORN SYRUP, PALM OIL, HIGH FRUCTOSE CORN SYRUP. CONTAINS 2% OR LESS OF: MILK, SKIM MILK, WHEY, COCOA, NATURAL & ARTIFICIAL FLAVORS, FOOD STARCH-MODIFIED, INVERTASE, CITRIC ACID, SALT, EGG WHITES, GELATIN, PARTIALLY HYDROGENATED PALM KERNEL & COTTONSEED OILS, SOY LECITHIN, COLOR INCLUDING RED 40, YELLOW 6, POTASSIUM SORBATE, HYDROLYZED SOY PROTEIN, SODIUM HEXAMETAPHOSPHATE.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Ultra-Processed?

In our analysis, Assorted Chocolates scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

  • Corn-Based Sweeteners (Corn Syrup, High Fructose Corn Syrup. Contains 2% Or Less Of: Milk): HFCS is a hallmark of ultra-processed foods.
  • Artificial Flavors (Natural & Artificial Flavors): Synthetic flavors indicate industrial food production.
  • Processed Meats (Gelatin): Mechanically separated and reformed meats are UPF markers.
  • Modified Fats (Partially Hydrogenated Palm Kernel & Cottonseed Oils): Hydrogenation and modification are UPF markers.
  • Artificial Colors (Color Including Red 40, Yellow 6): Synthetic colors are definitive UPF markers.

Within Chocolate, this product is more processed than about 67% of the 9,618 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Assorted Chocolates' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Chemical PreservativesStrong UPF marker

In this product: Potassium Sorbate.

Synthetic preservatives are UPF indicators.

Processed Fruit ProductsUPF marker

In this product: Cocoa.

Concentrates and extracts indicate significant processing.

EmulsifiersUPF marker

In this product: Soy Lecithin.

Industrial emulsifiers indicate UPF.

Plant ProteinsUPF marker

In this product: Hydrolyzed Soy Protein.

Isolated proteins require extensive industrial processing.

Other AdditivesUPF marker

In this product: Sodium Hexametaphosphate.

Miscellaneous additives generally indicate processing.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar, Milk Chocolate (Sugar; Cocoa Butter; Milk; Chocolate; Soy Lecithin, An Emulsifier; Salt; Artificial Flavor), Dark Sweet Chocolate (Sugar; Chocolate; Cocoa Butter; Natural & Artificial Flavors; Soy Lecithin, An Emulsifier).

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Vegetable OilsProcessing indicator

In this product: Palm Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

Food AcidsProcessing indicator

In this product: Citric Acid.

Common in both traditional and industrial foods.

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