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Is Cadbury Layers of Joy Chocolate Trifle Desserts 2 x ultra-processed?

180g Chocolate desserts Sold in the United Kingdom

Pack of Cadbury Layers of Joy Chocolate Trifle Desserts 2 x

Yes, it's ultra-processed

  1. 1 Unprocessed
  2. 2 Kitchen staple
  3. 3 Processed
  4. 4 Ultra-processed

Signs of ultra-processing in its ingredients:

  • 66 ingredients
  • 16 additives
  • Nutri-Score D

Less processed desserts

Less processed isn't automatically healthier, so compare the labels for what matters to you, such as sugar or salt.

Ingredients

Ultra-processing Processing signs are highlighted

Water, cream, skimmed milk, chocolate chip cookie 10%, wheat flour (with added calcium, iron, niacin, thiamin), sugar, vegetable margarine (vegetable oils (palm vegetable oils, rapeseed vegetable oils), salt, emulsifier (e475), colours (curcumin, annatto)), rice flour, dried glucose syrup, treacle, chocolate chips (sugar, cocoa mass, cocoa butter, emulsifier (soya lecithin), flavouring), cocoa powder, sugar, milk chocolate 8% (milk, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea), emulsifier (e442), flavourings), fat reduced cocoa powder, buttermilk, palm oil, dextrose, pork gelatine, modified maize starch, emulsifiers (e472b, e471), maltodextrin, stabilisers (pectin, e450, e412, e401, e410, e415), whey (from milk), dried glucose syrup, salt, acidity regulator (sodium citrates)

Additives: E100 Curcumin , E160b Annatto , E322 Lecithins , E322i Lecithin , E331 Sodium citrates , E401 Sodium alginate , E410 Locust bean gum , E412 Guar gum , E415 Xanthan gum , E428 Gelatine , E440 Pectins , E442 Ammonium phosphatides , E450 Diphosphates , E471 Mono- and diglycerides of fatty acids , E472b Lactic acid esters of mono- and diglycerides of fatty acids , E475 Polyglycerol esters of fatty acids

As written on the pack

Water, cream, concentrated skimmed milk, chocolate chip cookie (10%) (wheat flour (with added calcium, iron, niacin and thiamin), sugar, vegetable margarine (vegetable oils (palm, rapeseed), salt, emulsifier (E475), colours (curcumin, annatto)), rice flour, dried glucose syrup, treacle, chocolate chips (sugar, cocoa mass, cocoa butter, emulsifier (soya lecithin), flavouring), cocoa powder), sugar, milk chocolate (8%) (milk, sugar, cocoa butter, cocoa mass, vegetable fats (palm, shea), emulsifier (E442), flavourings), fat reduced cocoa powder, dried buttermilk, palm oil, dextrose, pork gelatine, modified maize starch, emulsifiers (E472b, E471), maltodextrin, stabilisers (pectin, E450, E412, E401, E410, E415), dried whey (from milk), dried glucose syrup, salt, acidity regulator (sodium citrates).

What makes it ultra-processed

Cosmetic additives

Added to change how the food looks, feels or tastes, not to keep it safe. A hallmark of ultra-processed food.

  • E100 Curcumin Colours are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food.
  • E160b Annatto Colours are substances which add or restore colour in a food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food.
  • E322 Lecithins Lecithins are fatty substances extracted mostly from soybeans, sunflower seeds or eggs, used as emulsifiers to keep fat and water mixed, for example in chocolate.
  • E401 Sodium alginate A food additive used to dissolve, dilute, disperse or otherwise physically modify a food additive or nutrient without altering its function -and without exerting any technological effect itself- in order to facilitate its handling, application or use of the food additive or nutrient.
  • E410 Locust bean gum Locust bean gum (carob gum) is a thickener and stabiliser from the seeds of the carob tree.
  • E412 Guar gum Guar gum is a thickener ground from the seeds of the guar plant.
Show 12 more
  • E415 Xanthan gum Xanthan gum is a thickener made by fermenting sugar with the bacterium Xanthomonas campestris.
  • E428 Gelatine Gelatine is a gelling agent made from collagen in animal skin and bones.
  • E440 Pectins Pectins are gelling agents extracted from citrus peel or apple pomace.
  • E442 Ammonium phosphatides Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
  • E450 Diphosphates Diphosphates are phosphate salts used as raising agents in baking powder, and to hold water in processed meats and cheese.
  • E471 Mono- and diglycerides of fatty acids Mono- and diglycerides of fatty acids are made from fats and glycerol.
  • E472b Lactic acid esters of mono- and diglycerides of fatty acids Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
  • E475 Polyglycerol esters of fatty acids Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
  • Colour Colours are added to restore colour lost in processing or to make a product look more appealing.
  • Emulsifier Emulsifiers keep fat and water from separating, giving products a smooth, stable texture over a long shelf life.
  • Flavouring Flavourings are concentrated aroma preparations that add or intensify a taste.
  • Modified starch Modified starch is starch altered physically, with enzymes or chemically, so that it thickens, gels or survives freezing and heating better than ordinary starch.

Substances rarely used in home kitchens

Refined or extracted in factories, such as syrups made from starch or isolated proteins. The other hallmark of ultra-processed food.

  • Dextrose Dextrose is pure glucose crystallised from starch-derived syrup.
  • Glucose Glucose, usually listed as glucose syrup, is cheap, keeps products moist and stops sugar from crystallising.
  • Glucose syrup Glucose syrup is cheap, keeps products moist and stops sugar from crystallising.
  • Invert sugar Invert sugar is ordinary sugar split into glucose and fructose with acid or enzymes.
  • Maltodextrin Maltodextrin is a white powder made by partly breaking down starch.
  • Whey Whey is the liquid left over from cheese making, usually dried into a powder and used as a cheap source of milk solids, protein and lactose.
5 ingredients that would only make it processed

Kitchen staples like sugar, salt and oil. On their own they make a food processed, not ultra-processed.

  • Salt Salt, added for taste and preservation.
  • Starch Starch extracted from cereals or potatoes, used to thicken.
  • Sugar Sugar refined from sugar cane or beet.
  • Vegetable fat Vegetable fats are oils that are solid at room temperature, such as palm or coconut fat.
  • Vegetable oil Vegetable oils are pressed or extracted from seeds, nuts and fruits.

How the NOVA groups work

Among 63 chocolate desserts

From least to most processed, this one ranks 63rd. 98% of the chocolate desserts here are ultra-processed.

Ranked by NOVA group, then by the number of ultra-processing signs, additives and ingredients. Our ordering, not part of NOVA.

All 63 chocolate desserts, least processed first

About this information

  • Data from this product on Open Food Facts (barcode 4025500143503, last edited 27 March 2026), available under the Open Database License. If something is wrong or the recipe has changed, you can correct it there.
  • Photo: Open Food Facts contributors, CC BY-SA 3.0.
  • The NOVA group is an automated estimate from crowdsourced data: a missing or mistyped ingredient can change it.
  • NOVA measures processing, not nutrition. For nutrition, Open Food Facts gives this product a Nutri-Score of D (from A, best, to E).
  • General information, not medical or dietary advice. Check the pack if you have an allergy.