53

Nutrition Score

Moderate

Milkiss soft cake milk & honey

3800202843507

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

76

Hazard Score

Use with caution

51

Mirella Index

Everyday

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

Palm-Oil · −5 pts

Moderate health concern Source: WHO, EFSA

Widely used vegetable fat. High in saturated fats; linked to cardiovascular risk. Environmental concerns.

sunflower oil · No known concerns

Canola Oil (Rapeseed)

CanolaOil · −2 pts

Moderate health concern Source: FDA, EFSA

Vegetable oil derived from a variety of rapeseed. Low in saturated fat, high in monounsaturated fats.

Sugar (Sucrose)

Sugar · −4 pts

Moderate health concern Source: WHO, FDA

Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.

Water · No known concerns

The most common ingredient in processed foods.

skimmed milk · No known concerns

Mono- and Diglycerides of Fatty Acids

E471 · −3 pts

Moderate health concern Source: EFSA, FDA

Common emulsifiers derived from fats. May contain trans fats. Used in bread, margarine, and ice cream.

E412 · No known concerns

Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.

Carboxymethyl Cellulose

E466 · −2 pts

Moderate health concern Source: EFSA

Thickener and texturizer. Linked in recent studies to alterations in intestinal barriers.

Hydroxypropyl Methyl Cellulose

E464 · −2 pts

Vegan gelling/thickening agent (HPMC).

Potassium Sorbate

E202 · −2 pts

Moderate health concern Source: EFSA, FDA

Widely used mild preservative to prevent mold. Generally recognized as safe within standard legal limits.

E330 · No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.

E270 · No known concerns

Natural acid produced by fermentation. Safe preservative and acidity regulator in many foods.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

Salt (Sodium Chloride)

Salt · −2 pts

Moderate health concern Source: WHO, FDA

Common table salt used for flavouring and preservation. High intake is linked to hypertension.

E160a · No known concerns

Natural orange-yellow pigment found in carrots. Acts as a precursor to vitamin A; generally safe.

wheat · No known concerns

Contains cereals containing gluten

Egg · No known concerns

Whole egg. A major allergen.

Honey · No known concerns

Natural sweetener made by bees.

Sodium Carbonates (Baking Soda)

E500 · No known concerns

Common raising agent and acidity regulator. Safe at normal food use levels.

Acetic Acid (Glacial)

E260 · −2 pts

Moderate health concern Source: FDA

Concentrated acid used to fake traditional fermentation in cheap vinegars (synthetic vinegar). Safe but nutritionally empty.

E150a · No known concerns

Caramel colour made without ammonia/sulphite.

Glycerol (Glycerin)

E422 · No known concerns

Humectant used to maintain moisture in cakes, protein bars, and chocolates. Generally safe but can cause mild digestive issues in massive doses.

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