No. 021 · Chocolate · Added 29 Aug 2026
Ritzbury Choc-A-Nut Party Time (Choco Coated Peanut)
Ritzbury (CBL Foods International (Pvt) Ltd) · 20 g (8.5 servings per ~170g resealable pouch)
9.46g sugar/ serving → 38% of adult daily limit107kcal/serving
Same recipe and same nutrition-table inconsistency as the standalone Choc-A-Nut box — this is the larger party-size resealable pouch of the identical product.
Contains peanutsMay contain traces of other nutsColoured with Sunset Yellow, Carmoisine, and Brilliant BlueSame Sugar/Protein figures in the nutrition table don't reconcile with the front-pack callout; sugar and fat here follow the front-of-pack values
Per serving vs. daily limit
Total sugar9.46g / serving
sodium10mg / serving
Nutrition
| Energy | 107 kcal |
| Total carbohydrates | 12.08 g |
| Dietary fibre | 1.7 g |
| Total sugar | 9.46 g |
| Protein | 4.05 g |
| Total fat | 5.78 g |
| Sodium | 10 mg |
Ingredients worth knowing
Peanut (19%), Sugar, Milk Powder, Cocoa Powder, Hydrogenated Palm Kernel Oil, Emulsifier [Soya Lecithin (322)], Glazing Agent [Shellac (904)], Nature Identical (Vanilla) Flavour and Permitted Colours [Sunset Yellow (110), Carmoisine (122), Brilliant Blue (133)].
Shellac (INS 904)
A resin secreted by the lac insect, used as a glazing/polishing agent to give a shiny coating on candy-coated products. Food-safe and widely used, but is an animal (insect) product — relevant for strict vegetarians/vegans.
Sunset Yellow (INS 110)
Synthetic orange-yellow azo dye, another of the "Southampton Six" colours — same EU hyperactivity warning requirement as tartrazine and Ponceau 4R.
Carmoisine (INS 122)
Synthetic red azo dye, one of the "Southampton Six" colours a UK study linked to increased hyperactivity in some children — requires a warning label in the EU.
Brilliant Blue FCF (INS 133)
Synthetic blue dye. Generally considered lower-concern than the azo dyes (Ponceau 4R, Tartrazine), though still a fully synthetic colourant.
Hydrogenated Palm Kernel Oil
A hardened tropical fat used in place of some cocoa butter for texture and shelf stability, common in compound/lower-cost chocolate. The hydrogenation process is the classic route trans fat enters a product — worth checking the trans fat line on any product using it, even though levels are typically low on modern labels.
Soya Lecithin
Common emulsifier from soybeans. Low concern except for those with soy allergy.