:Whole cow’s Milk yogurt (latte intero)
Live yogurt cultures (Streptococcus thermophilus, Lactobacillus bulgaricus)
Hazelnut flavour preparation (~hazelnut layer), containing:
glucose-fructose syrup
sugar
hazelnut paste (~1.4% of finished product)
modified corn starch
flavourings
acidity regulator: citric acid
Added sugar.