CHOCOLATE, CHOCOLATE CREAM COVERED BISCUIT STICKS — DUMP

Munch or Dump rates CHOCOLATE, CHOCOLATE CREAM COVERED BISCUIT STICKS by GLICO DUMP — score 17/90.

This is a refined-flour, sugar and vegetable-oil biscuit with a chocolate-flavored coating held together by a stack of industrial emulsifiers — PGPR, lecithin and monoglyceride — plus artificial flavors. There's real cocoa (chocolate liquor) in there, but the coating leans on palm shortening and vegetable oil rather than chocolate. It's an openly indulgent snack, engineered for texture and shelf life more than a treat you'd make at home.

Why this verdict

• Three stacked emulsifiers — PGPR, lecithin and monoglyceride — to hold the oily coating together, a hallmark of industrial confectionery
• Hyper-palatable base: wheat flour + sugar + vegetable oil and palm oil shortening
• Artificial flavors carry the chocolate profile rather than cocoa alone
• NOVA 4 ultra-processed — refined flour, refined oils and additive stack
• Sodium hydroxide and papain are processing agents, not kitchen ingredients

Ingredients (17)

• wheat flour (moderate) — Thickening agent, not harmful but adds processing.
• Sugar (moderate) — Added for sweetness, can contribute to calorie content.
• CHOCOLATE LIQUOR (safe) — Real cocoa mass providing genuine chocolate flavor.
• BLEND OF VEGETABLE OIL (moderate) — Refined oils like soybean or canola, high in omega-6 fats.
• Whole Milk Powder (safe) — Dairy solids.
• PALM OIL SHORTENING (moderate) — Refined saturated fat used to keep tortillas soft.
• CONTAINS 1 PERCENT OR LESS OF: COCOA BUTTER (safe) — Natural fat from cocoa, offers flavor and smooth texture.
• Salt (moderate) — Used in moderation, might exceed necessary amount.
• Artificial Flavors (moderate) — Synthetic flavoring; the reason this counts as a flavored coffee.
• yeast (safe) — Leavening agent for bread rising.
• LECITHIN (safe) — An emulsifier that helps the powder mix smoothly; used in small amounts and generally benign.
• POLYGLYCEROL (moderate) — Emulsifier used to improve texture; safe within regulated limits but highly processed.
• POLYRICINOLEATE (safe) — Baking powder or similar, helps dough rise during baking.
• leavening (safe) — Small amount used to lighten the coating texture.
• MONOGLYCERIDE (moderate) — Emulsifier used to control texture; a marker of processing rather than home cooking, and emerging research links emulsifiers to gut irritation.
• sodium hydroxide (safe) — Natural enzyme from papaya, used for tenderizing and digestion aid.
• papain (safe) — Papaya enzyme used as a dough softener.