Hello Panda

From Wikipedia, the free encyclopedia

Hello Panda
Chocolate Hello Panda
Place of originJapan
Serving temperatureRoom temperature
Food energy
(per 10 pieces (30g) serving)
160 kcal (670 kJ)
Nutritional value
(per 10 pieces (30g) serving)
Fat10 g
Carbohydrate18 g

Hello Panda is a brand of Japanese biscuit, manufactured by Meiji Seika. It was first released in Japan during 1979.[1] Each biscuit consists of a small hollow shortbread layer, filled with crème of various flavors.[2] On some biscuits are printed cartoon style depictions of giant pandas doing various activities, such as fencing and archery, and also in the United States, other activities such as hockey and baseball.[1]

Hello Panda was originally baked in Japan by Meiji Seika, but production later began in Singapore and Indonesia. The Singapore bakery facilities started producing other Meiji products in 1974.[citation needed] The biscuits are exported to most developed countries, such as the United Kingdom (by Unisnacks), most European countries, the United States, the Middle East, Australia and Canada.

A box of strawberry Hello Panda

The biscuits are commonly sold in a tall, hexagonal box with 2 oz or 57.5 g. In some countries, Hello Panda biscuits are available in small 21 and 35 g aluminium pouches, 50 g as well as 260 g boxes and limited edition packages. While the boxes come in sizes of 60 g (20 cookies), 170 g (hexagonal boxes containing eight bags weighing 21 g) and 680 g (a box containing 32 bags weighing 21 g). Packets can also be bought containing a mixture of flavors.[citation needed]


Hello Panda biscuits are decorated with illustrations of pandas doing various activities.


Calories: 160 Serving Size: 10 pieces (30g)

See also[edit]


  1. ^ a b "Meiji Australia". Archived from the original on 19 August 2013. Retrieved 7 August 2013.
  2. ^ "Meiji corporate website". Archived from the original on 6 March 2019. Retrieved 21 October 2016.
  3. ^ a b c d e "Meiji America Inc. launches Hello Panda Caramel snacks". Candy Industry. 2 November 2020. Archived from the original on 3 March 2021. Retrieved 3 March 2021.