Thick Custard
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 102 kcal | 5% |
| Fat | 3.2 g | 5% |
| of which saturates | 2.1 g | 9% |
| Carbohydrate | 14.6 g | 5% |
| of which sugars | 12.6 g | 14% |
| Protein | 3.6 g | 7% |
| Sodium | 0.06 g | 3% |
Open Food Facts, ODbL, record updated 16 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
MILK, SUGAR, CONCENTRATED SKIM MILK, THICKENER (1442 FROM MAIZE), FLAVOUR, VEGETABLE GUMS (407,412), CREAM (MILK), NATURAL COLOURS (160a, 160b). CONTAINS MILK.
- E160acaroteneColour
- E160bAnnattoColour
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Custards and pastry creams”: 1.52 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.