Almond & Oat Non-Dairy Coffee Enhancer
Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 200 kcal | — |
| Fat | 6.7 g | 9% |
| of which saturates | 6.7 g | 33% |
| Carbohydrate | 33.3 g | — |
| of which sugars | 33.3 g | 33% |
| Fibre | 0.00 g | 0% |
| Protein | 1.3 g | — |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated September 3, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
water, sugar, coconut oil, almonds, pea protein, potassium citrate, partially hydrolyzed whole oat flour, tocopherols, baking soda, gellan gum, guar gum, natural flavour. ingrédients: eau, sucre, huile de copra, amandes, protéines de pois, citrate de potassium, farine d'avoine entière partiellement hydrolysée, tocophérols, bicarbonate de soude, gomme gellane, gomme de guar, arôme naturel. et le bouch toso c.o soupe best before: see cap meilleur avant: voir le bouchon north york, on m2n 6s8. licensee/licencié: nestlé canada inc., starbucks and the starbucks logo are used under license by nestlé. /starbucks et le logo starbucks sont utilisés sous licence par nestlé. ©2021 starbucks corporation. contact us con www.starb 1800 300 shake well don is broken keep do not freeze fr quality, use with of opening bien agiter me le sceau est br au refrigerateur congeler pour in optimale utiliser 14 jours suivant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E418Gellan gumStabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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 Values: Food and Drug Regulations, Health Canada.
- 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.