Frozen yogurt caramel pecan crunch
i Photo: Open Food Facts contributors · CC BY-SA

Frozen yogurt caramel pecan crunch

Canada
NOVA4
106 kcalper 100 g
14.4 gof sugars per 100 g
Barcode (EAN-13)0060383865955
GS1 prefix006 · GS1 US
Additives5: E150c, E322, E322i…
AllergensMilk, Nuts, Soybeans
Labelsnatural flavors
0060383865955

Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy106 kcal—
Fat2.7 g4%
of which saturates1.3 g7%
Carbohydrate19.1 g—
of which sugars14.4 g14%
Protein1.6 g—
Sodium0.06 g3%

Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

Modified milk ingredients, Sugars (sugar, glucose), Caramel ribbon (sweetened condensed milk, natural flavour, sodium citrate, carrageenan, soy lecithin), | caramel colour), Soy mono-and diglycerides, Carob bean Cream, Praline pecans (sugar, pecans, butter, salt, natural flavour, sodium citrate, carrageenan, soy lecithin) extract, Caramel colour, Bacterial culture. May contain: Peanuts, Other tree nuts. Ingrédients : Substances laitières modifiées, Sucres |(sucre, glucose), Ruban de caramel (lait condensé sucré, sucre, eau, glucose, huile de noix de coco. cassonade, sel, arôme naturel, citrate de sodium, carraghénine, lécithine de soya), Crème, Pacanes

  • E150cAmmonia caramelColour
  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
  • E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Canada
Canada

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.