Fruitsations, MOTT'S
i Photo: Open Food Facts contributors · CC BY-SA

Fruitsations

by MOTT'S · 10 sachet
Canada
NUTRI-SCOREABCEDNOVA4
348 kcalper 100 g
39.1 gof sugars per 100 g
Barcode (EAN-13)0065633452053
GS1 prefix006 · GS1 US
Additives5: E296, E330, E331…
AllergensNot given in the source
LabelsNo gluten, natural flavors, Never frozen
0065633452053

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
Energy348 kcal—
Fat0.00 g0%
of which saturates0.00 g0%
Carbohydrate82.6 g—
of which sugars39.1 g39%
Protein0.00 g—
Sodium0.13 g6%

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

CORN SYRUP, SUGAR, MODIFIED CORN STARCH, PEAR JUICE CONCENTRATE, APPLE JUICE CONCENTRATE, CARROT JUICE CONCENTRATE, STRAWBERRY PUREE, CITRIC ACID, ASCORBIC ACID, PECTIN, SODIUM CITRATE, MALIC ACID, FRUIT AND VEGETABLE JUICE CONCENTRATES ADDED FOR COLOUR, SUNFLOWER OIL, NATURAL FLAVOUR, CARNAUBA WAX. Product of U.S.A./Produit des É.-U.A. GENERAL MILLS CANADA CORPORATION CORPORATION GENERAL MILLS CANADA MISSISSAUGA, ONTARIO L4W 5P6 General Mills *MOTT'S FRUITSATIONS is a trademark of/est une marque de commerce de Mott's LLP, used under license/utilisée sous licence. 2017 Mott's LLP 3073095101 Series 101C

The ingredient list is only available in French in the source; we show it as it is, without translation.

  • E296Malic acid
  • E330Citric acidAntioxidant · Sequestrant
  • E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
  • E440PectinsEmulsifier · Stabiliser · Thickener
  • E903Carnauba waxCarrier

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

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