
Pure Protein Chocolate Peanut Caramel
Prefix 006 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 | 380 kcal | — |
| Fat | 12.0 g | 16% |
| of which saturates | 7.0 g | 35% |
| Carbohydrate | 34.0 g | — |
| of which sugars | 2.0 g | 2% |
| Fibre | 2.0 g | 7% |
| Protein | 40.0 g | — |
| Sodium | 0.36 g | 16% |
Open Food Facts, ODbL, record updated May 26, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Protein blend (milk protein isolate, whey protein concentrate, whey protein isolate), hydrolyzed gelatin, water, palm kernel oil, peanut, whey protein concentrate, soy protein isolate, skim milk powder, milk protein concentrate, cream (cream, milk, cellulose gel, carrageenan, cellulose gum), cocoa, butter, tapioca starch, almond butter, salt, maltitol syrup, glycerine, maltitol, natural flavours, calcium carbonate, caramel, soy lecithin, sucralose, carrageenan, disodium phosphate
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E428Gelatine
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E955SucraloseSweetener
- E965maltitolEmulsifier · Humectant · Stabiliser · Sweetener · Thickener
- E965iiMaltitol syrupEmulsifier · Humectant · Stabiliser · Sweetener · 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.