Root Bears, Better Bears
i Photo: Open Food Facts contributors · CC BY-SA
Confectioneries · Canada

Root Bears

by Better Bears · 50 g
Canada
NUTRI-SCOREABDECNOVA4
160 kcalper 100 g
6.0 gof sugars per 100 g
Barcode (EAN-13)0628678375147
GS1 prefix062 · GS1 US
Additives7: E1400, E330, E331…
AllergensNot given in the source
LabelsNo gluten, No GMOs, source of fibre
0628678375147

Prefix 062 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
Energy160 kcal—
Fat0.00 g0%
of which saturates0.00 g0%
Carbohydrate66.0 g—
of which sugars6.0 g6%
Fibre16.0 g57%
Protein0.00 g—
Sodium0.52 g23%

Open Food Facts, ODbL, record updated July 16, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

Isomaltooligosaccharide, Non-GMO soluble corn fiber, Water, Resident corn dextrin, Pectin, Natural flavour, Citric acid, Stevia extract, Caramel, Sodium citrate, Mineral oil, Carnauba wax

  • E1400DextrinCarrier · Emulsifier · Stabiliser · Thickener
  • E330Citric acidAntioxidant · Sequestrant
  • E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
  • E440PectinsEmulsifier · Stabiliser · Thickener
  • E903Carnauba waxCarrier
  • E905Synthetic wax
  • E905amineral oil

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

In its category

Position among 117 “confectioneries” products sold in Canada
Sugars6.0 g · median 52.5 g
Saturates0.00 g · median 0.25 g
Salt1.3 g · median 0.15 g

5% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Confectioneries” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.

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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