Cuisine Bio Organic, belsoy
i Photo: Open Food Facts contributors · CC BY-SA

Cuisine Bio Organic

by belsoy · 250 ml
Canada
NUTRI-SCOREABDECNOVA4
200 kcalper 100 g
6.7 gof sugars per 100 g
Barcode (EAN-13)0674491111752
GS1 prefix067 · GS1 US
Additives3: E322, E322i, E412
AllergensSoybeans
LabelsNo gluten, No GMOs, Organic
0674491111752

Prefix 067 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
Energy200 kcal—
Fat16.7 g22%
of which saturates3.3 g17%
Carbohydrate6.7 g—
of which sugars6.7 g7%
Protein0.00 g—
Sodium0.07 g3%

Open Food Facts, ODbL, record updated October 28, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

RÉDIENTS: eau, huile de tournesol biologique" (15%), fèves de Soya biologiques" (6.1%), sirop De riz biologique*, farine de riz biologique*, émulsifiant (lécithine de soja), stabilisant (gomme guar biologique *), sel marin. . * = issus de l'agriculture biologique, certifié par CERTISYS BE-BlO-01

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

  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E412Guar gumEmulsifier · Stabiliser · Thickener

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

Climate impact

1.17kg CO₂e per kg

Reference value for this product’s category: 1.17 kg CO₂e per kg of product.

Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.

Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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.