Vicenzovo
Prefix 070 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 | 4.0 g | 5% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 76.0 g | — |
| of which sugars | 40.0 g | 40% |
| Fibre | 4.0 g | 14% |
| Protein | 8.0 g | — |
| Sodium | 0.10 g | 4% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
enriched wheat flour, sugar, fresh eggs 26%, glucose syrup, raising agents (ammonium hydrogen carbonate, sodium hydrogen carbonate, disodium diphosphate), natural flavourings. CONTAINS: wheat (gluten), eggs. Produced with only pasteurized fresh whole eggs coming from hulled eggs class A. KEEP COOL AND DRY, AWAY FROM LIGHT SOURCES. Made in Italy.
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sponge fingers biscuit”: 2.20 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
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.