Fig Newtons
Prefix 077 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 | 200 kcal | — |
| Fat | 4.0 g | 5% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 68.3 g | — |
| of which sugars | 24.0 g | 24% |
| Fibre | 3.0 g | 11% |
| Protein | 2.0 g | — |
| Sodium | 0.18 g | 8% |
Open Food Facts, ODbL, record updated April 16, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Sugars (golden sugar and/or sugar, glucose syrup, invert sugar), Fig paste (figs, potassium sorbate, sulfites), Whole grain wheat flour, Wheat flour, Shortening (vegetable oil, modified palm oil), Salt, Baking soda, Calcium lactate, Malic acid, Ammonium bicarbonate, Soy lecithin, Sodium benzoate, Corn starch, Vegetable oil, Coconut oil, Artificial flavour. Contains: Sulfites, Wheat, Soy.
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E296Malic acid
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E327calcium lactateThickener
- 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 “Biscuit filled with fruit paste”: 3.05 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.