Classic Whoopie Pie, Sweets from the Earth
i Photo: Open Food Facts contributors · CC BY-SA
Cakes · Canada

Classic Whoopie Pie

Canada
NUTRI-SCOREABCDENOVA4
356 kcalper 100 g
27.8 gof sugars per 100 g
Barcode (EAN-13)0855144001785
GS1 prefix085 · GS1 US
Additives3: E407, E500, E500ii
AllergensGluten, Soybeans
LabelsVegetarian, Halal, Kosher
0855144001785

Prefix 085 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
Energy356 kcal—
Fat17.8 g24%
of which saturates5.0 g25%
Carbohydrate47.8 g—
of which sugars27.8 g28%
Fibre2.2 g8%
Protein3.3 g—
Sodium0.28 g12%

Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

Sugars (Organic cane sugar, Organic powdered sugar, Organic blackstrap molasses), Organic unbleached wheat flour, Organic soy beverage, Vegan marshmallows (Tapioca syrup, Cane sugar, Tapioca starch, Filtered water, Carrageenan, Soy protein, Vanilla), Sunflower oil, Organic sustainable palm fruit oil, Cocoa, Tofu, Apple cider vinegar, Baking soda, Sea salt. CONTAINS: WHEAT, SOY.

  • E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
  • E500Sodium carbonatesStabiliser · Thickener
  • E500iiSodium hydrogen carbonateStabiliser · Thickener

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

In its category

Position among 60 “cakes” products sold in Canada
Sugars27.8 g · median 32.9 g
Saturates5.0 g · median 5.8 g
Salt0.69 g · median 0.74 g

32% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Cakes” →

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

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