Clean Healthy Protein - Chocolate Milkshake
by Bio Steel
Canada
43 kcalper 100 g
0.0 gof sugars per 100 g
Barcode (EAN-13)0883309240014
GS1 prefix088 · GS1 US
Additives6: E340, E340ii, E452…
AllergensMilk
LabelsNo gluten, No added sugar
Prefix 088 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
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 43 kcal | — |
| Fat | 0.31 g | 0% |
| of which saturates | 0.15 g | 1% |
| Carbohydrate | 1.2 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.62 g | 2% |
| Protein | 9.2 g | — |
| Sodium | 0.08 g | 3% |
Open Food Facts, ODbL, record updated April 9, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
As printed on the pack; allergens in bold
Water, Milk protein isolate, Cocoa (Processed with alkali), Natural flavour, Cellulose gel, Salt, Reb M (Steviol glycosides), Cellulose gum, Dipotassium phosphate, Sodium hexametaphosphate
- E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E340iiDipotassium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452iSodium polyphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E960Steviol glycosidesSweetener
Source: Open Food Facts, ODbL · additive names and functions: 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
- 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.