Caramel Sauce, Kent boringer
i Photo: Open Food Facts contributors · CC BY-SA
Caramels · Canada

Caramel Sauce

by Kent boringer · 325g
Canada
NUTRI-SCOREABCEDNOVA4
268 kcalper 100 g
43.0 gof sugars per 100 g
Barcode (EAN-13)8694587138489
GS1 prefix869 · GS1 Türkiye
Additives4: E160a, E160ai, E270…
AllergensNot given in the sourceMay contain: Celery, Eggs, Nuts, Sulphur dioxide and sulphites
8694587138489

Prefix 869 was issued by GS1 Türkiye. 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
Energy268 kcal—
Fat3.3 g4%
of which saturates0.00 g0%
Carbohydrate56.0 g—
of which sugars43.0 g43%
Fibre0.00 g0%
Protein1.0 g—
Sodium0.00 g0%

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

Ingredients

As printed on the pack; allergens in bold

(GE) Caramel Sauce Ingredients Gum Water wither pum fly tyingsarten gettable al (ilm, muffet al. Came sugar, gizmost grup, fully thydrogenated vegetable oi (malm), while milk poutier, com surch, flamuring, sal skimmed milk puder, ente (sumfitower lecithin, flamuring thickener (agar pectin, sat, color (Cammin sulphite caramel, beta canime) carot juice commentate acity regulati (lactic acid), preservative (potassium uthatte. May contain trace ammunts of gluten, celery, egg, almond, sulphite, soy profuck, hazelnut and pistach Keep in a cool, dry and odorless place mefmperature affier mening Best Cheffe dintre and lot mumber are com the package. Importer IMPEN PRO LTD IMPEX HOUSE 4 PINDAR ROAD, HODDESDON ENT1 QEZ UK Tel: +44 (0) 1452 467 170 www.imperfloods.co.uk (FR) Sauce diessert au goût de caramel Ingredients: Srop die glisse lacosirum en poudre, cure, hulle vegetale hudpleme (palm, amit die mais moditie, caramel (1.4%) sucre, sop die glucose, huile vegetalle ingorgemen palme) lait entier en poudre, amidon de mais, arome, sel), lait exeme en pre emulsifiant lecithine die toumes), anime, emississant (agar, pectine sal courant (caramel au sulfite d'ammonium, beta-carotene, concentive de jus de carte comecteur d'acidite (acide achiquel, conservateur (sphate de passium Peut contenir des traces gluten, suja, celeri, oeuf, et autres fruits & conquit Commenter au sec et à l'abri de la chaleur. A Consummer de presence avant le soir le Couvercle Importateur: Ava Groupe 13 Rue Preme Die Geyter 95380 Phomelite France Mail: contact@ae-groupe.com Tel. +33 9 83 73 84 56 Belgium Importateur: TAN-TAN SRL BE0477.155.888 (DE)/(CH)/(A) Dessertsalle mit Karamellgeschmack Zutaten: Bukses Wasser, Makerpuler Zucker, wollydretes Planami Paim, madices Maisstärke, Karamell (1,4%) (Qacker. Gukosesirup vollydmetes Placen Palm Vollmilchpulver, Masstarke Aroma Sale Magmichandr Emulgator (Sormenblumeniecithin), Aroma Vertickungsmine Ager Pekam, Sal Farbstoff (Ammoniumsufl-Karamal Beta-Carchini Kara Saureregulator (Michur, Konserungsmital Kulumu Kam S von Gluten, Saja, Sellerie, El. und anderen Schalenfrüchten en T lagen und vor Wärmeschutzen Mindestens haltbar bis siehe Decla Ingredienten Guest (NL)/(B) Dessertsausen met karamelsmaak Ingredienten welpoeder suke pehmenent parturie de pr odficeerd astmed, karamel (14 suiker guests progra palmi volle melkpoeder, maimant aroma at magen melkpoeder, emulgator (connebloemething om verdungsmi pectine mut kleurstof ammonium m plantaardige olie (kallumsorbaal kan sporen bevatten van gludes sa see, et en a

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

May contain: CeleryMay contain: EggsMay contain: NutsMay contain: Sulphur dioxide and sulphites
  • E160acaroteneColour
  • E160aiBeta-caroteneColour
  • E270Lactic acid
  • E406AgarCarrier · Emulsifier · Humectant · Stabiliser · Thickener

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

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