United Kingdom
Data
Prime - Blue Chill, Prime
i Photo: Open Food Facts contributors · CC BY-SA

Prime - Blue Chill

by Prime · 16.9 Fl OZ
United KingdomUnited States
NUTRI-SCOREABDECNOVA4
4 kcalper 100 g · 0% of the reference intake
0.2 gof sugars per 100 g
Barcode (EAN-13)0810116125463
GS1 prefix081 · GS1 US
Additives8: E330, E340, E340ii…
AllergensNot given in the source
LabelsNo gluten, No caffeine
0810116125463

Prefix 081 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 share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy4 kcal0%
Fat0.00 g0%
Carbohydrate1.0 g0%
of which sugars0.20 g0%
Protein0.00 g0%
Salt0.01 g0%

Open Food Facts, ODbL, record updated 29 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

WATER, COCONUT WATER CONCENTRATE, CITRIC ACID, DIPOTASSIUM PHOSPHATE, TRIMAGNESIUM CITRATE, L-ISOLEUCINE, L-LEUCINE, L-VALINE, SUCRALOSE, GUM ARABIC, ACESULFAME POTASSIUM, NATURAL FLAVORS, ESTER GUM, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), D-ALPHA TOCOPHERYL ACETATE (VITAMIN E), RETINYL PALMITATE (VITAMIN A), CYANOCOBALAMIN (VITAMIN B12)

No glutenNo caffeine
  • E330Citric acidAntioxidant · Sequestrant
  • E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E340iiDipotassium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E414Acacia gumCarrier · Emulsifier · Stabiliser · Thickener
  • E445Glycerol esters of wood rosinEmulsifier · Stabiliser
  • E641Leucine
  • E950Acesulfame kSweetener
  • E955SucraloseSweetener

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

Countries of sale

Sold under this barcode in 2 countries
United KingdomUnited States
en-us

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.