Mocha Cold Brew - Coffee with Almond, Califia Farms
i Photo: Open Food Facts contributors · CC BY-SA
Sweetened beverages · United Kingdom

Mocha Cold Brew - Coffee with Almond

by Califia Farms · 750 ml
United KingdomFrance
NUTRI-SCOREABDECNOVA4
39 kcalper 100 g · 2% of the reference intake
4.4 gof sugars per 100 g
Barcode (EAN-13)0813636021703
GS1 prefix081 · GS1 US
Additives4: E322, E322i, E412…
AllergensNuts
LabelsVegetarian, Kosher, Vegan
0813636021703

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
Energy39 kcal2%
Fat1.3 g2%
of which saturates0.20 g1%
Carbohydrate5.7 g2%
of which sugars4.4 g5%
Fibre0.70 g—
Protein0.80 g2%
Salt0.18 g3%

Open Food Facts, ODbL, record updated 12 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

WATER, ALMONDS 2%, COFFEE 30% (WATER, COFFEE EXTRACT), CANE SUGAR, COCOA POWDER 1%, FLAVOURINGS, CALCIUM CARBONATE, SEA SALT, SUNFLOWER LECITHIN, POTASSIUM CITRATE, GUAR GUM, GELLAN GUM

  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E412Guar gumEmulsifier · Stabiliser · Thickener
  • E418Gellan gumStabiliser · Thickener

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

In its category

Position among 414 “sweetened beverages” products sold in the United Kingdom
Sugars4.4 g · median 4.7 g
Saturates0.20 g · median 0.00 g
Salt0.18 g · median 0.01 g

35% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Sweetened beverages” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.

Countries of sale

Sold under this barcode in 2 countries
FranceUnited Kingdom

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

Sources

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