Lemon & Lime Flavor, SoBe
i Photo: Open Food Facts contributors · CC BY-SA
Artificially sweetened beverages · United Kingdom

Lemon & Lime Flavor

by SoBe · 500 mL
United Kingdom
NUTRI-SCOREABDECNOVA4
2 kcalper 100 g · 0% of the reference intake
0.0 gof sugars per 100 g
Barcode (EAN-13)4060800134042
GS1 prefix406 · GS1 Germany
Additives3: E330, E414, E960
AllergensNot given in the source
4060800134042

Prefix 406 was issued by GS1 Germany. 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
Energy2 kcal0%
Fat0.00 g0%
of which saturates0.00 g0%
Carbohydrate0.00 g0%
of which sugars0.00 g0%
Fibre0.00 g—
Protein0.00 g0%
Salt0.00 g0%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Spring water, citric acid, natural lemon and lime flavouring, natural chilli flavouring, natural flavourings, vitamin C, emulsifier (gum arabic), sweetener (steviol glycosides), natural herbal extracts (astragalus, echinacea), zinc sulphate

  • E330Citric acidAntioxidant · Sequestrant
  • E414Acacia gumCarrier · Emulsifier · Stabiliser · Thickener
  • E960Steviol glycosidesSweetener

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

In its category

Position among 40 “artificially sweetened beverages” products sold in the United Kingdom
Sugars0.00 g · median 0.20 g
Saturates0.00 g · median 0.00 g
Salt0.00 g · median 0.02 g

0% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Artificially 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 the United Kingdom
United Kingdom

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

Sources

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