Creamy vanilla protein, Organic burst
i Photo: Open Food Facts contributors · CC BY-SA
Protein powders · United Kingdom

Creamy vanilla protein

by Organic burst
United Kingdom
NOVA4
406 kcalper 100 g · 20% of the reference intake
3.0 gof sugars per 100 g
Barcode (EAN-13)5060288690909
GS1 prefix506 · GS1 UK
AdditivesNone found in the ingredients
AllergensMolluscs
LabelsNo gluten, Organic, EU Organic
5060288690909

Prefix 506 was issued by GS1 UK. 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
Energy406 kcal20%
Fat9.1 g13%
of which saturates3.0 g15%
Carbohydrate15.2 g6%
of which sugars3.0 g3%
Fibre3.0 g—
Protein66.7 g133%
Salt1.7 g28%

Open Food Facts, ODbL, record updated 3 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Proprietary Blend (Organic Pea, Organic Coconut, Organic Chia), Organic Maca, Organic Pineapple, Organic 10 Mushroom Extract Blend (Chaga, Reishi, Lion's Mane, Turkey Tail, Maitake, Oyster, Shaggy Mane, Poria, Agaricus Blazei, Shiitake), Organic Vanilla, Himalayan Pink Salt, Organic Monk Fruit Extract, Organic MCT Oil, Organic Rice Hull Powder

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

In its category

Position among 138 “protein powders” products sold in the United Kingdom
Sugars3.0 g · median 2.9 g
Saturates3.0 g · median 1.4 g
Salt1.7 g · median 0.59 g

53% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Protein powders” →

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

Every block on this page cites its source

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