
CUSTARD READY TO EAT
Prefix 890 was issued by GS1 India. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 104 kcal | 5% |
| Fat | 2.5 g | 4% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 16.5 g | 6% |
| of which sugars | 12.3 g | 14% |
| Protein | 3.1 g | 6% |
| Salt | 0.14 g | 2% |
Open Food Facts, ODbL, record updated 28 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Toned Milk (84%), Sugar, Thickening Agent (INS 1442, INS 407), Milk Solids, Acidity Regulators - (INS 340, INS 452, INS 339], Artificial Flavoring Substance (Vanilla), Synthetic Food Colors (INS 102, INS 110, INS 129)
- E102TartrazineColour
- E110Sunset yellow FCFColour
- E129Allura redColour
- E1442Hydroxypropyl distarch phosphateEmulsifier · Stabiliser · Thickener
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Custards and pastry creams”: 1.52 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.