Slim It Blend Chocolate Flavor, Bindi Protein Co.
i Photo: Open Food Facts contributors · CC BY-SA
Protein powders · New Zealand

Slim It Blend Chocolate Flavor

by Bindi Protein Co. · 1 kg
New ZealandAustralia
NUTRI-SCOREABCEDNOVA4
362 kcalper 100 g · 17% of the reference intake
16.5 gof sugars per 100 g
Barcode (EAN-13)9345156127654
GS1 prefix934 · GS1 Australia
Additives7: E307, E322, E415…
AllergensMilk
9345156127654

Prefix 934 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % of daily intake (8,700 kJ)
Nutrient100 gDaily intake
Energy362 kcal17%
Fat4.3 g6%
of which saturates2.5 g10%
Carbohydrate20.5 g7%
of which sugars16.5 g18%
Fibre0.00 g0%
Protein57.8 g116%
Sodium0.34 g15%

Open Food Facts, ODbL, record updated 30 July 2023 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).

Ingredients

As printed on the pack; allergens in bold

Whey protein concentrate, milk solids, sweetener (erythritol, steviol glycosides), natural flavours, cocoa powder (4%), glycine, vegetable gum (415), thermogenic blend (l-carnitine, guarana extract, green tea extract) salt, maltodextrin, emulsifier (322), vitamin and mineral blend (iron (ferrous fumerate), zinc (zinc sulfate), vitamin C (ascorbic acid), vitamin E (dl-alpha-tocopherol), vitamin B3 (niacin), vitamin A (retinylacetate), vitamin D3 (cholecalciferol), vitamin B12 (cyanocobalamin), vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamine HCL), folic acid, iodine (potassium iodide)).

  • E307Alpha-tocopherol
  • E322LecithinsAntioxidant · Emulsifier
  • E415Xanthan gumEmulsifier · Stabiliser · Thickener
  • E640Glycine and its sodium salt
  • E640iGlycine
  • E960Steviol glycosidesSweetener
  • E968ErythritolHumectant · Sweetener

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

Countries of sale

Sold under this barcode in 2 countries
AustraliaNew Zealand

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

Sources

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