bear brand (w) milk 33g
Prefix 480 was issued by GS1 Philippines. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Calories | 464 kcal | 23% |
| Total fat | 20.0 g | 29% |
| Saturated fat | 8.2 g | 41% |
| Total carbohydrate | 56.1 g | 22% |
| Total sugars | 33.0 g | 37% |
| Dietary fiber | 0.00 g | — |
| Protein | 15.2 g | 30% |
| Salt | 0.68 g | 11% |
Open Food Facts, ODbL, record updated October 22, 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Skimmed milk, Buttermilk, Glucose syrup, Vegetable oil, Sugar, Calcium, Iron, Zinc, Soya lecithin, Mono - and diglycerides of fatty acids, Sodium polyphosphate, Disodium phosphate, Sodium citrate, Caseinate, Vitamins (C, E, B6, B1, Pantothenic acid, A, B2, D, Biotin, B12)
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E452iSodium polyphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Milks”: 1.27 kg CO₂e per kg of product (closest product in Agribalyse).
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.