
Protein Shake
Prefix 071 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 52 kcal | 3% |
| Fat | 1.8 g | 3% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 0.99 g | 0% |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.60 g | — |
| Protein | 8.0 g | 16% |
| Salt | 0.18 g | 3% |
Open Food Facts, ODbL, record updated 6 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Filtered water, milk protein isolate, less than 2% of: calcium caseinate, whey protein concentrate, natural & artificial flavors, sunflower oil, inulin, cellulose gel, cellulose gum, carrageenan, vitamin and mineral blend (potassium phosphate, potassium citrate, magnesium phosphate, sodium ascorbate, zinc sulfate, tocopherol acetate, biotin, vitamin a palmitate, niacinamide, phytonadione, potassium iodide, d-calcium pantothenate, chromium chloride, copper sulfate, cyanocobalamin, sodium molybdate, sodium selenite, folic acid, cholecalciferol, pyridoxine hydrochloride, riboflavin, thiamin mononitrate, manganese sulfate), soy lecithin, turmeric (color), salt, sucralose, acesulfame potassium.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E950Acesulfame kSweetener
- E955SucraloseSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
LABRADA
Open Food Facts, ODbL
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.