Honey Mustard Cashews, Ntuc
i Photo: Open Food Facts contributors · CC BY-SA

Honey Mustard Cashews

by Ntuc
Singapore
NOVA4
587 kcalper 100 g · 29% of the reference intake
11.0 gof sugars per 100 g
Barcode (EAN-13)8888030316320
GS1 prefix888 · GS1 Singapore
Additives9: E14XX, E262, E330…
AllergensGluten, Milk, Nuts, Soybeans
8888030316320

Prefix 888 was issued by GS1 Singapore. 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
Energy587 kcal29%
Fat42.0 g60%
of which saturates11.7 g58%
Carbohydrate37.7 g14%
of which sugars11.0 g12%
Fibre7.0 g—
Protein14.7 g29%
Salt1.8 g30%

Open Food Facts, ODbL, record updated 23 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

Cashew, Wheat flour, Modified starch, Sugar, Honey mustard seasoning [sugar, salt, milk powder, maltodextrin, vegetable powder, flavour enhancer (E621), synthetic flavourings, soy sauce powder, spice and herbs, anti-caking agent (E551), yeast extract powder, acidity regulator (E262), butter salt, stabiliser (E340)], Palm oil, Honey antioxidant rosemary extract, Leavening agent (INS503(ii)), Salt, Flavour enhancer (E621), Acidity regulator (E330)

  • E14XXModified StarchEmulsifier · Stabiliser · Thickener
  • E262Sodium acetatesPreservative · Sequestrant
  • E330Citric acidAntioxidant · Sequestrant
  • E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
  • E392Extracts of rosemary
  • E503Ammonium carbonates
  • E503iiAmmonium hydrogen carbonate
  • E551Silicon dioxideCarrier
  • E621Monosodium glutamateFlavour enhancer

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

Countries of sale

Sold under this barcode in Singapore
Singapore

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

Sources

Every block on this page cites its source

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