Red sanding sugar
Prefix 001 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 375 kcal | 19% |
| Total fat | 0.00 g | 0% |
| Total carbohydrate | 100.0 g | 36% |
| Total sugars | 100.0 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 0.00 g | 0% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated April 23, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Sugar, carnauba wax, confectioner's glaze, fd&c red # 40 fd&c red # 3.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Additives marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above; Open Food Facts had not tagged them. Always check the label.
USDA label data
- USDA food category
- Baking Decorations & Dessert Toppings
- Data provider
- Label Insight
- In FoodData Central
- Since March 16, 2023 · label data updated February 6, 2023
- FDC ID
- 2494948
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
Rouse's Enterprises, Inc.
Open Food Facts, ODbL
In its category
92% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
