Encure - Hyperproteiné - Hyperproteiné - Hyperproteiné
Prefix 005 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 | 96 kcal | 5% |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.21 g | 1% |
| Total carbohydrate | 13.2 g | 5% |
| Protein | 5.1 g | 10% |
| Sodium | 0.12 g | 5% |
Open Food Facts, ODbL, record updated August 28, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Water, Sugar, Corn maltodextrin, Calcium caseinate, High oleic safflower oil, Canola oil, Soy protein isolate, Sodium case instead, Cocoa Powder, Corn oil, Soy lecithin, Natural and artificial flavour, Carrageenan, Sunset yellow FCF, Erythrosine, Brilliant blue FCF, Minerals, Vitamins
- E110Sunset yellow FCFColor
- E127ErythrosineColor
- E133Brilliant blue FCFColor
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
The thin line marks the category median.
See all products in “Meal replacements” →
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.
Climate impact
Reference value for the category “Meal replacements”: 2.66 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 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.