Ice Cream, No Sugar Added, Vanilla, Reduced Fat*
by Breyers
United States
130 kcalper 100 g · 7% of the reference intake
5.8 gof sugars per 100 g
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the % Daily Value (2,000-calorie diet)
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 130 kcal | 7% |
| Total fat | 5.8 g | 7% |
| Saturated fat | 3.6 g | 18% |
| Total carbohydrate | 21.7 g | 8% |
| Total sugars | 5.8 g | — |
| Dietary fiber | 4.3 g | 15% |
| Protein | 2.9 g | 6% |
| Sodium | 0.07 g | 3% |
Open Food Facts, ODbL, record updated March 9, 2017 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
As printed on the pack; allergens in bold
Skim milk, cream, maltodextrin (corn), polydextrose, sorbitol, glycerin, whey, cellulose gel, mono and diglycerides, vegetable gums (guar, carob bean), cellulose gum, aspartame*, natural flavors, gum arabic, acesulfame potassium, carrageenan, citric acid, vitamin a palmitate.
- E1200PolydextroseHumectant · Stabilizer · Thickener
- E330Citric acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E414Acacia gumCarrier · Emulsifier · Stabilizer · Thickener
- E420SorbitolHumectant · Sequestrant · Stabilizer · Sweetener · Thickener
- E422GlycerolHumectant · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E950Acesulfame kSweetener
- E951AspartameSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in the United States
United States
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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.