Cinnamon French Toast Sticks
Prefix 008 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 | 306 kcal | 15% |
| Total fat | 13.3 g | 17% |
| Saturated fat | 2.0 g | 10% |
| Total carbohydrate | 41.8 g | 15% |
| Total sugars | 13.3 g | — |
| Dietary fiber | 1.0 g | 4% |
| Protein | 5.1 g | 10% |
| Sodium | 0.38 g | 16% |
Open Food Facts, ODbL, record updated June 26, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
bread (enriched wheat flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, wheat gluten, sugar, yeast, salt, soybean oil, cultured wheat flour, vine - gar, enzymes, ascorbic acid, soy lecithin), water, soybean oil, sugar, enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yellow corn flour, contains less than 2% of the following: soy flour, salt, spices, gum arabic, dextrose, natural and arti - ficial flavors, carrageenan, leavening (baking soda, monocalcium phosphate), yeast, polysor - bate 80, soy lecithin, cinnamon. contains soy and wheat contains a bioengineered food ingredient
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E414Acacia gumCarrier · Emulsifier · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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
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