Creamy Vanilla Gelato, Starbucks
i Photo: Open Food Facts contributors · CC BY-SA
Coffee drinks · United States

Creamy Vanilla Gelato

by Starbucks · 9.5 oz
United States
NUTRI-SCOREABCDENOVA4
100 kcalper 100 g · 5% of the reference intake
9.0 gof sugars per 100 g
Barcode (EAN-13)0098100100775
GS1 prefix009 · GS1 US
Additives1: E955
AllergensMilk
LabelsNo added sugar
0098100100775

Prefix 009 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)
Nutrient100 gDaily Value
Calories100 kcal5%
Total fat3.5 g4%
Saturated fat2.0 g10%
Total carbohydrate10.0 g4%
Total sugars9.0 g—
Dietary fiber0.00 g0%
Protein6.0 g12%
Sodium0.00 g0%

Open Food Facts, ODbL, record updated April 4, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Brewed Starbucks® coffee, reduced-fat milk, skim milk, cream, natural flavors, sucralose.

  • E955SucraloseSweetener

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

Prices reported by shoppers

Latest prices recorded in Open Prices
DatePriceCity
October 18, 2026$3.29Mountain View, CA

Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.

Source: Open Prices (Open Food Facts), ODbL

In its category

Position among 58 “coffee drinks” products sold in the United States
Sugars9.0 g · median 4.6 g
Saturated fat2.0 g · median 0.59 g
Salt0.00 g · median 0.09 g

75% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Coffee drinks” →

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

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

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