Crispy Treats, Blake's Seed Based
i Photo: Open Food Facts contributors · CC BY-SA

Crispy Treats

by Blake's Seed Based · 19 oz
United States
NOVA4
409 kcalper 100 g · 20% of the reference intake
31.8 gof sugars per 100 g
Barcode (EAN-13)0857925008709
GS1 prefix085 · GS1 US
Additives9: E160a, E160ai, E160c…
AllergensNot given in the source
LabelsVegetarian, No gluten, No GMOs
0857925008709

Prefix 085 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
Calories409 kcal20%
Total fat9.1 g12%
Saturated fat0.00 g0%
Total carbohydrate77.3 g28%
Total sugars31.8 g—
Dietary fiber0.00 g0%
Protein4.5 g9%
Sodium0.16 g7%

Open Food Facts, ODbL, record updated March 11, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

crisp rice, rice, brown sugar, salt, glucose syrup, seeds, sunflower seed, brown flaxseed, pumpkin seed, sugar, sunflower oil, glycerin, agar, natural flavor, chickpea, sprinkles, palm kernel oil, palm oil, corn starch, colors added, beet juice, red cabbage juice, annatto extract, spirulina extract, turmeric, beta-carotene, paprika oleoresin, sunflower lecithin, maltodextrin, carnauba wax, cellulose gum, semi-sweet chocolate chips, unsweetened chocolate, cocoa butter

  • E160acaroteneColor
  • E160aiBeta-caroteneColor
  • E160cPaprika extractColor
  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E406AgarCarrier · Emulsifier · Humectant · Stabilizer · Thickener
  • E422GlycerolHumectant · Thickener
  • E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
  • E903Carnauba waxCarrier

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

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