Coffeemix 3in1 Instant Coffee, G7
i Photo: Open Food Facts contributors · CC BY-SA
Instant coffees · United States

Coffeemix 3in1 Instant Coffee

by G7
United States
NOVA4
389 kcalper 100 g · 19% of the reference intake
56.9 gof sugars per 100 g
Barcode (EAN-13)0858072201289
GS1 prefix085 · GS1 US
Additives1: E471
AllergensMilk, Soybeans
0858072201289

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
Calories389 kcal19%
Total fat12.5 g16%
Saturated fat11.3 g56%
Total carbohydrate80.0 g29%
Total sugars56.9 g—
Dietary fiber1.3 g4%
Protein3.8 g8%
Sodium0.38 g16%

Open Food Facts, ODbL, record updated October 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Sor. Non-dairy Creamer (Glucose Syrup, Pan Kernel Oil, Sodium Caseinate (A Milk Derivative), Dipotassium, Phosphate, Silicon Dioxide,, Prophate, Mono and Diglycerides of Fatty Acids, Sodium, Dioxide, Beta Carotene), Soluble Coffee mix, rofre Robusta and Soya), Maltodextrin, Microground Coffee, Salt,, Aricial Coffee Flavor., Untains: Milk, Soya, Icroground coffee may settle on the bottom of the cup

  • E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer

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

In its category

Position among 27 “instant coffees” products sold in the United States
Sugars56.9 g · median 0.00 g
Saturated fat11.3 g · median 0.20 g
Salt0.94 g · median 0.10 g

96% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Instant coffees” →

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

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