Soft White Hamburger Buns
Prefix 088 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Recalls
- September 8, 2021reportedUnited StatesFDAListeria
Hostess Soft White Hamburger Buns, Net Wt. 12 OZ, UPC 888109110987
Official wording (English):
The firm's contract manufacturer found positive environmental samples analyzed for Listeria and Salmonella species.
Lots and dates in the notice: 8/13/2021 8/15/2021 8/16/2021 8/18/2021 8/17/2021 8/19/2021 8/20/2021 8/21/2021 8/22/2021 8/23/2021 8/24/2021 8/28/2021 8/29/2021 9/2/2021 9/6/2021 9/5/2021 9/3/2021 9/10/2021 9/9/2021 9/11/2021 9/12/2021 9/13/2021 9/16/2021 9/14/2021 9/17/2021 9/15/2021 9/18/2021 9/19/2021 9/23/2021 9/26/2021…
A recall covers only the lots, dates and markets named in the official notice. It does not mean every pack with this barcode is affected.
All food recalls in the United States →
Matched to this product by its barcode. Sources: RappelConso (DGCCRF), Licence Ouverte 2.0 · openFDA (U.S. FDA), CC0 · Health Canada / CFIA Recalls and Safety Alerts, Open Government Licence – Canada · Food Standards Agency, OGL v3. Reason category: Shelfpedia classification of the official reason.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 256 kcal | 13% |
| Total fat | 3.5 g | 4% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 48.8 g | 18% |
| Total sugars | 9.3 g | — |
| Dietary fiber | 2.3 g | 8% |
| Protein | 7.0 g | 14% |
| Sodium | 0.54 g | 23% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Enriched wheat flour (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, yeast, soybean oil. contains 2% or less of each of the following: salt, wheat gluten, sugar, wheat flour, calcium sulfate, sorbic acid and calcium propionate (to retain freshness), hydrogenated soybean oil, mono and diglycerides, sodium stearoyl lactylate, monoglycerides, ascorbic acid, citric acid, ammonium sulfate, monocalcium sulfate, wheat starch, soy lecithin, datem, potassium iodate, calcium peroxide and ammonium sulfate, vinegar, enzymes.
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E517Ammonium sulfate
- E930calcium peroxide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Total fat | 2.0 g | 3% |
| Saturated fat | 0.5 g | 2% |
| Sodium | 240 mg | 10% |
| Total carbohydrate | 22 g | 8% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 2.0 g | — |
| Protein | 4.0 g | — |
- Servings per package
- About 8
- USDA food category
- Breads & Buns
- Data provider
- Label Insight
- In FoodData Central
- Since February 16, 2023 · label data updated September 27, 2022
- FDC ID
- 2479397
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
Hostess Brands, LLC
Open Food Facts, ODbL
In its category
85% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hamburger buns” →
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.
Climate impact
Reference value for the category “Hamburger buns”: 1.81 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- 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.
How to store it
USDA FoodKeeper guidance for Commercial bread products (including pan breads, flat breads, rolls, and buns) (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 14–18 days | |
| Refrigerator · after opening | 2–3 weeks | |
| Freezer · from date of purchase | 3–5 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
