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Betty Crocker French Vanilla Mousse Chilled Treats 4 Count

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EAN 0016000149038 · Betty · Cooking helpers

Identity

Name
Betty Crocker French Vanilla Mousse Chilled Treats 4 Count
Barcode (EAN/GTIN)
0016000149038
Brand / Manufacturer
Betty
Category
Cooking helpers
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 001)

Description

Betty Crocker French Vanilla Mousse Chilled Treats 4 Count is a food product in the Cooking helpers category. Ingredients: Sugar, modified corn starch, corn syrup, cream, dried cream cheese (milk, cream, cheese cultures, salt, carob bean gum), vegetable oil (palm kernel, canola), dextrose, buttermilk, sweetened condensed skim milk (skim milk, sugar, corn syrup), butter. contains 2% or less of: water, corn syrup solids,. Typical values per 100 g: Energy 397 kcal/100g, Fat 9.52 g/100g, Saturated fat 6.35 g/100g, Carbohydrates 74.6 g/100g, Sugars 61.9 g/100g, Protein 1.5899999999999999 g/100g, Salt 1.7075 g/100g. Sold in: United States.

Regulated substances (2)

Ingredients

Sugar, modified corn starch, corn syrup, cream, dried cream cheese (milk, cream, cheese cultures, salt, carob bean gum), vegetable oil (palm kernel, canola), dextrose, buttermilk, sweetened condensed skim milk (skim milk, sugar, corn syrup), butter. contains 2% or less of: water, corn syrup solids, lactose, tetrasodium pyrophosphate, salt, propylene glycol monostearate, sodium caseinate, sea salt,

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1661 kJ / 397 kcal
Fat9.52 g
Saturated fat6.35 g
Carbohydrates74.6 g
of which sugars61.9 g
Fibre0 g
Protein1.59 g
Salt1.71 g
Sodium0.68 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Allergen (2)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (2)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (15)

Source: EU CosIng Ingredient & Fragrance Inventory

CITES Endangered Species (1)

Source: Wikidata CITES P7603 / UNEP-WCMC

DE UBA Rigoletto (water hazard class) (8)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (11)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (5)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (5)

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (1)

Source: ECHA — Biocidal Products Regulation

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Betty

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics