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Frozen custard, peanut butter flavored custard with a rich fudge ribbon and fudge chunks

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EAN 0020652003327 · Frozen · Frozen desserts

Identity

Name
Frozen custard, peanut butter flavored custard with a rich fudge ribbon and fudge chunks
Barcode (EAN/GTIN)
0020652003327
Brand / Manufacturer
Frozen
Category
Frozen desserts
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 002)

Description

Frozen custard, peanut butter flavored custard with a rich fudge ribbon and fudge chunks is a food product in the Frozen desserts category. Ingredients: Nonfat milk, cream, sugar, peanut butter base [peanuts, cottonseed and/or peanut oil, high fructose corn syrup, salt], butter fudge swirl [corn syrup, high fructose corn syrup, buttermilk, sugar, skim milk, chocolate liquor, whey, butter (cream, salt), cocoa processed with alkali, pectin, mono & dig. Typical values per 100 g: Energy 279 kcal/100g, Fat 16.39 g/100g, Saturated fat 8.2 g/100g, Carbohydrates 27.05 g/100g, Sugars 21.31 g/100g, Protein 4.92 g/100g, Salt 0.37 g/100g. Sold in: United States.

Regulated substances (7)

Ingredients

Nonfat milk, cream, sugar, peanut butter base [peanuts, cottonseed and/or peanut oil, high fructose corn syrup, salt], butter fudge swirl [corn syrup, high fructose corn syrup, buttermilk, sugar, skim milk, chocolate liquor, whey, butter (cream, salt), cocoa processed with alkali, pectin, mono & diglycerides, salt, soy lecithin, xanthan gum, natural flavor], corn syrup, fudge piece [sugar, coconut

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1167 kJ / 279 kcal
Fat16.39 g
Saturated fat8.2 g
Carbohydrates27.05 g
of which sugars21.31 g
Fibre0.8 g
Protein4.92 g
Salt0.37 g
Sodium0.15 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.

Food additive (E-number) (3)

Source: EU Regulation 1333/2008

Allergen (4)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (7)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (3)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (7)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (2)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (1)

Source: U.S. CDC NIOSH

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 Frozen

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