Product Wiki · Why we built this

Nut Harvest, Almond Toffee Bites, Dark Chocolate

AI-assisted, human-edited — this page is drafted with AI from public-source data, then reviewed before publication. How we use AI →

EAN 0028400600972 · Frito-Lay Company · Candy

Identity

Name
Nut Harvest, Almond Toffee Bites, Dark Chocolate
Barcode (EAN/GTIN)
0028400600972
Brand / Manufacturer
Frito-Lay Company
Category
Candy
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 002)

Description

Nut Harvest, Almond Toffee Bites, Dark Chocolate is sold under the Frito-Lay Company label. Origin is given as the United States. Catalogue classification: Candy. Energy comes to 500 kcal (2092 kJ) per 100 g. Across that 100 g the breakdown is 28.6 g of fat, 16.1 g of it saturated, 60.7 g of carbohydrate, including 50 g of sugars, 3.57 g of protein, 3.6 g of fibre and 0.68 g of salt. Declared allergens are milk, nuts and soybeans. It carries a NOVA classification of 4 (ultra-processed food and drink product).

Regulated substances (7)

Ingredients

Dark chocolate (sugar*, chocolate liquor*, cocoa butter*, soy lecithin, vanilla*), sugar, butter (cream, salt), almonds, corn syrup, cocoa powder*, molasses, salt, powdered sugar, soy lecithin, modified corn and potato starch and vegetable oil (coconut, p

Nutrition facts (per 100 g)

FieldPer 100 g
Energy2092 kJ / 500 kcal
Fat28.57 g
Saturated fat16.07 g
Carbohydrates60.71 g
of which sugars50 g
Fibre3.6 g
Protein3.57 g
Salt0.68 g
Sodium0.27 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) (1)

Source: EU Regulation 1333/2008

Allergen (7)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (7)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

CITES Endangered Species (1)

Source: Wikidata CITES P7603 / UNEP-WCMC

Italian Pesticide Active Substance Register (1)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (1)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (6)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (3)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (2)

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 Frito-Lay Company

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