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Mixed Fruit In Peach Gel

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EAN 0038900030063 · Dole · Gelatin, Gels, Pectins & Desserts

Identity

Name
Mixed Fruit In Peach Gel
Barcode (EAN/GTIN)
0038900030063
Brand / Manufacturer
Dole
Category
Gelatin, Gels, Pectins & Desserts
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 003)

Description

Mixed Fruit In Peach Gel is the product registered against barcode 0038900030063. Origin is given as the United States. It is packed as 123 g. The record shows Nutri-Score C and NOVA group 4 (ultra-processed food and drink product). Energy comes to 63.4 kcal (266 kJ) per 100 g. It also supplies 0 g of fat, 0 g of it saturated, 15.9 g of carbohydrate, including 14.5 g of sugars, 0 g of protein, 0.65 g of fibre and 0 g of salt per 100 g. Ingredients are declared as WATER, FRUIT (PEACHES, PEARS, PINEAPPLE), SUGAR, CARRAGEENAN, NATURAL FLAVORS, LOCUST BEAN GUM, MALIC ACID, FUMARIC ACID, SODIUM CITRATE, POTASSIUM CITRATE, COCHINEAL EXTRACT (COLOR), ASCORBIC ACID (TO PROMOTE COLOR RETENTION), AND BETA CAROTENE (COLOR). Our catalogue files it under Gelatin, Gels, Pectins & Desserts.

Regulated substances (7)

Ingredients

WATER, FRUIT (PEACHES, PEARS, PINEAPPLE), SUGAR, CARRAGEENAN, NATURAL FLAVORS, LOCUST BEAN GUM, MALIC ACID, FUMARIC ACID, SODIUM CITRATE, POTASSIUM CITRATE, COCHINEAL EXTRACT (COLOR), ASCORBIC ACID (TO PROMOTE COLOR RETENTION), AND BETA CAROTENE (COLOR).

Nutrition facts (per 100 g)

FieldPer 100 g
Energy266 kJ / 63.4 kcal
Fat0 g
Saturated fat0 g
Carbohydrates15.9 g
of which sugars14.5 g
Fibre0.65 g
Protein0 g
Salt0 g
Sodium0 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) (5)

Source: EU Regulation 1333/2008

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

Allergen (1)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (5)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (10)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (4)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (8)

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) (1)

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 Dole

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