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Caramel Ice Cream With Caramel Ribbon And Sea Salt Caramel Fudge Truffles

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EAN 0070640006946 · 2nd St. Creamery · Desserts

Identity

Name
Caramel Ice Cream With Caramel Ribbon And Sea Salt Caramel Fudge Truffles
Barcode (EAN/GTIN)
0070640006946
Brand / Manufacturer
2nd St. Creamery
Category
Desserts
GS1 Prefix
United States / Canada (GS1 prefix 007)

Description

2nd St. Creamery places Caramel Ice Cream With Caramel Ribbon And Sea Salt Caramel Fudge Truffles in its Desserts range. The pack lists Cream, milk, caramel ribbon {sugar, sweetened condensed skim milk (condensed skim milk, sugar), butter (cream, salt), water, salt, pectin, natural flavor}, truffles {sugar, coconut oil, corn syrup, sweetened condensed milk (milk, sugar), heavy cream, nonfat milk, whole milk, water, cocoa processed with alkali, butter (cream, salt), sea salt, soy lecithin, natural flavors}, skim milk, sugar, flavor as ingredients. It is listed as sold in the United States. The label declares 295 kcal (1234 kJ) per 100 g. Across that 100 g the breakdown is 16.2 g of fat, 10.5 g of it saturated, 34.3 g of carbohydrate, including 32.4 g of sugars, 3.81 g of protein, 1 g of fibre and 0.5 g of salt. The allergen declaration covers eggs, milk and soybeans. Published scoring gives it a Nutri-Score of E and NOVA group 4 (ultra-processed food and drink product).

Regulated substances (4)

Ingredients

Cream, milk, caramel ribbon {sugar, sweetened condensed skim milk (condensed skim milk, sugar), butter (cream, salt), water, salt, pectin, natural flavor}, truffles {sugar, coconut oil, corn syrup, sweetened condensed milk (milk, sugar), heavy cream, nonfat milk, whole milk, water, cocoa processed with alkali, butter (cream, salt), sea salt, soy lecithin, natural flavors}, skim milk, sugar, flavor

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1234 kJ / 295 kcal
Fat16.19 g
Saturated fat10.48 g
Carbohydrates34.29 g
of which sugars32.38 g
Fibre1 g
Protein3.81 g
Salt0.5 g
Sodium0.2 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) (2)

Source: EU Regulation 1333/2008

Allergen (2)

Source: EU Regulation 1169/2011 Annex II

FDA Added to Food (US) (5)

Source: U.S. FDA Substances Added to Food

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

Source: U.S. FDA SCOGS Database

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 2nd St. Creamery

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