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Butter pecan flavored ice cream with roasted pecans, butter pecan

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EAN 0729313460102 · Butter · desserts

Identity

Name
Butter pecan flavored ice cream with roasted pecans, butter pecan
Barcode (EAN/UPC)
0729313460102
Brand
Butter
Category
desserts
Country of origin
United States
EAN issued in
United States / Canada (GS1 prefix 072)

Description

Butter pecan flavored ice cream with roasted pecans, butter pecan is a food product in the Frozen desserts category. Ingredients: Milk, cream, sugar, corn syrup, roasted pecans (pecans, cottonseed oil, butter, salt), nonfat milk, whey, stabilizer (cellulose gum, mono and diglycerides, guar gum, calcium sulfate, polysorbate 80, carrageenan), natural flavor, vanilla, artificial flavor, annatto for color. Typical values per 100 g: Energy 239 kcal/100g, Fat 14.93 g/100g, Saturated fat 6.72 g/100g, Carbohydrates 23.88 g/100g, Sugars 16.42 g/100g, Protein 4.48 g/100g, Salt 0.28 g/100g. Sold in: United States.

Regulated substances (11)

Ingredients

Milk, cream, sugar, corn syrup, roasted pecans (pecans, cottonseed oil, butter, salt), nonfat milk, whey, stabilizer (cellulose gum, mono and diglycerides, guar gum, calcium sulfate, polysorbate 80, carrageenan), natural flavor, vanilla, artificial flavor, annatto for color.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy999 kJ / 239 kcal
Fat14.93 g
Saturated fat6.72 g
Carbohydrates23.88 g
of which sugars16.42 g
Fibre0 g
Protein4.48 g
Salt0.28 g
Sodium0.11 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) (6)

Source: EU Regulation 1333/2008

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

Allergen (4)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (1)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (9)

Source: EU CosIng Ingredient & Fragrance Inventory

CITES Endangered Species (1)

Source: Wikidata CITES P7603 / UNEP-WCMC

DE UBA Rigoletto (water hazard class) (5)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (2)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (6)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (4)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (3)

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 Butter

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

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

See also

Related basics