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Whey Protein

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EAN 4099200020495 · Crane · Dairies

Identity

Name
Whey Protein
Barcode (EAN/GTIN)
4099200020495
Brand / Manufacturer
Crane
Category
Dairies
Country of Origin
Germany
GS1 Prefix
Germany (GS1 prefix 409)

Description

Barcode 4099200020495 identifies Whey Protein. The record shows a NOVA classification of 4 (ultra-processed food and drink product). Pack size is given as 1020 g. It is recorded as low or no fat, low or no sugar, low fat, low sugar and source of proteins. It is recorded as originating in Germany. Its ingredient declaration covers 12 entries. It is flagged for milk under the allergen labelling rules.

Regulated substances (6)

About these substances

Plain-language summary of each regulated substance found above, drawn from public regulatory data.

Saccharin (sodium salt) — previously Group 2B, now Group 3 (CAS 128-44-9)

Saccharin (sodium salt) is an artificial sweetener, often used in diet drinks, tabletop sweeteners, and some processed foods. It was previously classified by the International Agency for Research on Cancer (IARC) as Group 2B (possibly carcinogenic to humans), but after reviewing newer scientific evidence, IARC reclassified it as Group 3 in 1999. Group 3 means the evidence is not sufficient to classify it as carcinogenic to humans. This change reflects updated research, not a safety alert. Saccharin is still approved for use in many countries, including the U.S. and Europe, within regulated limits. The reclassification shows how scientific understanding evolves over time. This summary draws on public regulatory data; the linked source is authoritative. Source: WHO IARC Monographs (https://monographs.iarc.who.int/list-of-classifications).

Ingredients

Molkeneiweissisolat (68,0 %), Molkeneiweisskonzentrat (27,9%), Aroma, Em, Siliciumdioxid, Süssungsmittel: Natriumcyclamat, Sucralose, Saccharin; Speisesalz, Palmöl, Pyrídoxinhydrochlorid, Farbstoff: Carotin.

IARC carcinogen (1)

Source: WHO IARC Monographs

Food additive (E-number) (2)

Source: EU Regulation 1333/2008

Japan Food Sanitation restricted (2)

Source: Japan MHLW Food Sanitation Act

Allergen (1)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (4)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (5)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (2)

Source: U.S. FDA Substances Added to Food

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 Crane

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