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French Cafe Stevia

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EAN 8801069416748 · French Cafe · Coffees

Identity

Name
Stevia
Barcode (EAN/GTIN)
8801069416748
Brand / Manufacturer
French Cafe
Category
Coffees
GS1 Prefix
South Korea (GS1 prefix 880)

Description

EAN 8801069416748 is registered to Stevia. Energy comes to 291 kcal (1220 kJ) per 100 g. It also supplies 14.6 g of fat, 14.6 g of it saturated, 77.7 g of carbohydrate, including 0 g of sugars, 0 g of protein, 0 g of fibre and 0.36 g of salt per 100 g. The declared pack size is 103 g. It carries a Nutri-Score of E and NOVA group 4 (ultra-processed food and drink product). Catalogue classification: coffees. The pack lists Stevia, Isomalto-oligosaccharides, Hydrogenated Coconut Oil, Milk Protein Concentrate, Non-fat Milk Concentrate, Dipotassium Phosphate, Tricalcium Phosphate, Diacetyl Tartaric Acid Ester of Monodiglycerides, Glycerin Esters of Fatty Acids, Modified Food Starch, Enzymatically Modified Stevia, Salt, Sodium Bicarbonate, Sucralose, Erythritol, Instant Coffee as ingredients. It is flagged for milk under the allergen labelling rules.

Regulated substances (4)

Ingredients

Stevia, Isomalto-oligosaccharides, Hydrogenated Coconut Oil, Milk Protein Concentrate, Non-fat Milk Concentrate, Dipotassium Phosphate, Tricalcium Phosphate, Diacetyl Tartaric Acid Ester of Monodiglycerides, Glycerin Esters of Fatty Acids, Modified Food Starch, Enzymatically Modified Stevia, Salt, Sodium Bicarbonate, Sucralose, Erythritol, Instant Coffee.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1220 kJ / 291 kcal
Fat14.6 g
Saturated fat14.6 g
Carbohydrates77.7 g
of which sugars0 g
Fibre0 g
Protein0 g
Salt0.36 g
Sodium0.15 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) (3)

Source: EU Regulation 1333/2008

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

EU CLP Harmonised Hazard (5)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (13)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (11)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (9)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (2)

Source: U.S. FDA SCOGS Database

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.

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