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Strawberry Syrup - Nesquik

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Strawberry Syrup - Nesquik

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Barcode: 0028000244606 (EAN / EAN-13) 028000244606 (UPC / UPC-A)

Brands: Nesquik, Nestlé

Brand owner: Nestle USA Inc.

Categories: Beverages, Sweeteners, Syrups, Simple syrups, Flavoured syrups, Strawberry syrups

Labels, certifications, awards: Kosher, Orthodox Union Kosher

Origin of ingredients: Canada

Manufacturing or processing places: Canadá

Traceability code: 080503190204

Countries where sold: Bolivia, Canada, United States

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Health

Ingredients

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    12 ingredients

    SUGAR, WATER, CORN SYRUP, MALIC ACID 2%, PROPYLENE GLYCOL ALGINATE, ARTIFICIAL FLAVOR, POTASSIUM SORBATE (PRESERVATIVE), XANTHAN GUM, RED 40, SALT, BLUE 1.

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E129 - Allura red
    • Additive: E133 - Brilliant blue FCF
    • Additive: E405 - Propane-1‚2-diol alginate
    • Additive: E415 - Xanthan gum
    • Ingredient: Flavouring

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E405 - Propane-1‚2-diol alginate

    Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

Ingredients analysis

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    Maybe vegan

    Ingredients that may not be vegan: Artificial flavouring
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    en: SUGAR, WATER, CORN SYRUP, MALIC ACID 2%, PROPYLENE GLYCOL ALGINATE, ARTIFICIAL FLAVOR, POTASSIUM SORBATE (PRESERVATIVE), XANTHAN GUM, RED 40, SALT, BLUE 1
    1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 9.09090909090909 - percent_max: 94
    2. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2 - percent_max: 48
    3. CORN SYRUP -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 2 - percent_max: 32.6666666666667
    4. MALIC ACID -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 2 - percent: 2 - percent_max: 2
    5. PROPYLENE GLYCOL ALGINATE -> en:e405 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    6. ARTIFICIAL FLAVOR -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    7. POTASSIUM SORBATE -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      1. PRESERVATIVE -> en:preservative - percent_min: 0 - percent_max: 2
    8. XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    9. RED 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2
    11. BLUE 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    per serving     		Prepared
    per serving     		Compared to: Strawberry syrups
    Fat ? ?
    Saturated fat ? ?
    Carbohydrates ? ?
    Sugars ? ?
    Fiber ? ?
    Proteins ? ?
    Salt ? ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ?

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by veganeamos
Last edit of product page on by jayaddison.
Product page also edited by 5m4u9, foodless, inf, openfoodfacts-contributors, org-database-usda, roboto-app, teolemon.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
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