VANILLA AND CHOCOLATE ICE CREAM, VANILLA AND CHOCOLATE — Profile C | Nutrition facts · Harris-Teeter Inc. | BetterBite
Harris-Teeter Inc.
C
ProfileModerate
VANILLA AND CHOCOLATE ICE CREAM, VANILLA AND CHOCOLATE
Dairy & Eggs USVerified
Label Serving
88.0 g
Barcode
007203698110
Data last verified: 1 Oct 2026
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Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (88 g) — the label's %RDA
Energy & macronutrients
Energy180 kcal9%
Total Fat9g12%
Saturated Fat6gHigh30%
Trans Fat0gLow0%
Cholesterol25mg8%
Carbohydrates21g8%
Total Sugars15gHigh30%
Added Sugars11gHigh22%
Dietary Fiber0g0%
Protein3g6%
Sodium75mgLow3%
Minerals
Potassium170mg4%
Calcium120mg9%
Iron1mg6%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products.
2
High Fructose Corn Syrup
Moderate
sweetener
3
Calcium Caseinate
No NotablesAllergen
Protein supplement, emulsifier, texturizer, and nutritional fortification agent
4
Corn Syrup
Moderate
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
5
Nonfat Dry Milk
No NotablesAllergen
Protein fortification, texture enhancement, moisture binding, and shelf-life extension in baked goods, confections, and dairy beverages.
6
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
7
Guar Gum
E412
No Notables
Stabilizer, thickener, emulsifier, and texturizer
8
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
9
Cocoa
No Notables
Flavour and coloring agent in confectionery, beverages, and baked goods.
10
Polysorbate 80
E433
Low
Emulsifier and stabilizer
11
Mono- And Diglycerides
E471
No Notables
Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.
12
Cellulose Gum
E466
No Notables
Thickener, stabilizer, emulsifier, and texture modifier
13
Carrageenan
E407
Low
Thickener, stabilizer, and gelling agent in dairy, plant-based milks, and processed foods.
14
Locust Bean Gum
E410
No Notables
Stabilizer, thickener, emulsifier, and gelling agent in food products such as ice cream, sauces, and dairy items.
15
Artificial Vanilla Flavor
Under Review
AI summary pending...
16
Annatto Color
LowAllergen
Protein source, texture enhancer, and flavoring agent in culinary applications.
Ingredient
Concern
Function
Notes
1
Cream
Allergen
⚠Moderate Concern
Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products.
Cream is a natural dairy fat high in calories and saturated fatty acids, requiring consideration within daily energy and lipid intake goals.
2
High Fructose Corn Syrup
⚠Moderate Concern
sweetener
High fructose corn syrup functions as a nutritive sweetener, with intake guidelines aligning with broader recommendations for added sugars to support metabolic balance.
3
Calcium Caseinate
Allergen
✓No Notable Concerns
Protein supplement, emulsifier, texturizer, and nutritional fortification agent
Calcium caseinate is a widely utilized dairy protein generally recognized as safe, with primary points of consideration limited to individuals managing dairy-related sensitivities.
4
Corn Syrup
⚠Moderate Concern
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
Corn syrup provides readily available caloric energy and functional benefits in food preparation, though intake moderation aligns with broader dietary guidelines regarding refined carbohydrates.
5
Nonfat Dry Milk
Allergen
✓No Notable Concerns
Protein fortification, texture enhancement, moisture binding, and shelf-life extension in baked goods, confections, and dairy beverages.
Nonfat dry milk is a standard dairy derivative providing essential nutrients, though it requires allergen labeling for individuals sensitive to milk proteins.
6
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
7
Guar Gum
E412
✓No Notable Concerns
Stabilizer, thickener, emulsifier, and texturizer
Guar gum is a widely utilized plant-derived stabilizer and thickter with established regulatory approval for standard dietary applications.
8
Whey
Allergen
✓No Notable Concerns
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
Whey is a widely consumed dairy-derived protein ingredient generally recognized as safe for the general population, with considerations primarily for individuals managing milk allergies or lactose intolerance.
9
Cocoa
✓No Notable Concerns
Flavour and coloring agent in confectionery, beverages, and baked goods.
Cocoa is a naturally occurring ingredient with a long history of culinary use and generally recognized safety profiles when consumed as part of a balanced diet.
10
Polysorbate 80
E433
✓Low Concern
Emulsifier and stabilizer
Polysorbate 80 is widely permitted for use as an emulsifier within established regulatory limits, though ongoing research continues to evaluate its long-term interaction with the gut microbiome.
11
Mono- And Diglycerides
E471
✓No Notable Concerns
Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.
Mono- and diglycerides are commonly utilized food emulsifiers that are metabolized by the body similarly to standard dietary fats and are recognized as safe by major global regulatory agencies.
12
Cellulose Gum
E466
✓No Notable Concerns
Thickener, stabilizer, emulsifier, and texture modifier
Cellulose gum is widely recognized as safe by global regulatory bodies, functioning primarily as an inert texturizer with minimal systemic absorption.
13
Carrageenan
E407
✓Low Concern
Thickener, stabilizer, and gelling agent in dairy, plant-based milks, and processed foods.
Carrageenan is a commonly used seaweed-derived stabilizer with established safety thresholds determined by international food safety authorities.
14
Locust Bean Gum
E410
✓No Notable Concerns
Stabilizer, thickener, emulsifier, and gelling agent in food products such as ice cream, sauces, and dairy items.
Locust bean gum is a naturally derived hydrocolloid with an established safety profile for general food applications.
15
Artificial Vanilla Flavor
?Under Review
—
AI summary pending...
16
Annatto Color
Allergen
✓Low Concern
Protein source, texture enhancer, and flavoring agent in culinary applications.
Provolone cheese is a standard dairy food containing milk allergens and sodium, suitable for general consumption within recommended dietary guidelines.
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Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
