The Kroger Co.
C
ProfileModerate
ICE CREAM, HOMEMADE VANILLA
Dairy & Eggs USVerified
Label Serving
64 g
Barcode
011110502926
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
moderate
Saturated fat
high
Sugars
high
Salt
low
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
4.0/10
Nutrition Facts (per serving: 64 g)
Energy203kcal
Carbohydrates23.44g
Sugar23.44g
Protein3.12g
Total Fat9.38g
Saturated Fat6.25g
Trans Fat0g
Cholesterol39mg
Fiber0g
Sodium78mg
Calcium125mg
Iron0mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (64 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal6%
Total Fat6g8%
Saturated Fat4gHigh20%
Trans Fat0gLow0%
Cholesterol25mg8%
Carbohydrates15g5%
Total Sugars15gHigh30%
Dietary Fiber0g0%
Protein2g4%
Sodium50mgLow2%
Minerals
Calcium80mg6%
Iron0mg0%
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.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
13 / 16 researched · AI analyzing 3 more...Ingredients — as printed on the label
MILK, CREAM, CORN SYRUP, SUGAR, HIGH FRUCTOSE CORN SYRUP, WHEY, BUTTERMILK, CELLULOSE GEL, GUAR GUM, NATURAL AND ARTIFICIAL FLAVOR, CELLULOSE GUM, MONO AND DIGLYCERIDES, LOCUST BEAN GUM, POLYSORBATE 80, CARRAGEENAN, ANNATTO (FOR COLOR).
Contains allergens: Cream, Calcium Caseinate, Whey
1
Cream
ModerateAllergen
Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products.
2
Corn Syrup
Moderate
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
3
Calcium Caseinate
No NotablesAllergen
Protein supplement, emulsifier, texturizer, and nutritional fortification agent
4
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
5
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
6
High Fructose Corn Syrup
Moderate
sweetener
7
Guar Gum
E412
No NotablesStabilizer, thickener, emulsifier, and texturizer
8
Cellulose Gel
Under Review
AI summary pending...9
Buttermilk
Under Review
AI summary pending...10
Cellulose Gum
E466
No NotablesThickener, stabilizer, emulsifier, and texture modifier
11
Natural And Artificial Flavor
Synthetic
No Notablesflavour
12
Mono- And Diglycerides
E471
No NotablesEmulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.
13
Polysorbate 80
E433
LowEmulsifier and stabilizer
14
Carrageenan
E407
LowThickener, stabilizer, and gelling agent in dairy, plant-based milks, and processed foods.
15
Locust Bean Gum
E410
No NotablesStabilizer, thickener, emulsifier, and gelling agent in food products such as ice cream, sauces, and dairy items.
16
Annatto (Color)
Under Review
AI summary pending...| 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 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. |
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 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. |
5 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
6 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. |
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 Cellulose Gel | ?Under Review | — | AI summary pending... |
9 Buttermilk | ?Under Review | — | AI summary pending... |
10 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. |
11 Natural And Artificial Flavor Synthetic | ✓No Notable Concerns | flavour | Authorized flavorings are evaluated for safety by regulatory bodies and are generally recognized as safe for consumption within established usage limits. |
12 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. |
13 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. |
14 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. |
15 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. |
16 Annatto (Color) | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.