Yoo-hoo Chocolate Caramel Drink
Yoo-hoo Chocolate Caramel Drink
Nutrition per 6.5 fl oz
|Nutrients||Amount||% Daily Value|
|Calories are the fuel you need every day. They are a measure of energy from the carbohydrates, fat and protein in the food you eat and beverages you drink.|
|Sugars are carbohydrates that occur naturally, such as those in juices, vegetables, grains and milk, and can be added to foods or beverages in the form of granulated or liquid sugar, corn syrup and honey, for example.|
|Includes 15g Added Sugars||31%|
** Caffeine is naturally occurring and actual amounts may vary.
Products may not be available in all areas
Contains approximately 1 mg natural caffeine**
Allergens & Sensitivities
Includes soybeans and ingredients derived from soy.
Includes foods and beverages containing milk or ingredient derived from milk such as such as casein, caseinates, whey, whey protein concentrates, nonfat dry milk, milk solids, casein hydrolysates and whey hydrolysates.Compare products Customer Reports
All beverages are hydrating, and a variety of beverages including juice, regular and diet soft drinks, water and tea can contribute to total fluid intake to help meet the body’s hydration needs.
HIGH FRUCTOSE CORN SYRUP
High fructose corn syrup is a sweetener that combines two simple sugars — fructose and glucose — and is very similar in composition and sweetness to sucrose, or what is commonly known as regular sugar.
WHEY (FROM MILK)
The liquid remaining after milk solids have been separated out. Whey can be concentrated or dried leaving only the proteins, fats and sugars. It is frequently added to food and beverages as a source of protein.
Contains less than 2%:
COCOA (ALKALI PROCESS)
Cocoa comes from cocoa beans, which grow in pods on the Theobroma cacao tree and is the key ingredient used to make chocolate. The alkali or Dutch process makes it less acidic which results in a milder taste, an enhanced color and a more soluble product making it easier to use in beverages.
NONFAT DRY MILK
Produced by the removal of water from nonfat (skim) milk.
NATURAL AND ARTIFICIAL FLAVORS
A combination of natural and artificial flavors used to provide a specific and tasty flavor to the food or beverage.
SODIUM CASEINATE (FROM MILK)
Made from milk protein casein and sodium. Sodium caseinate is a food ingredient used as an emulsifier and stabilizer in foods and beverages.
CORN SYRUP SOLIDS
Ingredient made by drying corn syrup and is frequently used as a sweetener or flavor carrier.
A common multi-purpose food ingredient that is frequently added to foods and beverages as a calcium source
A source of potassium and phosphorus that can also functions as a stabilizer or buffer in foods and beverages.
Derived from the fruit of the palm tree, palm oil is used in many food products to provide texture and taste.
Derived from the guar bean, this ingredient is used in foods and beverages as a thickener or to add texture and mouthfeel.
A food ingredient that is made through fermentation and provides stability and prevent separation.
MONO AND DIGLYCERIDES
A food ingredient usually derived from soybean, cottonseed, sunflower or palm oil, which function as emulsifiers in foods to provide a consistent texture and keep oils in solution.
Widely used for various purposes in food and beverages and best known as a seasoning, flavor enhancer and a preservative.
An ingredient derived from soybean and used as an emulsifier.
Sucralose is a low-calorie sweetener used to add sweetness to foods and beverages without adding calories.
NIACINAMIDE (VITAMIN B3)
A B Vitamin that is found in meats, whole grain products, some vegetables, nuts, eggs and some fruits and functions as a nutrient.
VITAMIN A PALMITATE
Vitamin A Palmitate is a form of Vitamin A that functions as a nutrient.
RIBOFLAVIN (VITAMIN B2)
A B Vitamin that is found in meats, whole grain products, vegetables, nuts and some fruits and functions as a nutrient.
CHOLECALCIFEROL (VITAMIN D3)
Cholecalciferol (Vitamin D3) is a form of Vitamin D and functions as a nutrient. The body synthesizes vitamin D when sun exposure is adequate and it is added to milk.