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DUG Barista 1L

By DUG
DUG Barista 1L

DUG Barista 1L

By DUG

Delivery Options

Description

DUG Barista 1l


  • THE COFFEE LOVER’S DREAM
  • A GREAT ACCOMPANIMENT TO HOT DRINKS
  • A REFRESHING AND SUSTAINABLE ADDITION TO YOUR DIET

Deliciously smooth and creamy, DUG Barista is the best choice for anyone who wants to take their hot drinks up a notch or just loves the slightly creamier feeling. Heat it up and whip it for that barista-quality foam or just pour it straight into a cup of coffee or tea. Either way, DUG Barista tastes amazing. We’re also proud to be able to say that DUG Barista won’t ever separate in your coffee or tea.


Because DUG Barista is made from potatoes, it is packed with vitamins and minerals and contains fibre and protein. All of which makes it a perfect alternative to other milk products.


Veg of Lund Ltd, Parkshot House, 5 Kew Road, Richmond TW8 2PR

Customer Reviews

Ingredients

Full ingredients

Water, Potato (9 %), Sucrose, Rapeseed Oil, Maltodextrin, Pea Protein, Acid Regulator (Di- and Mono Sodium Phosphate), Calcium Carbonate, Emulsifier (Sunflower Lecithin), Natural Flavour, Vitamins (D, Riboflavin, B12, Folic Acid)

Always read the label before use

Nutritional Information

Per 100ml:
Energy 238kj / 57kcal
Fat 3g
of which saturates 0.2g
Carbohydrates 6.2g
of which sugars 3g
Fibre 0.1g
Protein 1.3g
Salt 0.48g
Calcium 120mg (15% RI)
Vitamin D 0.75ug (15% RI)
Riboflavin 0.21mg (15% RI)
Vitamin B12 0.38ug (15% RI)
Folic Acid 30ug (15% RI)

Additional Info

Directions:

Store in a cool dry place. Once opened, keep refrigerated and consume within 5 days.

Remember to:

We go to great efforts to ensure that the information on this page is accurate at the time that the page was last edited. As we are constantly reviewing and developing our products to meet our consumer needs, consumers, particularly those that suffer from allergies and intolerances, should always check product labelling, warnings, and directions provided with the product that is delivered, prior to use or consumption.

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