Flavored Syrups

Nutrition Facts

Serving Size 1 OZ
Calories 64
Calories from Fat 11.4
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0g
0%
Sat. Fat 0g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 2.3mg
0%
Tot. Carb. 16.8g
5%
Dietary Fiber 0g
0%
Sugars 16.2g
   Includes 11.4g Added Sugars
0%
Protein 0g
Vitamin D - 0mcg - 0%
Calcium - 0mg - 0%
Iron - 0.1mg - 1%
Potassium - 0mg - 0%
INGREDIENTS: CHOCOLATE SYRUP (high fructose corn syrup, corn syrup, water, cocoa, sugar, contains 2% or less of: potassium sorbate to maintain freshness, xanthan gum, salt, mono- and diglycerides*, polysorbate 60, vanillin, artificial flavor. *adds a negligible amount of fat. ), IRISH CREAM SYRUP (water, cane sugar, citric acid, sodium benzoate (preservative), potassium sorbate (preservative), natural and artificial flavor, caramel color. contains milk), COFFEE LIQUEUR SYRUP (water, cane sugar, natural and artificial flavor, citric acid, sodium benzoate (preservative), potassium sorbate (preservative), caramel color. ), VANILLA SYRUP (water, natural and artificial flavor, cellulose gum, sucralose, sodium benzoate (preservative), citric acid, caramel color. ), CARAMEL ITALIAN SYRUP ( water, cane sugar, natural and artificial flavor, citric acid, sodium benzoate (preservative), potassium sorbate (preservative), caramel color), SWEET MINT SYRUP (organic cane sugar, filtered water, organic peppermint extract, organic vanilla extract, sea salt), CANE SUGAR SYRUP (cane sugar, water, citric acid, sodium benzoate (preservative), potassium sorbate (preservative)), SUGAR FREE VANILLA SYRUP (water, natural and artificial flavor, cellulose gum, sucralose, sodium benzoate (preservative), citric acid, caramel color. )
ALLERGENS: Milk
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.