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Fresh White Sliced Bread

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EAN 0000025202762 · Ballymore Crust · plant based foods and beverages

Identity

Name
Fresh White Sliced Bread
Barcode (EAN/GTIN)
0000025202762
Brand / Manufacturer
Ballymore Crust
Category
plant based foods and beverages
GS1 Prefix
United States / Canada (GS1 prefix 000)

Description

Fresh White Sliced Bread is the product registered against barcode 0000025202762. The record shows a Nutri-Score of C and Eco-Score B. It is packed as 800 g. Ingredients are declared as Medium sliced white bread INGREDIENTS: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Yeast, Vegetable Oils (Rapeseed Oil, Palm Oil, Sunflower Oil), Salt, Emulsifiers: Mono-and Diacetyl Tartaric Acid Esters of Mono-and Diglycerides of Fatty Acids, Rapeseed Lecithin, Mono - and Diglycerides of Fatty Acids; Soya Flour, Preservative: Calcium Propionate; Flour Treatment Agent: Ascorbic Acid; Acidity Regulators: Acetic Acid, E525; Potato Starch.

Regulated substances (7)

Allergen flags (4)

Ingredients

Medium sliced white bread INGREDIENTS: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Yeast, Vegetable Oils (Rapeseed Oil, Palm Oil, Sunflower Oil), Salt, Emulsifiers: Mono-and Diacetyl Tartaric Acid Esters of Mono-and Diglycerides of Fatty Acids, Rapeseed Lecithin, Mono - and Diglycerides of Fatty Acids; Soya Flour, Preservative: Calcium Propionate; Flour Treatment Agent: Ascorbic Acid; Acidity Regulators: Acetic Acid, E525; Potato Starch. ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts and sesame. DIETARY ADVICE: Suitable for vegetarians.

Food additive (E-number) (6)

Source: EU Regulation 1333/2008

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

Allergen (4)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (3)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (14)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (6)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (9)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (12)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (6)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (2)

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (2)

Source: ECHA — Biocidal Products Regulation

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Ballymore Crust

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics