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Hemis fares, scrambled pork, wild fennel and barolo wine pasta sauce

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EAN 0011110863539 · Hemis Fares · Condiments

Identity

Name
Hemis fares, scrambled pork, wild fennel and barolo wine pasta sauce
Barcode (EAN/GTIN)
0011110863539
Brand / Manufacturer
Hemis Fares
Category
Condiments
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 001)

Description

Hemis fares, scrambled pork, wild fennel and barolo wine pasta sauce is sold under the Hemis Fares label. Country of origin on the record: the United States. It carries Nutri-Score C and NOVA group 3 (processed food). Allergen labelling names celery and pork. Ingredients are declared as Tomato pulp (tomatoes, citric acid), sausage (pork, salt, black pepper, chili pepper, fennel seeds), tomato paste, carrot, celery, barolo wine, extra virgin olive oil, salt, rice starch,sugar, onion, garlic, paprika, black pepper, rosemary. A 100 g portion carries 128 kcal (536 kJ). The same 100 g holds 8.8 g of fat, 2.4 g of it saturated, 8.8 g of carbohydrate, including 4.8 g of sugars, 4 g of protein, 1.6 g of fibre and 1.68 g of salt. It sits in the Condiments category.

Regulated substances (4)

Ingredients

Tomato pulp (tomatoes, citric acid), sausage (pork, salt, black pepper, chili pepper, fennel seeds), tomato paste, carrot, celery, barolo wine, extra virgin olive oil, salt, rice starch,sugar, onion, garlic, paprika, black pepper, rosemary.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy536 kJ / 128 kcal
Fat8.8 g
Saturated fat2.4 g
Carbohydrates8.8 g
of which sugars4.8 g
Fibre1.6 g
Protein4 g
Salt1.68 g
Sodium0.67 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

IARC carcinogen (1)

Source: WHO IARC Monographs

Food additive (E-number) (1)

Source: EU Regulation 1333/2008

Allergen (2)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (1)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (4)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (2)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (9)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (2)

Source: U.S. FDA SCOGS Database

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

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (3)

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 Hemis Fares

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