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Shrimp scampi italian style jumbo ravioli, shrimp scampi

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EAN 0011225164842 · CULINARY TOURS · Plant-based foods and beverages

Identity

Name
Shrimp scampi italian style jumbo ravioli, shrimp scampi
Barcode (EAN/GTIN)
0011225164842
Brand / Manufacturer
CULINARY TOURS
Category
Plant-based foods and beverages
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 001)

Description

Shrimp scampi italian style jumbo ravioli, shrimp scampi is a food product in the Pastas category. Ingredients: Extra fancy durum flour (enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), shrimp (shrimp, salt, sodium tripolyphosphate [used as a preservative]), water, whole milk ricotta cheese (whey, whole milk, cream, vinegar), parmesan cheese (pasteurized part skim milk, ch. Typical values per 100 g: Energy 211 kcal/100g, Fat 11.18 g/100g, Saturated fat 3.29 g/100g, Carbohydrates 22.37 g/100g, Sugars 0.66 g/100g, Protein 14.47 g/100g, Salt 1.135 g/100g. Sold in: United States.

Regulated substances (8)

Ingredients

Extra fancy durum flour (enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), shrimp (shrimp, salt, sodium tripolyphosphate [used as a preservative]), water, whole milk ricotta cheese (whey, whole milk, cream, vinegar), parmesan cheese (pasteurized part skim milk, cheese cultures, salt, enzymes, powdered cellulose [anti-caking agent]), liquid pasteurized whole eggs

Nutrition facts (per 100 g)

FieldPer 100 g
Energy883 kJ / 211 kcal
Fat11.18 g
Saturated fat3.29 g
Carbohydrates22.37 g
of which sugars0.66 g
Fibre0 g
Protein14.47 g
Salt1.14 g
Sodium0.45 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.

Food additive (E-number) (3)

Source: EU Regulation 1333/2008

Allergen (3)

Source: EU Regulation 1169/2011 Annex II

WHO Essential Medicine (2)

Source: WHO Model List of Essential Medicines

EU CLP Harmonised Hazard (2)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (10)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (5)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (7)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (5)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (1)

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 CULINARY TOURS

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