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Korean Style BBQ Sauce

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EAN 0035826112804 · Food Lion · Ketchup, Mustard, BBQ & Cheese Sauce

Identity

Name
Korean Style BBQ Sauce
Barcode (EAN/GTIN)
0035826112804
Brand / Manufacturer
Food Lion
Category
Ketchup, Mustard, BBQ & Cheese Sauce
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 003)

Description

Korean Style BBQ Sauce is the product registered against barcode 0035826112804. Catalogue classification: Ketchup, Mustard, BBQ & Cheese Sauce. Country of origin on the record: the United States. On the food-scoring scales it holds a Nutri-Score of E and Eco-Score B. Energy comes to 139 kcal (581 kJ) per 100 g. Across that 100 g the breakdown is 0 g of fat, 0 g of it saturated, 33.3 g of carbohydrate, including 27.8 g of sugars, 0 g of protein, 0 g of fibre and 3.89 g of salt.

Regulated substances (5)

Ingredients

WATER, SUGAR, TAMARI SOY SAUCE (WATER, SOYBEANS, SALT, SUGAR), BROWN SUGAR, RED JALAPENO PUREE (RED JALAPENO PEPPERS, SALT, ACETIC ACID), WHITE MISO (FERMENTED SOYBEANS, RICE, SALT, MODIFIED TAPIOCA STARCH), MODIFIED CORN STARCH, GINGER, LIME JUICE CONCENTRATE, DISTILLED VINEGAR, DRIED GARLIC, SPICES, RICE WINE VINEGAR, GARLIC, CITRIC ACID, XANTHAN GUM.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy581 kJ / 138.89 kcal
Fat0 g
Saturated fat0 g
Carbohydrates33.33 g
of which sugars27.78 g
Fibre0 g
Protein0 g
Salt3.89 g
Sodium1.56 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 (4)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (1)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (8)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (2)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (4)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (2)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (9)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (3)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (3)

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (6)

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 Food Lion

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

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