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Shrimp poppers

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EAN 0041600011751 · Fisher · Seafood, Frozen foods, Frozen seafood

Identity

Name
Shrimp poppers
Barcode (EAN/UPC)
0041600011751
Brand
Fisher
Category
Seafood, Frozen foods, Frozen seafood
Country of origin
United States
EAN issued in
United States / Canada (GS1 prefix 004)

Description

Shrimp poppers by Fisher is a food product in the Frozen seafood category. Ingredients: Minced shrimp, wheat flour, vegetable oil (canola, cottonseed, and/or soybean), water, modified corn starch, soy protein concentrate, contains 2% or less of: salt, guar gum, modified cellulose, sodium alginate, sugar, calcium chloride, nonfat milk, expeller pressed canola oil, leavening (sodium alum. Typical values per 100 g: Energy 286 kcal/100g, Fat 15.48 g/100g, Saturated fat 2.38 g/100g, Carbohydrates 28.57 g/100g, Sugars 1.19 g/100g, Protein 9.52 g/100g, Salt 2.56 g/100g. Sold in: United States.

Regulated substances (11)

Ingredients

Minced shrimp, wheat flour, vegetable oil (canola, cottonseed, and/or soybean), water, modified corn starch, soy protein concentrate, contains 2% or less of: salt, guar gum, modified cellulose, sodium alginate, sugar, calcium chloride, nonfat milk, expeller pressed canola oil, leavening (sodium aluminum phosphate, sodium bicarbonate), natural and artificial flavors, whey, yeast, sodium tripolyphos

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1196 kJ / 286 kcal
Fat15.48 g
Saturated fat2.38 g
Carbohydrates28.57 g
of which sugars1.19 g
Fibre1.2 g
Protein9.52 g
Salt2.56 g
Sodium1.02 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) (5)

Source: EU Regulation 1333/2008

Allergen (6)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (4)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (13)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (10)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (2)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (9)

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) (4)

Source: U.S. CDC NIOSH

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 Fisher

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

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

See also

Related basics