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Balanced breaks

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EAN 0046100359129 · Sargent · Food

Identity

Name
Balanced breaks
Barcode (EAN/GTIN)
0046100359129
Brand / Manufacturer
Sargent
Category
Food
GS1 Prefix
United States / Canada (GS1 prefix 004)

Description

9 oz is the declared pack size for Balanced breaks. The pack lists Pasteurized Milk, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cashews, White Corn Flour, Wheat Flour, Vegetable Oil (Canola, Cottonseed, Peanut, Soybean, Safflower, Sunflower), Aged Cayenne Red Peppers, Ascorbic Acid, Barley Malt, Buttermilk Powder, Calcium Hydrate, Cheese Culture, Citric Acid, Cultured Buttermilk, Dextrose, Distilled Vinegar, Dried Parsley, Dry Whole Milk, Enzymes, Garlic Powder, Lactic Acid, Malted Barley Flour, Maltodextrin, Natamycin, Natural Flavor, Oat Fiber, Onion Powder, Paprika Oleoresin, Potato Flour, Potato Starch, Salt, Sodium Bicarbonate, Spice, Sugar, Wheat Gluten, Whole Wheat Flour, Yeast as ingredients.

Ingredients

Pasteurized Milk, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cashews, White Corn Flour, Wheat Flour, Vegetable Oil (Canola, Cottonseed, Peanut, Soybean, Safflower, Sunflower), Aged Cayenne Red Peppers, Ascorbic Acid, Barley Malt, Buttermilk Powder, Calcium Hydrate, Cheese Culture, Citric Acid, Cultured Buttermilk, Dextrose, Distilled Vinegar, Dried Parsley, Dry Whole Milk, Enzymes, Garlic Powder, Lactic Acid, Malted Barley Flour, Maltodextrin, Natamycin, Natural Flavor, Oat Fiber, Onion Powder, Paprika Oleoresin, Potato Flour, Potato Starch, Salt, Sodium Bicarbonate, Spice, Sugar, Wheat Gluten, Whole Wheat Flour, Yeast.

Food additive (E-number) (3)

Source: EU Regulation 1333/2008

Allergen (8)

Source: EU Regulation 1169/2011 Annex II

WHO Essential Medicine (1)

Source: WHO Model List of Essential Medicines

EU CLP Harmonised Hazard (4)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (18)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (6)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (11)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (21)

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) (3)

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (7)

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 Sargent

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