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Tomato Based Pasta Soup Mix

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EAN 0048001716162 · Knorr,Unilever · Other Soups

Identity

Name
Tomato Based Pasta Soup Mix
Barcode (EAN/GTIN)
0048001716162
Brand / Manufacturer
Knorr,Unilever
Category
Other Soups
GS1 Prefix
United States / Canada (GS1 prefix 004)

Description

Tomato Based Pasta Soup Mix is the product registered against barcode 0048001716162. A 100 g portion carries 360 kcal (1506 kJ). Across that 100 g the breakdown is 4 g of fat, 0 g of it saturated, 68 g of carbohydrate, including 4 g of sugars, 8 g of protein, 0 g of fibre and 8.3 g of salt. Its stated ingredients: Toasted pasta (wheat semolina, thiamin mononitrate, niacin, riboflavin, folic acid, ferrous fumarate, calcium carbonate), salt, tomato powder, corn starch, sugar, palm oil, natural and artificial flavor, monosodium glutamate, maltodextrin (corn, potato), hydrolyzed corn protein, silicon dioxide (prevents caking), chicken fat, citric acid, disodium inosinate, dehydrated cilantro, annatto (color), s. Our catalogue files it under Other Soups. It is flagged for gluten under the allergen labelling rules. It is listed as sold in the United States. On the food-scoring scales it holds a Nutri-Score of E and NOVA group 4 (ultra-processed food and drink product).

Recall records (1)

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Regulated substances (7)

Ingredients

Toasted pasta (wheat semolina, thiamin mononitrate, niacin, riboflavin, folic acid, ferrous fumarate, calcium carbonate), salt, tomato powder, corn starch, sugar, palm oil, natural and artificial flavor, monosodium glutamate, maltodextrin (corn, potato), hydrolyzed corn protein, silicon dioxide (prevents caking), chicken fat, citric acid, disodium inosinate, dehydrated cilantro, annatto (color), s

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1506 kJ / 360 kcal
Fat4 g
Saturated fat0 g
Carbohydrates68 g
of which sugars4 g
Fibre0 g
Protein8 g
Salt8.3 g
Sodium3.32 g

Data: Open Food Facts community, openfoodfacts.org (ODbL 1.0). 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

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

Allergen (1)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (1)

Source: ECHA CLP Annex VI

FDA Added to Food (US) (13)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (4)

Source: U.S. FDA SCOGS Database

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.

Recall history (1)

More from Knorr,Unilever

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