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BANQUET Homestyle Bakes Creamy Chicken, 28.1 OZ

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EAN 0050100408848 · BANQUET · Cookie

Identity

Name
BANQUET Homestyle Bakes Creamy Chicken, 28.1 OZ
Barcode (EAN/UPC)
0050100408848
Brand
BANQUET
Category
Cookie
Country of origin
United States
EAN issued in
United States / Canada (GS1 prefix 005)

Description

BANQUET Homestyle Bakes Creamy Chicken, 28.1 OZ carries Banquet branding and barcode 0050100408848. Declared allergens are celery, gluten, milk and soybeans. Energy comes to 174 kcal (728 kJ) per 100 g. The same 100 g holds 7.47 g of fat, 1.66 g of it saturated, 22 g of carbohydrate, including 2.07 g of sugars, 4.56 g of protein, 1.7 g of fibre and 1.18 g of salt. The record shows NOVA group 4 (ultra-processed food and drink product). The declared country of origin is the United States. Physical data on file: weight 2.55 kg, width 21.2 cm, length 30.5 cm, height 15.4 cm, 3 units per pack and 3 pieces.

Regulated substances (5)

Ingredients

hearty vegetable and white meat chicken stew: water, cooked white meat chicken (chicken breast with rib meat, water, modified rice starch, isolated soy protein, salt, sodium phosphates), soybean oil, carrots, celery, corn, modified corn starch, potatoes (potatoes, sodium acid pyrophosphate [to preserve color]), less than 2% of: salt, chicken flavor (contains chicken broth, maltodextrin, turkey bro

Nutrition facts (per 100 g)

FieldPer 100 g
Energy728 kJ / 174 kcal
Fat7.47 g
Saturated fat1.66 g
Carbohydrates21.99 g
of which sugars2.07 g
Fibre1.7 g
Protein4.56 g
Salt1.18 g
Sodium0.47 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) (1)

Source: EU Regulation 1333/2008

Allergen (5)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (2)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (6)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (4)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (3)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (6)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (2)

Source: U.S. FDA SCOGS Database

NIOSH Pocket Guide to Chemical Hazards (US) (2)

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 BANQUET

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