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Orange chicken

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EAN 0054347220041 · Kahiki Foods Inc. · Frozen Dinners & Entrees

Identity

Name
Orange chicken
Barcode (EAN/GTIN)
0054347220041
Brand / Manufacturer
Kahiki Foods Inc.
Category
Frozen Dinners & Entrees
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 005)

Description

Barcode 0054347220041 identifies Orange chicken. It is flagged for fish, gluten and soybeans under the allergen labelling rules. It is recorded as originating in the United States. A 100 g portion carries 119 kcal (498 kJ). It also supplies 2.88 g of fat, 0.48 g of it saturated, 16.7 g of carbohydrate, including 10.9 g of sugars, 7.05 g of protein, 1.9 g of fibre and 0.48 g of salt per 100 g. The record shows a Nutri-Score of A and a NOVA classification of 4 (ultra-processed food and drink product). Our catalogue files it under Frozen Dinners & Entrees.

Regulated substances (6)

Ingredients

Fully cooked chicken breast strips [ chicken breast with rib meat, water, potato starch, contains less than 2% of slat, carrageenan, yeast extract, black pepper, paprika, garlic powder, natural flavors], carrots, water chestnuts, water, edamame, brown sugar, orange juice concentrate, less than 2%: tomato paste, soybean oil, raisin juice concentrate, soy sauce (water, wheat, soybeans, salt, alcohol

Nutrition facts (per 100 g)

FieldPer 100 g
Energy498 kJ / 119 kcal
Fat2.88 g
Saturated fat0.48 g
Carbohydrates16.67 g
of which sugars10.9 g
Fibre1.9 g
Protein7.05 g
Salt0.48 g
Sodium0.19 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

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

Allergen (4)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (8)

Source: EU CosIng Ingredient & Fragrance Inventory

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) (1)

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) (2)

Source: U.S. FDA SCOGS Database

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

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 Kahiki Foods Inc.

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