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Beef Ravioli in Pasta Sauce

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EAN 0064144043156 · Chef Boyardee · Plant-based foods and beverages

Identity

Name
Beef Ravioli in Pasta Sauce
Barcode (EAN/GTIN)
0064144043156
Brand / Manufacturer
Chef Boyardee
Category
Plant-based foods and beverages
Country of Origin
Canada
GS1 Prefix
United States / Canada (GS1 prefix 006)

Description

Chef Boyardee lists Beef Ravioli in Pasta Sauce at 425 g per pack. The declared country of origin is Canada and the United States. Published scoring gives it a Nutri-Score of C and NOVA group 4 (ultra-processed food and drink product). Reference data lists part number 064144043156. Our catalogue files it under Plant-based foods and beverages. The catalogue measurements are width 2.54 cm, length 2.54 cm, height 2.54 cm, weight 425 g and display weight 0.43 kg. Declared allergens are beef, gluten, milk and soybeans. Ingredients are declared as Water, Tomato puree (water, tomato paste), Enriched wheat flour, Toasted wheat crumbs, Beef, Sugars (sugar/glucose-fructose), Salt, Modified corn starch, Soybean oil, Carrots, Textured vegetable protein (soy flour, soy protein concentrate, caramel), Dehydrated onion, Processed cheese spread, Caramel, Citric acid, Spice extracts. Labelling claims on file include no artificial flavors, no artificial preservatives, no preservatives, no artificial colors and no artificial colours or flavours.

Regulated substances (6)

Ingredients

Water, Tomato puree (water, tomato paste), Enriched wheat flour, Toasted wheat crumbs, Beef, Sugars (sugar/glucose-fructose), Salt, Modified corn starch, Soybean oil, Carrots, Textured vegetable protein (soy flour, soy protein concentrate, caramel), Dehydrated onion, Processed cheese spread, Caramel, Citric acid, Spice extracts.

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) (9)

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

FDA Added to Food (US) (5)

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

ECHA Biocides Register (EU) (4)

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 Chef Boyardee

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