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Pfeiffer, zesty garlic italian dressing

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EAN 0070200210134 · Pfeiffer · Salad Dressing & Mayonnaise

Identity

Name
Pfeiffer, zesty garlic italian dressing
Barcode (EAN/GTIN)
0070200210134
Brand / Manufacturer
Pfeiffer
Category
Salad Dressing & Mayonnaise
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 007)

Description

Pfeiffer, zesty garlic italian dressing is sold under the Pfeiffer label. Declared allergens are soybeans. Published scoring gives it Nutri-Score E and a NOVA classification of 4 (ultra-processed food and drink product). Catalogue classification: Salad Dressing & Mayonnaise. Its stated ingredients: Water, soybean oil, distilled vinegar, high fructose corn syrup, salt, garlic*, onion*, spice, lemon juice concentrate, bell pepper*, xanthan gum, carrots*, artificial color, natural flavor, calcium disodium edta added to protect flavor. Per 100 g the declared energy value is 323 kcal (1351 kJ). It also supplies 32.3 g of fat, 4.84 g of it saturated, 9.68 g of carbohydrate, including 6.45 g of sugars, 0 g of protein, 0 g of fibre and 3.39 g of salt per 100 g. The declared country of origin is the United States.

Regulated substances (3)

Ingredients

Water, soybean oil, distilled vinegar, high fructose corn syrup, salt, garlic*, onion*, spice, lemon juice concentrate, bell pepper*, xanthan gum, carrots*, artificial color, natural flavor, calcium disodium edta added to protect flavor.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1351 kJ / 323 kcal
Fat32.26 g
Saturated fat4.84 g
Carbohydrates9.68 g
of which sugars6.45 g
Fibre0 g
Protein0 g
Salt3.39 g
Sodium1.35 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 (2)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (1)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (6)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (7)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (7)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (1)

Source: U.S. FDA SCOGS Database

ECHA Biocides Register (EU) (1)

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 Pfeiffer

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

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