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Tofu

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EAN 0076371017541 · House Foods · Meats and their products

Identity

Name
Tofu
Barcode (EAN/UPC)
0076371017541
Brand
House Foods
Category
Meats and their products
Country of origin
['en:united-states', 'en:world']
EAN issued in
United States / Canada (GS1 prefix 007)

Description

Barcode 0076371017541 identifies Tofu. Published scoring gives it a Nutri-Score of A and NOVA group 1 (unprocessed or minimally processed food). The declared pack size is 12 oz. The declared country of origin is the United States. The label declares 80 kcal (335 kJ) per 100 g. Across that 100 g the breakdown is 5 g of fat, 1 g of it saturated, 1 g of carbohydrate, including 0 g of sugars, 8 g of protein, 0 g of fibre and 0.03 g of salt. Catalogue classification: Meats and their products. Allergen labelling names soybeans. The declared recipe runs to 5 separate ingredients. Declared labels cover vegetarian, no gmos, vegan and non gmo project.

Regulated substances (3)

Ingredients

Water, organic soybeans, calcium sulfate, calcium choride, dha algal oil

Nutrition facts (per 100 g)

FieldPer 100 g
Energy335 kJ / 80 kcal
Fat5 g
Saturated fat1 g
Carbohydrates1 g
of which sugars0 g
Fibre0 g
Protein8 g
Salt0.03 g
Sodium0.01 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) (3)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (3)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (4)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (2)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (1)

Source: U.S. FDA Substances Added to Food

NIOSH Pocket Guide to Chemical Hazards (US) (1)

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.

🥗 Dietary attributes

We found these dietary attribute tags (community-contributed labels — verify on packaging):

Declared allergens (per OFF community tagging): soybeans

Source: OpenFoodFacts product page — community-tagged dietary labels (data: ODbL, text: CC-BY-SA). These tags are crowdsourced and may be incomplete or out of date; always verify on the actual packaging.

More from House Foods

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: openfoodfacts. Last updated: . See About for the full source list.

See also

Related basics