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New York Style Cheesecake

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EAN 0078742080369 · Artisan Fresh · Snacks

Identity

Name
New York Style Cheesecake
Barcode (EAN/GTIN)
0078742080369
Brand / Manufacturer
Artisan Fresh
Category
Snacks
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 007)

Description

New York Style Cheesecake is the product registered against barcode 0078742080369. Our catalogue files it under Snacks. It carries a Nutri-Score of E and a NOVA classification of 4 (ultra-processed food and drink product). It is flagged for eggs, gluten and milk under the allergen labelling rules. Energy comes to 328 kcal (1372 kJ) per 100 g. It also supplies 21.1 g of fat, 8.59 g of it saturated, 35.2 g of carbohydrate, including 26.6 g of sugars, 5.47 g of protein, 0.8 g of fibre and 0.88 g of salt per 100 g. The declared country of origin is the United States.

Regulated substances (3)

Ingredients

Cream cheese (pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and/or xanthan and/or guar gums), sugar, whole eggs, lemon juice, natural and artificial vanilla flavor. crust contains: (unbleached, unenriched, wheat flour, whole wheat/graham flour, sugar, palm kernel oil, molasses, honey, salt, sodium bicarbonate), sugar, butter (cream, milk, salt.)

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1372 kJ / 328 kcal
Fat21.09 g
Saturated fat8.59 g
Carbohydrates35.16 g
of which sugars26.56 g
Fibre0.8 g
Protein5.47 g
Salt0.88 g
Sodium0.35 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.

Allergen (3)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (2)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (5)

Source: EU CosIng Ingredient & Fragrance Inventory

CITES Endangered Species (1)

Source: Wikidata CITES P7603 / UNEP-WCMC

DE UBA Rigoletto (water hazard class) (4)

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) (5)

Source: U.S. FDA Substances Added to Food

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

Source: U.S. FDA SCOGS Database

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

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (2)

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 Artisan Fresh

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