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Salmon burgers

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EAN 0099482460914 · Salmon · Meats and their products, Frozen foods, Meats, Frozen meats

Identity

Name
Salmon burgers
Barcode (EAN/UPC)
0099482460914
Brand
Salmon
Category
Meats and their products, Frozen foods, Meats, Frozen meats
Country of origin
United States
EAN issued in
United States / Canada (GS1 prefix 009)

Description

Salmon burgers is a food product in the Frozen meats category. Ingredients: Keta and/or pink salmon, pepper jack cheese (cultured pasteurized milk, water, cream, jalapeno peppers, red bell peppers, sodium phosphate, salt, enzymes), panko breadcrumbs (unbleached wheat flour, sugar, yeast, salt), poblano base (poblano peppers, salt, sugar, jalapeno powder, potato flour, jalap. Typical values per 100 g: Energy 187 kcal/100g, Fat 6.59 g/100g, Saturated fat 3.3 g/100g, Carbohydrates 12.09 g/100g, Sugars 1.1 g/100g, Protein 19.78 g/100g, Salt 1.1825 g/100g. Sold in: United States.

Regulated substances (4)

Ingredients

Keta and/or pink salmon, pepper jack cheese (cultured pasteurized milk, water, cream, jalapeno peppers, red bell peppers, sodium phosphate, salt, enzymes), panko breadcrumbs (unbleached wheat flour, sugar, yeast, salt), poblano base (poblano peppers, salt, sugar, jalapeno powder, potato flour, jalapeno paste, rosemary extract, expeller pressed canola oil), potato starch, chipotle bbq seasoning (or

Nutrition facts (per 100 g)

FieldPer 100 g
Energy782 kJ / 187 kcal
Fat6.59 g
Saturated fat3.3 g
Carbohydrates12.09 g
of which sugars1.1 g
Fibre0 g
Protein19.78 g
Salt1.18 g
Sodium0.47 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 (4)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (2)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (8)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (3)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (1)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (6)

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) (2)

Source: U.S. CDC NIOSH

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 Salmon

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

See also

Related basics