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ORIGINAL CHEESE CURD LASAGNA, ORIGINAL CHEESE CURD

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EAN 0782045100050 · Sugar Mountain Capital, LLC · Frozen Dinners & Entrees

Identity

Name
ORIGINAL CHEESE CURD LASAGNA, ORIGINAL CHEESE CURD
Barcode (EAN/GTIN)
0782045100050
Brand / Manufacturer
Sugar Mountain Capital, LLC
Category
Frozen Dinners & Entrees
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 078)

Description

ORIGINAL CHEESE CURD LASAGNA, ORIGINAL CHEESE CURD is catalogued as Frozen Dinners & Entrees. It is recorded as originating in the United States. The declared pack size is 23 oz. Per 100 g the declared energy value is 150 kcal (627 kJ). It also supplies 7.93 g of fat, 4.85 g of it saturated, 13.7 g of carbohydrate, including 2.64 g of sugars, 7.05 g of protein, 1.32 g of fibre and 0.93 g of salt per 100 g.

Regulated substances (4)

Ingredients

TOMATOES (TOMATOES, TOMATO PUREE, SEA SALT, CITRIC ACID), COOKED LASAGNA PASTA (WATER, SEMOLINA [MILLED WHEAT], EGG WHITES), RICOTTA CHEESE (PASTEURIZED WHEY, PASTEURIZED CREAM, VINEGAR, SALT), CHEESE CURDS (PASTEURIZED MILK, CULTURE, ENZYMES, SALT), MOZZARELLA CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), FLAGSHIP CHEESE (PASTEURIZED MILK, SALT, CULTURE, ENZYMES), SPINACH, WATER, EXTRA VIRGIN OLIVE OIL, OLIVES (OLIVES, WATER, SEA SALT), KALE, GARLIC (GARLIC, WATER), SEA SALT, CANE SUGAR, S

Nutrition facts (per 100 g)

FieldPer 100 g
Energy627 kJ / 150 kcal
Fat7.93 g
Saturated fat4.85 g
Carbohydrates13.7 g
of which sugars2.64 g
Fibre1.32 g
Protein7.05 g
Salt0.93 g
Sodium0.37 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 (3)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (1)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (4)

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) (3)

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) (5)

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 Sugar Mountain Capital, LLC

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