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Sausage, egg & cheese panino

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EAN 0799847008040 · Sausage, · Breakfast Sandwiches, Biscuits & Meals

Identity

Name
Sausage, egg & cheese panino
Barcode (EAN/GTIN)
0799847008040
Brand / Manufacturer
Sausage,
Category
Breakfast Sandwiches, Biscuits & Meals
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 079)

Description

Sausage, egg & cheese panino is a food product. Ingredients: Filling (sausage patty (pork, whey protein concentrate, salt, spices, corn syrup solids, dextrose, caramel color, spice extractives, bha, propyl gallate, citric acid), egg patty (whole eggs, non-fat milk, modified food starch, salt, xanthan gum, citric acid, black pepper), process american cheese (c. Typical values per 100 g: Energy 333 kcal/100g, Fat 21.77 g/100g, Saturated fat 8.84 g/100g, Carbohydrates 22.45 g/100g, Sugars 2.7199999999999998 g/100g, Protein 11.56 g/100g, Salt 2.195 g/100g. Sold in: United States.

Regulated substances (7)

Ingredients

Filling (sausage patty (pork, whey protein concentrate, salt, spices, corn syrup solids, dextrose, caramel color, spice extractives, bha, propyl gallate, citric acid), egg patty (whole eggs, non-fat milk, modified food starch, salt, xanthan gum, citric acid, black pepper), process american cheese (cultured milk and skim milk, cream, sodium citrate, salt, color added (if colored), sodium phosphate,

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1393 kJ / 333 kcal
Fat21.77 g
Saturated fat8.84 g
Carbohydrates22.45 g
of which sugars2.72 g
Fibre0 g
Protein11.56 g
Salt2.19 g
Sodium0.88 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.

IARC carcinogen (1)

Source: WHO IARC Monographs

Food additive (E-number) (5)

Source: EU Regulation 1333/2008

Allergen (1)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (3)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (12)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (6)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (10)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (5)

Source: U.S. FDA SCOGS Database

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

Source: U.S. CDC NIOSH

ECHA Biocides Register (EU) (4)

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 Sausage,

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