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Bison sticks

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EAN 0810033740633 · Icon · Meats and their products

Identity

Name
Bison sticks
Barcode (EAN/GTIN)
0810033740633
Brand / Manufacturer
Icon
Category
Meats and their products
GS1 Prefix
United States / Canada (GS1 prefix 081)

Description

Bison sticks is listed here under EAN 0810033740633. The allergen declaration covers celery and pork. It is packed as 1 oz. The label declares 250 kcal (1050 kJ) per 100 g. Nutrition per 100 g runs to 14.3 g of fat, 5.36 g of it saturated, 3.57 g of carbohydrate, including 0 g of sugars, 42.9 g of protein, 0 g of fibre and 3.12 g of salt. The record shows a Nutri-Score of E and a NOVA classification of 4 (ultra-processed food and drink product). It sits in the meats and their products category. The ingredient list reads: Bison, pork, water, salt, dextrose, encapsulated lactic acid, encapsulated citric acid, pepper, cultured celery powder, spices, sea salt, garlic powder, cherry powder, cane sugar.

Regulated substances (3)

Ingredients

Bison, pork, water, salt, dextrose, encapsulated lactic acid, encapsulated citric acid, pepper, cultured celery powder, spices, sea salt, garlic powder, cherry powder, cane sugar.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1050 kJ / 250 kcal
Fat14.3 g
Saturated fat5.36 g
Carbohydrates3.57 g
of which sugars0 g
Fibre0 g
Protein42.9 g
Salt3.12 g
Sodium1.25 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) (5)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (5)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (4)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (1)

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) (2)

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.

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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

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