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Pimento Cheese Spread

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EAN 0820581067397 · Pimento · Cheeses

Identity

Name
Pimento Cheese Spread
Barcode (EAN/UPC)
0820581067397
Brand
Pimento
Category
Cheeses
Country of origin
United States
EAN issued in
United States / Canada (GS1 prefix 082)

Description

Pimento Cheese Spread is a food product in the Cheeses category. Ingredients: Cream cheese (pasteurized milk and cream, cheese culture, salt, stabilizers [carob bean and/or xanthan and/or guar gums]), cheddar cheese (pasteurized cultured milk, salt, enzymes), diced red pimentos (salt, citric acid), salad dressing (water, high fructose corn syrup, soybean oil, distilled vinega. Typical values per 100 g: Energy 357.14 kcal/100g, Fat 32.14 g/100g, Saturated fat 14.29 g/100g, Carbohydrates 10.71 g/100g, Sugars 10.71 g/100g, Protein 7.14 g/100g, Salt 1.6329 g/100g. Sold in: United States.

Regulated substances (4)

Ingredients

Cream cheese (pasteurized milk and cream, cheese culture, salt, stabilizers [carob bean and/or xanthan and/or guar gums]), cheddar cheese (pasteurized cultured milk, salt, enzymes), diced red pimentos (salt, citric acid), salad dressing (water, high fructose corn syrup, soybean oil, distilled vinegar, food starch-modified, salt, egg yolks, paprika, calcium disodium edta [to protect flavor]), whey,

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1494 kJ / 357.14 kcal
Fat32.14 g
Saturated fat14.29 g
Carbohydrates10.71 g
of which sugars10.71 g
Fibre0 g
Protein7.14 g
Salt1.63 g
Sodium0.65 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 (2)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (10)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (2)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (8)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (1)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (9)

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) (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 Pimento

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