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Breaded Chik'N Cutlets

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EAN 0833735001727 · Quorn · Plant-based foods

Identity

Name
Breaded Chik'N Cutlets
Barcode (EAN/GTIN)
0833735001727
Brand / Manufacturer
Quorn
Category
Plant-based foods
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 083)

Description

Breaded Chik'N Cutlets by Quorn is a food product in the Meat analogues category. Ingredients: Mycoprotein (51%). wheat flour (contains added calcium, iron, niacin & thiamine), water, sunflower oil, wheat starch. contains 2% or less of potato protein, pea fiber, calcium chloride & calcium acetate (firming agents), natural flavoring, wheat gluten, salt, yeast sage & sage extract, carrageenan &. Typical values per 100 g: Energy 170 kcal/100g, Fat 3 g/100g, Saturated fat 0.5 g/100g, Carbohydrates 28 g/100g, Sugars 3 g/100g, Protein 11 g/100g, Salt 0.75 g/100g. Sold in: United States.

Regulated substances (7)

Ingredients

Mycoprotein (51%). wheat flour (contains added calcium, iron, niacin & thiamine), water, sunflower oil, wheat starch. contains 2% or less of potato protein, pea fiber, calcium chloride & calcium acetate (firming agents), natural flavoring, wheat gluten, salt, yeast sage & sage extract, carrageenan & sodium alginate (stabilizers), wheat semolina, onion powder, garlic powder, white pepper, onion ext

Nutrition facts (per 100 g)

FieldPer 100 g
Energy711 kJ / 170 kcal
Fat3 g
Saturated fat0.5 g
Carbohydrates28 g
of which sugars3 g
Fibre7 g
Protein11 g
Salt0.75 g
Sodium0.3 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) (4)

Source: EU Regulation 1333/2008

Japan Food Sanitation restricted (1)

Source: Japan MHLW Food Sanitation Act

Allergen (2)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (5)

Source: ECHA CLP Annex VI

EU Cosmetic Ingredient (CosIng) (10)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (3)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (8)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (2)

Source: Ministero della Salute (Italia)

FDA Added to Food (US) (12)

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) (3)

Source: U.S. CDC NIOSH

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 Quorn

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