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Fried Pickle and Ranch Dip

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EAN 0850010222219 · Duke Sandwich Productions, Inc. · Condiments

Identity

Name
Fried Pickle and Ranch Dip
Barcode (EAN/GTIN)
0850010222219
Brand / Manufacturer
Duke Sandwich Productions, Inc.
Category
Condiments
Country of Origin
United States
GS1 Prefix
United States / Canada (GS1 prefix 085)

Description

Fried Pickle and Ranch Dip (12 oz) is sold under the Duke Sandwich Productions, Inc name. It carries a Nutri-Score of E and NOVA group 4 (ultra-processed food and drink product). The allergen declaration covers celery, gluten and milk. It is recorded as originating in the United States. Per 100 g the declared energy value is 167 kcal (697 kJ). Nutrition per 100 g runs to 13.3 g of fat, 8.33 g of it saturated, 10 g of carbohydrate, including 3.33 g of sugars, 6.67 g of protein, 0 g of fibre and 1.83 g of salt. Our catalogue files it under Condiments.

Regulated substances (7)

Ingredients

sour cream, cream cheese (pasteurized milk and cream, daly value* salt, egg white potassium sorbate (preservative), gum, gum acacia, garlic powder lemon diacetate ies sugars 0% including hydrate 3g 1% malic acid, gum, alum, natural and erie soybean oil), 2% or less of: seasoning parsley, oil) manufactured by: duke foods, 29642 thod onion dried díll, celery salt , wheat, 0% 80 tumeric), bread crumb

Nutrition facts (per 100 g)

FieldPer 100 g
Energy697 kJ / 166.67 kcal
Fat13.33 g
Saturated fat8.33 g
Carbohydrates10 g
of which sugars3.33 g
Fibre0 g
Protein6.67 g
Salt1.83 g
Sodium0.73 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 (8)

Source: EU Regulation 1169/2011 Annex II

EU CLP Harmonised Hazard (2)

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) (1)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (2)

Source: Ministero della Salute (Italia)

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

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (6)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (2)

Source: U.S. FDA SCOGS Database

ECHA Biocides Register (EU) (1)

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 Duke Sandwich Productions, Inc.

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