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EAN 3250391737567 · Fiorini · Frozen foods
3250391737567Pizza chèvre BIO by Fiorini is a food product in the Pizzas surgelées category. It is packaged in a 360 g format. Ingredients: Farine de blé", purée de fomate* 25 %, eau, emmental* (dont lait) 11,2 %, fromage de chèvre* (dont lait) 10,4 %, son de blé", sel, levure, marjolaine", ail*. * Ingrédients issus de l'agriculture biologique. Traces éventuelles de crustacés, poissons et mollusques. Certains ingrédients. Sold in: France.
Farine de blé", purée de fomate* 25 %, eau, emmental* (dont lait) 11,2 %, fromage de chèvre* (dont lait) 10,4 %, son de blé", sel, levure, marjolaine", ail*. * Ingrédients issus de l'agriculture biologique. Traces éventuelles de crustacés, poissons et mollusques. Certains ingrédients ne sont pas français. INEORMA TIONSÀ consómmer de préfárence avant fin voir sur le coté de l'étui
Source: EU Regulation 1169/2011 Annex II
Source: Ministero della Salute (Italia)
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.
325 indicates the issuing office in France and Monaco (this is the country where the brand owner registered the EAN; it is not necessarily where the product was manufactured. Source: GS1 country code list)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.
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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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