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Crispy chicken chips

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EAN 4740046011030 · Tallegg · Chicken and its products

Identity

Name
Crispy chicken chips
Barcode (EAN/GTIN)
4740046011030
Brand / Manufacturer
Tallegg
Category
Chicken and its products
Country of Origin
Estonia
GS1 Prefix
Estonia (GS1 prefix 474)

Description

Crispy chicken chips (22 g) is sold under the Tallegg name. A 100 g portion carries 366 kcal (1537 kJ). Across that 100 g the breakdown is 16 g of fat, 4.8 g of it saturated, 6.6 g of carbohydrate, including 3.5 g of sugars, 49 g of protein and 7.2 g of salt. The ingredient list reads: Broiler meat (260g of meat is used to make 100g of the product), salt, carrot fiber, meat protein, flavorings, sugar, spices, rapeseed oil, dextrose, yeast extract stabilizer E450, thickener E415, emulsifier E433, acidity regulators: E330, E451; preservatives: E202, E250. The product may contain small amounts of wheat, soy, egg, milk, fish, mustard and celery. Declared labels cover green dot. It is flagged for eggs, fish, milk and soybeans under the allergen labelling rules. The declared country of origin is Estonia. Published scoring gives it a Nutri-Score of E.

Regulated substances (11)

Ingredients

Broiler meat (260g of meat is used to make 100g of the product), salt, carrot fiber, meat protein, flavorings, sugar, spices, rapeseed oil, dextrose, yeast extract stabilizer E450, thickener E415, emulsifier E433, acidity regulators: E330, E451; preservatives: E202, E250. The product may contain small amounts of wheat, soy, egg, milk, fish, mustard and celery.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1537 kJ / 366 kcal
Fat16 g
Saturated fat4.8 g
Carbohydrates6.6 g
of which sugars3.5 g
Protein49 g
Salt7.2 g
Sodium2.88 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) (7)

Source: EU Regulation 1333/2008

Allergen (7)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (2)

Source: EU CosIng Ingredient & Fragrance Inventory

DE UBA Rigoletto (water hazard class) (4)

Source: Umweltbundesamt — Rigoletto

Italian Pesticide Active Substance Register (4)

Source: Ministero della Salute (Italia)

ANSES e-Phy (FR Pesticide Register) (2)

Source: ANSES — Agence nationale de sécurité sanitaire

FDA Added to Food (US) (3)

Source: U.S. FDA Substances Added to Food

NIOSH Pocket Guide to Chemical Hazards (US) (1)

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 Tallegg

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