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Requeijão Cremoso com Queijos

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EAN 7891097104404 · Batavo

Identity

Name
Requeijão Cremoso com Queijos
Barcode (EAN/GTIN)
7891097104404
Brand / Manufacturer
Batavo
GS1 Prefix
Brazil (GS1 prefix 789)

Ingredients

Creme de leite, massa coalhada (leite pasteurizado, cloreto de sódio (sal) cloreto de calcio, fermentos lácticos, coagulante, conservador sorbato de potássio, quejo lente, concentrado proteicó de leite, estabilizantes (INS 450(ii), INS 4520 INS 45100) mussarela, manteiga, queijo prato, soro de leite em pó, concentrado profeico de soro de INS 450(V) e INS 4500), conservador INS 200 e regulador de a

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 Batavo

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