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Fideo

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EAN 8410069018403 · Gallo · Alimentos y bebidas de origen vegetal

Identity

Name
Fideo
Barcode (EAN/UPC)
8410069018403
Brand
Gallo
Category
Alimentos y bebidas de origen vegetal
Country of origin
['en:spain']
EAN issued in
Spain and Andorra (GS1 prefix 841)

Description

Gallo Fideo is a type of thin, short pasta made from wheat flour, commonly used in soups and broths. It is a plant-based food product, typically sold in 7-ounce packages.

Regulated substances (2)

Ingredients

Sémola de _trigo_ duro.

Allergen (2)

Source: EU Regulation 1169/2011 Annex II

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 Gallo

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

Data source: openfoodfacts. Last updated: . See About for the full source list.

See also

Related basics