Fisherman's Choice DV Masago Orange 500gr
Productinformatie
Fisherman's Choice DV Masago Orange 500gr van Fisherman's Choice.
Producttype: Diepvries/Frozen.
Land van herkomst/productie: EU/EC approval nr..
Ingrediënten & allergenen
Ingrediënten: LATIN NAME Iceland PL 04191802 WE 45,00 Mallotus villosus Norway PL 04191802 WE 43,00 Clupea harengus Germany Confidential Poland Confidential The Netherlands Confidential China Confidential Poland Confidential Spain 0,00 Spain 0,00 88,00 % Hon mirin Vinegar Colour E110 Colour E129 Capelin roe (CAPELIN) Herring roe (HERRING) Sugar Salt Soy sauce (SOY, WHEAT) 16043200 Poland CAPELIN roe (Mallotus villosus)- 45%, HERRING roe (Clupea harengus)- 43%, sugar, salt, SOY sauce( water, SOYbeans, WHEAT, salt), mirin (corn syrup, water, rice, vinegar, koji rice, preservative: E202), vinegar, colours: E-110*, E-129* *may have an adverse effect on activity and attention in children Product Specification 1949 FISHERMAN'S CHOICE Crunchy texture giving a good bite 575-402 DV8103 Masago Orange Vibrant orange coloured fisheggs Broker Fresh sea breeze Mild flavour FURTHER BREAKDOWN COMPOSITION IF APPLICABLE E110 Sunset yellow FCF E129 Allura red AC OIL / FAT: TYPE HYDROGENATED? FLAVOURINGS: TASTE ORIGIN ORIGIN STARCH: ORIGIN MANDATORY ASPECTS (IF APPLICABLE) GMO? IF YES? % DIRECTIVE 2001/18/EC MOIST ABSORBER? USE OF IONISING RADIATION? DIRECTIVE 1999/2/EC OVERALL AVERAGE ABSORBED DOSE kGy Add registration information of institute (name, address, country) 2002/840EG Whole product or ingredient(s) irradiated / treated with ionising radiation? If only the ingredients? Which one(s)? PACKED WITH PACKAGING GASSES? VACUUM PACKED? USE OF NANOMATERIALS?.
Allergenen: gluten/tarwe, soja.
Voedingswaarden
Voedingswaarden: Per 100 g: energie 102 kJ / 0,3 kcal; vet 0,1 g; waarvan verzadigd 16 g; koolhydraten 16 g; waarvan suikers 8,8 g; eiwit 2,5 g; zout 5 g.
Bewaren & gebruik
Bewaren: Storage temperature (after opening) Storage advice (after opening)
Gebruik: Gebruik volgens de aanwijzingen op de verpakking.