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- Salt50%—›
- Corn syrop solids25%—
- Hydrolyzed soy12.5%—›
- Corn6.3%—›
- Wheat protein3.1%—
- E6211.6%⚠ Moderate
- Yeast extract0.8%—›
- Barley0.4%—›
- Oats0.4%—›
- Canola oil0.4%—›
- Onion0.2%—›
- Beef extract<0.1%—›
- E552<0.1%—
- Maltodextrin<0.1%—›
- E631<0.1%⚠ Low
- E627⚠ Low
- E330—
- Natural colour—
- Natural flavouring—
- Spice—›
- 66345 700005 gravies and no also be used as a delicious hot dinik ob for delicious recipes and iden www—
- Knorr—
- Ca how to prepare—
- Dissolve ones euf teaspoon into each cup—
- Of b store in a cool 10 calories—
Show original label text
salt, corn syrop solids, hydrolyzed soy/corn/wheat protein, monosodium glutamate, yeast extract (barley, oats), canola oil, onion powder, beef extract, calcium silicate, maltodextrin, disodium inosinate, disodium guanylate, citric acid, natural colour, natural flavour, spices, may contain milk, sulphites, 66345 700005 gravies and no also be used as a delicious hot dinik ob for delicious recipes and iden www,knorr,ca how to prepare: dissolve ones euf teaspoon into each cup (250 ml) of b store in a cool 10 calories/ 3,4g
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
- Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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