Declared allergens
This product declares Gluten, Mustard.
Declared on pack via Open Food Facts · updated 1 Apr 2026
Greenveil has not yet assessed this product's safety signals.
Allergens
Declared on pack via Open Food Facts · updated 1 Apr 2026
Nothing to walk through yet: this product hasn't been rated, so no ingredient is flagged — or cleared.
0 minutes b tendre veur, laisser reposer la viande e au barbecue ou au four. vinaigre blanc amidon modifie de mais, lasse qualité fantaisie, ail sirop d'erable, vinaigre de malt (contient e l'orge), huile de carola agredients: sugar/glucose-fructose, water, tomato paste, salt maltodextrin, natural flavour (including smoke flavour), potassium and onion, spices (contains mustard, chili pepper), soy lecith corn reuse poron de lotre te po son vinegar, modified corn starch, fancy molasses, dehydrated garlic maple syrup, malt vinegar (contains barley), canola oil, white yadigeonner sur la viande. tendre u a ieru parbecue ou au four. cependant 30 mintes vant d delicieux! ccen lute gredients: sugar/glucose-fructose, water, tomato paste sa maple syrup, malt vinegar (contains barley), canola oil, white vinegar, modified corn starch, fancy molasses dehydrated gari and onion, spices (contains mustard, chili pepper), soy lecithm co maltodextrin, natural flavour (including smoke flavour), poas sorbate, ascorbic acid, spice extractives. ingrédients : sucre/glucose-fructose, e, pate de tomates sirop d'érable, vinaigre de malt (contientde l'orge), huile de vinaigre blanc amidon modifie de mais, elasse qualité fantake ue ne et oignon déshydratés, épices (contieni moutarde, pimeni de ch lécithine de soya, maltodextrine de mais, arome naturel (incluat l'aróme de fumee), sorbate de potassium, acide ascorbique extraits d'epice. mccormick canada london, canada n6a 4z2 *reg. tm/md mccormick canada ® reg. tm/md mccormick & co. inc. used under licence/usage autorise 1-800-265-2600 clubhouse.ca
Declared allergens
This product declares Gluten, Mustard.
Declared on pack via Open Food Facts · updated 1 Apr 2026
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