Fillo twisters, Krinos
i Photo: Open Food Facts contributors · CC BY-SA
Frozen foods · Canada

Fillo twisters

Canada
NUTRI-SCOREABDECNOVA4
250 kcalper 100 g
1.0 gof sugars per 100 g
Barcode (EAN-13)0055498059252
GS1 prefix005 · GS1 US
Additives3: E1104, E330, E509
AllergensGluten, Milk
LabelsNo preservatives
0055498059252

Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy250 kcal—
Fat9.0 g12%
of which saturates2.0 g10%
Carbohydrate34.0 g—
of which sugars1.0 g1%
Protein8.0 g—
Sodium0.48 g21%

Open Food Facts, ODbL, record updated April 6, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

pastry: unbleached wheat flour, filtered water, vegetable oil shortening (canola, modified palm), corn starch, sea salt, cane sugar, olive oil, inactive dry yeast. filling: spinach, feta cheese (pasteurized cows milk, cream, milk protein concentrate, microbial enzyme, firming agent: calcium chloride, lipase, bacterial culture, salt, acidulant: citric acid), onions, canola oil, durum semolina, dill, sea salt, pepper.

  • E1104lipase
  • E330Citric acidAntioxidant · Sequestrant
  • E509Calcium chlorideStabiliser · Thickener · Coagulant

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 35 “frozen foods” products sold in Canada
Sugars1.0 g · median 2.6 g
Saturates2.0 g · median 2.6 g
Salt1.2 g · median 1.1 g

12% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Frozen foods” →

Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.

Countries of sale

Sold under this barcode in Canada
Canada

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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