THICK SAUCE BUFFALO N RANCH

Nutrition

Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

soybean oil, vinegar, water, milk ingredients, aged cayenne red peppers, sugar, egg yolk, salt, modified corn starch, spices and herbs, garlic powder, onion powder, lactic acid, phosphoric acid, % daily value 06 % valeur quotídienne d/saturés 1.5 g trans 0 g ate/glucides 3 g 1% 8% yeast extract, xanthan gum, sour cream (milk 0 sa 0%ingredients, bacterial 2% culture), sodium benzoate, natural flavour, calcium disodium edta. /sucres 2 g protéines 0.4 g rol/cholestérol 10 mg ingrédients : huile de fève % 6 100mg de soya, vinaigre, eau, substances laitières, piments de cayenne rouges % vieillis, sucre, jaune d'oeuf, sel, amidon de maïs modifié, epices et herbes, poudre d'ail, poudre d'oignon, acide lactique, acide phosphorique, extrait de levure, gomme xanthane, crème sure (substances laitières, culture bactérienne), benzoate de sodium, arôme naturel, edta de calcium disodique. 10mg less is a little,15% or more is 5% ou moins c'est peu, 15% ou shake well before using. refrigerate

• E211Sodium benzoatePreservative
• E270Lactic acid
• E338Phosphoric acidAntioxidant · Sequestrant
• E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
• E415Xanthan gumEmulsifier · Stabiliser · Thickener

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

Countries of sale

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

Sources

• Product record
  Open Food Facts, ODbL · updated April 1, 2026 · export of November 1, 2026
• Photo
  Open Food Facts contributors, CC BY-SA
• Reference values
  Daily Values: Food and Drug Regulations, Health Canada.
• GS1 prefix
  Prefix ranges published by GS1

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