A mild vegan stew with soy protein
Ingredients
35% Pasta (durum wheat), 22% soy protein (98% soy, seasoning, salt, antioxidant (rosemary flavouring)), 13% onion, wheat flour, 8% tomato paste, rapeseed oil, vegetable bouillon (salt, glucose syrup, aroma, onion, modified starch, maltodextrin, rapeseed oil, vegetable concentrate, seasoning, sugar, vinegar extract), soy sauce (soy, salt, vinegar), seasoning, tabasco (vinegar, chili, salt), antioxidant (rosemary extract, ascorbic acid).
Allergens: gluten, soy.
Lactose free, Milk free, Vegan, Vegetarian
Nutrients
| Per 100 g | Per portion | Per 100 g prepared | Energy % | |
|---|---|---|---|---|
| Energy (kJ) | 1780 | 2545 | 471 | |
| Energy (kcal) | 425 | 608 | 113 | |
| Fat (g) | 12 | 17 | 3.2 | 28 |
| ↳ Of which saturated fat (g) | 0.9 | 1.3 | 0.2 | |
| Carbohydrates (g) | 50 | 72 | 13.2 | 51 |
| ↳ Of which sugars (g) | 5.3 | 7.6 | 1.4 | |
| Dietary fibre (g) | 6 | 9 | 1.6 | |
| Protein (g) | 21 | 30 | 5.6 | 21 |
| Salt (g) | 2.1 | 3.0 | 0.6 | |
| Water | Max 5 % |
Microbiological requirements
| Microorganisms | Target (cfu / g) | Max (cfu / g) | Ref. method |
|---|---|---|---|
| Total | <10 000 | 100 000 | NMKL 86 |
| Coliforms | 0 | <10 | NMKL 44 |
| E-coli | 0 | <10 | NMKL 125 |
| Bacillus cereus | 0 | <10 | NMKL 67 |
| Salmonella | 0 | 0 / 25 g | NMKL 71/PCR |
| Mold and yeast | <100 | 5000 | NMKL 98 |
Meursing Table
| Starch | Sugar | Milk protein | Milk fat | |
|---|---|---|---|---|
| Grams | 61.1 | 1.1 | 0.0 | 0.0 |
| Percent | 42.7 | 0.8 | 0.0 | 0.0 |