AnswerGTIN-11 02114002575 identifies Alfredo sauce, light by Winn-Dixie, a Groceries product. Cross-verified across multiple authoritative sources; no open recalls on file at upc.dev.
No image on file
021140 02575
Winn-Dixie

Alfredo sauce, light

VERIFIED 02114002575 ↗
Weight
Format GTIN-11
Sources 17
VERIFIED
GTIN-11
Updated Apr 15, 2026
17 Sources
No Signals

Product Details

OriginUnited States
Ingredients
Water, cream, cheese blend (granular, parmesan, and romano cheese [milk, cheese cultures, salt, enzymes], water, salt, lactic acid, citric a… Show more
Water, cream, cheese blend (granular, parmesan, and romano cheese [milk, cheese cultures, salt, enzymes], water, salt, lactic acid, citric acid), modified cornstarch, enzyme modified egg yolks (egg yolks, water, salt, enzymes), salt, soybean oil, disodium phosphate, dried garlic, yeast extract, natural flavors, xanthan gum.
Nutrition per serving
Calories82 kcal
Fat6.6 g
Carbs3.3 g
Sugars0.0 g
Protein1.6 g
Fiber0.0 g
Sodium541 mg
NOVA4/4

Risk Intelligence

VERIFIED
All Clear
No recalls · No complaints on record
System monitoring active
No signals on record

About

WATER, CREAM, CHEESE BLEND (GRANULAR, PARMESAN, AND ROMANO CHEESE [MILK, CHEESE CULTURES, SALT, ENZYMES], WATER, SALT, LACTIC ACID, CITRIC ACID), MODIFIED CORNSTARCH, ENZYME MODIFIED EGG YOLKS (EGG YOLKS, WATER, SALT, ENZYMES), SALT, SOYBEAN OIL, DISODIUM PHOSPHATE, DRIED GARLIC, YEAST EXTRACT, NATURAL FLAVORS, XANTHAN GUM.

Where to Buy

For Developers
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Price Comparison

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Price History (90 days)

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Risk Score Breakdown

0/100
0
/ 100
0Recalls
0Complaints

Risk Events

No risk events recorded

Risk Timeline & Predictive Score

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Data Source Categories

4 categories
Regulatory
Open Data
Marketplace
First-Party
Contributing data Not triggered Specific source attribution available via authenticated API

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Supply Chain Intelligence

ENTERPRISE
Manufacturer
Distributor
Retailer
Consumer
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Import/Export Data

ENTERPRISE
Country of OriginUnited Sta...
HS Code2202.10.00
Tariff Rate0.5% ad v...
Annual Import Vol.$4.2M
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