Filet de dinde
by Le gaulois
Not scored because the source record has no usable ingredient list in this Open Food Facts record. FDA SAFFA and CSPI ratings require reliably parsed ingredient names.
The verdict
Filet de dinde by Le gaulois carries barcode 08106915 in our Open Food Facts snapshot, but the source record has no usable ingredient list, so this product has no safety screening score. FDA SAFFA and CSPI ratings apply to reliably parsed ingredient names and cannot assess this source record. Read the physical package and the manufacturer's own information, and check official recall notices, before making any allergy, dietary, or safety decision.
- Not scored
- no usable ingredient list on this record
- 08106915
- Barcode (UPC/EAN)
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
08106915 · Open Food Facts · July 2026
Filet de dinde label screening desk
No ingredient list parsed from this Open Food Facts record. Source sheet 08106915 · Open Food Facts · July 2026. The screening score and flag counts are in the verdict band above. This desk is the provenance stamp, not a second scorecard. Methodology
More from Le gaulois
What this record can establish
What this record can establish
Filet de dinde has barcode 08106915, but its source record does not contain a scorable food ingredient list. Use the record to check the source evidence, not to infer a screening result.
- Compare this barcode with another product record that has a parsed food label. Compare barcodes
- Read how a source record becomes eligible for ingredient screening. See screening rules
This page describes published ingredient-list and source coverage. It is not dietary or medical advice.
Barcode 08106915: product data from Open Food Facts (July 2026). Screening from FDA SAFFA and CSPI Chemical Cuisine where attached. Figures are computed from those sources, not editor-typed. Methodology. Reference only, not dietary or medical advice.