Item
SWEET CURED BACON TYPE FLAVOR - 50LB (7.59732)
BACON, CURED TYPE FLAVOR POWDER, NATURAL
MALTODEXTRIN, PORK STOCK, SALT, YEAST EXTRACT, DRIED TORULA YEAST, SUNFLOWER OIL, BROWN SUGAR, NATURAL FLAVOR, DISODIUM INOSINATE AND GUANYLATE, SMOKE FLAVOR, SILICON DIOXIDE.
Flavor
Locations
| Location name | Address |
|---|---|
| Bell Flavors and Fragrances- Main | 500 Academy Drive Northbrook, IL 60062 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| CoA Sample | Bell Flavors and Fragrances- Main | 495656 7.59732 Certificate of Analysis (Example).pdf | 4/3/2025 | 4/3/2027 |
| Product Specification Sheet | Bell Flavors and Fragrances- Main | 495656 7.59732 Flavor Standard Specification.pdf | 4/3/2025 | 4/2/2028 |
| Halal | Bell Flavors and Fragrances- Main | 495656 7.59732 Flavor TDS Report.pdf | 4/3/2025 | 4/3/2027 |
| Kosher | Bell Flavors and Fragrances- Main | 495656 7.59732 Flavor TDS Report.pdf | 4/3/2025 | 4/3/2027 |
| Ingredient Statement | Bell Flavors and Fragrances- Main | 495656 7.59732 Flavor TDS Report.pdf | 4/3/2025 | 4/2/2028 |
| Safety Data Sheet (SDS) | Bell Flavors and Fragrances- Main | 7.59732 SDS.pdf | 4/3/2025 | 4/2/2028 |
| Allergens | Bell Flavors and Fragrances- Main | Allergens.pdf | 4/3/2025 | 4/3/2027 |
| Lot Code | Bell Flavors and Fragrances- Main | Bell F&F_Batch Lot Number and Best if Used By Dates (2024).pdf | 3/27/2025 | 3/26/2028 |
| Country of Origin | Bell Flavors and Fragrances- Main | Country of Origin.pdf | 4/3/2025 | 4/2/2028 |
| National Bioengineered Food Disclosure Standard (Simplified) | Bell Flavors and Fragrances- Main | National Bioengineered Food Disclosure Standard (Simplified).pdf | 4/3/2025 | 4/2/2028 |
| Nutrition | Bell Flavors and Fragrances- Main | Nutrition.pdf | 4/3/2025 | 4/2/2028 |
| HACCP Process Flow Diagram | Bell Flavors and Fragrances- Main | QSP 3.1.7 Flow Diagram - Dry Blended Powders 08-09-2024.pdf | 4/3/2025 | 4/3/2027 |
| Suitability Requirements | Bell Flavors and Fragrances- Main | Suitability Requirements.pdf | 4/3/2025 | 4/2/2028 |
