Peri Peri Strips

Brand: Quorn
Ingredients
quorn products contain mycoprotein. the carbon footprint of mycoprotein is certified by the carbon trust. vegan savoury shredded pieces, made with mycoprotein, coated in a spicy peri peri marinade ingredients. water, mycoprotein (24%), pea protein, marinade [water, sugar, brandy vinegar, rapeseed oil, spices (1.1%) (paprika, cumin, chilli powder, coriander), chilli powder blend (1%) (chilli powder, cumin powder, garlic powder, salt, ground oregano), salt, garlic powder, onion powder, spice extracts (paprika extract, capsicum extract), mushroom extract (maltodextrin, mushroom extract), tomato powder, chilli flakes (0.2%), citric acid, dried red peppers, lemon juice powder (0.2%), flavouring, smoked salt, lemon oil (0.2%), parsley, stabiliser: guar gum, yeast extract, garlic extract), pea fibre, rapeseed oil, natural flavouring allergy advice. for allergens see ingredients in bold. there have been rare cases of allergic reactions to quorn products, which contain mycoprotein. mycoprotein is made with a member of the fungi/mould family. mycoprotein is high in protein and fibre which may cause intolerance in some people. storage instructions. keep refrigerated and use by the date shown on front of pack. not suitable for home freezing. packed in a protective atmosphere. nutritional in (typical valu energy fat of which sa carbohydra of which su fibre protein salt remove a hob. 3 m preheat 1 frequently ensure pr all applia we're here to help if you have any questions or comments please do get in touch https://www.quorn.co.uk or call us on o345 602 9000 quorn customer services, quom foods, freepost m1927, station road, stokesley, ts9 7br made in germany

Product Media

Front View
Peri Peri Strips front packaging
Ingredients Label
Peri Peri Strips ingredients label
Nutrition Facts
Peri Peri Strips nutrition facts table
UPC / Barcode
5019503041071
Brand
Quorn
Calories
237.80 kcal
Total Fat
7.56 g
Saturated Fat
1.10 g
Total Sugars
3.66 g
Sodium
0.93 g
Protein
29.27 g
Data Mask
56543
Last Updated
2026-03-01

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