Lac Lélo Queijo tipo Quark

The barcode 7898194163969 is associated with a product labeled "Lac Lélo Queijo tipo Quark" (a type of quark cheese from Lac Lélo, a Brazilian brand). Below is a detailed breakdown of available information, limitations, and potential concerns:

1. Product Identification & Brand Context

• Brand: Lac Lélo is a Brazilian dairy company known for producing a variety of fermented milk products, including quark-like cheeses (often called queijo tipo quark or queijo cremoso). These products are popular in Brazil and Latin America as protein-rich, low-fat alternatives to traditional cheeses.
• Product Type: The name suggests a soft, fresh cheese with a texture and protein content similar to quark (a German-style fermented milk product). It may contain milk proteins (casein/whey), lactose, and additives like stabilizers or preservatives (common in processed dairy).
• Origin: Likely manufactured in Brazil, where Lac Lélo operates. The product may comply with Brazilian food regulations (ANVISA) but could have variations in labeling or ingredients depending on export markets.

2. Barcode & Database Matching

• GTIN/Barcode Validation: The barcode 7898194163969 is a 13-digit UPC/EAN format, which is standard for retail products. However, direct database matches for this exact barcode are limited in global public sources (e.g., GS1, manufacturer websites, or e-commerce platforms). This is common for regional brands or products not widely distributed internationally.
• Possible Reasons for Lack of Data:
  • The product may be regionally distributed (e.g., sold primarily in Brazil, Argentina, or Portugal).
  • Lac Lélo’s product listings may not be digitized in major global databases.
  • The barcode could be temporary or variant-specific (e.g., different packaging sizes or promotions).

3. Potential Health & Safety Considerations

General Warnings for Dairy Products:

• Allergens: Contains milk (a top allergen). Cross-contamination with nuts, soy, or gluten may occur in processing facilities (check packaging for allergen warnings).
• Lactose Content: While quark-like cheeses are often lower in lactose than aged cheeses, they may still contain residual lactose. Individuals with lactose intolerance should verify the label or opt for lactose-free alternatives.
• Additives: Processed dairy products may include:
  • Stabilizers (e.g., carrageenan, guar gum) to improve texture.
  • Preservatives (e.g., sodium benzoate) to extend shelf life.
  • Artificial flavors or colors (less common in natural quark but possible in Brazilian formulations).
• Sodium Content: Fermented dairy products can be high in sodium; those with hypertension should check the label.
• Shelf Life: Perishable; ensure proper refrigeration and check expiration dates.