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*Indicative price: These prices are just an indication of a possible resale price of your wholesaler, included for indicative reference purposes only and also to assign loyalty points against this price. Your actual purchase price is subject to the agreement between you and your wholesaler, and could thus be lower or higher. Trade Partners may not stock all of UFS product range and this is at their discretion. Contact the ‘Customer Experience Team’ for guidance. Read more

Knorr Professional Peri-Peri Marinade - 1 Kg

112 Points
Packaging Excluding VAT
Quantity

*Indicative price: this price is just an indication of a possible resale price of your wholesaler, included for indicative reference purposes only. Your actual purchase price is subject to the agreement between you and your wholesaler, and could thus be lower or higher.

Added to cart: Knorr Professional Peri-Peri Marinade - 1 Kg

  • 1 kg marinates up to 15 kg of protein.
  • Tender meat in just 15 min. Ready to use. Contains natural tenderises.
  • Bain-marie stable. Highly consistent products, very reliable.
  • New bottle design with strong tamper proofing with induction sealer.
+ See all product details
  • UFS code: 12388
  • Unit barcode: 6001087313766
  • Case barcode: 16001087312230

All product information

Nutrition and allergens

Ingredients

Maltodextrin, sugar, salt and/or iodised salt, chilli (8%), paprika (7%), modified maize starch, citric acid, vegetable fat (palm fruit, TBHO), flavour enhancers (MSG, E631, E627), potassium chloride, parsley, onion, garlic, enzyme (papain), paprika oil, guar gum, preservative (sodium metabisulphite), chilli oil.

Allergen Information

Made in a factory that contains cow's milk, egg, soya and wheat gluten.

Nutrition Information

Typical values Per 100 g
FAT 6.40
PROTEIN 5.40
OF WHICH SATURATED FAT 2.300
SODIUM 4,704.00
FIBRE 4.7 g
CARBOHYDRATES 59.00
OF WHICH TOTAL SUGAR 22.80
ENERGY (KJ) 1,406.0

Additives

  • Alcohol Free
  • Meat Free

Dietary Information

  • Halal
  • Vegan Friendly

Key product information

Usage information

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