In line with Food Information Regulations 2013 allergens are now highlighted in Bold within product ingredient information and nutritional information will be soon be added alongside.
Please note that Vin Sullivan Foods Ltd aim to provide you with as much information about all of our products as possible, including information on ingredients, allergens, nutrition, sizing, usage and storage of our products.
We continually update the information as provided to us by our suppliers, but as product data can change regularly, you should check for updates and refer to the packaging at all times. As we are not manufacturers we do not give any warranty as to product information received from product manufacturers or suppliers. Product brands may change from time to time depending upon availability, and we will endeavour to update the information to reflect those changes, but please confirm when ordering.
We provide product images, where possible, of the actual product on offer; though many of the images shown are of serving suggestions for products, or images for illustrative purposes
Gluten Free Spaghetti
71% rice flour, (white rice flour, brown rice flour), 25.5% corn flour, 3% quinoa flour, 0.5% emulsifier (E471)
|Typical Values||Typical Values per 100g|
|of which saturates||8.4g|
|of which sugars||25.2g|
Bring to a boil one litre of water for every 100g of pasta. Add 7 g of salt in water and drop in the pasta. Stir occasionally and cook at indicated time
Spaghetti - 8-10 minutes.