Peppito Sea Salt Cracker (Roughage flavor)
Product Overview
The product shown is the Peppito Sea Salt Cracker (Roughage flavor). It is a savory, crisp cracker designed with an emphasis on roughage/grains. The package features a bright red wrapper and has a total net/total weight of 206g.
Front Packaging Design
The front face of the plastic wrapper incorporates the following design elements:
-
Branding & Typography: The brand name "Peppito" is printed at the top in a white cursive script, followed by "SEA SALT CRACKER" in large, bold, sans-serif white capital letters. A large, stylized white emblem reads "SALT+" inside a circular border.
-
Flavor Banner: A red banner ribbon cutting across the center identifies the specific variant as "ROUGHAGE FLAVOR".
-
Imagery: The lower half displays an illustration of two square, salted crackers alongside a small wooden bowl overflowing with loose, whole grains/flakes.
Back Packaging & Product Specifications
The reverse side of the packaging lists mandatory dietary tables, manufacturing variables, and distribution contact details:
-
Ingredients: Made with wheat flour, palm oil, sugar, butter, corn starch, full cream milk powder, red wheat bran, salt, maltose, wheat bran, yeast, raising agents (ammonium bicarbonate, sodium bicarbonate), sodium metabisulphite, and vanillin.
-
Allergen Information: Explicitly states that the product contains gluten (cereal) and milk products. It is manufactured on equipment that also processes products containing egg, peanut, and soybean.
-
Nutrition Facts (Per 100g):
-
Energy: $2131\text{ kJ}$ ($25\%$ NRV)
-
Protein: $8.7\text{ g}$ ($15\%$ NRV)
-
Total Fat: $24.3\text{ g}$ ($41\%$ NRV), which includes $12.0\text{ g}$ of saturated fat ($60\%$ NRV) and $0\text{ g}$ of trans fat.
-
Carbohydrates: $63.8\text{ g}$ ($21\%$ NRV), with sugars making up $16.9\text{ g}$.
-
Sodium: $362\text{ mg}$ ($18\%$ NRV).
-
-
Distribution: Distributed by Iyke Nova Global Ventures Ltd, located at C8, Niger 1 Plaza (BBA), Trade Fair Complex, Off Badagry Exp. Way, Lagos.
