2 cheese and Spinach
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 215 kcal | 10% |
| Fat | 11.9 g | 17% |
| of which saturates | 2.2 g | 9% |
| Carbohydrate | 16.2 g | 5% |
| of which sugars | 3.1 g | 3% |
| Protein | 9.4 g | 19% |
| Sodium | 0.41 g | 18% |
Open Food Facts, ODbL, record updated 31 May 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Mycoprotein (36%), wheat flour (calcium carbonate, iron, niacin, thiamin), cheese (15%) (buttermilk, 2 cream, salt, lactic acid), water, vegetable oils (sunflower, canola), spinach (5%), rehydrated free range egg white, milk solids, wheat starch, seasoning (wheat maltodextrin, natural flavour), salt, yeast, maize starch, concentrated lemon juice, gelling agent (pectin), acidity regulator (calcium acetate), firming agent (calcium chloride), black pepper.
- E263Calcium acetatePreservative · Stabiliser
- E270Lactic acid
- E440PectinsEmulsifier · Stabiliser · Thickener
- E509Calcium chlorideStabiliser · Thickener · Coagulant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheeses”: 5.20 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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