
Fry's sausage rolls
Prefix 600 was issued by GS1 South Africa. 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 | 11.0 g | 16% |
| of which saturates | 4.4 g | 18% |
| Carbohydrate | 16.0 g | 5% |
| of which sugars | 2.4 g | 3% |
| Fibre | 2.9 g | 10% |
| Protein | 11.6 g | 23% |
| Sodium | 0.53 g | 23% |
Open Food Facts, ODbL, record updated 12 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Pastry (50%) (WHEAT Flour (GLUTEN), Water, Palm Oil*, Salt, Emulsifier (E322 (SOY), E471), Potassium Sorbate (E202), Acidity Regulator (E330), Flavouring, Colour (E100), Sugar), Filling (50%) (Water, Textured Vegetable Protein (Water, Textured SOY Protein 9.0%, Colour (E150d)), WHEAT GLUTEN 9.4%, Sunflower Oil, Potato Starch, Rusk (WHEAT Flour (GLUTEN), Salt, Raising Agent (E503)), Isolated SOY Protein 3.3%, Flavouring, Modified Starch, Salt, Seasoning (Spices, Spice Extract, Acidity Regulator (E575), Dextrose, Yeast Extract, Salt), Thickener (E460, E466), Herbs, Colour (E150d), Stabilisers (E221, E220). Contains: SOY, WHEAT, GLUTEN. *100% Certified Sustainable Palm Oil.
- E100CurcuminColour
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E150dSulphite ammonia caramelColour
- E202Potassium sorbatePreservative
- E220Sulphur dioxideAntioxidant · Preservative
- E221Sodium sulphiteAntioxidant · Preservative
- E322LecithinsAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E503Ammonium carbonates
- E575Glucono-delta-lactoneSequestrant
Source: Open Food Facts, ODbL · additive names and functions: 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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