Vanilla Slice
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 294 kcal | 14% |
| Fat | 11.7 g | 17% |
| of which saturates | 7.3 g | 30% |
| Carbohydrate | 43.6 g | 14% |
| of which sugars | 21.0 g | 23% |
| Fibre | 1.5 g | 5% |
| Protein | 2.6 g | 5% |
| Sodium | 0.11 g | 5% |
Open Food Facts, ODbL, record updated 8 July 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Custard Filling 73% (Thickened Cream (Cream (Milk), Beef Gelatine, Mineral Salts (450, Sodium Carbonates), Thickener (400)), Water, Custard Mix (Sugar, Thickeners (1422, 401, 415, 410, 407), Non Fat Milk Solids, Glucose Syrup, Canola Oil, Non-Dairy Creamer (Glucose Syrup, Palm Oil, Sodium Caseinate (Milk), Stabiliser(340), Emulsifier (471), Anticaking agent (551)), Tapioca Starch, Mineral Salt (Calcium Carbonate), Sodium Caseinate (Milk), Beef Gelatine, Stabilisers (339, 450, 516), Natural Vanilla Flavouring, Natural Colour (164)), Glucose Syrup, Natural Vanilla Flavouring), Fondant 15% (Sugar Syrup, Canola Oil, Glucose Syrup), Pastry 12% (Flour (Wheat), Margarine (Palm Oil, Water, Salt, Emulsifiers (471, 472c), Antioxidant (304), Natural Flavouring), Water, Butter (Milk, Milk Powder, Dextrose, Salt, Emulsifier (466)), Dark Chocolate Decoration 0.3% (Dark Chocolate (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier (322 (Soy)), Natural Vanilla Flavouring), Canola Oil)
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E164saffron
- E304Fatty acid esters of ascorbic acidAntioxidant
- E322LecithinsAntioxidant · Emulsifier
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E340Potassium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E400Alginic acidCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E428Gelatine
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472cCitric acid esters of mono- and diglycerides of fatty acidsAntioxidant · Emulsifier · Sequestrant · Stabiliser
- E516Calcium sulphateSequestrant · Stabiliser
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Custards and pastry creams”: 1.52 kg CO₂e per kg of product.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.