Pesto & Feta Pasta ('24)
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 | 142 kcal | 7% |
| Fat | 3.9 g | 6% |
| of which saturates | 1.9 g | 8% |
| Carbohydrate | 19.8 g | 6% |
| of which sugars | 1.7 g | 2% |
| Fibre | 1.4 g | 5% |
| Protein | 6.0 g | 12% |
| Sodium | 0.31 g | 13% |
Open Food Facts, ODbL, record updated 27 May 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
cooked pasta (57%) [water, wheat semolina, canola oil, salt], pesto sauce (40%) [water, milk solids, vegetable oil spread (emulsifiers (332 - from soy, 471 - from palm**, 476), palm oil**, water, salt, preservative (potassium sorbate), natural butter flavour, natural colours (carotene, turmeric), acidity regulator (citric acid), antioxidant (307b), spinach, cheddar cheese (vegetarian rennet), wheat flour, yeast extract, thickener (1422), parmesan cheese (vegetarian rennet), garlic, sunflower seeds, canola oil, herb, spice], fetta cheese (2.5%) [milk, salt, vegetarian rennet, fiming agent (509)]. **
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E160acaroteneColour
- E202Potassium sorbatePreservative
- E307bconcentrated tocopherolAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E332Potassium citratesSequestrant · Stabiliser
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E476Polyglycerol polyricinoleateEmulsifier
- E509Calcium chlorideStabiliser · Thickener · Coagulant
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.