
High Protein Souvlaki
Prefix 933 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 | 279 kcal | 13% |
| Fat | 7.6 g | 11% |
| of which saturates | 4.3 g | 18% |
| Carbohydrate | 34.0 g | 11% |
| of which sugars | 1.7 g | 2% |
| Fibre | 3.6 g | 12% |
| Protein | 15.0 g | 30% |
| Sodium | 0.86 g | 37% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
wheat flour (thiamine, folic acid), water, soy protein isolate, vegetable shortening, wheat gluten, humectant (422), wheat protein isolate, yeast, iodised salt, emulsifiers (471, 481, 461), sugar, thickeners (415, 412, 466), baking powder [emulsifier (339, 341, 450)], raising agent (500), wheaten cornflour (wheat), onion powder, preservatives (281, 200), tartaric acid (334)
- E200Sorbic acidPreservative
- E281Sodium propionatePreservative
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
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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