Cajun Chicken breast
Prefix 934 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 | 110 kcal | 5% |
| Fat | 1.7 g | 2% |
| of which saturates | 0.50 g | 2% |
| Carbohydrate | 2.9 g | 1% |
| of which sugars | 1.4 g | 2% |
| Protein | 20.5 g | 41% |
| Sodium | 0.52 g | 23% |
Open Food Facts, ODbL, record updated 14 September 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Chicken Breast (90%), Cajun Spice [Spices (Paprika, Chilli, Cumin, Pepper, Cloves), Maltodextrin, Salt, Sugar, Dehydrated Vegetable Powders (Onion, Garlic), Mixed Herbs, Yeast Extract, Food Acid (Citric Acid), Spice Extract, Canola Oil], Brine [Contains Mineral Salts (450, 451, 452), Food Acid (262)], Seasoning [Contains Hydrolysed Vegetable Protein (Soy), Anticaking Agent (551)], Stabiliser (Carrageenan). CONTAINS SOY We do our best to remove all bones and bone fragments from our products, however some may remain.
- E262Sodium acetatesPreservative · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chickens”: 4.18 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
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