3 peppercorn sauce
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 67 kcal | — |
| Fat | 3.3 g | 4% |
| of which saturates | 1.7 g | 8% |
| Carbohydrate | 6.7 g | — |
| of which sugars | 1.7 g | 2% |
| Fibre | 0.00 g | 0% |
| Protein | 1.7 g | — |
| Sodium | 0.50 g | 22% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
EAU, AMIDON DE MAIS MODIRE FARINE DE BLE ENRICHIE, GRAS DE BEU SUBSTANCES LAITIERES MODIFIEES,SEL SUCRE BEURRE, EXTRAIT DE LEVURE AUTOLYSEE MALTODEXTRINE, POIVRE (NOIR, VERT, ROSE SAVEUR NATURELLE ASSAISONNEMENT, CARAMEL EXTRAIT DE LEVURE, LECITHINE DE SOVA, PROTEINES VEGETALES HYDROLYSEES (MAIS, BLE,SOYAI, AIL DESHYDRATE CONTIENT:SOYA, LAIT, BLE NGREDIENTS: WATER MODIFIED CORN STARCH ENRICHED WHEAT FLOUR, BEEF FAT, MODIFED MILK INGREDIENTS SALT SUGAR BUTEH AUTOIYSED VEAST.TRACT MAITODEXTRİN.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
34% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for this product’s category: 2.03 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 Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
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