Beyond sausage
Prefix 123 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 215 kcal | 11% |
| Fat | 14.0 g | 20% |
| of which saturates | 3.3 g | 16% |
| Carbohydrate | 5.5 g | 2% |
| of which sugars | 0.60 g | 1% |
| Fibre | 1.8 g | — |
| Protein | 16.0 g | 32% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 25 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, pea protein* (16%), rapeseed oil, flavouring, rice protein, preservative (potassium lactate), coconut oil, inulin, vinegar, stabilisers (methyl cellulose, calcium chloride, konjac gum, xanthan gum), yeast extract, potato starch, spices, herbs, fruit concentrate (pomegranate), vegetable concentrates (beetroot, carrot), apple extract, psyllium fibre, smoke flavouring, onion powder, salt, potassium salt, gelling agent (sodium alginate).
- E326potassium lactateAntioxidant · Emulsifier · Humectant
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E425KonjacCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E425iKonjac gumCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E509Calcium chlorideStabiliser · Thickener · Coagulant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
21% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Meat analogues” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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