Burger Sauce
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 366 kcal | 18% |
| Fat | 34.4 g | 49% |
| of which saturates | 2.6 g | 13% |
| Carbohydrate | 12.6 g | 5% |
| of which sugars | 8.5 g | 9% |
| Fibre | 0.50 g | — |
| Protein | 1.2 g | 2% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Water, Liquid Sugar, 6% Tomato Paste, 5% Egg Yolk, Spirit Vinegar, Modified Maize Starch, Barley Malt Vinegar, Salt, Garlic Puree, Mustard Flour, Tamarind, 0.12% Dill, Preservative: Potassium Sorbate; Stabiliser: Xanthan Gum; Thickener: Guar Gum; Dill Flavouring, Caramelised Sugar Syrup, Colours: Paprika Extract, Riboflavin.
- E101RiboflavinsColour
- E101iRiboflavinColour
- E160cPaprika extractColour
- E202Potassium sorbatePreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Burger sauces”: 2.68 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.