Ultimate No Pork Sausages
Prefix 406 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 | 271 kcal | 14% |
| Fat | 19.1 g | 27% |
| of which saturates | 7.4 g | 37% |
| Carbohydrate | 10.6 g | 4% |
| of which sugars | 0.86 g | 1% |
| Fibre | 4.9 g | — |
| Protein | 12.3 g | 25% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, PEA PROTEIN (13%), Shea Oil, Rapeseed Oil, Coconut Oil, Thickener: Methyl Cellulose; Potato Flake, Rice Flour, Flavouring, Chickpea Flour, Bamboo Fibre, Sea Salt, Preservative: Potassium Sorbate; Ground White Pepper, Sugar, Cornflour, Ground Ginger, Dried Sage, Yeast Extract, Barley Malt Extract, Colour: Beetroot Red; Ground Mace, Dextrose, Dried Thyme, Ground Nutmeg, Cayenne Pepper, Antioxidants: Sodium Ascorbate, Sodium Citrates; Onion Powder, Rosemary Extract. Filled into Vegetable Based Casings (Calcium Alginate). ALLERGÝ ADVICE:
- E162Beetroot redColour
- E202Potassium sorbatePreservative
- E301Sodium ascorbateAntioxidant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E392Extracts of rosemary
- E404Calcium alginateCarrier · Humectant · Sequestrant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
39% 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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