mince pie

United Kingdom
NOVA4
367 kcalper 100 g · 18% of the reference intake
41.0 gof sugars per 100 g
Barcode (EAN-13)4088600038520
GS1 prefix408 · GS1 Germany
Additives5: E220, E260, E330…
AllergensNuts, Sulphur dioxide and sulphitesMay contain: Eggs, Nuts, Peanuts
LabelsNo gluten, No artificial flavors, No artificial colors
4088600038520

Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy367 kcal18%
Fat11.4 g16%
of which saturates3.1 g16%
Carbohydrate63.7 g25%
of which sugars41.0 g46%
Fibre1.2 g—
Protein1.7 g3%
Salt0.02 g0%

Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

sugar, rice flour, tapioca starch, apple purée, raisins (7%), sultanas (7%), palm oil, brown sugar, glucose syrup, rapeseed oil, water, currants (3,5%), ground almonds, mixed peel (2%) (glucose-fructose syrup, orange peel, sugar, lemon peel, acidity regulator: citric acid, preservative: sulphur dioxide), mixed spice, salt, acidity regulator: acetic acid, cinnamon, thickener: xanthan gum, sunflower oil, emulsifier: mono - and diglycerides of fatty acids, treacle, orange oil, allergy advice: for allergens, see ingredients in bold, may also contain peanuts, other nuts and egg, dietary advice: suitable for vegans, no artificial colours or flavourings , 4088600038520

  • E220Sulphur dioxideAntioxidant · Preservative
  • E260Acetic acidPreservative
  • E330Citric acidAntioxidant · Sequestrant
  • E415Xanthan gumEmulsifier · Stabiliser · Thickener
  • E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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