Stir in pasta sauce with tomato and bacon
Prefix 408 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 | 55 kcal | 3% |
| Fat | 1.7 g | 2% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 7.4 g | 3% |
| of which sugars | 5.0 g | 6% |
| Fibre | 0.80 g | — |
| Protein | 2.1 g | 4% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
tomatoes (58%), onion, tomato purée from concentrate (10%), smoked reformed bacon with added water (7%) (pork, water, pork fat, salt, dextrose, stabilisers: triphosphates, polyphosphates, antioxidant: sodium ascorbate, preservative: sodium nitrite), water, roast onion stock (concentrated onion juice, water, yeast extract (contains barley), onion extract, onion powder, sugar), modified maize starch, sugar,parsley, salt,lemon juice from concentrate, rapeseed ol,acidity regulator:ctric ad,garlic purée, smoked paprika, flavouring colour: plain caramel smoke flavouring, allergy advice: for alergens, see ingredients in bold, no artificial colours, nutrition this pot contains 2 servings, typical values per 100g (as sold): energy 231k)/
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · 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 “Tomato sauces” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Tomato sauces”: 1.47 kg CO₂e per kg of product (closest product in Agribalyse).
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
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