Crispy Battered No Beef Strips
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 | 270 kcal | 14% |
| Fat | 13.5 g | 19% |
| of which saturates | 2.0 g | 10% |
| Carbohydrate | 27.9 g | 11% |
| of which sugars | 7.6 g | 8% |
| Fibre | 3.8 g | — |
| Protein | 7.4 g | 15% |
| Salt | 1.1 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, SWEET CHILLI SAUCE (20%) (Sugar, Water, Spirit Vinegar, Glucose Syrup, Red Chilli Purée, Dried Garlic, Red Bell Pepper, Salt, Cornflour, Garlic Powder, Garlic Purée, Stabiliser: Xanthan Gum), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, PEA PROTEIN (7%), Thickener: Methyl Cellulose; Potato Starch, Flavourings, Shea Oil, Dextrose, Yeast Extract, Raising Agents: Diphosphates, Sodium Carbonates, Ammonium Carbonates; Maize Flour, Coconut Oil, Bamboo Fibre, Onion Powder, Barley Malt Extract, Wheat Gluten, Salt, Rice Flour, Maltodextrin, Chickpea Flour, Wheat Starch, Sea Salt, Sunflower Oil, Plant Extracts (Hibiscus Concentrate, Black Carrot Concentrate, Peach Concentrate, Orange Concentrate), Cornflour.
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: 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.