Aioli with pesto
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 | 393 kcal | 20% |
| Fat | 40.3 g | 58% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 5.8 g | 2% |
| of which sugars | 1.4 g | 2% |
| Fibre | 0.70 g | — |
| Protein | 1.4 g | 3% |
| Salt | 0.89 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
MAYONNAISE (82%) (Water, Rapeseed Oil, Spirit Vinegar, Dried Egg, Maize Starch, Sugar, Salt, Citrus Fibre, Rice Starch, Dried Egg White, Sucrose, Potato Fibre), BASIL IN OIL (3.5%) (Basil, Sunflower Oil, Salt, Acidity Regulator: Sodium Carbonates), ROASTED GARLIC PURÉE (3.5%), Extra Virgin Olive Oil, Rapeseed Oil, Cornflour, Garlic Purée, Water, Concentrated Lemon Juice, Olive Oil, Parsley, White Wine Vinegar, Sugar, Pine Nuts, Preservative: Potassium Sorbate.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Aiolis”: 1.64 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.