Co-op Free From Sea Salt & Black Pepper Crackers
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 427 kcal | 21% |
| Fat | 6.5 g | 9% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 84.0 g | 32% |
| of which sugars | 1.6 g | 2% |
| Fibre | 10.0 g | — |
| Protein | 2.6 g | 5% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 6 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Maize Starch, Tapioca Starch, Soya Bran, Palm Oil, Invert Sugar, Sea Salt, Cracked Black Pepper, Emulsifier (diacetyl tartaric acid esters of mono and diglycerides), Colour (Beta-carotene) Allergy Advice For allergens, see ingredients in bold. Packed in UK for Co-op (GB), M60 OAG and Co-op (NI) Unit 27/1, BT38 8PH www.coop.co.uk/food Nutrition Reference Intake per per Average per Typical Values 100g cracker (69) adult serving Energy value 1788 kJ 107 kJ 8400 kJ 1% (kcal
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
23% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Crackers (Appetizers)” →
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 “Crackers (Appetizers)”: 1.54 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.