MEAT-FREE TASTY SAUSAGES
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 | 147 kcal | 7% |
| Fat | 6.0 g | 9% |
| of which saturates | 4.4 g | 22% |
| Carbohydrate | 12.0 g | 5% |
| of which sugars | 0.50 g | 1% |
| Fibre | 3.3 g | — |
| Protein | 8.7 g | 17% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 22 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rehydrated Textured Soya and wheat Protein (15%) (Water, Soya Protein, wheat Protein, Salt, Soya Bean Oil, Natural Flavouring), Rusk (wheat), Stabilisers: Sodium Alginate, Guar Gum, Methyl Cellulose; Coconut Oil, soya Protein, wheat Starch, Flavourings, Salt, Potato Fibre, Yeast Extract, Colouring Foods (Beetroot, Safflower; Herbs, Spices, Black Pepper Extract, Capsicum Extract, Coriander Extract, Ginger Extract, Mace Extract, Nutmeg Extract)
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 16 August 2024 | £0.80discounted | Hartlepool |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
Climate impact
Reference value for the category “Vegetarian sausages”: 2.21 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.