Spicy pepper sauce sauce pots
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 | 73 kcal | 4% |
| Fat | 4.9 g | 7% |
| of which saturates | 1.2 g | 6% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 1.9 g | 2% |
| Fibre | 0.50 g | — |
| Protein | 0.90 g | 2% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
water, modified maize starch, rapeseed oil, cream (milk), whey permeate powder (milk), cream powder (milk), salt, pasteurised whole egg flavourings (contain milk), sugar, ground black pepper, onion powder, black pepper, garlic powder, ground white pepper, thickener (xanthan gum), emulsifiers (soya lecithin, mono - and diglycerides of fatty acids), roasted protein barley malt extract. of which s carbohydrat of which s fibre salt reference in (8400kj/200 allergy advice: for allergens, including cereals containing gluten, see ingredients this pack com in bold.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
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
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