Foxs Ginger Crunch Creams 200g
Prefix 501 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 | 486 kcal | 24% |
| Fat | 21.5 g | 31% |
| of which saturates | 12.3 g | 62% |
| Carbohydrate | 68.2 g | 26% |
| of which sugars | 40.2 g | 45% |
| Fibre | 1.2 g | — |
| Protein | 4.3 g | 9% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 29 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Palm Oil, Partially Inverted Sugar Syrup, Whey Permeate (Milk), Palm Kernel Oil, Raising Agents: Ammonium Bicarbonate, Disodium Diphosphate, Sodium Bicarbonate; Ground Ginger, Salt, Flavourings, Emulsifier: Soya Lecithin, Colour: Carotenes. Made in the UK with Ginger from Nigeria. Biscuits shown not actual size.
- E160acaroteneColour
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Biscuits”: 3.59 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.