Glaze with Balsamic Vinegar of Modena
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 | 187 kcal | 9% |
| Fat | 0.20 g | 0% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 44.4 g | 17% |
| of which sugars | 44.4 g | 49% |
| Protein | 1.1 g | 2% |
| Salt | 0.20 g | 3% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Grape must concentrate (contains sulphites), Balsamic Vinegar of Modena (Aceto Balsamico di Modena IGP) (20%), (wine vinegar, grape must concentrate (contains sulphites), colour (plain caramel), antioxidant (sulphur dioxide)), Wine vinegar, Thickener (guar gum), Stabiliser (xanthan gum), Antioxidant (sulphur dioxide).
- E150aPlain caramelColour
- E220Sulphur dioxideAntioxidant · Preservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Balsamic vinegars”: 0.96 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.