Gingerbread man
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 | 407 kcal | 20% |
| Fat | 8.3 g | 12% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 76.0 g | 29% |
| of which sugars | 45.6 g | 51% |
| Fibre | 3.6 g | — |
| Protein | 6.1 g | 12% |
| Salt | 0.31 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), Sugar, Invert sugar syrup, Water, Palm fat, Rapeseed oil, Glucose syrup, Ginger powder, Spices, Wheat gluten, Raising agents (diphosphates, potassium carbonates), Salt, Dried egg white, Colours (vegetable carbon, curcumin, lutein), Spirulina extract, Flavouring, Stabilisers (sodium carboxymethylceliulose, guar gum), Acidity regulator (citric acid).
- E100CurcuminColour
- E153Vegetable carbon
- E161bLuteinColour
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Gingerbreads”: 2.50 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.