Iceland 50 CRISPY CHICKEN DIPPERS 100% CHICKEN BRE
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 | 270 kcal | 14% |
| Fat | 13.1 g | 19% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 21.4 g | 8% |
| of which sugars | 1.2 g | 1% |
| Fibre | 1.0 g | — |
| Protein | 16.0 g | 32% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast (50%), Water, Wheat Flour, Maize Flour, Rapeseed Oil, Salt, Raising Agents Diphosphates, Sodium Carbonates; Dextrose, Yeast, Black Pepper Extract. ALLERGY ADVICE: FOR ALLERGEN, SEE UNDERLINED INGREDIENT IN BOLD ALSO, MAY CONTAIN CELERY, EGG, MILK AND SOYA WARNING! ALTHOUGH EVERY EFFORT HAS BEEN MADE TO REMOVE ALL BONES SOME MAY REMAIN. MADE WITH 100% CHICKEN BREAST MEANS WE ONLY USE CHICKEN BREAST THE OTHER 50% RELATES TO OTHER INGREDIENTS SUCH AS THE COATING
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
63% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cooked chicken” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Chickens”: 4.18 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
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