Gluten Free White Loaf
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 | 213 kcal | 11% |
| Fat | 4.9 g | 7% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 34.4 g | 13% |
| of which sugars | 0.40 g | 0% |
| Fibre | 11.3 g | — |
| Protein | 2.1 g | 4% |
| Salt | 0.97 g | 16% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Tapioca Starch (12%), Maize Starch, Rice Flour (7%), Bamboo Fibre, Potato Starch (5%), Rapeseed Oil, Humectant (Glycerine), Psyllium Husk Powder, Potato Flakes, Thickeners (Hydroxypropyl Methyl Cellulose, Xanthan Gum), Sugar, Dried Egg White, Salt, Yeast, Preservatives (Calcium Propionate, Sorbic Acid), Cornflour, Natural Flavouring.
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Sliced breads”: 1.55 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.