Spicy buffalo fillet
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 | 192 kcal | 10% |
| Fat | 8.2 g | 12% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 15.0 g | 6% |
| of which sugars | 0.10 g | 0% |
| Fibre | 6.8 g | — |
| Protein | 12.0 g | 24% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 14 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mycoprotein (59%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Rapeseed Oil, Wheat Semolina, Natural Flavourings & Flavouring, Pea Fibre, Wheat Gluten, Potato Protein, Pea Protein, Smoked Paprika (0.3%), Salt, Maize Starch, Stabiliser: Carrageenan; Garlic Powder, Onion Powder, Cayenne Pepper (0.3%), Raising Agents: Disodium Diphosphate, Sodium Hydrogen Carbonate; Spice Extracts (0.3%) (Paprika, Turmeric), Wheat Starch, Dextrose, Caramelised Sugar Syrup, Maltodextrin, Black & White Pepper, Yeast.
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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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