Sausages Powered By Myco-protein
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 | 184 kcal | 9% |
| Fat | 10.4 g | 15% |
| of which saturates | 1.3 g | 7% |
| Carbohydrate | 9.9 g | 4% |
| of which sugars | 1.4 g | 2% |
| Fibre | 5.2 g | — |
| Protein | 10.5 g | 21% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 8 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mycoprotein (42%), rehydrated free range egg white, vegetable oils (rapeseed, palm), rusk (wheat flour, calcium carbonate, niacin, iron, thiamine), yeast, salt, onion, natural flavouring, casing (calcium alginate), textured wheat protein (wheat flour, stabiliser: sodium alginate), firming agents: calcium chloride, calcium acetate, seasoning (herbs (sage, parsley), pea fibre, roasted barley malt extract, natural caramelised sugar)
- E263Calcium acetatePreservative · Stabiliser
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E404Calcium alginateCarrier · Humectant · Sequestrant · Stabiliser · Thickener
- E509Calcium chlorideStabiliser · Thickener · Coagulant
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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