Original Sarsaparilla
Prefix 502 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 | 101 kcal | 5% |
| Fat | 0.10 g | 0% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 24.5 g | 9% |
| of which sugars | 24.5 g | 27% |
| Protein | 0.10 g | 0% |
| Salt | 0.01 g | 0% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WATER, SUGAR, ACIDS (CITRIC ACID, ACETIC ACID), COLOUR (SULPHITE AMMONIA CARAMEL), FLAVOURINGS (INCLUDING SARSAPARILLA EXTRACT), PRESERVATIVE (POTASSIUM SORBATE), SWEETENER (SODIUM SACCHARIN).
- E150dSulphite ammonia caramelColour
- E202Potassium sorbatePreservative
- E260Acetic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E954saccharin and its saltsSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Syrup with sugar to be diluted”: 0.83 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.