Shortbread
Prefix 503 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 | 507 kcal | 25% |
| Fat | 26.0 g | 37% |
| of which saturates | 17.0 g | 85% |
| Carbohydrate | 61.0 g | 23% |
| of which sugars | 28.0 g | 31% |
| Fibre | 3.7 g | — |
| Protein | 6.4 g | 13% |
| Salt | 0.35 g | 6% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamine), Butter (MILK), Sugar, Strawberry Pieces (8%) (Fruit (Apple Puree (37%), Strawberry Puree (16%)), Glucose Syrup, Sugar, WHEAT Fibre, Palm Fat, Gelling Agent (Pectin), Colour (Carrot, Pumpkin, Blueberry), Flavouring), Clotted Cream (7%) (MILK), Salt.
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
94% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Shortbread” →
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 “Shortbread cookies”: 3.19 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.