
Gold Meat Feast Pasta Bake
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 | 135 kcal | 7% |
| Fat | 5.5 g | 8% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 13.0 g | 5% |
| of which sugars | 2.0 g | 2% |
| Fibre | 1.4 g | — |
| Protein | 7.3 g | 15% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fusilli (30.5%) (Water, Durum WHEAT Semolina), Tomato Sauce (22.5%) (Water, Cream (MILK), Tomato Concentrate, Seasoning (Salt, Dextrose, Paprika, Herbs & Spices, Maltodextrin, Spice Extract), Basil, Béchamel Sauce (WHEAT Flours, Modifed Starch, Whey Powder (MILK), MILK Protein and Lactose, Salt, Skimmed MIS Powder, Spices)), Tomatoes (20%), Chicken Strips (9%) (Chicken Meat (94%), Biner (Dextrose, Stabilisers (E450, E451), Salt), Spice Mix, Salt, Aroma), Meatballs (5%) (Pork (53%), Beef (17%), Beef Fat, Onion, Breadcrumbs (WHEAT), Potato Starch, WHEAT Starch, Dextrose, Salt, Food Fibre, Spices, Stabiliser (E451), Colour (E150c)), Chorizo (5%) (Pork, Pork Fat, Salt, Spices, Glucose Syrup, Aroma, Antioxidant (E300, E301), Preservative (E250), Colour (E160a)), Mozzarella Cheese (4%) (MILK, Salt, MILK clotting Enzyme, Lactic Starters). For all allergens, including gen, please see ingredients in BOLD. Whilst every care has been taken, some small bones may remain.
- E150cAmmonia caramelColour
- E160acaroteneColour
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E451TriphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · 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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