house light dressing
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 | 300 kcal | 15% |
| Fat | 30.0 g | 43% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 4.3 g | 2% |
| of which sugars | 4.0 g | 4% |
| Fibre | 0.40 g | — |
| Protein | 0.80 g | 2% |
| Salt | 2.3 g | 38% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
White Wine Vinegar (47%), Rapeseed Oi (9%), Water,Spirit Vinegar, Sugar, Free Range Egg Yolk, Salt, Parsley, Oregano, Mustard Flour, Thickener (Xanthan Gum), Black Pepper, Molasses, Barley Malt Vinegar, Onion Powder, Garlic Powder, Ginger Puree, Tamarind Powder.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
39% of products in the category contain less sugar than this one. The thin line marks the category median.
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 “Salad dressings”: 2.63 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.