Pizza Dipping Sauce Garlic & Herb
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 | 360 kcal | 18% |
| Fat | 34.0 g | 49% |
| of which saturates | 2.3 g | 11% |
| Carbohydrate | 12.0 g | 5% |
| of which sugars | 8.2 g | 9% |
| Fibre | 0.50 g | — |
| Protein | 1.4 g | 3% |
| Salt | 4.3 g | 71% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Lean Yogurt (Milk), Spirit Vinegar, Information Onion, Sugar, Garlic (3.7%), Herbs (Parsley (3.2%), Tarragon (0.2%), Basil), Mustard (Water, Mustard Seeds, Spirit Vinegar, Spices), Free Range Egg and Egg Yolk, Water, Maize Starch, Salt and Sea Salt, Modified Maize Starch, Onion Concentrate, Flavouring (Milk), Thickener (Guar Gum), Acids (Lactic Acid, Citric Acid), Preservative (Potassium Sorbate), Antioxidant (E385). For allergens, see ingredients in bold.
- E202Potassium sorbatePreservative
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pizza sauces”: 0.94 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.