Meat free Lincolnshire sausages
Prefix 505 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 | 213 kcal | 11% |
| Fat | 11.8 g | 17% |
| of which saturates | 0.88 g | 4% |
| Carbohydrate | 6.4 g | 2% |
| of which sugars | 0.13 g | 0% |
| Fibre | 2.9 g | — |
| Protein | 18.8 g | 38% |
| Salt | 1.5 g | 25% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rehydrated Textured Soya Protein (46%) (Water, Soya protein, Potato starch, Wheat gluten, Stabiliser (Dicalcium phosphate), Emulsifier (Soya lecithins)), Water, Onion (10% ), Rapeseed oil, Dried Egg White, Soya Protein Concentrate, Yeast Extract, Salt, Potassium Chloride, Stabiliser (Methyl Cellulose), Dextrose, Sugar, Sage, Spices (White Pepper, Nutmeg), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron. Niacin, Thiamin), Onion Powder, Herb & Spice Extracts (Sage Extract, Thyme Extract, Nutmeg Extract, Black Pepper Extract, Ginger Extract, Coriander Extract, Pimento Extract), Carrot Powder, Flavouring.
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E322LecithinsAntioxidant · Emulsifier
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E341iiDicalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
6% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetarian sausages” →
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 “Vegetarian sausages”: 2.21 kg CO₂e per kg of product (closest product in Agribalyse).
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
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