Swiss Style Muesli
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 | 365 kcal | 18% |
| Fat | 5.8 g | 8% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 64.0 g | 25% |
| of which sugars | 17.0 g | 19% |
| Protein | 10.0 g | 20% |
| Salt | 0.06 g | 1% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Toasted Malted Wholegrain Wheat Flakes (38%) [Wheat, Barley Malt Extract), Rolled Wholegrain Oats (37%), Raisins (14%) [Raisins, Sunflower Oil, Cotton Seed Oil], Sultanas (4.5%) [Sultanas, Cotton Seed Oil], Whey Powder (from Milk), Nibbed Hazelnuts (1.5%), Flaked Almonds (Nut) (1.5%). Allergy Advice! for allergens, including cereals containing gluten, see ingredients in bold. May also contain traces of other nuts, peanuts and sesame seeds.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
41% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Mueslis with fruits” →
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 “Mueslis with fruits”: 2.55 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.