Vegetarian 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 | 155 kcal | 8% |
| Fat | 5.9 g | 8% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 2.0 g | 1% |
| of which sugars | 0.60 g | 1% |
| Fibre | 4.2 g | — |
| Protein | 20.0 g | 40% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rehydrated textured SOYA protein (70%), water, rapeseed oil, SOYA protein concentrate, seasoning (SULPHITES) (dextrose, salt, flavouring, onion powder, yeast extract, colour: red iron oxide), fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), stabiliser: methyl cellulose; tomato purée, salt, raising agent: ammonium carbonates.
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E172Iron oxides and iron hydroxidesColour
- E172iiRed iron oxideColour
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
15% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Meat analogues from soy or wheat proteins” →
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 “Meat analogues from soy or wheat proteins”: 1.91 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
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