OMV Caesar Style Dressing
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 | 239 kcal | 12% |
| Fat | 22.0 g | 31% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 9.4 g | 4% |
| of which sugars | 4.3 g | 5% |
| Fibre | 0.50 g | — |
| Protein | 1.1 g | 2% |
| Salt | 0.62 g | 10% |
Open Food Facts, ODbL, record updated 16 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rapeseed Oil, White Wine Vinegar, Sugar, Garlic Purée (2%), Cornflour, Dried Yeast, Worcester Sauce (1%) [Water, Sugar, Spirit Vinegar, Molasses, Onion Purée, Salt, Tamarind Paste, Cloves, Ginger Purée, Garlic Purée], Salt, Modified Maize Starch, Mustard Extract, Stabiliser (Xanthan Gum), Cracked Black Pepper. Allergy Advice!
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.