Plant Chef Meat Free Southern Fried Fillets
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 | 228 kcal | 11% |
| Fat | 9.8 g | 14% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 16.1 g | 6% |
| of which sugars | 0.60 g | 1% |
| Fibre | 2.5 g | — |
| Protein | 17.6 g | 35% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Wheat Flour, Soya Protein (7%), Wheat Protein (6%), Soya Protein Isolate (5%), Sunflower Oil, Yeast Extract, Thickener (Methyl Cellulose). Onion Powder. Spices, Garlic Purée, Wheat Starch, Flavouring, Lemon Juice, Sugar Cane Fibre, Garlic Powder, Salt, Dextrose, Yeast, Iron, Vitamin B12. Allergy Advice For allergens, including cereals containing gluten, see ingredients in bold. Prepared to a vegan recipe, not suitable for milk and egg allergy sufferers because these allergens are present in the environment.
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
18% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Vegetarian patties” →
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 patties”: 2.17 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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