Red pepper pesto cremoso
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 | 199 kcal | 10% |
| Fat | 17.3 g | 25% |
| of which saturates | 2.6 g | 13% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 4.4 g | 5% |
| Fibre | 2.5 g | — |
| Protein | 3.5 g | 7% |
| Salt | 0.95 g | 16% |
Open Food Facts, ODbL, record updated 7 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Marinated Red Pepper (40%) [Red Pepper, Salt, Sugar, Acidity Regulator (Lactic Acid), Antioxidant (Ascorbic Acid)]. Ricotta Full Fat Whey Cheese (Milk) (15%). Sunflower Oil. Water, Tomato Paste, Medium Fat Hard Cheese (Milk), Sugar, Pea Fibre, Olive Oil, Modified Maize Starch, Pecorino Romano Cheese (Milk), Salt, Acidity Regulator (Lactic Acid), Onion Powder. Red Chilli Powder, Oregano. Allergy Advice For allergens, see ingredients in bold. Also, may contain peanuts and nuts.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pestos”: 2.88 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.