Plant Chef Chicken-Style Pieces
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 | 227 kcal | 11% |
| Fat | 9.4 g | 13% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 9.4 g | 4% |
| of which sugars | 0.50 g | 1% |
| Fibre | 3.8 g | — |
| Protein | 24.2 g | 48% |
| Salt | 0.84 g | 14% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rehydrated Textured Vegetable Protein [Wheat Gluten, Wheat Starch, Pea Protein], Rapeseed Oil, Wheat Gluten, Soya Protein Isolate, Potato Starch, Thickener (Methyl Cellulose). Gelling Agent (Carrageenan), Salt, Flavourings, Potato Protein
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Textured vegetable protein”: 0.54 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.