Plant Chef 6 Red Pepper and Bean Bangers
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 | 188 kcal | 9% |
| Fat | 10.2 g | 15% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 12.3 g | 5% |
| of which sugars | 1.2 g | 1% |
| Fibre | 4.7 g | — |
| Protein | 9.5 g | 19% |
| Salt | 0.92 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Red Pepper (16%), Butter Beans (13%), Rapeseed Oll, Reconstituted Pea Protein (6%), Pea Protein (5%), Mushroom, Rice Flour, Potato Starch, Parsley, Maize Flour, Pea Fibre, Shea Fat, Stabiliser (Methyl Cellulose), Yeast Extract, Coconut Oil, Flavouring, Salt, Thyme, Maize Starch, Modified Potato Starch, Black Pepper, Colour (Plain Caramel), Oat Fibre, Beetroot Powder, Maltodextrin, Modified Maize Starch, Dextrose, Calcium Salts of Citric Acid, Onion Powder. Filled into plant-based casings.
- E150aPlain caramelColour
- E330Citric acidAntioxidant · Sequestrant
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegan sausages”: 1.68 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.