Caesar 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 | 407 kcal | 20% |
| Fat | 40.9 g | 58% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 7.7 g | 3% |
| of which sugars | 6.1 g | 7% |
| Fibre | 0.50 g | — |
| Protein | 1.7 g | 3% |
| Salt | 1.2 g | 21% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rapeseed Oil, Water, Sugar, Pasteurised Salted Egg Yolk [Egg Yolk, Salt], White Wine Vinegar (Sulphites), Concentrated Lemon Juice, Worcestershire Sauce [Water, Sugar, Spirit Vinegar, Molasses, Onion Purée, Salt, Tamarind Paste, Clove, Ginger Purée, Garlic Purée], Salt, Cornflour, Xanthan Gum, Black Pepper, Parmigiano Reggiano Cheese (Milk), Garlic Purée, Grated Medium Fat Hard Cheese [Medium Fat Hard Cheese (Milk), Preservative (Lysozyme (Egg)], Preservative (Potassium Sorbate), Anchovy Paste [Anchovy (Fish), Sunflower Oil, Salt].
- E1105LysozymePreservative
- E202Potassium sorbatePreservative
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
43% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Salad dressings” →
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 “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
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