Antelope sous Vide steaks
Prefix 506 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 | 115 kcal | 6% |
| Fat | 0.70 g | 1% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 4.2 g | 2% |
| of which sugars | 2.9 g | 3% |
| Fibre | 0.50 g | — |
| Protein | 22.5 g | 45% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 29 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Antelope (85%), Seasoning (Sugar, Dextrose, Maltodextrin, Salt, Starch (Potato, Tapioca), Onion Powder, Caraway, Cassia, Acidity Regulators: Sodium Acetates, Citric Acid; Garlic Powder, Sunflower Oil, Spices (Irradiated), Yeast, Pepper, Colours: Paprika Extract, Ammonium Caramel; Stabiliser: Xanthan Gum), Brine (Water, Salt, Acidity Regulators: Sodium Citrate, Sodium Carbonates; Glucose Syrup, Spice Extracts).
- E150Caramel
- E160cPaprika extractColour
- E262Sodium acetatesPreservative · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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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