Creamy Peppercorn Sauce Sauce Mix
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 | 359 kcal | 18% |
| Fat | 8.5 g | 12% |
| of which saturates | 4.3 g | 22% |
| Carbohydrate | 56.1 g | 22% |
| of which sugars | 23.9 g | 27% |
| Fibre | 3.9 g | — |
| Protein | 12.6 g | 25% |
| Salt | 8.0 g | 133% |
Open Food Facts, ODbL, record updated 29 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Flavourings (Barley, Wheat), Onion Powder, Palm Oil, Salt, Dried Skimmed Cows' Milk Powder, Colour: Plain Caramel; White Pepper (3%), Black Pepper (3%), Cracked Black Pepper (2%), Garlic Powder, Lactose (Cows' Milk), Caseinate (Cows' Milk), Cream Powder (Cows' Milk), Dried Red Pepper.
- E150aPlain caramelColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pepper sauces”: 2.03 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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