Biscoff
by LOTUS BAKERIES BELGIE NV · 250g
United KingdomArmeniaAustraliaBulgaria+ 12 countries
484 kcalper 100 g · 24% of the reference intake
38.7 gof sugars per 100 g
Barcode (EAN-13)5410126716016
GS1 prefix541 · GS1 Belgium & Luxembourg
Additives4: E500, E500ii, E503…
AllergensGluten, Soybeans
LabelsSustainable, Vegetarian, Sustainable Palm Oil
Prefix 541 was issued by GS1 Belgium & Luxembourg. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 484 kcal | 24% |
| Fat | 19.4 g | 28% |
| of which saturates | 8.1 g | 40% |
| Carbohydrate | 74.2 g | 29% |
| of which sugars | 38.7 g | 43% |
| Fibre | 0.00 g | — |
| Protein | 6.5 g | 13% |
| Salt | 0.93 g | 15% |
Open Food Facts, ODbL, record updated 31 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
Harina de trigo, azúcar, grasa vegetal, jarabe de azúcar invertido, gasificantes (E500ii, E503ii), sal, canela.
Allergen: GlutenAllergen: SoybeansSustainableVegetarianSustainable Palm OilNo coloringsVeganContains palm oilNatural ingredientsNo flavors
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in 16 countries
ArmeniaAustraliaBulgariaCanadaCyprusCzech RepublicGreeceIrelandItalyMoroccoNew ZealandPortugalRomaniaSlovakiaSpainUnited Kingdom
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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.