Sosmix Original
Prefix 547 was issued by GS1 Belgium & Luxembourg. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 467 kcal | 23% |
| Fat | 29.0 g | 41% |
| Carbohydrate | 33.0 g | 13% |
| of which sugars | 0.30 g | 0% |
| Fibre | 4.8 g | — |
| Protein | 18.5 g | 37% |
| Salt | 4.2 g | 70% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rusk { Fortified Wheatflour (Wheat) (Wheat flour, Calcium carbonate, Iron, Niacin, Thiamin), Salt} Dried Soya protein, Sustainable Palm Oil, Stabiliser (Methylcellulose), Rice flour, Salt, Soya Flour, Modified potato starch, Sunflower Oil, Flavourings (Contain Barley), Colour (Beetroot Red). Allergen Information: Contains Wheat, Soya and Barley. Not Suitable for rye (Cereals), oats, spelt (Wheat) and kamut (Wheat) allergy sufferers. Suitable for VEGANS and VEGETARIANS Directions: Throughly mix 100g of mix with 160ml of cold water. Leave to stand for 10 mins. form into sausage shapes and shallow fry until golden brown. Produce of
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetarian sausages”: 2.21 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.