2 Plant-Based Katsu Chicken-Style Fillets
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 203 kcal | 10% |
| Fat | 10.0 g | 14% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 17.0 g | 7% |
| of which sugars | 4.0 g | 4% |
| Fibre | 4.8 g | — |
| Protein | 8.1 g | 16% |
| Salt | 1.3 g | 22% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Plant-based patty 73% (water, WHEAT flour, starch (potato, maize), vegetable protein blend 5% (WHEAT gluten, WHEAT starch, pea protein), sunflower oil, SOYA protein isolate 4%, bamboo fiber, WHEAT gluten 2%, thickener (methyl cellulose), yeast extract, salt, yeast, modified starch, dextrose, palm fat*, raising agent (diphosphates, sodium carbonates)), katsu-style sauce 27% (water, sugar, modified starch, vinegar, SOYA sauce (water, SOYBEANS, salt, spirit vinegar), salt, spices (WHEAT gluten, MUSTARD), turmeric and rosemary extracts, dehydrated garlic, dehydrated onion, thickener (xanthan gum), colour (ammonia caramel).
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E150cAmmonia caramelColour
- E392Extracts of rosemary
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Meat analogues” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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