Future Sausage
Prefix 789 was issued by GS1 Brasil. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 250 kcal | 13% |
| Fat | 16.0 g | 23% |
| of which saturates | 13.0 g | 65% |
| Carbohydrate | 15.0 g | 6% |
| of which sugars | 0.50 g | 1% |
| Fibre | 3.0 g | — |
| Protein | 11.0 g | 22% |
| Salt | 2.0 g | 33% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Vegetable Protein (14% Concentrated SOY Protein, 2% Isolated SOY Protein 0,5% Concentrated Pea Protein, 0,5% Chickpea Flour), Coconut Oil, Modified Food Starch, Natural Flavouring, Salt, Onion, Fermented Dextrose, Colour [Beet Powder], Sugar, Spices, Garlic, White Pepper, Stabiliser [Methylcellulose], Thickener [Carrageenan], Acid [Ascorbic Acid].
- E300Ascorbic acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
13% 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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