chicken style breasts
Prefix 844 was issued by GS1 Spain. 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 | 13.4 g | 19% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 4.3 g | 2% |
| of which sugars | 1.2 g | 1% |
| Fibre | 5.9 g | — |
| Protein | 13.3 g | 27% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Rehydrated textured WHEAT protein 38.1% (water, WHEAT protein 6.7%, WHEAT flour), rehydrated SOYA protein concentrate 25.5% (water, SOYA protein concentrate 9.7%), water, vegetable oils (rapeseed, sunflower) in varying proportions, spirit vinegar, flavourings, stabiliser (methyl cellulose), citrus fibre, onion powder, sugar, yeast extract, garlic powder, salt, black pepper, dried rosemary. May contain MUSTARD, CELERY, SESAME and EGG.
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
52% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Meat analogues from soy or wheat proteins” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Meat analogues from soy or wheat proteins”: 1.91 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.