Garlic And Herb Dip

by Chef Select Takeaway

Ireland

483 kcalper 100 g · 24% of the reference intake

2.4 gof sugars per 100 g

Barcode (EAN-13)4056489744894

GS1 prefix405 · GS1 Germany

Additives4: E160a, E202, E385…

AllergensEggs, Mustard

Prefix 405 was issued by GS1 Germany. 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	483 kcal	24%
Fat	51.0 g	73%
of which saturates	3.7 g	19%
Carbohydrate	5.0 g	2%
of which sugars	2.4 g	3%
Protein	0.90 g	2%
Salt	1.5 g	25%

Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

takeaway chef select garlic, herb dip 50ge b garlic and herb dipping sauce, ingredienis: rapeseed oil, water, egg, spirit vinegar, 2,5% garlic purée, sugar, modified maize starch, sait, stabiliser: xanthan gum, preservative: potassium sorbate, dried parsley, flavourings (contain mustard), antioxidant: calcium disodium edta, colour: carotenes, allergy advice:

Allergen: Eggs Allergen: Mustard

E160acaroteneColour
E202Potassium sorbatePreservative
E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
E415Xanthan gumEmulsifier · Stabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Ireland

Ireland

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Product record
Open Food Facts, ODbL · updated 2 April 2026 · export of 1 November 2026
Photo
Open Food Facts contributors, CC BY-SA
Reference values
Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
GS1 prefix
Prefix 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.