Brussels Sprouts with bacon maple flavour Glaze and butter
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 104 kcal | 5% |
| Fat | 5.4 g | 8% |
| of which saturates | 2.6 g | 13% |
| Carbohydrate | 7.7 g | 3% |
| of which sugars | 4.4 g | 5% |
| Fibre | 3.5 g | — |
| Protein | 4.4 g | 9% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
S Brussels Sprouts (82%), Smoked Cooked Bacon (10%) (Pork Belly, Water, Salt, Dextrose, Antioxidant: Sodium Erythorbate; Preservative: Sodium Nitrite), Butter (Milk), Sugar, Rice Flour, Rapeseed Oil, Yeast Extract, Salt, Oak Smoked Sugar, Flavouring, Maple Sugar, Anticaking Agents: Silicon Dioxide, Tricalcium Phosphate; Paprika Extract, Acidity Regulator: Citric Acid.
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E316sodium erythorbateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E341iiiTricalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E551Silicon dioxideCarrier
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for this product’s category: 1.37 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.