Battered tenders
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 | 240 kcal | 12% |
| Fat | 12.0 g | 17% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 21.0 g | 8% |
| of which sugars | 4.8 g | 5% |
| Fibre | 1.3 g | — |
| Protein | 8.0 g | 16% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Chicken Breast Fillet (38%), Chilli Mayo Sauce (29%) (Water, Rapeseed Oil, Sugar, Maltodextrin, Tomato Paste, Mustard, Spirit Vinegar, Modified Maize Starch, Salt, Spices, Spice Extract, Thickener: Xanthan Gum; Chilli), Water, Wheat Flour, Sunflower Oil, Rice Flour, Maize Flour, Black Pepper, Maize Starch, Salt, Raising Agents: Sodium Carbonates, Diphosphates; Olive Oil, Glucose Syrup, Yeast, Flavouring (Contains Barley), Modified Tapioca Starch, Dextrose, Thickener: Xanthan Gum.
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chickens”: 4.18 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.