Smokey Bacon
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 315 kcal | 16% |
| Fat | 17.6 g | 25% |
| of which saturates | 1.6 g | 8% |
| Carbohydrate | 33.9 g | 13% |
| of which sugars | 1.7 g | 2% |
| Fibre | 2.2 g | — |
| Protein | 4.0 g | 8% |
| Salt | 0.97 g | 16% |
Open Food Facts, ODbL, record updated 14 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dehydrated potatoes, vegetable oils (sunflower, palm, corn) in varying proportions, wheat flour, corn flour, rice flour, bacon seasoning (yeast powder, dextrose, flavour enhancers (monosodium glutamate, disodium guanylate, disodium inosinate), rusk powder (wheat), salt, onion powder, flavourings, colour (paprika extract), garlic powder, acid (citric acid), sweet whey powder (milk)), maltodextrin, emulsifier (E471), salt, colour (annatto norbixin).
- E160bAnnattoColour
- E160biiAnnatto norbixinColour
- E160cPaprika extractColour
- E330Citric acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Stacked extruded potato crisps”: 1.54 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.