8 Meat Free Sausages
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 | 167 kcal | 8% |
| Fat | 5.5 g | 8% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 17.0 g | 7% |
| of which sugars | 0.50 g | 1% |
| Fibre | 4.2 g | — |
| Protein | 10.0 g | 20% |
| Salt | 2.1 g | 35% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rehydrated Textured SOYA and WHEAT Protein (16%) (Water, SOYA Protein, WHEAT Protein, Salt, SOYA Bean Oil, Natural Flavouring), Rusk (WHEAT), Coconut Oil, SOYA Protein Concentrate (4%), WHEAT Starch, Chicory Root Fibre, Natural Flavourings, Stabiliser:Methylcellulose; Salt, Yeast Extract, Colouring Foods: Beetroot, Safflower;Spice Extracts: Black Pepper, Ginger, Nutmeg; Herbs, Spices, Flavouring. For Allergens, see ingredients in BOLD. Casing made from Sodium Alginate.
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetarian sausages”: 2.21 kg CO₂e per kg of product (closest product in Agribalyse).
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.