8 Sausages
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 183 kcal | 9% |
| Fat | 10.4 g | 15% |
| of which saturates | 1.3 g | 5% |
| Carbohydrate | 9.8 g | 3% |
| of which sugars | 1.4 g | 2% |
| Fibre | 5.1 g | 17% |
| Protein | 10.4 g | 21% |
| Sodium | 1.1 g | 47% |
Open Food Facts, ODbL, record updated 27 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Mycoprotein (41%), Rehydrated Free Range Egg White, Vegetable Oils (Rapeseed, Palm), Rusk [Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Yeast, Salt], Onion, Natural Flavouring, Casing (Calcium Alginate), Textured Wheat Protein (Wheat Flour, Stabiliser: Sodium Alginate), Firming Agents: Calcium Chloride, Calcium Acetate; Seasoning [Herbs (Sage, Parsley), Rapeseed Oill Pea Fibre. Roasted Barley Malt Extract, Natural Caramelised Sugar.
- E263Calcium acetatePreservative · Stabiliser
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E404Calcium alginateCarrier · Humectant · Sequestrant · Stabiliser · Thickener
- E509Calcium chlorideStabiliser · Thickener · Coagulant
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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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