New Zealand Hoki - Pub style batter
Prefix 941 was issued by GS1 New Zealand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 170 kcal | 8% |
| Fat | 5.4 g | 8% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 18.2 g | 6% |
| of which sugars | 2.8 g | 3% |
| Protein | 12.0 g | 24% |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated 4 July 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Hoki (50%) (fish), Pub Style Batter (50%) [Vegetable Oils, Water, Wheat Flour, Thickener (1404), Mineral Salts (541, 341), Maize Flour, Salt, Whole Egg, Soy Flour, Rice Flour, Natural Flavour, Soy Lecithin, Soy Protein, Wheat Gluten, Yeast, Yeast Extract, Sugar].
- E1404Oxidised starchEmulsifier · Stabiliser · Thickener
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E541Sodium aluminium phosphateEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Breaded fish”: 9.23 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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- 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.