Pancake & Sausage on a Stick
Prefix 007 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 296 kcal | 15% |
| Total fat | 14.1 g | 18% |
| Saturated fat | 4.9 g | 25% |
| Total carbohydrate | 36.6 g | 13% |
| Total sugars | 18.3 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 7.0 g | 14% |
| Sodium | 0.59 g | 26% |
Open Food Facts, ODbL, record updated January 16, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Pork, mechanically separated chicken, sugar, water, salt, dextrose, maple syrup, calcium lactate, spices, sodium phosphates, corn syrup solids, maple flavor, caramel, wheat, soy, milk, egg, color, citric acid, wheat flour (bleached), soybean oil, soy flour, cooked in vegetable oil (soybean oil, corn oil, cottonseed oil), sodium acid pyrophosphate, sodium bicarbonate, eggs, nonfat dry milk.
- E327calcium lactateThickener
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork sausages”: 5.39 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 Values: 21 CFR 101.9 (FDA).
- 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.