Roasted red pepper and tomato soup
Prefix 409 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 53 kcal | 3% |
| Total fat | 1.6 g | 2% |
| Saturated fat | 1.0 g | 5% |
| Total carbohydrate | 9.8 g | 4% |
| Total sugars | 4.5 g | — |
| Dietary fiber | 0.82 g | 3% |
| Protein | 0.41 g | 1% |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated November 10, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
WATER, TOMATOES, TOMATO PUREE, ROASTED RED BELL PEPPER PUREE, MODIFIED FOOD STARCH, WHIPPING CREAM (CREAM, MILK, DEXTROSE, CARRAGEENAN, MONO - AND DIGLYCERIDES, CELLULOSE GUM, POLYSORBATE 80, SODIUM CITRATE, SUGAR), ONION PUREE, FIRE ROASTED TOMATOES, SEA SALT, BUTTER (CREAM), DRIED SPICE, SMOKED PAPRIKA, DRIED CHIPOTLE PEPPER.
- E331Sodium citratesEmulsifier · Sequestrant · Stabilizer
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E433Polyoxyethylene sorbitan monooleateEmulsifier · Stabilizer
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 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.
How to store it
USDA FoodKeeper guidance for Canned goods (low acid (such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach)) (Shelf Stable Foods).
| Where | How long | Note |
|---|---|---|
| Pantry | — | Canned items will be safe to eat well past the ‘use-by’ or ‘best by’ date as long as the can shows no dents, rust, or swelling. |
| Pantry · from date of purchase | 2–5 years | |
| Refrigerator · after opening | 3–4 days |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.