ProductsVBitesVegan Plant-Based Fish Free Fingers

VBites

Vegan Plant-Based Fish Free Fingers

BARCODE:5021821778812

COMMON NAME:Fish Free Fingers

CATEGORIES:Seafood, Fishes And Their Products, Fishes, Fish Preparations, Breaded Products, Breaded Fish, Fish Fingers

LABELS:Vegetarian, Vegan, Natural Flavors, The Vegan Society

PACKAGING:Plastic, Cardboard

ORIGIN:United Kingdom

WEBSITE:https://vbites.com/collections/all/products/vegan-plant-based-fish-fingers

COUNTRIES:France, United Kingdom

STORES:VBites Online

Labels

Nutri-Score

Good nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

FVery high environmental impact

Health

Nutrition

Label

Good nutritional quality

Nutrient levels

Fat in moderate quantity (11.6%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in low quantity (1%)

Sugars in low quantity (1.7%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in moderate quantity (1.1%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	~ 973.4 kJ (228 kcal)
FAT	11.6 g
Saturated fat	1 g
Carbohydrates	16.5 g
Sugars	1.7 g
Dietary fiber	1.3 g
Proteins	14.9 g
Salt	1.1 g
Sodium	0.44 g
Minerals
Fruits, vegetables and legumes	~ 0 %

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per 100 g (packaging)	As sold Per 100 g (estimate)
Energy	~ 973.4 kJ (228 kcal)	? (228 kcal)	?
FAT	11.6 g	11.6 g	?
Saturated fat	1 g	1 g	?
Carbohydrates	16.5 g	16.5 g	?
Sugars	1.7 g	1.7 g	?
Added sugars	~ 0 g	?	~ 0 g
Dietary fiber	1.3 g	1.3 g	?
Proteins	14.9 g	14.9 g	?
Salt	1.1 g	1.1 g	?
Sodium	0.44 g	0.44 g	?
Minerals
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 973 kJ. Reference adult weight: 70 kg. Energy density: Low.

Walking

57 min (~5,676 steps)

Swimming

34 min

Bicycling

26 min

Running

20 min

Ingredients

Ingredients list

Water, Breadcrumb Coating [Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamine), Rapeseed Oil, Water, Salt, Yeast], Soya Protein, Rapeseed Oil, Wheat Starch, Ground Flax, Salt, Onion Powder, Natural Flavouring, Thickener: Carrageenan, Preservative: Potassium Sorbate

Ingredient information

Water

55% (estimate)

Breadcrumb Coating

22.5% (estimate)

Wheat Flour

11.25% (estimate)

Wheat Flour

5.63% (estimate)

Calcium Carbonate

2.81% (estimate)

E375

1.41% (estimate)

Iron

0.7% (estimate)

Thiamin

0.7% (estimate)

Rapeseed Oil

5.63% (estimate)

Water

2.81% (estimate)

Salt

1.41% (estimate)

Yeast

1.41% (estimate)

Soya Protein

11.25% (estimate)

Rapeseed Oil

5.63% (estimate)

Wheat Starch

2.81% (estimate)

Ground Flax

1.41% (estimate)

Salt

0.7% (estimate)

Onion Powder

0.35% (estimate)

Thickener

0.18% (estimate)

Carrageenan

0.18% (estimate)

Preservative

0.18% (estimate)

Potassium Sorbate

0.18% (estimate)

Allergens

GlutenSoybeansCereals Containing Gluten Including Barley Oats

Traces

We Handle Soya And Cereals Containing Gluten On Site Vbites Operates A Robust Allergen Control Process Lines Are Swabbed Regularly For Traces Of Gluten And Soya

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Unrecognized: fr:water, fr:breadcrumb-coating, fr:wheat-flour, fr:wheat-flour, fr:calcium-carbonate, fr:iron, fr:rapeseed-oil, fr:water, fr:salt, fr:yeast, fr:soya-protein, fr:rapeseed-oil, fr:wheat-starch, fr:ground-flax, fr:salt, fr:onion-powder, fr:thickener, fr:carrageenan, fr:preservative, fr:potassium-sorbate

Vegan

Yes

No non-vegan ingredients.

Unrecognized: fr:water, fr:wheat-flour, fr:calcium-carbonate, fr:iron, fr:rapeseed-oil, fr:water, fr:salt, fr:yeast, fr:soya-protein, fr:rapeseed-oil, fr:wheat-starch, fr:ground-flax, fr:salt, fr:onion-powder, fr:carrageenan, fr:potassium-sorbate

Vegetarian

Yes

No non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E407 - Carrageenan

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E202 - Potassium sorbatePreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

E407 - CarrageenanCarrierEmulsifierHumectantStabiliserThickener

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

FVery high environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Fish, breaded, fried • Score: 20/100

Life-cycle reference

Category: Fish, breaded, fried PEF environmental score: 1.53 Climate change impact: 9.23 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Fish, breaded, fried. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Fish, breaded, fried. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	84.3 %
Processing	2.0 %
Packaging	5.9 %
Transportation	5.2 %
Distribution	0.6 %
Consumption	2.3 %

Bonuses and maluses

Origins of ingredients

Declared origins: United Kingdom Origins bonus: +5 Transportation (Worldwide): 0 Environmental policy adjustment: +5 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

FFinal score: 10/100

Final score breakdown

Life cycle analysis score: 20 Sum of bonuses and maluses: -10 Final score: 10/100

Carbon footprint

Equivalent to driving 4.8 km in a petrol car. 923 g CO2e per 100g of product. Reference category: Fish, breaded, fried. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Fish, breaded, fried. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Fish, breaded, fried. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	80.3 %
Processing	1.7 %
Packaging	6.1 %
Transportation	10.5 %
Distribution	0.5 %
Consumption	1.0 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Declared packaging

Plastic, Cardboard

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Origins of ingredients

Declared origins: United Kingdom Origins bonus: +5 Transportation (Worldwide): 0 Environmental policy adjustment: +5 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
United Kingdom	100 %	Medium

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on August 24, 2017 at 10:45:00 AM UTC by kiliweb .

Last edit on March 18, 2026 at 12:02:11 AM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, teolemon, vbitesmarketing.

View on Open Food Facts