Kiri spread cream cheese
Prefix 307 was issued by GS1 France. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 233 kcal | 11% |
| Fat | 23.0 g | 33% |
| of which saturates | 16.0 g | 67% |
| Carbohydrate | 2.0 g | 1% |
| of which sugars | 2.0 g | 2% |
| Protein | 4.5 g | 9% |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated 21 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
cheese (cow's milk, pasteurized cream (40%**), lactic acid bacteria, microbial rennet (non-animal rennet)), water, cow's milk fat, emulsifying salts (341, 452, 331, 330), salt, lactose, stabilizers (407, 410), **minimum percentage in the finished product 3
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese spreads”: 5.16 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.