Gluten Free Shortbread Cream
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 499 kcal | 24% |
| Fat | 23.9 g | 34% |
| of which saturates | 12.8 g | 53% |
| Carbohydrate | 65.6 g | 21% |
| of which sugars | 30.0 g | 33% |
| Fibre | 3.9 g | 13% |
| Protein | 3.9 g | 8% |
| Sodium | 0.31 g | 14% |
Open Food Facts, ODbL, record updated 4 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
edients BISCUITS: Flour Blend (Maize Starch, Modified Tapioca Starch (E1412), Rice Flour, Sorghum Flour, Soy Flour, Emulsifier (Soy Lecithin), Thickeners (E415, E412, E464), Potato Siar, Sugar, Vegetable Oil, Butter (Cream (From Milk), Salt), Condensed Milk, Vegetable Fibre, Eggs, Flavour, Salt, Baking Powder. CONTAINS SOY, MILK, EGG.
- E1412Distarch phosphateEmulsifier · Stabiliser · Thickener
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Shortbread cookies”: 3.19 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
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