Australian Cultured Butter
Prefix 934 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 | 743 kcal | 36% |
| Fat | 82.0 g | 117% |
| of which saturates | 54.0 g | 225% |
| Carbohydrate | 0.70 g | 0% |
| of which sugars | 0.70 g | 1% |
| Protein | 0.60 g | 1% |
| Sodium | 0.72 g | 31% |
Open Food Facts, ODbL, record updated 22 March 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Cream (from pasteurised cows milk), culture, salt 1.5% (0.75% Olsson's Dairy Salt, 0.75% Olsson's Salt Flakes). Minimum fat content: 82% CONTAINS: MILK Refrigerate at or below 0-4°C
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salted butters”: 7.88 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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