multi-grain crackers
Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 500 kcal | — |
| Fat | 19.4 g | 26% |
| of which saturates | 8.3 g | 42% |
| Carbohydrate | 61.1 g | — |
| of which sugars | 5.6 g | 6% |
| Fibre | 5.6 g | 20% |
| Protein | 11.1 g | — |
| Sodium | 0.64 g | 28% |
Open Food Facts, ODbL, record updated February 27, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Whole grains (whole wheat flour, ground wheat, purple wheat, rye, triticale, malted wheat, barley and spelt, amaranth, millet, quinoa, wild rice flour), Wheat flour, Vegetable oil (contains coconut oil), Sugars (cane sugar, barley malt syrup), Flax seeds, Salt, Sesame seeds, Ammonium bicarbonate, Yeast extract, Baking soda, Tocopherols, Soya lecithin, Natural flavour. Contains: Wheat, Barley, Rye, Triticale, Soya, Sesame seeds. May contain: Mustard seeds.
- E306Tocopherol-rich extract
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Biscuits”: 3.59 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: Food and Drug Regulations, Health Canada.
- 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.