Natural Cream Cheese Product
Prefix 006 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 | 267 kcal | — |
| Fat | 23.3 g | 31% |
| of which saturates | 15.0 g | 75% |
| Carbohydrate | 3.3 g | — |
| of which sugars | 3.3 g | 3% |
| Protein | 3.3 g | — |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
cur nutritive par 2 c. à soupe (30 g): calories 80, lipides 7 g (9 %), lipides saturés 4.5 g, lipides trans 0.2 g (24 %), cholestérol 25 mg, glucides 1 g, fibres 0 g (0 %), sucres 1 g (1 %), protéines 1 g, sodium 60 mg (3 %), potassium 40 mg (1 %), calcium 30 mg (2 %), fer 0 mg (0 %). % = % valeur quotidienne *5% ou moins c'est peu 15% ou plus c'est beaucoup 40 530s. %3d ingrédients: pasteurisé de créme organique et le lait écrémé organique, sel, culture bactérienne.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
11% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cream cheeses” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Climate impact
Reference value for the category “Cheeses”: 5.20 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.