Maple Creme Cookies
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 | 478 kcal | — |
| Fat | 21.7 g | 29% |
| of which saturates | 8.7 g | 43% |
| Carbohydrate | 69.6 g | — |
| of which sugars | 34.8 g | 35% |
| Fibre | 0.00 g | 0% |
| Protein | 4.3 g | — |
| Sodium | 0.17 g | 7% |
Open Food Facts, ODbL, record updated July 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Enriched wheat flour, Sugars (icing sugar, sugar, glucose-fructose, maple syrup). Shortening (palm oil, canola oil, modified palm oil), Salt, Natural & artificial flavour, Sodium bicarbonate, Soy lecithin, Ammonium bicarbonate.
- 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.
In its category
70% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Biscuits” →
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 “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.