Kraft Parmesan Cheese
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 | 417 kcal | — |
| Fat | 29.2 g | 39% |
| of which saturates | 20.8 g | 104% |
| Carbohydrate | 0.00 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | 0% |
| Protein | 33.3 g | — |
| Sodium | 1.8 g | 80% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
milk, salt, modified milk ingredients, bacterial gulture, calcium chloride, lipase, microbial enzyme, cellulose powder, potassium sorbate, contains: milk, ingredients: lait, sel, substances laitieres modifiees, culture bacterienne, chlorure de calcium, lipase, enzyme microbienne, cellulose en poudre sorbate de potassium, contient: lait,
- E1104lipase
- E202Potassium sorbatePreservative
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E460iiPowdered celluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Parmigiano-Reggiano” →
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 “Parmigiano-Reggiano”: 6.27 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 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.