Jalapeno Tex Mex Cheez Whiz
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 | 233 kcal | — |
| Fat | 16.7 g | 22% |
| of which saturates | 3.3 g | 17% |
| Carbohydrate | 13.3 g | — |
| of which sugars | 10.0 g | 10% |
| Fibre | 0.00 g | 0% |
| Protein | 10.0 g | — |
| Sodium | 1.7 g | 74% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Modified milk ingredients, Water, Cheese (milk, modified milk ingredients, salt, bacterial culture, calcium chloride, microbial enzyme, lipase, annatto), Canola oil, Sodium phosphate, Jalapeno peppers, Red peppers, Green peppers, Salt, Modified cornstarch, Vinegar, Corn maltodextrin, Ground mustard, Lactic acid, Sodium alginate, Sorbic acid, Annatto, Paprika oleoresin, Potassium sorbate, Sodium benzoate, Xanthan gum
- E1104lipase
- E160bAnnattoColour
- E160cPaprika extractColour
- E200Sorbic acidPreservative
- E202Potassium sorbatePreservative
- E211Sodium benzoatePreservative
- E270Lactic acid
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese spreads”: 5.16 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.