Dips French Onion
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 | 150 kcal | — |
| Fat | 7.8 g | 10% |
| of which saturates | 4.7 g | 23% |
| Carbohydrate | 15.6 g | — |
| of which sugars | 9.4 g | 9% |
| Fibre | 0.00 g | 0% |
| Protein | 6.3 g | — |
| Sodium | 0.47 g | 20% |
Open Food Facts, ODbL, record updated September 26, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Modified milk ingredients, Water, Onion, Modified corn starch, Salt, Sugars (corn maltodextrin, sugar), Bacterial culture, Lactic acid, Seasoning, Carob bean gum, Potassium sorbate, Xanthan gum, Guar gum*, Sorbic acid*. *May be omitted. Contains: Milk.
- E200Sorbic acidPreservative
- E202Potassium sorbatePreservative
- E270Lactic acid
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
91% of products in the category contain less sugar than this one. The thin line marks the category median.
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.