Herbes et Ail Produit de Fromage à la Crème
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 | 0.00 g | 0% |
| of which saturates | 0.00 g | 0% |
| Carbohydrate | 0.00 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | 0% |
| Protein | 0.00 g | — |
| Sodium | 0.00 g | 0% |
Open Food Facts, ODbL, record updated May 27, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
SUBSTANCES LATIERES MODIFIEES, EAU,SEL OIGNONS SECHES, PERSIL SECHE AIL SECHE, CULTURE BACTERIENNE LACTIQUE, GOMME DE CAROUBE, AROME NATUREL SORBATE DE POTASSJUM. PEUT CONTENIR CARRAGHENANE GOMME XANTHANE, GOMM ACIDE GUAR, ACIDE SORBIQUE CONTIENT:LAIT
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E410Locust bean gumEmulsifier · 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 “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.