Honey Dijon
Prefix 007 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 | 33 kcal | — |
| Fat | 0.00 g | 0% |
| Carbohydrate | 6.7 g | — |
| Fibre | 6.7 g | 24% |
| Protein | 1.0 g | — |
| Sodium | 0.83 g | 36% |
Open Food Facts, ODbL, record updated May 7, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Water, Cider vinegar, Maltodextrin (corn fibre), Dijon mustard (vinegar, water, mustard seed, salt, white wine, citric acid, turmeric, tartaric acid, spices), Salt, Mustard seed, Cellulose gel, Honey, Mustard flour, Dried onion, Concentrated Lemon Juice, Xanthan gum, Dried garlic, Natural flavour, Cellulose gum, Sucralose (3 mg per 30 mL serving), Potassium Sorbate, Calcium disodium EDTA, contains mustard
- E202Potassium sorbatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E334L(+)-tartaric acidAntioxidant · Sequestrant
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E955SucraloseSweetener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Mustards”: 1.59 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.