Macaroni & Cheese
Prefix 068 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 | 123 kcal | — |
| Fat | 3.1 g | 4% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 19.4 g | — |
| of which sugars | 0.44 g | 0% |
| Fibre | 1.3 g | 5% |
| Protein | 5.3 g | — |
| Sodium | 0.26 g | 11% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Cooked pasta (water, durum wheat semolina), Water, Processed cheese product (cheddar and brick cheeses [milk, bacterial culture, salt, calcium chloride, microbial enzyme, annatto], water, modified milk ingredients, natural flavour, sodium citrate, sodium phosphate, salt, maltodextrin, lactic acid, citric acid, annatto), Soybean and modified palm oil margarine, Butter, Modified corn starch, Sugar, Salt, Enzyme modified cheddar cheese (cheddar cheese [pasteurized milk, bacterial cultures, salt, enzymes], water, salt, swiss cheese [ pasteurized milk, bacterial cultures, salt, enzymes], sodium phsophate, natural flavours, sodium citrate, xanthan gum), Yeast extract, Xanthan gum, Lactic acid, Annatto, Citric acid.
- E160bAnnattoColour
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan 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 “Macaroni and cheese” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
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.