Creamy Caesar Dressing
Prefix 080 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 | 500 kcal | — |
| Fat | 53.3 g | 71% |
| of which saturates | 5.0 g | 25% |
| Carbohydrate | 3.3 g | — |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | 0% |
| Protein | 3.3 g | — |
| Sodium | 0.87 g | 38% |
Open Food Facts, ODbL, record updated April 12, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
ught mayonnaise (water, canola oil, modified corn and potato starch liouid whole egg sugar salt, vinegar concentrated lemon juice, sorbic acid spices, natural colour natural flavour, calcum disodum edta) lemon juice, asiago cheese (pastelurized milk, bacterial culture saltl microrial enzyme), water garlic capers (capers, water vinegar salt, sea salt, pepper contains: milk egg produced in a facility where these common allergens are present: peanuts, tree nuts, sesame, rish, wheat/gluten, mustard,
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 “Salad dressings” →
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 “Salad dressings”: 2.63 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.