Cheddar cheese sauce
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 410 kcal | 21% |
| Fat | 15.0 g | 21% |
| of which saturates | 11.0 g | 55% |
| Carbohydrate | 48.0 g | 18% |
| of which sugars | 8.0 g | 9% |
| Fibre | 5.0 g | — |
| Protein | 20.0 g | 40% |
| Salt | 5.4 g | 90% |
Open Food Facts, ODbL, record updated 5 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Cheese Powder (Cows' Milk) (32%), Cornflour, Dried Skimmed Cows' Milk Powder, Whey Powder (Cows' Milk), Salt, Flavourings (contains Wheat, Milk), Sugar, Mustard Powder, Yeast Extract, Ground White Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese sauces”: 4.17 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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.