Organic American Pasteurized Process Cheese Product Singles
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 316 kcal | 16% |
| Fat | 21.1 g | 30% |
| of which saturates | 10.5 g | 53% |
| Carbohydrate | 5.3 g | 2% |
| of which sugars | 5.3 g | 6% |
| Fibre | 0.00 g | — |
| Protein | 21.1 g | 42% |
| Salt | 3.2 g | 53% |
Open Food Facts, ODbL, record updated 21 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
ORGANIC PASTEURIZED MILK, WATER, ORGANIC NONFAT DRY MILK, CONTAINS 2% OR LESS OF DISODIUM PHOSPHATE, SALT, CHEESE CULTURE, MICROBIAL ENZYME, SODIUM CITRATE, ORGANIC ANNATTO EXTRACT (FOR COLOR), LACTIC ACID, VITAMIN A PALMITATE
- E270Lactic acid
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Processed cheeses”: 5.66 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
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