Halloumi fries
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 311 kcal | 16% |
| Fat | 19.5 g | 28% |
| of which saturates | 8.7 g | 43% |
| Carbohydrate | 18.5 g | 7% |
| of which sugars | 2.2 g | 2% |
| Fibre | 1.0 g | — |
| Protein | 14.9 g | 30% |
| Salt | 2.1 g | 34% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
32% Cypriot Halloumi Full Fat Semi-Hard Cheese (Milk), 32% Greek-Style Medium Fat Semi-Hard Cheese (Cheese (Milk), Water, Cream (Milk), Milk Protein, Salt, Emulsifier: Sodium Phosphates; Preservative: Potassium Sorbate), Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Dextrose, Stabiliser: Methyl Cellulose; Vegetable Oil (Sunflower, Rapeseed) in varying proportions, Wheat Starch, Cornflour, Rice Flour, Salt, Yeast, Paprika, Dried Egg.
- E202Potassium sorbatePreservative
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheeses”: 5.20 kg CO₂e per kg of product (closest product in Agribalyse).
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.