Smoky Cheddar Slices with Paprika Dusting
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 | 439 kcal | 22% |
| Fat | 10.0 g | 14% |
| of which saturates | 6.5 g | 33% |
| Carbohydrate | 1.4 g | 1% |
| of which sugars | 0.10 g | 0% |
| Fibre | 0.50 g | — |
| Protein | 6.6 g | 13% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 15 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Smoke flavoured Cheddar cheese slices with paprika dusting Ingredients Cheddar Cheese (Milk), Smoke Flavouring, Paprika, Preservative: Potassium Sorbate.
- E202Potassium sorbatePreservative
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| 7 February 2026 | £1.75 | Greater London |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
In its category
10% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cheddar cheese” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Cheddar cheese”: 6.65 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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