Cheese & Onion Bake
Prefix 406 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 | 297 kcal | 15% |
| Fat | 17.2 g | 25% |
| of which saturates | 9.3 g | 46% |
| Carbohydrate | 27.5 g | 11% |
| of which sugars | 1.6 g | 2% |
| Fibre | 1.6 g | — |
| Protein | 7.3 g | 15% |
| Salt | 0.87 g | 14% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
5 Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Palm Oil, Mature Cheddar Cheese (Milk) (8%), Onion (7%), Whipping Cream (Milk), Potato Flake, Red Leicester Cheese (2.5%) (Red Leicester Cheese (Milk), Colour: Annatto Norbixin), Rapeseed Oil, Modified Maize Starch, Salt, Onion Powder, Stabiliser: Hydroxypropyl Methyl Cellulose; Emulsifier: Mono - And Diglycerides Of Fatty Acids; Wheat Protein, Colour: Carotenes.
- E160acaroteneColour
- E160bAnnattoColour
- E160biiAnnatto norbixinColour
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese in puff pastry”: 4.38 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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