Spicy cheddar with chilli
Prefix 408 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 | 399 kcal | 20% |
| Fat | 32.1 g | 46% |
| of which saturates | 19.3 g | 96% |
| Carbohydrate | 4.0 g | 2% |
| of which sugars | 0.60 g | 1% |
| Fibre | 0.40 g | — |
| Protein | 23.4 g | 47% |
| Salt | 1.9 g | 32% |
Open Food Facts, ODbL, record updated 13 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
CHEDDAR CHEESE (96%) (MILK), REHYDRATED PEPPERS (3%) (Water Red and Green Peppers, Red and Green Jalapeño Peppers), Spicy Seasoning (Onion, Salt, Chilli, Garlic, Dried Lemon Juice, Flavouring, Black Pepper), Paprika, Chilli Powder ALLERGY ADVICE:For allergens, see Ingredients in bold DIETARY ADVICE: Suitable for vegetarians V NUTRITION Thi TYPICAL VALUES Per Energy Fat
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
91% 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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