Cheddar with Black Pepper
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 | 363 kcal | 18% |
| Fat | 30.0 g | 43% |
| of which saturates | 5.5 g | 28% |
| Carbohydrate | 33.3 g | 13% |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.15 g | — |
| Protein | 6.7 g | 13% |
| Salt | 0.51 g | 8% |
Open Food Facts, ODbL, record updated 2 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cheddar Cheese (Milk), CRACKED BLACK PEPPER (0.6%). ALLERGY ADVICE:
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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