THINS CHEDDAR & CRACKED BLACK PEPPER FLATBREADS
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 | 1,216 kcal | 61% |
| Fat | 6.8 g | 10% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 71.9 g | 28% |
| of which sugars | 10.8 g | 12% |
| Fibre | 5.6 g | — |
| Protein | 12.3 g | 25% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 17 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), cheddar cheese (11%) (cheddar cheese (milk), potato starch), cheese powder (cheese (milk), emulsifier, sodium phosphates, milk solids), rye flour, rapeseed oil, black pepper, salt, allergy advice: for allrgens, see ingredients in bold, dietary advice: suitable for vegetarians, best before end: see base of pack,
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Beef thin flank”: 28.9 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.