Light Caesar dressing
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 | 414 kcal | 21% |
| Fat | 42.9 g | 61% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 4.7 g | 2% |
| of which sugars | 4.0 g | 4% |
| Fibre | 2.0 g | — |
| Protein | 1.2 g | 2% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 3 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
rapeseed oil, water, white wine vinegar, sugar, garlic purée, cheese powder (1,5%) (milk), glucose syrup, salt,pasteurised dried egg, worcestershire sauce (water, sugar, spirit vinegar, molasses, onion purée, cloves, garlic purée, ginger purée, salt,tamarind paste), lemon juice concentrate, yeast extract, flavourings,preservative: potassium sorbate, stabiliser: xanthan gum, sunflower oil, acid: lactic acid, cracked black pepper,
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
27% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Salad dressings” →
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 “Salad dressings”: 2.63 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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