Baking Camembert
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 252 kcal | 13% |
| Fat | 18.5 g | 26% |
| of which saturates | 12.8 g | 64% |
| Carbohydrate | 5.6 g | 2% |
| of which sugars | 3.9 g | 4% |
| Fibre | 0.50 g | — |
| Protein | 15.4 g | 31% |
| Salt | 1.2 g | 19% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
French Baking Camembert with Caramelized Onion, Garlic & Thyme Dressing Camembert mould fpened tull tat soft cheese with a caramelised onion paric and thyme dressing Ingredients Camembert cheese milk 82% Caramelised white onion (9%) (white onion, soft brown sugar rapeseed oil Muscovad sugar Onion purée, Salsamic vinegar red wine vinegar, grape must concentrate, Water White wine vinegar Contour Garlic purée, Salt Black pepper Thyme ALLERGY ADVICE
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Camemberts”: 5.20 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.