Cheese Poppers
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 | 326 kcal | 16% |
| Fat | 22.6 g | 32% |
| of which saturates | 8.9 g | 44% |
| Carbohydrate | 16.7 g | 6% |
| of which sugars | 2.9 g | 3% |
| Fibre | 1.2 g | — |
| Protein | 13.3 g | 27% |
| Salt | 3.3 g | 55% |
Open Food Facts, ODbL, record updated 26 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mature Cheddar cheese (milk) (22%), Mozzarella cheese (milk) (22%), American style soft cheese (22%) (cheese (milk), sea salt), Medium fat soft cheese (19%) (cheese (milk), sea salt), Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), Rapeseed oil, Dried potato, Stabiliser (methyl cellulose), Salt, Black pepper, Paprika extract, Yeast.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheeses”: 5.20 kg CO₂e per kg of product (closest product in Agribalyse).
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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