feta
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 | 270 kcal | 14% |
| Fat | 23.0 g | 33% |
| of which saturates | 14.0 g | 70% |
| Carbohydrate | 0.00 g | 0% |
| of which sugars | 0.00 g | 0% |
| Protein | 16.0 g | 32% |
| Salt | 0.60 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Feta PDO Cheese. Full fat soft cheese made with pasteurised Greek sheep and goat's milk. Allergy advice: Contains milk. Keep refrigerated. Once opened consume within 2 days, Produced by Epirus SA, Ammotopos Arta, 48200 Filippiada, Greece for Savencia Fromage & Dairy UK Ltd, PO Box 93, Hampton, Middlesex, TW12 2YA. www.thecheeselover.co.uk Nutrient reference Source of Calcium value. This pack SUITABLE FOR Contains 5 servings Vegetarians RICH IN PROTEIN GR 41.303 EC FA Typical
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
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 “Feta”: 6.37 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.