Cheese Sauce
Prefix 505 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 | 111 kcal | 6% |
| Fat | 7.6 g | 11% |
| of which saturates | 4.3 g | 22% |
| Carbohydrate | 5.2 g | 2% |
| of which sugars | 1.1 g | 1% |
| Fibre | 0.50 g | — |
| Protein | 5.2 g | 10% |
| Salt | 0.58 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Whole Milk, Mature Cheddar Cheese (Milk) (17%), Single Cream (Milk), Cornflour, Dijon Mustard [Water, Mustard Seed, Spirit Vinegar, Salt, Mustard Husk], Potato Starch, Salt, White Pepper.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese sauces”: 4.17 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.