Freshbite - Cheddar Cheese Salad Baguette
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 | 255 kcal | 13% |
| Fat | 10.4 g | 15% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 28.8 g | 11% |
| of which sugars | 2.9 g | 3% |
| Fibre | 1.2 g | — |
| Protein | 5.9 g | 12% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Demi Baguette (28%): Wheat flour, Water, Yeast, Iodised salt, Flour treatment agents (asorbic acid, L-cysteine). Cheese (22%): Cows Milk (97.08%), Salt (1.9%), Starter culture (1.0%), Renner (0.02%), Cucumber (12%), Crispy salad (12%): Mixed leaf, Lettuce, Tomato (12%), Mayonnaise (12%): Rapeseed oil, Water, Pasteurized free range egg, Sprit vinegar, Salt, Sugar, Flaouvrings, Lemon juice concentrate, Anti-oxidents (Calcium disodium EDTA), Italian Seasoning (1%): Basil, Oregano, Rosemary, Thyme, Black Pepper, Garlic granules, Black pepper (1%): Black pepper.
- E385Calcium disodium ethylenediaminetetraacetateAntioxidant · Preservative · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheddar cheese”: 6.65 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.