Oreo Crispy & Thin Original
Prefix 762 was issued by GS1 Switzerland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 490 kcal | 25% |
| Fat | 21.0 g | 30% |
| of which saturates | 10.0 g | 50% |
| Carbohydrate | 69.0 g | 27% |
| of which sugars | 39.0 g | 43% |
| Fibre | 2.6 g | — |
| Protein | 4.8 g | 10% |
| Salt | 0.85 g | 14% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sucre, farine de BLÉ, huile de palme, cacao maigre en poudre 4,3 %, amidon de BLÉ, sirop de glucose-fructose, poudreà lever (carbonate acide de potassium, carbonate acide d'ammonium, carbonate acide de sodium), sel, émulsifiant (lécithine de SOJA), arôme (vanilline). PEUT CONTENIR LAIT.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E501Potassium carbonatesStabiliser
- E501iiPotassium hydrogen carbonateStabiliser
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chocolate sandwich cookies”: 6.67 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.