Oreo cookies milk chocolate covered
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 | 526 kcal | 26% |
| Fat | 26.0 g | 37% |
| of which saturates | 14.5 g | 73% |
| Carbohydrate | 67.0 g | 26% |
| of which sugars | 47.0 g | 52% |
| Fibre | 2.3 g | — |
| Protein | 4.8 g | 10% |
| Salt | 0.57 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar, WHEAT flour, vegetable oils (palm, palm kernel), cocoa butter, cocoa mass, skimmed MILK powder, fat reduced cocoa powder 2.5%, WHEAT starch, lactose (from MILK), anhydrous MILK fat, glucose-fructose syrup, raising agents (potassium hydrogen carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate), emulsifiers (SOYA lecithin, sunflower lecithin), salt, flavouring.
- 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.