Cookie Crisp
Prefix 844 was issued by GS1 Spain. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 393 kcal | 20% |
| Fat | 5.2 g | 7% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 78.0 g | 30% |
| of which sugars | 22.4 g | 25% |
| Fibre | 6.0 g | — |
| Protein | 6.7 g | 13% |
| Salt | 0.65 g | 11% |
Open Food Facts, ODbL, record updated 28 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
whole grain Wheat flour, maize semolina, sugar, glucose syrup, Wheat starch, sunflower oil, calcium carbonate, fat-reduced cocoa powder, Wheat flour, salt, raising agent: sodium bicarbonate, natural flavouring, antioxidant: tocopherols, iron, vitamin B3, vitamin B5, vitamin D, vitamin B6, vitamin B2
- E306Tocopherol-rich extract
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
36% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Biscuits” →
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 “Biscuits”: 3.59 kg CO₂e per kg of product (closest product in Agribalyse).
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.