Ireland
Data
Light Philadelphia, Philadelphia
i Photo: Open Food Facts contributors · CC BY-SA
Cream cheeses · Ireland

Light Philadelphia

by Philadelphia · 200 gram
IrelandUnited Kingdom
NUTRI-SCOREABDECNOVA4
145 kcalper 100 g · 7% of the reference intake
5.1 gof sugars per 100 g
Barcode (EAN-13)7622201693954
GS1 prefix762 · GS1 Switzerland
Additives3: E330, E407, E410
AllergensMilk
LabelsLow or no fat, Vegetarian, Low fat
7622201693954

Prefix 762 was issued by GS1 Switzerland. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy145 kcal7%
Fat10.0 g14%
of which saturates6.9 g35%
Carbohydrate5.1 g2%
of which sugars5.1 g6%
Fibre0.30 g—
Protein7.2 g14%
Salt0.21 g3%

Open Food Facts, ODbL, record updated 21 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

medium fat soft cheese , salt, stabilisers (locust bean gum, carrageenan), acid (citric acid),

Allergen: MilkLow or no fatVegetarianLow fatNo preservativesPasteurizedReduced fat40% less fat
  • E330Citric acidAntioxidant · Sequestrant
  • E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
  • E410Locust bean gumEmulsifier · Stabiliser · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

5.16kg CO₂e per kg

Reference value for the category “Cheese spreads”: 5.16 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

Sold under this barcode in 2 countries
IrelandUnited Kingdom
en-gb

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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