Stem Ginger Oat Biscuits
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 440 kcal | 21% |
| Fat | 14.0 g | 20% |
| of which saturates | 6.0 g | 25% |
| Carbohydrate | 66.0 g | 21% |
| of which sugars | 17.0 g | 19% |
| Fibre | 6.0 g | 20% |
| Protein | 8.0 g | 16% |
| Sodium | 0.36 g | 16% |
Open Food Facts, ODbL, record updated 17 May 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wholegrain Oats (64%), Brown Sugar, Sustainable Palm Fruit Oil, Stem Ginger (6.3%) (Stem Ginger, Sugar), Dietary Fibre (Oligofructose), Ground Ginger, Partially Inverted Refiners Syrup, Barley Malt Syrup, Raising Agent: Sodium Carbonates, Sea Salt. May contain traces of milk.
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Burnham Brothers
Open Food Facts, ODbL
Climate impact
Reference value for the category “Dry biscuits”: 3.59 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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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