French vanilla cheesecake
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 342 kcal | 16% |
| Fat | 19.8 g | 28% |
| of which saturates | 12.3 g | 51% |
| Carbohydrate | 36.3 g | 12% |
| of which sugars | 19.8 g | 22% |
| Protein | 3.8 g | 8% |
| Sodium | 0.23 g | 10% |
Open Food Facts, ODbL, record updated 13 April 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
biscuit crumb [wheat flour, vegetable shortening, sugar, wheat bran, invert sugar, salt, cinnamon, rais agent (500)], neufchatel cheese (18%) [milk, cream, milk solids, salt, vegetable gum (410), lactic acid, starter culture] water, cream, sugar, canola oil, thickener (1412), whey powder, emulsifiers (vegetable - 471 soy, 475), gelatine, natur. vanilla flavour, lemon juice concentrate, citric acid. contains milk, soy and wheat. may contain traces of egg, peanuts and tree nuts. storage: frozen fresh. store at or below minus 18°c. once thawed, product must be refrigerated and consumed within 24 hours. do not refreeze after thawing. - 06/2022 production date 17/12/2020 13:47 weding %3d
- E1412Distarch phosphateEmulsifier · Stabiliser · Thickener
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E428Gelatine
- E475Polyglycerol esters of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheesecakes”: 3.20 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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