Cheez Whiz Pimiento
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 |
|---|---|---|
| Calories | 267 kcal | 13% |
| Total fat | 23.3 g | 33% |
| Saturated fat | 16.7 g | 83% |
| Total carbohydrate | 10.0 g | 4% |
| Total sugars | 6.7 g | 7% |
| Dietary fiber | 3.3 g | — |
| Protein | 10.0 g | 20% |
| Salt | 3.8 g | 63% |
Open Food Facts, ODbL, record updated August 30, 2025 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Vegetable Oils (Coconut Oil, Palm Olein Natural Cheese, Milk Powders, Glucose Syrup, Emulsifier (Sodium Phosphate), Thickeners (Modified Starch, Maltodextrin), Sugar, Food Acid (Lactic Acid), lodized Sit Vitamins and Mineral (Retinyl Palmitate, Cholecalciferol Calcium Phosphate), Pimiento, Flavors and Spices (contains Mustard), Preservative (Potassium Sorbate), Stabilizer (Xanth Gum) and Oleoresin Paprika.
- E14XXModified StarchEmulsifier · Stabilizer · Thickener
- E160cPaprika extractColor
- E202Potassium sorbatePreservative
- E270Lactic acid
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
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
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.