Processed Cheddar Cheese
Prefix 888 was issued by GS1 Singapore. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 331 kcal | 17% |
| Fat | 26.0 g | 37% |
| of which saturates | 17.1 g | 86% |
| Carbohydrate | 6.5 g | 3% |
| Fibre | 0.00 g | — |
| Protein | 17.4 g | 35% |
| Salt | 3.7 g | 61% |
Open Food Facts, ODbL, record updated 10 April 2024 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cheese (Pasteurised Milk, Salt, Starter Cultures, Enzyme), Water, Butter, Milk Solids, Emulsifiers (e331, e339, e452), Salt, Acidity Regulator (e330), Preservative (e200), Natural Colour (e160b).
- E160bAnnattoColour
- E200Sorbic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E452PolyphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheddar cheese”: 6.65 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 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.