Singapore
Data
Garlic & Chives Cream Cheese, Lemnos
i Photo: Open Food Facts contributors · CC BY-SA
Cream cheeses · Singapore

Garlic & Chives Cream Cheese

by Lemnos · 125 g
SingaporeRomania
NUTRI-SCOREABCEDNOVA4
340 kcalper 100 g · 17% of the reference intake
2.0 gof sugars per 100 g
Barcode (EAN-13)9316389002834
GS1 prefix931 · GS1 Australia
Additives4: E200, E410, E412…
AllergensGluten, Milk
LabelsHalal
9316389002834

Prefix 931 was issued by GS1 Australia. 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
Energy340 kcal17%
Fat32.4 g46%
of which saturates22.8 g114%
Carbohydrate2.8 g1%
of which sugars2.0 g2%
Fibre2.5 g—
Protein9.2 g18%
Salt1.1 g18%

Open Food Facts, ODbL, record updated 29 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

CREAM CHEESE (CREAM, SALT, E410, E412, E415, STARTER CULTURES), WHEAT FIBRE, CHIVES, GARLIC, SALT, E200

Allergen: GlutenAllergen: MilkHalal
  • E200Sorbic acidPreservative
  • E410Locust bean gumEmulsifier · Stabiliser · Thickener
  • E412Guar gumEmulsifier · Stabiliser · Thickener
  • E415Xanthan 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 this product’s category: 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
RomaniaSingapore
ro-ro

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

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.