Anchor Sliced Cheddar cheese
Prefix 941 was issued by GS1 New Zealand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 300 kcal | 15% |
| Fat | 24.8 g | 35% |
| of which saturates | 16.8 g | 84% |
| Carbohydrate | 3.1 g | 1% |
| of which sugars | 2.1 g | 2% |
| Fibre | 0.00 g | — |
| Protein | 17.3 g | 35% |
| Salt | 3.9 g | 65% |
Open Food Facts, ODbL, record updated 4 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cheese (63 %) (Cow's milk, Salt, Culture, Enzymes (Calves & Vegetarian Rennet), Water, Emulsifiers (341,331,339, 322, 460), Milk Solids, Non Fat Milk Solids, Salt, Acidity Regulator (330, 500), Preservative (200), Colour (160b).
- E160bAnnattoColour
- E200Sorbic acidPreservative
- E322LecithinsAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Processed cheese in slices”: 5.27 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.