Lox in a Box Snack Kit
Prefix 002 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 228 kcal | 11% |
| Total fat | 12.0 g | 15% |
| Saturated fat | 5.4 g | 27% |
| Total carbohydrate | 16.3 g | 6% |
| Total sugars | 3.3 g | — |
| Dietary fiber | 1.1 g | 4% |
| Protein | 13.0 g | 26% |
| Sodium | 0.80 g | 35% |
Open Food Facts, ODbL, record updated December 7, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
SMOKED SALMON, CREAM CHEESE, CRACKERS, Salt, Celery Powder, Pasteurized Milk and Cream, Whey Protein Concentrate, Whey, Carob Bean Gum, Natamycin, Vitamin A Palmitate, Cheese Culture, Enriched Unbleached Flour, Buttermilk, Expeller Pressed Non-GMO Canola Oil, Cane Sugar, Extra Virgin Olive Oil, Sea Salt, Baking Soda, Topping Salt.
- E235NatamycinPreservative
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
95% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Smoked salmons” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Smoked salmons”: 7.85 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 Values: 21 CFR 101.9 (FDA).
- 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.