Whipped Feta Spread
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 250 kcal | 13% |
| Total fat | 21.4 g | 27% |
| Saturated fat | 10.7 g | 54% |
| Total carbohydrate | 3.6 g | 1% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 14.3 g | 29% |
| Sodium | 0.61 g | 26% |
Open Food Facts, ODbL, record updated October 14, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
FETA CHEESE (PASTEURIZED PART-SKIM MILK, SALT, CHEESE CULTURES, MICROBIAL ENZYMES, ANIMAL ENZYMES), CREAM CHEESE (PASTEURIZED MILK AND CREAM, SALT, CHEESE CULTURES, CAROB BEAN GUM), GREEK YOGURT (PASTEURIZED SKIM MILK, MILK PROTEIN CONCENTRATE, LIVE AND ACTIVE CULTURES [STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS BULGARICUS, L. ACIDOPHILUS, BIFIDUS, L. CASEI), MICROBIAL ENZYME), WATER, OLIVE OIL, NATURAL FLAVOR, SALT, XANTHAN GUM
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Cheese spreads” →
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 “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 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.