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Prefix 068 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 | 486 kcal | 24% |
| Total fat | 24.3 g | 31% |
| Saturated fat | 21.6 g | 108% |
| Total carbohydrate | 70.3 g | 26% |
| Total sugars | 51.3 g | — |
| Dietary fiber | 2.7 g | 10% |
| Protein | 2.7 g | 5% |
| Sodium | 0.19 g | 8% |
Open Food Facts, ODbL, record updated October 28, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Coating: sugar, palm kernel oil and hydrogenated palm kernel oil, cocoa powder (processed with alkali), nonfat dry milk, whole milk, reduced mineral whey powder (milk), vanillin (an artificial flavor), soy lecithin (an emulsifier), salt, artificial flavor. cookie: bleached wheat flour, sugar, palm oil, caramel color, dextrose, contains 2% or less of: cocoa, high fructose corn syrup, modified cornstarch, salt, baking soda, soy lecithin (an emulsifier). icing: sugar, water, gelatin, yellow 5, yellow 6, blue 1, red 40, red 3, cornstarch. topping: sugar, rice flour, palm oil, palm kernel oil, cornstarch, gum arabic, cellulose gum, titanium dioxide (color), confectioner's glaze, carrageenan, red 40, soy lecithin (an emulsifier), yellow 6, yellow 5, blue 1, artificial flavor.
- E102TartrazineColor
- E110Sunset yellow FCFColor
- E127ErythrosineColor
- E129Allura redColor
- E133Brilliant blue FCFColor
- E150cAmmonia caramelColor
- E171Titanium dioxideColor
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E414Acacia gumCarrier · Emulsifier · Stabilizer · Thickener
- E428Gelatin
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 180 kcal | — |
| Total fat | 9.0 g | 12% |
| Saturated fat | 8.0 g | 40% |
| Sodium | 70 mg | 3% |
| Total carbohydrate | 26 g | 9% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 19 g | — |
| Protein | 1.0 g | — |
- USDA food category
- Cookies & Biscuits
- Data provider
- Label Insight
- In FoodData Central
- Since June 21, 2022 · label data updated March 2, 2018
- FDC ID
- 2322355
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
Wal-Mart Stores, Inc.
Open Food Facts, ODbL
In its category
96% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Biscuits” →
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 “Biscuits”: 3.59 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
- USDA label data
- 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
