Oatmilk Queso
Prefix 081 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 | 91 kcal | 5% |
| Total fat | 4.6 g | 6% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 9.1 g | 3% |
| Protein | 3.0 g | 6% |
| Sodium | 0.76 g | 33% |
Open Food Facts, ODbL, record updated October 13, 2025 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Oat Milk (Water, Oats), Cashew Butter, Sweet Red Peppers (Red Peppers, Water, Salt, Citric Acid), Nutritional Yeast, Jalapeno Peppers (Jalapeno Peppers, Water, Salt), Agave Syrup, Sea Salt, Lactic Acid (Plant Derived), Sodium Citrate, Dehydrated Vegetable Blend (Tomato, Onion, Garlic, Shiitake Mushroom), Annatto (For Color), Xanthan Gum, Paprika, Spice, Dehydrated Chipotle Pepper, Cayenne Pepper
- E160bAnnattoColor
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E331Sodium citratesEmulsifier · Sequestrant · Stabilizer
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
Climate impact
Reference value for the category “Cheese sauces”: 4.17 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.