Pizza snackos
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 480 kcal | 23% |
| Fat | 21.2 g | 30% |
| of which saturates | 10.0 g | 42% |
| Carbohydrate | 60.4 g | 19% |
| of which sugars | 3.2 g | 4% |
| Protein | 10.8 g | 22% |
| Sodium | 0.70 g | 30% |
Open Food Facts, ODbL, record updated 4 February 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Wheat Flour, Palm Oil [Includes Antioxidant (307b)], Rice Starch, Pizza Flavoured Seasoning (4.5%) [Includes Milk, Natural Flavour (Includes Milk, Soy)], Tomato Powder, Wheat Gluten, Salt, Dried Yeast, Raising Agent (500). CONTAINS GLUTEN, WHEAT, MILK, SOY. MAY CONTAIN ALMOND, EGG. Contributes to the Production of Sustainable Palm Oil. Suitable for Vegetarians. No Added MSG. Made in Australia from at least 75% Australian ingredients
- E307bconcentrated tocopherolAntioxidant
- E500Sodium carbonatesStabiliser · Thickener
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
48% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Crackers (Appetizers)” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Australia, values per 100 g.
Climate impact
Reference value for the category “Crackers (Appetizers)”: 1.54 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 intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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