Pork Krackles
Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 547 kcal | 26% |
| Fat | 32.6 g | 47% |
| of which saturates | 6.6 g | 27% |
| Carbohydrate | 2.4 g | 1% |
| of which sugars | 0.20 g | 0% |
| Fibre | 0.60 g | 2% |
| Protein | 62.2 g | 124% |
| Sodium | 1.2 g | 51% |
Open Food Facts, ODbL, record updated 10 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
pork rind, vegetable oil, salt, hydrolysed soy proteins, tapioca starch, yeast extract, flavour enhancer (621), anticaking agent (504,551, 341), food acid (262), colour (150c), herbs and spices, vegetable powders, flavour. pork rind used for this product may have edible coloured stampings. contains soybean or soybean products. made in australia from imported and local ingredients.
- E150cAmmonia caramelColour
- E262Sodium acetatesPreservative · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E504Magnesium carbonatesCarrier
- E551Silicon dioxideCarrier
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pork rind”: 2.55 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.