CC’s Cheezels Cheese Flavour, CC’s
i Photo: Open Food Facts contributors · CC BY-SA

CC’s Cheezels Cheese Flavour

by CC’s
Australia
NOVA4
490 kcalper 100 g · 24% of the reference intake
3.2 gof sugars per 100 g
Barcode (EAN-13)9310988022293
GS1 prefix931 · GS1 Australia
Additives1: E160c
AllergensNot given in the sourceMay contain: Milk
LabelsContains milk, natural flavors
9310988022293

Prefix 931 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % of daily intake (8,700 kJ)
Nutrient100 gDaily intake
Energy490 kcal24%
Fat24.0 g34%
of which saturates10.8 g45%
Carbohydrate56.0 g18%
of which sugars3.2 g4%
Protein7.6 g15%
Sodium0.64 g28%

Open Food Facts, ODbL, record updated 6 December 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).

Ingredients

As printed on the pack; allergens in bold

SERVINGS PER PACKAGE:7 SERVING SIZE: 25g ENERGY MAR 26 10:20 NITIO INFORMA CHEEZELS CHEESE FLAVOURED CORN CHIPS % DAILY INTAKE PER SERVE PER SERVING PER 100 6% 513kJ 2050k 1.9g 4% PROTEIN NOT DETECTED 7.50 - GLUTEN NOT DETESTER 6.0g 9% FAT-TOTAL SATURATED 2.7g 23.9 11% 10.6g CARBOHYDRATE-TOTAL 14.7g 5% - SUGARS 0.8g 0.9% 58.7g 3.29 SODIUM 161mg 7% 644mg uld us: All values e considered averages unless otherwise indicated. Average Aues subject to seasonal variation. *Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs. Ingredients: Corn, Vegetable Oil, Milk Solids, Salt, Matsdextrin (Corn), Cheese Powder (Milk), Potassium Chloride (Mineral Salt), Hydrolysed Vegetable Protein (Corn), Natural Flavours (Milk, Cheese Solids (Milk), Yeast Extract, Natural Colour (Paprika Extract). CONTAINS MILK. MAY CONTAIN SOY. peci

  • E160cPaprika extractColour

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in Australia
Australia

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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