10 mozzarella sticks
Prefix 933 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 | 307 kcal | 15% |
| Fat | 19.0 g | 27% |
| of which saturates | 7.3 g | 31% |
| Carbohydrate | 20.0 g | 6% |
| of which sugars | 3.3 g | 4% |
| Fibre | 0.33 g | 1% |
| Protein | 14.3 g | 29% |
| Sodium | 0.53 g | 23% |
Open Food Facts, ODbL, record updated 9 August 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Mozzarella Cheese (41%) (Milk, Salt, Starter Culture, Rennet (Enzyme), Anticaking Agent (Cellulose), Preservative (Sorbic Acid)), Water, Wheat Flour, Wheat (Wheat Flour, Maize Flour, Tapioca Starch, Mineral Salt (450, Sodium Carbonate), Vegetable Gum (461, Guar Gum), Salt), Yeast, Canola Oil, Sugar, Salt, Vegetable Gum (461), Maltodextrin, Wheat Gluten, Whey Protein Solids (Milk), Natural Flavour, Mineral Salt (339)
- E200Sorbic acidPreservative
- E339Sodium phosphatesEmulsifier · Humectant · Preservative · Sequestrant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheeses”: 5.20 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.