Goldfish Parmesan snack pack, Pepperidge farms
i Photo: Open Food Facts contributors · CC BY-SA
Biscuits and crackers · United States

Goldfish Parmesan snack pack

by Pepperidge farms · .9 oz
United States
NUTRI-SCOREABCEDNOVA3
462 kcalper 100 g · 23% of the reference intake
0.0 gof sugars per 100 g
Barcode (EAN-13)0014100051336
GS1 prefix001 · GS1 US
Additives2: E500, E500ii
AllergensGluten, Milk, Soybeans
0014100051336

Prefix 001 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories462 kcal23%
Total fat15.4 g20%
Saturated fat1.9 g10%
Total carbohydrate65.4 g24%
Total sugars0.00 g—
Dietary fiber0.00 g0%
Protein11.5 g23%
Sodium0.88 g38%

Open Food Facts, ODbL, record updated November 19, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable oils (canola, soybean), Parmesan cheese (milk, cultures, salt, enzymes), yeast, onion powder, sugar, butter, autolyzed yeast extract, baking soda. Contains: wheat, milk.

  • E500Sodium carbonatesStabilizer · Thickener
  • E500iiSodium hydrogen carbonateStabilizer · Thickener

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

In its category

Position among 24 “biscuits and crackers” products sold in the United States
Sugars0.00 g · median 2.1 g
Saturated fat1.9 g · median 2.0 g
Salt2.2 g · median 1.7 g

0% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Biscuits and crackers” →

Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.

Countries of sale

Sold under this barcode in the United States
United States

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

Sources

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