Cheesy Pickle Bites
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 353 kcal | 18% |
| Total fat | 21.2 g | 27% |
| Saturated fat | 7.1 g | 35% |
| Total carbohydrate | 29.4 g | 11% |
| Total sugars | 2.3 g | — |
| Dietary fiber | 1.2 g | 4% |
| Protein | 12.9 g | 26% |
| Sodium | 0.87 g | 38% |
Open Food Facts, ODbL, record updated February 9, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
low moisture part skim mozzarella cheese (pasteurized part skim milk, cheese cultures, salt, enzyme), wheat flour, soybean oil, water, relish (pickles, water, vinegar, salt, natural flavor, spices, maltodextrin, yeast extract, methylcellulose, xanthan gum, calcium chloride, sodium benzoate, polysorbate 80), modified corn starch, salt, yellow corn flour, powdered whey, whey, sugar, onion powder, garlic powder, spices, maltodextrin, yeast extract, methylcellulose, leavening (sodium acid pyrophosphate, baking soda), romano cheese (pasteurized milk, cheese cultures, salt, enzyme), citric acid, natural flavor, rice starch, yeast
- E211Sodium benzoatePreservative
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E433Polyoxyethylene sorbitan monooleateEmulsifier · Stabilizer
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E461methyl celluloseEmulsifier · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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 Values: 21 CFR 101.9 (FDA).
- 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.