Pizza Sticks Pepperoni
Prefix 007 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 | 230 kcal | 12% |
| Total fat | 8.0 g | 10% |
| Saturated fat | 4.0 g | 20% |
| Total carbohydrate | 33.6 g | 12% |
| Total sugars | 3.5 g | — |
| Dietary fiber | 0.88 g | 3% |
| Protein | 7.1 g | 14% |
| Sodium | 0.52 g | 22% |
Open Food Facts, ODbL, record updated September 3, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, reduced mozzarella cheese (pasteurized part-skim milk, nonfat milk, modified food starch*, cheese cultures, salt, vitamin A palmitate, enzymes), pepperoni made with pork, chicken and beef (pork, mechanically separated chicken, beef, salt, contains 2% or less of: spices, dextrose, pork stock, lactic acid starter culture, paprika, flavoring, sodium ascorbate, paprika extract, sodium nitrite, natural flavor, BHA, BHT, citric acid to help protect flavor), tomato paste, mozzarella cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes), canola oil, salt, modified food starch, dough conditioner (wheat gluten, datem, ascorbic acid, enzymes), yeast, sugar, contains 2% or less of: pepperoni seasoning (spices, dextrose, salt, garlic powder, flavoring, extractives of paprika), dried onion, dried garlic, citric acid, whey, milk, soy
- E160cPaprika extractColor
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E320Butylated hydroxyanisole (bha)Antioxidant
- E321Butylated hydroxytolueneAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
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
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