Big Cheese Snack Mix
Prefix 009 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 | 500 kcal | 25% |
| Total fat | 28.6 g | 37% |
| Saturated fat | 5.4 g | 27% |
| Total carbohydrate | 50.0 g | 18% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 3.6 g | 13% |
| Protein | 14.3 g | 29% |
| Sodium | 0.75 g | 33% |
Open Food Facts, ODbL, record updated March 16, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
PEMUTS, cheese pretzel gems (wheat flour, sharp cheddar cheese, pilk, cheese culture, salt, brizymes), vegetable shortening (contains one or more of the following: corn oil, canola oil, cottonseed oil, sunflower oil, soybean oil), malt syrup, cream, sodium phosphate, lactic acid, vegetable coloring, natural flavors, yeast, salt, and soda, shackiny wick enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), vegetable oil (soybean and/or canola oil), rye flour, contains 2% or less of: salt, yeast, sugar, monosodium glutamate, corn syrup, maltodextrin, dried Worcestershire sauce (vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spice, tamarind, natural flavor, baking soda, barley malt extract, onion powder, fumaric acid, sodium diacetate, freshness preserved by BHT), Cheez-It crackers (enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable oil, seasoning (simple syrup, whey protein, salt, cheese cultures, enzymes, natural color), contains 2% or less of: salt, sodium, color, soy lecithin, cheese sesame sticks (sesame sticks pastry flour, unbleached wheat flour (wheat flour, malted barley flour), canola oil, sesame seeds, bulgur wheat, salt, cheese seasoning (cheddar cheese (milk, salt, cheese cultures, enzymes), whey, buttermilk, salt, disodium phosphate), cheese puffs (sesame sticks pastry flour, bleached wheat flour (wheat flour, malted barley flour), canola oil, sesame seeds, cheddar cheese (milk, salt, cheese cultures, enzymes), whey, buttermilk, salt, disodium phosphate, hot macho cheese seasoning (salt, spice, Romano cheese (pasteurized milk, cheese cultures, salt, enzymes), cheddar cheese (whey, skim milk, cheese cultures, salt, enzymes), buttermilk solids, calcium phosphate, sodium phosphate, lactic acid, yellow 5, yellow 6), onion powder, tomato powder, monosodium glutamate, garlic powder, citric acid, whey, bulgur wheat, salt, cheese flavor, nonfat dry milk. Made in a facility that processes peanuts, tree nuts, milk, wheat, sesame, and soy. Contains milk, peanuts, sesame, soy, wheat. Contains a bioengineered food ingredient.
- E102TartrazineColor
- E110Sunset yellow FCFColor
- E150cAmmonia caramelColor
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E270Lactic acid
- E297Fumaric acid
- E321Butylated hydroxytolueneAntioxidant
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E339iiDisodium phosphateEmulsifier · Humectant · Preservative · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
- E621Monosodium glutamateFlavor enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Appetizers” →
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
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.
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