Mozzarella Sticks
Prefix 019 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 | 323 kcal | 16% |
| Total fat | 15.1 g | 19% |
| Saturated fat | 5.4 g | 27% |
| Total carbohydrate | 32.3 g | 12% |
| Total sugars | 2.2 g | — |
| Dietary fiber | 1.1 g | 4% |
| Protein | 14.0 g | 28% |
| Sodium | 0.82 g | 36% |
Open Food Facts, ODbL, record updated September 4, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHEAT FLOUR, SOYBEAN OIL, YELLOW CORN FLOUR, ANNATTO EXTRACT (COLOR), CARAMEL COLOR, DEXTROSE, DRIED GARLIC, DRIED ONION, DRIED PARSLEY, DRIED YEAST, EGGS, EXTRACTIVES OF PAPRIKA (COLOR), IODIZED SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), METHYLCELLULOSE, MYPROTEIN CONCENTRATE, MODIFIED FOOD STARCH, MODIFIED TAPIOCA STARCH, NATURAL FLAVORS, NONFAT MILK, PAPRIKA EXTRACT, SALT, SODIUM ALGINATE, SOY FLOUR, SUGAR, WHEY POWDER.
- E150cAmmonia caramelColor
- E160cPaprika extractColor
- E401sodium alginateCarrier · Emulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- 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.