Buffalo chicken snack stick
Prefix 085 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 | 238 kcal | 12% |
| Total fat | 10.7 g | 14% |
| Saturated fat | 4.8 g | 24% |
| Total carbohydrate | 2.4 g | 1% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 28.6 g | 57% |
| Sodium | 1.2 g | 54% |
Open Food Facts, ODbL, record updated April 27, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Chicken, Pepperjack Cheese (Pasteurized Process Monterey Jack and American Cheese with Red Bell and Jalapeno Peppers, Milk, Cream, Water, Jalapeno Peppers, Salt, Sodium Phosphate, Cheese Culture, Tetrasodium Pyrophosphate, Red Bell Peppers, Sorbic Acid, Enzymes), Franks Hot Sauce (Aged Cayenne Red Peppers, Distilled Vinegar, Salt, Garlic Powder), Natural Flavor, Sea Salt, Isolated Carrot Product, Encapsulated Citric Acid, Cultured Celery Powder, Spices, Beef Collagen Casing.
- E200Sorbic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iiiTetrasodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Salami”: 8.25 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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.