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jalepeno cheddar popcorn

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EAN 0857264008019 · Poppy · Popcorn

Identity

Name
jalepeno cheddar popcorn
Barcode (EAN/GTIN)
0857264008019
Brand / Manufacturer
Poppy
Category
Popcorn
GS1 Prefix
United States / Canada (GS1 prefix 085)

Description

Poppy is the brand behind jalepeno cheddar popcorn. Per 100 g the declared energy value is 545 kcal (2282 kJ). Nutrition per 100 g runs to 45.5 g of fat, 18.2 g of it saturated, 45.5 g of carbohydrate, including 0 g of sugars, 9.09 g of protein, 9.09 g of fibre and 3.86 g of salt. The declared pack size is 3 oz. The allergen declaration covers gluten, milk, nuts, peanuts and soybeans. Its stated ingredients: Non-GMO Popcorn, Sunflower Oil, RBD Coconut Oil, Cheddar Cheese Powder (Cheddar Cheese [Milk, Salt, Cheese Cultures and Enzymes], Whey, Buttermilk, Salt, Disodium Phosphate, Annatto Extract), Sea Salt, Jalapeño Powder. CONTAINS: Milk. Our catalogue files it under Popcorn. It is recorded as no gluten. It is listed as sold in the United States. On the food-scoring scales it holds Nutri-Score E and NOVA group 4 (ultra-processed food and drink product).

Regulated substances (6)

Allergen flags (5)

Ingredients

Non-GMO Popcorn, Sunflower Oil, RBD Coconut Oil, Cheddar Cheese Powder (Cheddar Cheese [Milk, Salt, Cheese Cultures and Enzymes], Whey, Buttermilk, Salt, Disodium Phosphate, Annatto Extract), Sea Salt, Jalapeño Powder. CONTAINS: Milk. Manufactured in a facility. that also processes: Wheat, Peanuts, Soy, Almond, Cashew, Walnut, and Pecan.

Nutrition facts (per 100 g)

FieldPer 100 g
Energy2282 kJ / 545.45 kcal
Fat45.45 g
Saturated fat18.18 g
Carbohydrates45.45 g
of which sugars0 g
Fibre9.09 g
Protein9.09 g
Salt3.86 g
Sodium1.55 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (1)

Source: EU Regulation 1333/2008

Allergen (4)

Source: EU Regulation 1169/2011 Annex II

FDA Added to Food (US) (3)

Source: U.S. FDA Substances Added to Food

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

🥗 Dietary attributes

We found these dietary attribute tags (community-contributed labels — verify on packaging):

Declared allergens (per OFF community tagging): gluten, milk, nuts, peanuts, soybeans

Source: OpenFoodFacts product page — community-tagged dietary labels (data: ODbL, text: CC-BY-SA). These tags are crowdsourced and may be incomplete or out of date; always verify on the actual packaging.

More from Poppy

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics