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  3. Potato crisps, sour cream & onion
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Potato crisps, sour cream & onion

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Potatoes51.7%—›
  • Vegetable oil24.1%—›
  • Contains one and more of the following12.1%—
  • Corn oil12.1%—›
  • Cottonseed oil6%—›
  • Soya oil3%—›
  • And sunflower oil3%—›
  • Corn starch12.1%—›
  • Degerminated yellow corn flour6%—
  • Rice flour3%—›
  • Maltodextrin1.5%—›
  • E4710.8%—
  • Contains 2% and less of salt0.4%—
  • Whey0.2%—›
  • Dextrose<0.1%—›
  • E621<0.1%⚠ Moderate
  • Coconut oil<0.1%—›
  • Onion<0.1%—›
  • Sugar—›
  • Natural flavouring—
  • Skimmed milk—
  • Sour cream—
  • Cream—›
  • Skimmed milk—
  • Microbial culture—
  • E330—
  • Wheat dextrose—
  • Sodium caseinate—›
  • E270—
  • Yeast extract—›
  • E631⚠ Low
  • E627⚠ Low
  • Buttermilk—›
  • E296—
  • Invert sugar—›
  • Cultured nonfat milk—
  • Cream—›
Show original label text

Dried potatoes, vegetable oil (contains one or more of the following: corn oil, cottonseed oil, soybean oil, and/or sunflower oil), cornstarch, degerminated yellow corn flour, rice flour, maltodextrin, mono - and diglycerides, contains 2% or less of salt, whey, dextrose, monosodium glutamate, coconut oil, onion powder, sugar, natural flavors, nonfat milk, sour cream (cream, nonfat milk, cultures), citric acid, wheat dextrose, sodium caseinate, lactic acid, yeast extract, disodium inosinate, disodium guanylate, buttermilk, malic acid, invert sugar, cultured nonfat milk, cream.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01POTATOCompoundNot assessed
  2. 02PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  3. 03Castor oil, polymd., oxidizedCompoundNot assessed
  4. 04Vegetable oilsCompoundNot assessed
  5. 05Linseed oil, polymd., oxidizedCompoundNot assessed
  6. 06GreaseCompoundNot assessed
  7. 07Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  8. 08SOYBEAN OILCompoundNot assessed
  9. 09Castor oil, oxidizedCompoundNot assessed
  10. 10SOAPCompoundNot assessed
  11. 11STARCH 1551CompoundNot assessed
  12. 12Starch, oxidizedCompoundNot assessed
  13. 13AmylodextrinCompoundNot assessed
  14. 14CORN STARCHCompoundNot assessed
  15. 15BROWN RICECompoundNot assessed
  16. 16MALTODEXTRINCompoundNot assessed
  17. 17Whey, protein-freeCompoundNot assessed
  18. 18WHEYCompoundNot assessed
  19. 19GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  20. 20GLUCOSECompoundNot assessed
  21. 21DEXTROSECompoundNot assessed
  22. 22COCONUT OILCompoundNot assessed
  23. 23ONIONCompoundNot assessed
  24. 24SUGARCompoundNot assessed
  25. 25SODIUM CASEINATECompoundNot assessed
  26. 26YEASTCompoundNot assessed
  27. 27BUTTERMILKCompoundNot assessed
  28. 28INVERT SUGARCompoundNot assessed
  29. 29CREAMCompoundNot assessed

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