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  3. Ripple potato chips
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Save Mart Supermarkets Inc.·0098487300027

Ripple potato chips

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Potatoes52.5%—›
  • Vegetable oil23.8%—›
  • Corn11.9%—›
  • Sunflower5.9%—›
  • Canola5.9%—›
  • Whey11.9%—›
  • Salt1%—›
  • Cheddar cheese1%—
  • Soured milk0.5%—
  • Salt0.2%—›
  • Enzyme0.2%—›
  • Onion1%—›
  • Maltodextrin1%—›
  • Reduced lactose whey1%—›
  • Sour cream1%—
  • Sour cream0.5%—
  • Skimmed milk powder0.5%—
  • Natural flavouring1%—
  • E3301%—
  • Skimmed milk powder1%—
  • Blue cheese1%—›
  • Soured milk0.5%—
  • Salt0.2%—›
  • Enzyme0.2%—›
  • Garlic1%—›
  • E160b0.5%⚠ Low
  • Colour0.3%—
  • E1020.1%⚠ High
  • E1100.1%⚠ High
  • E339ii0.1%—
  • E631<0.1%⚠ Low
  • E627<0.1%⚠ Low
  • E270<0.1%—
  • Sodium phosphates (E339)⚠ Low
Show original label text

Potatoes, vegetable oil (corn and/or sunflower and/or canola), whey, salt, cheddar cheese (cultured milk, salt, enzymes), onion powder, maltodextrin, reduced lactose whey, sour cream (cultured cream, nonfat dry milk), natural flavors, citric acid, nonfat dry milk, blue cheese (cultured milk, salt, enzymes), garlic powder, extractives of annatto, artificial color (yellow 5, yellow 6), disodium phosphate, disodium inosinate, disodium guanylate, lactic acid.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
  • Sunset yellow FCFSouthampton Six colour; hyperactivity/attention concern in children.
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • 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. 11Whey, protein-freeCompoundNot assessed
  12. 12WHEYCompoundNot assessed
  13. 13SALTCompoundNot assessed
  14. 14ONIONCompoundNot assessed
  15. 15MALTODEXTRINCompoundNot assessed
  16. 16Whey, lactose-lowCompoundNot assessed
  17. 17BLUE CHEESECompoundNot assessed
  18. 18GARLICCompoundNot assessed

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