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  2. Doritos - Cool Ranch
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Doritos By Frito Lay Canada·0060410077276

Doritos - Cool Ranch

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Maïs Choisi51.7%—
  • Vegetable oil24.2%—›
  • Condiment12.1%—
  • Milk6%—›
  • Salt0.4%—›
  • Corn starch0.4%—›
  • Tomato0.4%—›
  • Onion0.4%—›
  • Sugar0.4%—›
  • Poudre Dail0.4%—
  • E6210.4%⚠ Moderate
  • Maltodextrin0.4%—›
  • Fromage Cheddar0.4%—
  • Vegetable oil0.4%—›
  • Dextrose0.4%—›
  • E2960.4%—
  • Corn syrup solids0.4%—›
  • E262i0.3%—
  • Spice0.1%—›
  • E330<0.1%—
  • E631<0.1%⚠ Low
  • E627<0.1%⚠ Low
  • E160b⚠ Low
  • Turmeric—›
  • E129⚠ High
  • E133⚠ Moderate
  • E102⚠ High
  • Natural flavouring—
  • Artificiel—
  • E526—
Show original label text

Maïs Choisi, Huile Végétale, Assaisonnement,Substances Laitières Modifiées, Sel, Amidon De Maïs, Poudre De Tomates, Poudre D’oignon, Sucre, Poudre Dail, Glutamate Monosodique, Maltodextrine, Fromage Cheddar, Huile Végétale, Dextrose, Acide Malique, Solides Du Sirop De Maïs, Acétate De Sodium, Épice, Acide Citrique, Inosinate Disodique, Guanylate Disodique, Rocou, Curcuma, Rouge Allura, Bleu Brillant Fcf, Tartrazine, Arômes Naturel Et Artificiel, Hydroxyde De Calcium. Contient : Lait.

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.
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • Brilliant blue FCFSynthetic dye; allergic-type reactions reported in sensitive individuals.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • 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. 01PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  2. 02Castor oil, polymd., oxidizedCompoundNot assessed
  3. 03Vegetable oilsCompoundNot assessed
  4. 04Linseed oil, polymd., oxidizedCompoundNot assessed
  5. 05GreaseCompoundNot assessed
  6. 06Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  7. 07SOYBEAN OILCompoundNot assessed
  8. 08Castor oil, oxidizedCompoundNot assessed
  9. 09SOAPCompoundNot assessed
  10. 10MILKCompoundNot assessed
  11. 11SALTCompoundNot assessed
  12. 12STARCH 1551CompoundNot assessed
  13. 13Starch, oxidizedCompoundNot assessed
  14. 14AmylodextrinCompoundNot assessed
  15. 15CORN STARCHCompoundNot assessed
  16. 16TOMATOCompoundNot assessed
  17. 17ONIONCompoundNot assessed
  18. 18SUGARCompoundNot assessed
  19. 19MALTODEXTRINCompoundNot assessed
  20. 20GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  21. 21GLUCOSECompoundNot assessed
  22. 22DEXTROSECompoundNot assessed
  23. 23CORN SYRUPCompoundNot assessed
  24. 24Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  25. 25SPICECompoundNot assessed
  26. 26CI 75300CompoundMinor concern
  27. 27TURMERICCompoundNot assessed
  28. 28TURMERIC OILCompoundNot assessed

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