Declared allergens
This product declares Dairy.
Declared on pack via Open Food Facts · updated 20 Feb 2025
Greenveil's read: consider avoiding. Food health critical · 6 additives of concern.
Allergens
Declared on pack via Open Food Facts · updated 20 Feb 2025
6 additives on this label are on our additives-of-concern list.
Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
Southampton Six colour; hyperactivity/attention concern in children.
Synthetic dye; allergic-type reactions reported in sensitive individuals.
Southampton Six colour; hyperactivity/attention concern in children.
Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
Ribonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
oil corn and/or sunflower * the % daily you how much a nutrient in a of food to a 2,000 ca % daily value* total fat 11g saturated fat 2g trans fat 0g 14% sodium 210mg total carbohydrate 13g dietary fiber 2g total sugars 1g protein 2g %6 5% vitamin d omcg calcium 30mg iron 0.4mg potassium 210mg not a significant source of added sugars. a 4% a cheddar cheese (milk, cheese cultures, salt, enzymes), maltodextrin favors, onion powder, buttermilk, corn starch, romano cheese (cow's milk, cheese cultures, salt, enzymes), whey protein concentrate, sugar, monosodium glutamate, garlic powder, lactose, artificial color (yellow 6 lake, blue 1, red 40), dextrose, skim milk, spices, citric acid, malic acid, jalapeño pepper, disodium inosinate, and disodium guanylate. contains milk ingredients. frito-lay, inc. plano, tx 75024-4099 2019 frito-lay north america, inc. r® frito lay choke warning: do not give to children younger than 4 years old.
Declared allergens
This product declares Dairy.
Declared on pack via Open Food Facts · updated 20 Feb 2025
Food health
Per-ingredient concern · chemical identity, not food safety
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