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  3. Pringles Crisps Buffalo Blue Cheese 5.96oz
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Pringles·Snacks · 0038000160172

Pringles Crisps Buffalo Blue Cheese 5.96oz

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Potatoes51.9%—›
  • Vegetable oil24%—›
  • Contains one and more of the following12%—
  • Corn oil12%—›
  • Cottonseed oil6%—›
  • Soya oil3%—›
  • And sunflower oil3%—›
  • Corn starch12%—›
  • Degerminated yellow corn flour6%—
  • Rice flour3%—›
  • Maltodextrin1.5%—›
  • E4710.8%—
  • Contains 2% and less of salt0.4%—
  • Natural and artificial flavouring0.2%—
  • Whey<0.1%—›
  • E621<0.1%⚠ Moderate
  • Dried red pepper sauce<0.1%—
  • Aged red peppers<0.1%—
  • Vinegar—›
  • Salt—›
  • Garlic—›
  • E262ii<0.1%—
  • Garlic—›
  • Sugar—›
  • Onion—›
  • Modified corn starch—›
  • E270—
  • E330—
  • E160c—
  • Spice—›
  • E631⚠ Low
  • E627⚠ Low
  • E150a—
  • Wheat dextrose—
  • E129⚠ High
  • Ammonia caramel (E150C)⚠ Moderate
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, natural and artificial flavor, whey, monosodium glutamate, dried red pepper sauce (aged red peppers, vinegar, salt, garlic), sodium diacetate, garlic powder, sugar, onion powder, modified corn starch, lactic acid, citric acid, paprika extract color, spices, disodium inosinate, disodium guanylate, caramel color, wheat dextrose, red 40 lake.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • 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. 19GARLICCompoundNot assessed
  20. 20SUGARCompoundNot assessed
  21. 21ONIONCompoundNot assessed
  22. 22HETASTARCHCompoundNot assessed
  23. 23SPICECompoundNot assessed

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