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  2. Cheddar and sour cream chips
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Wise·0041262286726

Cheddar and sour cream chips

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Potatoes55.7%—›
  • Vegetable oil22.1%—›
  • Contains one and more of the following11.1%—
  • Corn11.1%—›
  • Cottonseed5.5%—›
  • Sunflower2.8%—›
  • And canola oil2.8%—
  • Whey powder11.1%—
  • Salt0.2%—›
  • Soya oil0.2%—›
  • Sour cream0.2%—
  • Cream0.1%—›
  • Skimmed milk<0.1%—
  • Microbial culture<0.1%—
  • Cheddar cheese powder0.2%—
  • Cultured mila0.1%—
  • Flavour enhancer0.1%—
  • E339ii0.2%—
  • Artificial flavouring0.2%—
  • E6310.2%⚠ Low
  • E6270.2%⚠ Low
  • Flavour enhancer0.2%—
  • E1100.2%⚠ High
  • E1020.2%⚠ High
  • Ingredients8.7%—
  • Sodium phosphates (E339)⚠ Low
Show original label text

potatoes, vegetable oil (contains one or more of the following: corn, cottonseed, sunflower, or canola oil), whey powder, salt, soybean oil, sour cream (cream, non-fat milk, cultures), cheddar cheese powder (cultured mila, flavor enhancer), disodium phosphate, artificial flavor, disodium inosinate and disodium guanylate (flavor enhancers), yellow 6, yellow 5. contains milk ingredients.

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.
  • 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. 11SALTCompoundNot assessed

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