New Orleans Style Potato Chips
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 536 kcal | 27% |
| Fat | 32.1 g | 46% |
| of which saturates | 1.8 g | 9% |
| Carbohydrate | 53.6 g | 21% |
| of which sugars | 3.6 g | 4% |
| Protein | 7.1 g | 14% |
| Salt | 3.0 g | 51% |
Open Food Facts, ODbL, record updated 31 December 2025 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potatoes, Vegetable Oil (Corn and/or Canola and/or Sunflower), Seasoning (Sugar, Sodium Diacetate, Salt, Monosodium Glutamate, Torula Yeast, Malic Acid, Citric Acid, Dehydrated Onion, Corn Maltodextrin, Yeast Extract, Calcium Silicate, Dehydrated Garlic, Spices, Paprika, Extractives of Paprika and Turmeric, Disodium Inosinate and Guanylate, and Natural Flavor)
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E552Calcium silicate
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Potato crisps”: 1.40 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.