
Winter Berries & Prosecco Hand cooked crisps
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 524 kcal | 26% |
| Fat | 30.0 g | 43% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 54.1 g | 21% |
| of which sugars | 3.0 g | 3% |
| Protein | 6.8 g | 14% |
| Salt | 0.70 g | 12% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pommes de terre, Huile de tournesol, Sucre, Acidifiant: Acide malique, Acide citrique, Vin prosecco sec, Bicarbonate de soude, Farine de riz, Sel de mer, Jus de framboise déshydraté, Jus de cassis déshydraté, étoiles dorées comestibles (Stabilisant : E464, Humectant : E1520, Colorant : E171, Curcumine), Arômes.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E100CurcuminColour
- E1520Propylene glycolEmulsifier · Humectant
- E171Titanium dioxideColour
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
69% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Flavoured potato crisps” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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.