Pop Tastic Potatoe Crisps
Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 530 kcal | 27% |
| Fat | 31.0 g | 44% |
| of which saturates | 14.0 g | 70% |
| Carbohydrate | 61.0 g | 23% |
| Fibre | 6.3 g | — |
| Protein | 3.3 g | 7% |
| Salt | 2.2 g | 37% |
Open Food Facts, ODbL, record updated 2 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
potato flake powder (41%), vegetable oil (palm oil). potato starch, tapioca starch, maltodextrin, salt, flavour enhancer (e621), dextrose. flavourings (egg, soya), anticaking agents (e551.e500), emulsifier (e471). acidity regulator (e330), emulsifier (e471), acidity regulator (e330), antioxidant (e319)
- E319Tertiary-butylhydroquinone (tbhq)Antioxidant
- E330Citric acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E551Silicon dioxideCarrier
- E621Monosodium glutamateFlavour enhancer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
The thin line marks the category median.
See all products in “Stacked extruded 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 “Stacked extruded potato crisps”: 1.54 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.