Sour cream & onion
Prefix 541 was issued by GS1 Belgium & Luxembourg. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 515 kcal | 26% |
| Fat | 32.0 g | 46% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 51.0 g | 20% |
| of which sugars | 2.5 g | 3% |
| Fibre | 2.9 g | — |
| Protein | 4.2 g | 8% |
| Salt | 1.7 g | 28% |
Open Food Facts, ODbL, record updated 23 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pommes de terre déshydratées, huiles végétales (tournesol, mais farine de riz, amidon de blé, farine de mais, assaisonnement crème acidulée et oignon (exhausteurs de goût (glutamate monosodique, guanylate disodique, inosinate disodique), oignon en poudre, dextrose, huile de tournesol partielement hydrogénée, sucre, lactosérum doux en poudre (lait), lactose (lait), acidifiants (acide citrique, acide lactique, acide malique), crème acidulée en poudre (lait), aròmes (lait), protéines de lait, fécule de pomme de terre, de levure), émulsifiant (E471), maltodextrine, sel, colorant
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E270Lactic acid
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
31% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Crisps made from reconstituted potato” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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
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