Original potato Thins
Prefix 489 was issued by GS1 Hong Kong. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 527 kcal | 26% |
| Fat | 28.3 g | 40% |
| of which saturates | 14.3 g | 72% |
| Carbohydrate | 64.0 g | 25% |
| of which sugars | 1.4 g | 2% |
| Fibre | 1.9 g | — |
| Protein | 3.0 g | 6% |
| Salt | 1.8 g | 29% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Potato Flake Powder, Palm Oil, Tapioca Starch, Potato Starch, Maltodextrin, Salt, Flavour Enhancers (E621, E635), Spices Flavour, Dextrose, Anticaking Agent (E551), Emulsifier (E471), Acidity Regulators (E500, E330), Antioxidant (E319)
- E319Tertiary-butylhydroquinone (tbhq)Antioxidant
- E330Citric acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E551Silicon dioxideCarrier
- E621Monosodium glutamateFlavour enhancer
- E635Disodium 5'-ribonucleotide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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.