Sour Cream & Onion
Prefix 509 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 | 529 kcal | 26% |
| Fat | 30.9 g | 44% |
| of which saturates | 3.5 g | 18% |
| Carbohydrate | 55.2 g | 21% |
| of which sugars | 3.9 g | 4% |
| Protein | 6.0 g | 12% |
| Salt | 1.7 g | 28% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sour Cream& Onion Flavour Crinkle Cut Potato Crisps Ingredients: Potato,Sunflower Oil,Sour Cream&Onion Flavour (Salt Sugar, Skimmed MILK Powder, Onion Powder, Flavour Enhancer (E562) Whey Powder (MILK), Yoghurt Powder (MILK), Butter MILK Powe tream Powder (MILK), Dextrose, Yeast Powder, Acid (Lactic Acid Acid), Herb, Acidity Regulator (Calcium Lactate),Flavourings(MILK) May contain traces of wheat, barley and soya. Additional Information Suitable for vegetarians
- E327calcium lactateThickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
90% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Potato crisps” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, 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.