Pringles Sour Cream & Onion
Prefix 888 was issued by GS1 Singapore. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 536 kcal | 27% |
| Fat | 32.0 g | 46% |
| of which saturates | 3.0 g | 15% |
| Carbohydrate | 56.0 g | 22% |
| of which sugars | 2.4 g | 3% |
| Fibre | 2.9 g | — |
| Protein | 4.6 g | 9% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 29 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pomme de terre déshydratée, huile végétale, amidon de blé, arôme crème aigre et oignon, oignon en poudre, maltodextrine, extrait de levure, dioxyde de silicium, gomme arabique, émulsifiant E421, dextrose, acide citrique.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E330Citric acidAntioxidant · Sequestrant
- E414Acacia gumCarrier · Emulsifier · Stabiliser · Thickener
- E421MannitolHumectant · Stabiliser · Sweetener · Thickener
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.