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 | 32.1 g | 46% |
| of which saturates | 10.7 g | 54% |
| Carbohydrate | 53.6 g | 21% |
| of which sugars | 3.6 g | 4% |
| Fibre | 0.00 g | — |
| Protein | 3.6 g | 7% |
| Salt | 1.6 g | 27% |
Open Food Facts, ODbL, record updated 2 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Dried potato, palm olein, corn flour, starch, sour cream and onion seasoning (salt, whey, flavour enhancers (monosodium glutamate, disodium inosinate, 5-, disodium guanylate, 5'-), dextrose, onion, maltodextrin, sugar, natural flavours, milk powder, acidity regulator (citric acid, lactic acid (L-, D-, DI-), malic acid (DL-), cultured milk, yeast extract, anti-caking agents (silicon dioxide (amorphous), tricalcium orthoposphate)), emulsifier (monoglycerides of fatty acids, diglycerides of fatty acids), maltodextrin, acidity regulator (citric acid)
- E270Lactic acid
- E296Malic acid
- E330Citric acidAntioxidant · Sequestrant
- E551Silicon dioxideCarrier
- E570Fatty acids
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
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.