
Potato Chips Black Pepper Flavor
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 | 551 kcal | 28% |
| Fat | 34.7 g | 50% |
| of which saturates | 15.9 g | 79% |
| Carbohydrate | 53.4 g | 21% |
| of which sugars | 3.5 g | 4% |
| Fibre | 2.1 g | — |
| Protein | 6.3 g | 13% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 16 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fresh Potatoes, Palm Oil, Black Pepper Seasoning [Flavoring, Flavoring Enhancers (E621, E631, E627), Sucrose, Salt, Whey Powder (From Milk), Coloring (E150d), Anti-Caking Agent (E551), Acidity Regulator (E327)]
- E150dSulphite ammonia caramelColour
- E327calcium lactateThickener
- E551Silicon dioxideCarrier
- E621Monosodium glutamateFlavour enhancer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
68% 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 Singapore, 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.