Help us inform millions of consumers around the world about what they eat

Please give to our 2024 Fundraiser
Your donations fund the day-to-day operations of our non-profit association:
-
keeping our database open & available to all,
- technical infrastructure (website/mobile app) & a small permanent team
-
remain independent of the food industry,
-
engage a community of committed citizens,
-
support the advancement of public health research.
French Onion Dip - Lay's - 15 oz (425.2 g)
French Onion Dip - Lay's - 15 oz (425.2 g)
This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you!
×
Barcode:
0028400070942(EAN / EAN-13) 028400070942 (UPC / UPC-A)
Barcode:
0028400070942(EAN / EAN-13) 028400070942 (UPC / UPC-A)
Common name: sour cream based sauce.
Quantity: 15 oz (425.2 g)
Categories: Condiments, Sauces, Dips, American-style sauces
Labels, certifications, awards: No artificial flavors, Contains GMOs
Origin of ingredients: Canada
Manufacturing or processing places: Plano, Texas, USA
Traceability code: 020503190007, 080503010029
Link to the product page on the official site of the producer: https://www.lays.com/products/lays-frenc...
Countries where sold: Bolivia, United States
Matching with your preferences
Health
Nutrition
-
Nutri-Score C
Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 22-
Discover the new Nutri-Score!
The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.
Main improvements:
- Better score for some fatty fish and oils rich in good fats
- Better score for whole products rich in fiber
- Worse score for products containing a lot of salt or sugar
- Worse score for red meat (compared to poultry)
-
What is the Nutri-Score?
The Nutri-Score is a logo on the overall nutritional quality of products.
The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
Negative points: 10/55
-
Energy
2/10 points (761kJ)
Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
-
Sugar
0/15 points (0g)
A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
-
Saturated fat
1/10 points (1.52g)
A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
-
Salt
7/20 points (1.44g)
A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 2/17
-
Proteins
1/7 points (3.03g)
Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.
-
Fiber
1/5 points (3.03g)
Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
-
Fruits, vegetables and legumes
0/5 points (7.5%)
Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
-
Details of the calculation of the Nutri-Score
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 22This product is not considered a beverage for the calculation of the Nutri-Score.
Points for proteins are counted because the negative points are less than 11.
Nutritional score: 8 (10 - 2)
Nutri-Score: C
-
-
Nutrient levels
-
Fat in moderate quantity (15.2%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
-
Saturated fat in moderate quantity (1.52%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
-
Sugars in low quantity (0%)
What you need to know- A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks- Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
- Choose products with lower sugar content and reduce the consumption of products with added sugars.
-
Salt in moderate quantity (1.44%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
-
-
Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (2 tbsp (33 g))Compared to: American-style sauces Energy 761 kj
(182 kcal)251 kj
(60 kcal)-43% Fat 15.2 g 5 g -49% Saturated fat 1.52 g 0.5 g -40% Trans fat 0 g 0 g Cholesterol 0 mg 0 mg Carbohydrates 6.06 g 2 g -48% Sugars 0 g 0 g -100% Added sugars 0 g 0 g Fiber < 3.03 g < 1 g +197% Proteins < 3.03 g < 1 g +61% Salt 1.44 g 0.475 g -49% Vitamin D (D3) 0 µg 0 µg (0 % DV) Potassium 0 mg 0 mg (0 % DV) Calcium 0 mg 0 mg (0 % DV) Iron 0 mg 0 mg (0 % DV) Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 22.406 % 22.406 %
Ingredients
-
16 ingredients
WATER, SUNFLOWER OIL, CANOLA OIL, ONIONS, WHEY PROTEIN CONCENTRATE, 2% MODIFIED CORN STARCH, SALT, SUGAR, MONOSODIUM GLUTAMATE, ONION POWDER, CARAMEL COLOR, NATURAL FLAVORS, GLUCONO DELTA LACTONE, LACTIC ACID, XANTHAN GUM, DATEM.Allergens: Milk-
Ingredient information
-
Water: 48.1% (estimate)
-
Sunflower oil: 24.0% (estimate)
-
Canola oil: 14.9% (estimate)
-
Onion: 7.5% (estimate)
-
Whey protein: 3.7% (estimate)
-
Modified corn starch: 2.0%
-
Salt: < 2% (estimate)
-
Sugar: < 2% (estimate)
-
Onion: < 2% (estimate)
-
E150a: < 2% (estimate)
-
Natural flavouring: < 2% (estimate)
-
E575: < 2% (estimate)
-
E270: < 2% (estimate)
-
E415: < 2% (estimate)
-
E472e: < 2% (estimate)
-
-
Food processing
-
Ultra-processed foods
7 ultra-processing markers
-
Limit ultra-processed foods
Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases
Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.
Source: Ultra-processed foods increase noncommunicable chronic disease risk
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:
- Additive: E150c - Ammonia caramel
- Additive: E415 - Xanthan gum
- Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
- Additive: E621 - Monosodium glutamate
- Ingredient: Flavouring
- Ingredient: Milk proteins
- Ingredient: Modified starch
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra-processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
-
Additives
-
E150c - Ammonia caramel
-
E270 - Lactic acid
Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.Source: Wikipedia
-
E415 - Xanthan gum
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
-
E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
-
E575 - Glucono-delta-lactone
Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.Source: Wikipedia
-
E621 - Monosodium glutamate
Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.Source: Wikipedia
Ingredients analysis
-
May contain palm oil
Ingredients that may contain palm oil: E472e
-
Non-vegan
Non-vegan ingredients: Whey protein
-
Maybe vegetarian
Ingredients that may not be vegetarian: Natural flavouring, E472e
-
Details of the analysis of the ingredients
en: WATER, SUNFLOWER OIL, CANOLA OIL, ONIONS, WHEY PROTEIN, MODIFIED CORN STARCH 2%, SALT, SUGAR, MONOSODIUM GLUTAMATE, ONION, CARAMEL COLOR, NATURAL FLAVORS, GLUCONO DELTA LACTONE, LACTIC ACID, XANTHAN GUM, DATEM- WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 6.25 - percent_max: 90
- SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 2 - percent_max: 46
- CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 2 - percent_max: 31.3333333333333
- ONIONS -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 2 - percent_max: 24
- WHEY PROTEIN -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 19.6
- MODIFIED CORN STARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 2 - percent: 2 - percent_max: 2
- SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.44
- SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
- MONOSODIUM GLUTAMATE -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0
- CARAMEL COLOR -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- NATURAL FLAVORS -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
- GLUCONO DELTA LACTONE -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- DATEM -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
Environment
-
Green-Score B
Low environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Green-Score is an experimental score that summarizes the environmental impacts of food products.→ The Green-Score was initially developped for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
-
Average impact of products of the same category: B (Score: 65/100)
Category: American-style sauce, prepacked
Category: American-style sauce, prepacked
- PEF environmental score: 0.38 (the lower the score, the lower the impact)
- including impact on climate change: 3.54 kg CO2 eq/kg of product
Stage Impact Agriculture
Processing
Packaging
Transportation
Distribution
Consumption
Bonuses and maluses
-
Origins of ingredients with a medium impact
Bonus: +2
Environmental policy: +2
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact Canada Medium
-
No ingredients that threaten species
-
Packaging with a low impact
Malus: -4
Shape Material Recycling Impact 1 Jar Clear Glass Low 1 Lid Metal High 1 Label Paper Low ⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠ ️ For a more precise calculation of the Green-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Green-Score for this product
-
Impact for this product: B (Score: 63/100)
Product: French Onion Dip - Lay's - 15 oz (425.2 g)
Life cycle analysis score: 65
Sum of bonuses and maluses: -2
Final score: 63/100
-
Carbon footprint
-
Equal to driving 1.8 km in a petrol car
354 g CO₂e per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: American-style sauce, prepacked (Source: ADEME Agribalyse Database)
Stage Impact Agriculture
Processing
Packaging
Transportation
Distribution
Consumption
Packaging
-
Packaging with a low impact
-
Packaging parts
1 x Jar 15 oz (Clear Glass) - In contact with food
1 x Lid (Metal) - In contact with food
1 x Label (Paper)
-
Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard Glass Metal Total
-
Transportation
-
Origins of ingredients
Origins of ingredients with a medium impact
Origin of the product and/or its ingredients % of ingredients Impact Canada Medium
Report a problem
-
Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.
If the information does not match the information on the packaging, you can complete or correct it. Thank you! Open Food Facts is a collaborative database, and every contribution is useful for all.If you want to report vandalism, inappropriate content or erroneous data you can't fix yourself, report it to our moderators team.
Data sources
Product added on by kiliweb
Last edit of product page on by 5m4u9.
Product page also edited by bank-pc, dimethyl, ecoscore-impact-estimator, foodless, inf, roboto-app, waistline-app, yuka.FLlrZMGVFucDAN3O8ZkOgBeiH9_yCvZGQE8tog, yuka.sY2b0xO6T85zoF3NwEKvlhZ_b8GHpivKFBXft3eC9OyOL4O5ZvVM84PDFKs, yuka.sY2b0xO6T85zoF3NwEKvll4XSN6C_GmcFDLmlEiGw9mwAcDXXfN3wIGrDKs.