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lays - Fritolay

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Barcode: 0028400656351 (EAN / EAN-13) 028400656351 (UPC / UPC-A)

Brands: Fritolay, Cheetos, Lay's, Ruffles

Countries where sold: United States

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Health

Ingredients

  • icon

    100 ingredients

    enriched corn meal (corn meal, ferrous sulfate, niacin, thiamin mononitrate, riboflavin, folic acid), vegetable oil (corn, canola, and/or sunflower oil), whey, cheddar cheese (milk, cheese cultures, salt, enzymes), maltodextrin (made from corn), natural and artificial flavors, salt, whey protein concentrate, monosodium glutamate, lactic acid, citric acid, and artificial color (yellow 6), contains milk ingredients, baked ruffles® cheddar , sour cream flavored potato crisps ingredients: dried potatoes, corn starch, corn oil, sugar, maltodextrin (made from corn), salt, soy lecithin, dextrose, whey, whey protein concentrate, onion powder, cheddar cheese (milk, cheese cultures, salt, enzymes), monosodium glutamate, blue cheese (milk, cheese cultures, salt, enzymes), citric acid, artificial color (yellow 6 lake, yellow 5 lake, yellow 5, yellow 6), skim milk, natural and artificial flavors, garlic powder, lactic acid, disodium inosinate, and disodium guanylate, contains milk and soy ingredients, baked lay's® barbecue flavored potato crisps ingredients: dried potatoes, corn starch, corn oil, sugar, salt, soy lecithin, onion powder, maltodextrin (made from corn), dextrose, brown sugar, molasses, spices, fructose, tomato powder, garlic powder, yeast, soybean oil, natural flavors (contains milk), sunflower oil, paprika, acacia gum, paprika extracts, annatto extracts, and caramel color, contains milk and soy ingredients, frito-lay, inc, plano, tx 75024-4099 © 2017 frito-lay north america, inc, frito lay visit our website @ fritolay,com
    Allergens: Milk, Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E150c - Ammonia caramel
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Milk proteins
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • 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

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: And-sunflower-oil, Made-from-corn, And-artificial-color, Ingredients, Baked-ruffles-cheddar, Sour-cream-flavored-potato-crisps-ingredients, Made-from-corn, And-disodium-guanylate, Ingredients, Baked-lay-s-barbecue-flavored-potato-crisps-ingredients, Made-from-corn, And-caramel-color, Ingredients, Frito-lay, Inc, Plano, Tx-75024-4099-2017-frito-lay-north-america, Inc, Frito-lay-visit-our-website-fritolay, Com

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Whey, Cheddar, Milk, Whey protein, Whey, Whey protein, Cheddar, Milk, Blue cheese, Milk, Skimmed milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Ferrous sulfate, Thiamin mononitrate, Folic acid, And-sunflower-oil, Made-from-corn, And-artificial-color, Ingredients, Baked-ruffles-cheddar, Sour-cream-flavored-potato-crisps-ingredients, Made-from-corn, And-disodium-guanylate, Ingredients, Baked-lay-s-barbecue-flavored-potato-crisps-ingredients, Made-from-corn, And-caramel-color, Ingredients, Frito-lay, Inc, Plano, Tx-75024-4099-2017-frito-lay-north-america, Inc, Frito-lay-visit-our-website-fritolay, Com

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    corn meal (corn meal, ferrous sulfate, niacin, thiamin mononitrate, riboflavin, folic acid), vegetable oil (corn, canola, and sunflower oil), whey, cheddar cheese (milk, cheese cultures, salt, enzymes), maltodextrin (made from corn), natural and artificial flavors, salt, whey protein, monosodium glutamate, lactic acid, citric acid, and artificial color (yellow 6), ingredients, baked ruffles® cheddar, sour cream flavored potato crisps ingredients (potatoes), corn starch, corn oil, sugar, maltodextrin (made from corn), salt, soy lecithin, dextrose, whey, whey protein, onion, cheddar cheese (milk, cheese cultures, salt, enzymes), monosodium glutamate, blue cheese (milk, cheese cultures, salt, enzymes), citric acid, artificial color (yellow 6 lake, yellow 5 lake, yellow 5, yellow 6), skim milk, natural and artificial flavors, garlic powder, lactic acid, disodium inosinate, and disodium guanylate, ingredients, baked lay's® barbecue flavored potato crisps ingredients (potatoes), corn starch, corn oil, sugar, salt, soy lecithin, onion, maltodextrin (made from corn), dextrose, brown sugar, molasses, spices, fructose, tomato powder, garlic powder, yeast, soybean oil, natural flavors, sunflower oil, paprika, acacia gum, paprika extracts, annatto, and caramel color, ingredients, frito-lay, inc, plano, tx 75024-4099 © 2017 frito-lay north america, inc, frito lay visit our website @ fritolay, com
    1. corn meal -> en:cornmeal - vegan: yes - vegetarian: yes - percent_min: 1.44927536231884 - percent_max: 100
      1. corn meal -> en:cornmeal - vegan: yes - vegetarian: yes - percent_min: 0.241545893719807 - percent_max: 100
      2. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 50
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. corn -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. and sunflower oil -> en:and-sunflower-oil - percent_min: 0 - percent_max: 16.6666666666667
    3. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
    5. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      1. made from corn -> en:made-from-corn - percent_min: 0 - percent_max: 20
    6. natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. and artificial color -> en:and-artificial-color - percent_min: 0 - percent_max: 8.33333333333333
      1. yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. ingredients -> en:ingredients - percent_min: 0 - percent_max: 7.69230769230769
    14. baked ruffles® cheddar -> en:baked-ruffles-cheddar - percent_min: 0 - percent_max: 7.14285714285714
    15. sour cream flavored potato crisps ingredients -> en:sour-cream-flavored-potato-crisps-ingredients - percent_min: 0 - percent_max: 6.66666666666667
      1. potatoes -> en:potato - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.88235294117647
    18. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
      1. made from corn -> en:made-from-corn - percent_min: 0 - percent_max: 5.26315789473684
    20. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.34782608695652
    24. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.28205128205128
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.961538461538462
    27. monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.78571428571429
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19047619047619
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.892857142857143
    29. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. artificial color -> en:colour - percent_min: 0 - percent_max: 3.33333333333333
      1. yellow 6 lake -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      2. yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      3. yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11111111111111
      4. yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
    31. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.125
    33. garlic powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    35. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.85714285714286
    36. and disodium guanylate -> en:and-disodium-guanylate - percent_min: 0 - percent_max: 2.77777777777778
    37. ingredients -> en:ingredients - percent_min: 0 - percent_max: 2.7027027027027
    38. baked lay's® barbecue flavored potato crisps ingredients -> en:baked-lay-s-barbecue-flavored-potato-crisps-ingredients - percent_min: 0 - percent_max: 2.63157894736842
      1. potatoes -> en:potato - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    39. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.5
    41. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    42. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    43. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    44. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    45. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
      1. made from corn -> en:made-from-corn - percent_min: 0 - percent_max: 2.27272727272727
    46. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    47. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    48. molasses -> en:molasses - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
    49. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    50. fructose -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    51. tomato powder -> en:tomato-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    52. garlic powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    53. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    54. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.92307692307692
    55. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.81818181818182
    56. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.81818181818182
    57. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
    58. acacia gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.72413793103448
    59. paprika extracts -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.69491525423729
    60. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.69491525423729
    61. and caramel color -> en:and-caramel-color - percent_min: 0 - percent_max: 1.69491525423729
    62. ingredients -> en:ingredients - percent_min: 0 - percent_max: 1.69491525423729
    63. frito-lay -> en:frito-lay - percent_min: 0 - percent_max: 1.58730158730159
    64. inc -> en:inc - percent_min: 0 - percent_max: 1.58730158730159
    65. plano -> en:plano - percent_min: 0 - percent_max: 1.58730158730159
    66. tx 75024-4099 © 2017 frito-lay north america -> en:tx-75024-4099-2017-frito-lay-north-america - percent_min: 0 - percent_max: 1.58730158730159
    67. inc -> en:inc - percent_min: 0 - percent_max: 1.58730158730159
    68. frito lay visit our website @ fritolay -> en:frito-lay-visit-our-website-fritolay - percent_min: 0 - percent_max: 1.47058823529412
    69. com -> en:com - percent_min: 0 - percent_max: 1.47058823529412

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by teolemon.
Product page also edited by charlesnepote, inf, roboto-app.

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