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Cheddar & Sour Cream Potato Chips - Ruffles

Cheddar & Sour Cream Potato Chips - Product

Cheddar & Sour Cream Potato Chips - Ruffles

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Barcode: 0028400090179 (EAN / EAN-13) 028400090179 (UPC / UPC-A)

Brands: Ruffles, Lay's

Brand owner: Frito Lay

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Cereals and potatoes, Salty snacks, Appetizers, Chips and fries, Crisps, Potato crisps

Countries where sold: United States

Matching with your preferences

Health

Ingredients

42 ingredients

POTATOES, VEGETABLE OIL (CANOLA OIL, CORN OIL, SOYBEAN OIL, SUNFLOWER OIL), MALTODEXTRIN (CORN), SALT, WHEY, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), ONION POWDER, MONOSODIUM GLUTAMATE, NATURAL AND ARTIFICIAL FLAVORS, BUTTERMILK, SOUR CREAM (CULTURED CREAM, SKIM MILK), LACTOSE, BUTTER (CREAM, SALT), SODIUM CASEINATE, YEAST EXTRACT, CITRIC ACID, SKIM MILK, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), LACTIC ACID, GARLIC POWDER, ARTIFICIAL COLOR (YELLOW 6, YELLOW 5), WHEY PROTEIN ISOLATE, MILK PROTEIN CONCENTRATE.

Allergens: Milk, Soybeans

Food processing

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: E621 - Monosodium glutamate

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Lactose

Ingredient: Maltodextrin

Ingredient: Milk proteins

Ingredient: Whey
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.

→ 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

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

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

Palm oil free

No ingredients containing palm oil detected

Non-vegan

Non-vegan ingredients: Whey, Cheddar, Milk, Buttermilk, Sour cream, Sour cream, Skimmed milk, Lactose, Butter, Cream, Sodium caseinate, Skimmed milk, Blue cheese, Milk, Whey protein isolate, Milk protein concentrate

Maybe vegetarian

Ingredients that may not be vegetarian: Whey, Enzyme, Natural and artificial flavouring, Enzyme

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

Details of the analysis of the ingredients
en: POTATOES, VEGETABLE OIL (CANOLA OIL, CORN OIL, SOYBEAN OIL, SUNFLOWER OIL), MALTODEXTRIN (CORN), SALT, WHEY, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), ONION, MONOSODIUM GLUTAMATE, NATURAL and ARTIFICIAL FLAVORS, BUTTERMILK, SOUR CREAM (CULTURED CREAM, SKIM MILK), LACTOSE, BUTTER (CREAM, SALT), SODIUM CASEINATE, YEAST EXTRACT, CITRIC ACID, SKIM MILK, BLUE CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), LACTIC ACID, GARLIC, ARTIFICIAL COLOR (YELLOW 6, YELLOW 5), WHEY PROTEIN ISOLATE, MILK PROTEIN CONCENTRATE
POTATOES -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 4.34782608695652 - percent_max: 100

VEGETABLE OIL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50

CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50

CORN OIL -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 25

SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 16.6666666666667

SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 12.5

MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

CORN -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 33.3333333333333

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.59

WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.59

CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.59

MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.59

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.795

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.53

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3975

ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.59

MONOSODIUM GLUTAMATE -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.59

NATURAL and ARTIFICIAL FLAVORS -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.59

BUTTERMILK -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 1.59

SOUR CREAM -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.59

CULTURED CREAM -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.59

SKIM MILK -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.795

LACTOSE -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.59

BUTTER -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 1.59

CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.59

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.795

SODIUM CASEINATE -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.59

YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.59

CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.59

SKIM MILK -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.59

BLUE CHEESE -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.59

MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.59

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.795

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.53

ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3975

LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.59

GARLIC -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.59

ARTIFICIAL COLOR -> en:colour - percent_min: 0 - percent_max: 1.59

YELLOW 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.59

YELLOW 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.795

WHEY PROTEIN ISOLATE -> en:whey-protein-isolate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.59

MILK PROTEIN CONCENTRATE -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.59

Nutrition

Poor nutritional quality
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 3

Proteins: 4 / 5 (value: 7.07, rounded value: 7.07)

Fiber: 3 / 5 (value: 3.53, rounded value: 3.53)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 19

Energy: 7 / 10 (value: 2360, rounded value: 2360)

Sugars: 0 / 10 (value: 3.53, rounded value: 3.53)

Saturated fat: 5 / 10 (value: 5.3, rounded value: 5.3)

Sodium: 7 / 10 (value: 636, rounded value: 636)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (19 - 3)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (35.3%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (5.3%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.53%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.59%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (28.3 g)	Compared to: Potato crisps
Energy	2,360 kj (565 kcal)	669 kj (160 kcal)	+8%
Fat	35.3 g	10 g	+14%
Saturated fat	5.3 g	1.5 g	+43%
Trans fat	0 g	0 g	-100%
Cholesterol	0 mg	0 mg
Carbohydrates	53 g	15 g	-1%
Sugars	3.53 g	1 g	+79%
Fiber	3.53 g	1 g	-15%
Proteins	7.07 g	2 g	+16%
Salt	1.59 g	0.45 g	+17%
Vitamin D	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	12.7 mg	3.6 mg (6 % DV)	-36%
Potassium	1,200 mg	340 mg	+11%
Calcium	35.3 mg	10 mg	+185%
Iron	1.77 mg	0.5 mg	+55%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	11.957 %	11.957 %

Serving size: 28.3 g

Environment

Eco-Score B - Low environmental impact

⚠ ️Select a country in order to include the full impact of transportation.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-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: A (Score: 87/100)

Category: Potato crisps

PEF environmental score: 0.22 (the lower the score, the lower the impact)
including impact on climate change: 1.54 kg CO2 eq/kg of product

Stage	Impact
Agriculture	62.8 %
Processing	17.3 %
Packaging	10.6 %
Transportation	7.1 %
Distribution	2.2 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-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.

Eco-Score for this product

Impact for this product: B (Score: 67/100)
Product: Cheddar & Sour Cream Potato Chips - Ruffles

Life cycle analysis score: 87
Sum of bonuses and maluses: -20

Final score: 67/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.8 km in a petrol car

154 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Potato crisps (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	53.5 %
Processing	15.0 %
Packaging	18.2 %
Transportation	11.9 %
Distribution	1.3 %
Consumption	0.0 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on June 26, 2019, 7:38:40 PM CEST by foodvisor
Last edit of product page on October 2, 2023, 1:19:06 AM CEST by tmbe7.
Product page also edited by inf, kiliweb, openfoodfacts-contributors, org-database-usda, tacite-mass-editor, yuka.sY2b0xO6T85zoF3NwEKvllB5bOaG_ReaNzfmpEOO5oiIAba1PIFX8prLHKs, yuka.sY2b0xO6T85zoF3NwEKvlmEWDtnigz3YCEPuh0y7_oyyfsXpWO9_77n2C6s.

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Cheddar & Sour Cream Potato Chips - Ruffles