Pringles Cheese Burst Potato Crisps

Pringles Cheese Burst are made from dried potato (42%), vegetable oil, corn flour and starch, with a cheese-flavour seasoning of maltodextrin, whey and buttermilk powder, sugar, cheese (0.4%), flavouring, flavour enhancers, three phosphate stabilisers, an anticaking agent, an acidity regulator and a paprika colour; emulsifier INS 471 is in the dough.

CleanPlate scores it [L]EC4. The E for nutrition is low: almost no credited protein, fibre or micronutrients per 100 g. The C for ingredients reflects a mix of whole and refined ingredients (led by dried potato, edible vegetable oil and corn flour), with additives that cost points: sodium phosphates, potassium phosphates, calcium phosphates and flavouring. The [L] marks a hollow label promise: real cheese is only 0.4% of the crisp, inside the cheese-flavour seasoning, below the 2% line. The 4 for risk comes mainly from saturated fat (12.5 g per 100 g) and sodium (539 mg per 100 g).

Dried potato 42%, edible vegetable oil, corn flour, starch, cheese flavour seasoning (maltodextrin, whey powder, sugar, buttermilk powder, cheese 0.4%, nature-identical flavouring, flavour enhancers INS 627 and 631, stabilisers INS 341(iii), 339(ii), 340(iii), anticaking agent INS 551, acidity regulator INS 330, colour INS 160c(i), black pepper), emulsifier (INS 471), maltodextrin and acidity regulator (INS 330).

Per 100 g: 522 kcal, 28.2 g fat of which 12.5 g saturated, 2.5 g sugar of which 1.4 g added, 4.7 g protein, 539 mg sodium. Protein 4.7 g and trans fat 0.25 g come from the Nutrition Information text. No fibre line. The oil is "edible vegetable oil" with no type named.