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Crisps Sour Cream & Onion

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EAN 0014100054160 · Goldfish · Cookies

Identity

Name
Crisps Sour Cream & Onion
Barcode (EAN/GTIN)
0014100054160
Brand / Manufacturer
Goldfish
Category
Cookies
GS1 Prefix
United States / Canada (GS1 prefix 001)

Description

Crisps Sour Cream & Onion is sold under the Goldfish label. The pack lists POTATOES, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER), CORNSTARCH, SALT, CONTAINS 2% OR LESS OF: BUTTERMILK, SOUR CREAM (CULTURED CREAM, NONFAT MILK), WHEY, ONION POWDER, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), CULTURED NONFAT MILK, OAT FIBER, GARLIC POWDER, YEAST, BAKING SODA, SUNFLOWER L as ingredients. Allergen labelling names gluten, milk and soybeans. On the food-scoring scales it holds a Nutri-Score of D. It is listed as sold in the United States. Per 100 g the declared energy value is 467 kcal (1950 kJ). Across that 100 g the breakdown is 20 g of fat, 3.33 g of it saturated, 63.3 g of carbohydrate, including 10 g of sugars, 6.67 g of protein, 3.33 g of fibre and 2 g of salt.

Regulated substances (1)

Ingredients

POTATOES, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER), CORNSTARCH, SALT, CONTAINS 2% OR LESS OF: BUTTERMILK, SOUR CREAM (CULTURED CREAM, NONFAT MILK), WHEY, ONION POWDER, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES), CULTURED NONFAT MILK, OAT FIBER, GARLIC POWDER, YEAST, BAKING SODA, SUNFLOWER L

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1950 kJ / 467 kcal
Fat20 g
Saturated fat3.33 g
Carbohydrates63.3 g
of which sugars10 g
Fibre3.33 g
Protein6.67 g
Salt2 g
Sodium0.8 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (1)

Source: EU Regulation 1333/2008

Allergen (5)

Source: EU Regulation 1169/2011 Annex II

EU Cosmetic Ingredient (CosIng) (8)

Source: EU CosIng Ingredient & Fragrance Inventory

EU Pesticide Active Substance (1)

Source: EU Commission DG SANTE Pesticides DB

DE UBA Rigoletto (water hazard class) (2)

Source: Umweltbundesamt — Rigoletto

FDA Added to Food (US) (8)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (3)

Source: U.S. FDA SCOGS Database

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

More from Goldfish

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics