Salt and vinegar flavour (acidity regulator sodium acetate): Sodium acetate is a chemical given code E262. In the food industry it is added to many foods as an acidity regulator, emulsifier and preservative.
A frequent use of this chemical is in salt and vinegar ‘flavored" chips with lactose and smaller percentages of other chemicals, instead of a real salt and vinegar preparation.
Salt: 80% of our salt intake comes from processed foods and a pack of chips contains an average of 150mg of sodium.
Maltodextrin: Maltodextrin is a thickening agent and sugar substitute used in commercial food productions. It is used in foods to impart both a starchy texture and slightly sweet flavor.
Flavour enhancer (monosodium glutamate): also known as MSG and E621, Monosodium glutamate is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed foods.
It masks off flavors and makes the blandest and cheapest foods taste wonderful. MSG can cause problems in many people especially in children and adverse reactions include: Headache, seizures,Flushing, Sweating, Facial pressure or tightness, Numbness, tingling or burning in face, neck or other area, heart palpitations, Chest pain, Nausea and weakness.
Acid (citric acid): It is an acid found in fruits, which is extracted and processed, and labeled ‘sour salt’ because of its resemblance to salt. It acts as a preservative and is used to add an acidic, or sour, taste to foods and soft drinks when a dry ingredients is needed to substitute for the real thing (e.g.vinegar or lemon juice).
Anticaking agent (silicon dioxide): Silica is a common additive in the production of foods, where it is used primarily as a flow agent in powdered foods, or to absorb water in processed foods.
Hydrogenated rapeseed oil: Trans fat (the worst kind of fat!) which is strongly linked to the development of Diabetes, Heart Disease and cancer.