Hawaii Foodservice Alliance, LLC
C
ProfileModerate
POTATO CHIPS, VOLCANO BBQ, VOLCANO BBQ
Snacks & Chips USVerified
Label Serving
28 g
Barcode
853595002559
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
moderate
Sugars
moderate
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
5.0/10
Nutrition Facts (per serving: 28 g)
Energy150.08kcal
Carbohydrates17g
Sugar2g
Protein2g
Total Fat9g
Saturated Fat1g
Trans Fat0g
Cholesterol0mg
Fiber1.01g
Sodium220.08mg
Calcium19.88mg
Iron0.72mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (28 g) — the label's %RDA
Energy & macronutrients
Energy150 kcal8%
Total Fat9g12%
Saturated Fat1gLow5%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates17g6%
Total Sugars2gLow4%
Dietary Fiber1.01g4%
Protein2g4%
Sodium220mg10%
Minerals
Calcium20mg2%
Iron0.72mg4%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
8 / 12 researched · AI analyzing 4 more...Ingredients — as printed on the label
POTATOES, CORN OIL AND/OR SUNFLOWER OIL, DEXTROSE, SALT, SUGAR, CORN FLOUR, TORULA YEAST, ONION AND GARLIC POWDER, HORSERADISH POWDER, TOMATO POWDER, EXTRACTIVES OF ANNATTO AND PAPRIKA, NATURAL FLAVORS.
1
Potatoes
No Notables
Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods.
2
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
3
Corn Oil And/Or Sunflower Oil
Under Review
AI summary pending...4
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
5
Corn Flour
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
6
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
7
Torula Yeast
No Notables
Flavour enhancer, umami agent, nutrient carrier, texturizer
8
Onion And Garlic Powder
Under Review
AI summary pending...9
Horseradish Powder
Under Review
AI summary pending...10
Tomato Powder
No Notables
Flavour enhancer, natural colorant, and seasoning base
11
Flavoring
No Notables
flavour
12
Extractives Of Annatto And Paprika
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Potatoes | ✓No Notable Concerns | Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods. | Potatoes are a standard dietary staple well-tolerated by the general population, with considerations primarily relating to preparation methods and overall carbohydrate intake. |
2 Dextrose | ✓Low Concern | Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing. | Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake. |
3 Corn Oil And/Or Sunflower Oil | ?Under Review | — | AI summary pending... |
4 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
5 Corn Flour INS 1405 | ✓No Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
6 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
7 Torula Yeast | ✓No Notable Concerns | Flavour enhancer, umami agent, nutrient carrier, texturizer | Torula yeast is a naturally derived umami ingredient and nutrient source with a well-established safety profile for general consumption. |
8 Onion And Garlic Powder | ?Under Review | — | AI summary pending... |
9 Horseradish Powder | ?Under Review | — | AI summary pending... |
10 Tomato Powder | ✓No Notable Concerns | Flavour enhancer, natural colorant, and seasoning base | Tomato powder is a naturally derived ingredient utilized for flavor and color, generally recognized as safe for regular consumption. |
11 Flavoring | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
12 Extractives Of Annatto And Paprika | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.