Good source of potassium, provides carbohydrate energy, contains dietary fiber and resistant starch (especially after cooking and cooling), lower pesticide residues on average with organic production

Potato Flakes

Source of carbohydrates, provides dietary fiber, some vitamins and minerals

Preservatives

Prevents microbial contamination, extends product shelf life, maintains cleaning efficacy

Potato Starch

Provides texture and thickening in foods, gluten-free carbohydrate source

Vegetable Origin Emulsifier (471)

Improves texture and shelf-life of processed foods, facilitates mixing of oil and water phases

Wheat Flour

Source of carbohydrates and some proteins, widely used in food preparation

Rice Flour

Gluten-free alternative to wheat flour, provides carbohydrates and some micronutrients

Acidity Regulator (330) (Citric Acid)

Controls acidity, acts as preservative, enhances flavor stability

Preservatives (220) (sulphites)

Prevents microbial spoilage, inhibits enzymatic browning, extends shelf life

Sources

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