In “big whoop” news this week, multigrain Pringles are now on supermarket shelves across the country.
It’s quite a laughable exercise in “healthifying junk food”, as you will soon see.
The product description gets under my skin, since it plays into the so-tired-it’s-comatose cliché that whole grain foods taste like cardboard, and can therefore only be consumed when hidden in popular snacks:
“…while the can says “multigrain,” the three new delicious flavors will leave your taste buds saying “MMMMMM.”
A quick glance at the Nutrition Facts label and the ingredient list left me saying “Huh?”
Here is the ingredient list for multigrain Pringles:
“Rice flour, vegetable oil (contains one or more of the following: corn oil, cottonseed oil, soybean oil, and/or sunflower oil), dried potatoes, corn flour, maltodextrin, wheat starch, modified rice starch, sugar, and triglycerol mono-oleate. contains 2% or less of: malted barley flour, wheat bran, dried black beans, salt, and citric acid.”
And here you have classic Pringles’ ingredient list:
“Dried potatoes, vegetable oil (contains one or more of the following: corn oil, cottonseed oil, soybean oil, and/or sunflower oil), rice flour, wheat starch, maltodextrin, salt and dextrose.”
In essence, multigrain pringles have more rice flour, some added sugar, the inclusion of triglycerol mono-oleate, a pinch of wheat bran, a sprinkling of barley flour, and dried black beans (?). Notice, too, that there are on that list! Multigrain simply means “many grains”; it makes no statements about whether those grains are in their whole form or not.
The Nutrition Facts labels, meanwhile, are practically mirror images: