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Alfredo pasta sauce – Newman's Own – 15 oz

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Alfredo pasta sauce – Newman's Own – 15 oz

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Barcode:
0020662004635(EAN / EAN-13) 020662004635 (UPC / UPC-A)

Quantity: 15 oz

Brands: Newman's Own

Brand owner: Newman's Own, Inc.

Categories: Condiments, Sauces, Groceries

Countries where sold: United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    Lower nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 11/55

    • icon

      Energy

      1/10 points (412kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      0/15 points (1.64g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    • icon

      Salt

      7/20 points (1.56g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

    • icon

      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Nutritional score: 11 (11 - 0)

      Nutri-Score: D

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Groceries
    Energy 411 kJ
    (98 kcal)     		815.622 kj (198 kcal) (-50%)
    Fat 7.3770491803279 g 13.213 g (-44%)
    Saturated fat 3.2786885245902 g 1.819 g (+80%)
    Trans fat 0 g 0.001 g (-100%)
    Cholesterol 0.066 g 6.612 mg (+898%)
    Carbohydrates 4.9180327868852 g 11.99 g (-59%)
    Sugars 1.6393442622951 g 6.693 g (-76%)
    Fiber 0 g 1.754 g (-100%)
    Proteins 1.6393442622951 g 2.68 g (-39%)
    Salt 1.5573770491803 g 2.409 g (-35%)
    Sodium 0.62295081967212 g 0.963 g (-35%)
    Vitamin A 0.0001476 g 5.089 µg (+2,800%)
    Vitamin C (ascorbic acid) 0 g 6.925 mg (-100%)
    Calcium 0.066 g 43.105 mg (+53%)
    Iron 0 g 1.168 mg (-100%)
    Fruits‚ vegetables‚ legumes ? 27.419 %

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging)
      Energy 411 kJ
      (98 kcal)       		? kcal
      (98 kcal)
      Fat 7.3770491803279 g 7.3770491803279 g
      Saturated fat 3.2786885245902 g 3.2786885245902 g
      Trans fat 0 g 0 g
      Cholesterol 0.066 g 0.066 g
      Carbohydrates 4.9180327868852 g 4.9180327868852 g
      Sugars 1.6393442622951 g 1.6393442622951 g
      Fiber 0 g 0 g
      Proteins 1.6393442622951 g 1.6393442622951 g
      Salt 1.5573770491803 g 1.5573770491803 g
      Sodium 0.62295081967212 g 0.62295081967212 g
      Vitamin A 0.0001476 g 0.0001476 g
      Vitamin C (ascorbic acid) 0 g 0 g
      Calcium 0.066 g 0.066 g
      Iron 0 g 0 g
      Fruits‚ vegetables‚ legumes ? ?
Serving size: 0.25 cup (61 g)

Ingredients

  • icon

    37 ingredients

    Water, cream, parmesan cheese blend (granular and parmesan cheese [pasteurized milk, cheese cultures, salt, enzymes], water, salt, lactic acid, citric acid), cornstarch, egg yolks, contains 2% or less of: sherry cooking wine, butter, salt, romano cheese blend (granular and romano cheese [pasteurized milk, cheese cultures, salt, enzymes], water, whey, salt), soybean oil, sugar, garlic*, spice, enzyme, gum arabic, guar gum, natural flavor.
    Allergens: Eggs, Milk, Soybeans

    • Ingredient information

      • Water: 52.9% (estimate)

      • Cream: 23.5% (estimate)

      • Parmesan-cheese-blend: 11.8% (estimate)

      • — Granular: 5.9% (estimate)

      • — Parmigiano reggiano: 2.9% (estimate)

      • —— Pasteurised-milk: < 2% (estimate)

      • —— Lactic ferments: < 2% (estimate)

      • —— Salt: < 2% (estimate)

      • —— Enzyme: < 2% (estimate)

      • — Water: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — E270: < 2% (estimate)

      • — E330: < 2% (estimate)

      • Corn starch: 5.9% (estimate)

      • Egg yolk: 2.9% (estimate)

      • Contains-2-and-less-of: < 2% (estimate)

      • — Sherry-cooking-wine: < 2% (estimate)

      • Butter: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Romano-cheese-blend: < 2% (estimate)

      • — Granular: < 2% (estimate)

      • — Romano cheese: < 2% (estimate)

      • —— Pasteurised-milk: < 2% (estimate)

      • —— Lactic ferments: < 2% (estimate)

      • —— Salt: < 2% (estimate)

      • —— Enzyme: < 2% (estimate)

      • — Water: < 2% (estimate)

      • — Whey: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • Soya oil: < 2% (estimate)

      • Sugar: < 2% (estimate)

      • Garlic: < 2% (estimate)

      • Spice: < 2% (estimate)

      • Enzyme: < 2% (estimate)

      • E414: < 2% (estimate)

      • E412: < 2% (estimate)

      • Natural flavouring: < 2% (estimate)

  • icon

    Contains added sugars (~ 0%)

    Added sugars: Sugar
    Estimated quantity of added sugars in ingredients: 0%
    Search for products in the same category without added sugars: Sauces
    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.

Food processing

Additives

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: Parmesan-cheese-blend, Granular, Contains-2-and-less-of, Sherry-cooking-wine, Romano-cheese-blend, Granular

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Cream, Parmigiano reggiano, Pasteurised-milk, Egg yolk, Butter, Romano cheese, Pasteurised-milk, Whey

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Parmesan-cheese-blend, Granular, Contains-2-and-less-of, Sherry-cooking-wine, Romano-cheese-blend, Granular

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: Water, cream, parmesan cheese blend (granular, parmesan cheese (pasteurized milk, cheese cultures, salt, enzymes), water, salt, lactic acid, citric acid), cornstarch, egg yolks, contains 2% and less of (sherry cooking wine), butter, salt, romano cheese blend (granular, romano cheese (pasteurized milk, cheese cultures, salt, enzymes), water, whey, salt), soybean oil, sugar, garlic, spice, enzyme, gum arabic, guar gum, natural flavor
    1. Water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 5.88235294117647 – percent_estimate: 52.9411764705882 – percent_max: 100
    2. cream -> en:cream – vegan: no – vegetarian: yes – ciqual_food_code: 19402 – percent_min: 0 – percent_estimate: 23.5294117647059 – percent_max: 50
    3. parmesan cheese blend -> en:parmesan-cheese-blend – percent_min: 0 – percent_estimate: 11.7647058823529 – percent_max: 33.3333333333333
      1. granular -> en:granular – percent_min: 0 – percent_estimate: 5.88235294117647 – percent_max: 33.3333333333333
      2. parmesan cheese -> en:parmigiano-reggiano – vegan: no – vegetarian: maybe – ciqual_food_code: 12120 – percent_min: 0 – percent_estimate: 2.94117647058824 – percent_max: 16.6666666666667
        1. pasteurized milk -> en:pasteurised-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_estimate: 1.47058823529412 – percent_max: 16.6666666666667
        2. cheese cultures -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 0.735294117647059 – percent_max: 8.33333333333333
        3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.367647058823529 – percent_max: 1.5573770491803
        4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.367647058823529 – percent_max: 1.5573770491803
      3. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_estimate: 1.47058823529412 – percent_max: 11.1111111111111
      4. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.735294117647059 – percent_max: 1.5573770491803
      5. lactic acid -> en:e270 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.367647058823529 – percent_max: 1.5573770491803
      6. citric acid -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.367647058823529 – percent_max: 1.5573770491803
    4. cornstarch -> en:corn-starch – vegan: yes – vegetarian: yes – ciqual_food_code: 9510 – percent_min: 0 – percent_estimate: 5.88235294117647 – percent_max: 25
    5. egg yolks -> en:egg-yolk – vegan: no – vegetarian: yes – ciqual_food_code: 22002 – percent_min: 0 – percent_estimate: 2.94117647058823 – percent_max: 20
    6. contains 2% and less of -> en:contains-2-and-less-of – percent_min: 0 – percent_estimate: 1.47058823529412 – percent_max: 16.6666666666667
      1. sherry cooking wine -> en:sherry-cooking-wine – percent_min: 0 – percent_estimate: 1.47058823529412 – percent_max: 16.6666666666667
    7. butter -> en:butter – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 16400 – percent_min: 0 – percent_estimate: 0.735294117647058 – percent_max: 14.2857142857143
    8. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.367647058823529 – percent_max: 1.5573770491803
    9. romano cheese blend -> en:romano-cheese-blend – percent_min: 0 – percent_estimate: 0.183823529411768 – percent_max: 1.5573770491803
      1. granular -> en:granular – percent_min: 0 – percent_estimate: 0.091911764705884 – percent_max: 1.5573770491803
      2. romano cheese -> en:romano-cheese – vegan: no – vegetarian: maybe – ciqual_proxy_food_code: 12999 – percent_min: 0 – percent_estimate: 0.045955882352942 – percent_max: 0.77868852459015
        1. pasteurized milk -> en:pasteurised-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_estimate: 0.022977941176471 – percent_max: 0.77868852459015
        2. cheese cultures -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0114889705882355 – percent_max: 0.389344262295075
        3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.00574448529411775 – percent_max: 0.25956284153005
        4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.00574448529411775 – percent_max: 0.194672131147538
      3. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_estimate: 0.022977941176471 – percent_max: 0.5191256830601
      4. whey -> en:whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.0114889705882355 – percent_max: 0.389344262295075
      5. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.0114889705882355 – percent_max: 0.31147540983606
    10. soybean oil -> en:soya-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17420 – percent_min: 0 – percent_estimate: 0.091911764705884 – percent_max: 1.5573770491803
    11. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 0.045955882352942 – percent_max: 1.5573770491803
    12. garlic -> en:garlic – vegan: yes – vegetarian: yes – ciqual_food_code: 11000 – percent_min: 0 – percent_estimate: 0.022977941176471 – percent_max: 1.5573770491803
    13. spice -> en:spice – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.011488970588232 – percent_max: 1.5573770491803
    14. enzyme -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.00574448529411598 – percent_max: 1.5573770491803
    15. gum arabic -> en:e414 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.00287224264705799 – percent_max: 1.5573770491803
    16. guar gum -> en:e412 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.00143612132352899 – percent_max: 1.5573770491803
    17. natural flavor -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.0014361213235361 – percent_max: 1.5573770491803

Environment

Packaging

Transportation

  • icon

    Very small forest footprint

    Almost no risk of deforestation

    Ingredients requiring soy

    The forest footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest footprint
    (m² per kg of food)
    Egg yolk Oeufs Importés 2.94 % 100 % 0.035 0.3 68 % 0.00

    Total forest footprint

    0.00 m² per kg of food

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by .
Product page also edited by kiliweb, openfoodfacts-contributors, org-database-usda, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlm1obsX6p2jqKybnxGLR6dC_HI22TfRz79P9Fas, yuka.sY2b0xO6T85zoF3NwEKvlmVGDt3ynQD4Oj7UmU-U5_eTA63Tee9T06P1aqs, yuka.sY2b0xO6T85zoF3NwEKvlnRJQfqOhSuabxbjiWmx-vyFMpPYYtNyu6jrKKs.

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