Kraft Macaroni & Cheese Deluxe – 14 oz

Nutrition

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  Nutri-Score unknown

  Missing category

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  • 

    Discover the new Nutri-Score!

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    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)

    → Discover all the improvements of the new Nutri-Score

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    What is the Nutri-Score?

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    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).

    → Learn more about the Nutri-Score

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (99g)
  Energy	1,350 kj (323 kcal)	1,339 kj (320 kcal)
  Fat	12.1 g	12 g
  Saturated fat	4.04 g	4 g
  Trans fat	0 g	0 g
  Cholesterol	20.2 mg	20 mg
  Carbohydrates	40.4 g	40 g
  Sugars	3.03 g	3 g
  Fiber	1.01 g	1 g
  Proteins	12.1 g	12 g
  Salt	2.2 g	2.175 g
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.486 %	0.486 %

Ingredients

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  38 ingredients

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  cheese sauce, whey, cheddar cheese, milk, cheese culture, salt, enzymes, canola oil, parmesan cheese, part-skim milk, cheese culture, salt, enzymes, colby cheese, milk, cheese culture, salt, enzymes, havarti cheese, milk, cheese culture, salt, enzymes, milk protein concentrate, sodium phosphate, milkfat, oleoresin paprika, cheese culture, enzymes, silicon dioxide, annatto, enriched macaroni product, wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid

  Allergens: Gluten, Milk

  • Ingredient information

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    • Cheese sauce: 51.3% (estimate)

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    • Whey: 24.3% (estimate)

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    • Cheddar: 12.2% (estimate)

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    • Milk: 6.1% (estimate)

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    • Lactic ferments: 3.0% (estimate)

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    • Salt: < 2% (estimate)

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    • Enzyme: < 2% (estimate)

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    • Canola oil: < 2% (estimate)

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    • Parmigiano reggiano: < 2% (estimate)

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    • Semi-skimmed milk: < 2% (estimate)

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    • Lactic ferments: < 2% (estimate)

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    • Salt: < 2% (estimate)

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    • Enzyme: < 2% (estimate)

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    • Colby cheese: < 2% (estimate)

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    • Milk: < 2% (estimate)

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    • Lactic ferments: < 2% (estimate)

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    • Salt: < 2% (estimate)

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    • Enzyme: < 2% (estimate)

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    • Havarti: < 2% (estimate)

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    • Milk: < 2% (estimate)

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    • Lactic ferments: < 2% (estimate)

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    • Salt: < 2% (estimate)

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    • Enzyme: < 2% (estimate)

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    • Milk protein concentrate: < 2% (estimate)

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    • E339: < 2% (estimate)

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    • Milkfat: < 2% (estimate)

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    • E160c: < 2% (estimate)

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    • Lactic ferments: < 2% (estimate)

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    • Enzyme: < 2% (estimate)

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    • E551: < 2% (estimate)

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    • E160b: < 2% (estimate)

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    • Enriched-macaroni-product: < 2% (estimate)

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    • Wheat flour: < 2% (estimate)

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    • E375: < 2% (estimate)

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    • Ferrous sulfate: < 2% (estimate)

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    • Thiamin mononitrate: < 2% (estimate)

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    • E101: < 2% (estimate)

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    • Folic acid: < 2% (estimate)

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Food processing

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  Ultra-processed foods

  4 ultra-processing markers

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  • 

    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

  Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

  • Additive: E160b - Annatto
  • Additive: E160c - Paprika extract
  • Ingredient: Milk proteins
  • Ingredient: Whey

  Food products are classified into 4 groups according to their degree of processing:

  1. Unprocessed or minimally processed foods
  2. Processed culinary ingredients
  3. Processed foods
  4. Ultra-processed foods

  
  

  The determination of the group is based on the category of the product and on the ingredients it contains.

  → Learn more about the NOVA classification

Additives

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  Some ingredients could not be recognized.

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  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: cheese sauce, whey, cheddar cheese, milk, cheese culture, salt, enzymes, canola oil, parmesan cheese, part-skim milk, cheese culture, salt, enzymes, colby cheese, milk, cheese culture, salt, enzymes, havarti cheese, milk, cheese culture, salt, enzymes, milk protein concentrate, sodium phosphate, milkfat, oleoresin paprika, cheese culture, enzymes, silicon dioxide, annatto, enriched macaroni product, wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid

  1. cheese sauce -> en:cheese-sauce – vegan: maybe – vegetarian: maybe – percent_min: 2.63157894736842 – percent_estimate: 51.3157894736842 – percent_max: 100
  2. whey -> en:whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_estimate: 24.3421052631579 – percent_max: 50
  3. cheddar cheese -> en:cheddar – vegan: no – vegetarian: maybe – ciqual_food_code: 12726 – percent_min: 0 – percent_estimate: 12.1710526315789 – percent_max: 33.3333333333333
  4. milk -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_estimate: 6.08552631578947 – percent_max: 25
  5. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 3.04276315789474 – percent_max: 20
  6. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 1.1 – percent_max: 2.2
  7. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.971381578947373 – percent_max: 2.2
  8. canola oil -> en:canola-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 0 – percent_estimate: 0.485690789473686 – percent_max: 2.2
  9. parmesan cheese -> en:parmigiano-reggiano – vegan: no – vegetarian: maybe – ciqual_food_code: 12120 – percent_min: 0 – percent_estimate: 0.242845394736847 – percent_max: 2.2
  10. part-skim milk -> en:semi-skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19041 – percent_min: 0 – percent_estimate: 0.121422697368423 – percent_max: 2.2
  11. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0607113486842081 – percent_max: 2.2
  12. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.0303556743421041 – percent_max: 2.2
  13. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.015177837171052 – percent_max: 2.2
  14. colby cheese -> en:colby-cheese – vegan: no – vegetarian: maybe – ciqual_proxy_food_code: 12999 – percent_min: 0 – percent_estimate: 0.00758891858552602 – percent_max: 2.2
  15. milk -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_estimate: 0.00379445929276301 – percent_max: 2.2
  16. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 0.0018972296463815 – percent_max: 2.2
  17. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.000948614823187199 – percent_max: 2.2
  18. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.0004743074115936 – percent_max: 2.2
  19. havarti cheese -> en:havarti – vegan: no – vegetarian: maybe – ciqual_proxy_food_code: 12999 – percent_min: 0 – percent_estimate: 0.0002371537057968 – percent_max: 2.2
  20. milk -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_estimate: 0.0001185768528984 – percent_max: 2.2
  21. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 5.92884264492e-05 – percent_max: 2.2
  22. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 2.96442132281527e-05 – percent_max: 2.2
  23. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 1.48221066140763e-05 – percent_max: 2.2
  24. milk protein concentrate -> en:milk-protein-concentrate – vegan: no – vegetarian: yes – percent_min: 0 – percent_estimate: 7.41105330348546e-06 – percent_max: 2.2
  25. sodium phosphate -> en:e339 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 3.70552665174273e-06 – percent_max: 2.2
  26. milkfat -> en:milkfat – vegan: no – vegetarian: yes – from_palm_oil: no – percent_min: 0 – percent_estimate: 1.85276332587136e-06 – percent_max: 2.2
  27. oleoresin paprika -> en:e160c – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 9.26381659382969e-07 – percent_max: 2.2
  28. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 4.63190829691484e-07 – percent_max: 2.2
  29. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 2.31595414845742e-07 – percent_max: 2.2
  30. silicon dioxide -> en:e551 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.15797703870157e-07 – percent_max: 2.2
  31. annatto -> en:e160b – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 5.78988519350787e-08 – percent_max: 2.2
  32. enriched macaroni product -> en:enriched-macaroni-product – percent_min: 0 – percent_estimate: 2.8949429520253e-08 – percent_max: 2.2
  33. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_estimate: 1.44747147601265e-08 – percent_max: 2.2
  34. niacin -> en:e375 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 7.23736093277694e-09 – percent_max: 2.2
  35. ferrous sulfate -> en:ferrous-sulfate – percent_min: 0 – percent_estimate: 3.61868046638847e-09 – percent_max: 2.2
  36. thiamin mononitrate -> en:thiamin-mononitrate – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 1.80934023319423e-09 – percent_max: 2.2
  37. riboflavin -> en:e101 – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 9.04670116597117e-10 – percent_max: 2.2
  38. folic acid -> en:folic-acid – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 9.0466301116976e-10 – percent_max: 2.2

Packaging

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  Packaging with a high impact

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  • Packaging parts

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    Box
    Packet
    

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  • Packaging materials

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    Material	%	Packaging weight	Packaging weight per 100 g of product

Transportation

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  Origins of ingredients

  Missing origins of ingredients information

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  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
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