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Mac & cheese snacks, made with real cheese
Mac & cheese snacks, made with real cheese
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Barcode: 0028400666336 (EAN / EAN-13) 028400666336 (UPC / UPC-A)
Brand owner: MAC N' CHEETOS
Categories: Frozen foods
Countries where sold: United States
Matching with your preferences
Health
Ingredients
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103 ingredients
Water, enriched flour (bleached wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), soybean oil, enriched durum semolina wheat flour (durum semolina wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), bleached wheat flour, yellow corn flour, whey, and less than 2% of the following: milk protein concentrate, canola oil, enzyme modified cheese (pasteurized milk, water, sodium phosphate, milk fat, salt, cheese cultures, enzymes), sodium phosphate, sodium hexametaphosphate, salt, malic acid, lactic acid, sorbic acid (preservative), artificial color (yellow 5, yellow 5 lake, yellow 6, yellow 6 lake), spices, yeast, sugar, onion powder, citric acid, natural and artificial flavors, maltodextrin, modified potato starch, modified corn starch, medium chain triglycerides, dextrose, leavening agents (sodium acid pyrophosphate, baking soda, monocalcium phosphate), buttermilk, granular cheese (pasteurized milk, cheese cultures, salt, enzymes), whey protein concentrate, enzyme, cheddar cheese (milk, cheese cultures, salt, enzymes), semi-soft cheese (pasteurized milk, cheese cultures, salt, enzymes), cellulose gum, disodium phosphate, modified cellulose, soy lecithin, coconut oil, butter (cream, salt), unsalted butter (pasteurized cream, natural flavor), skim milk, monosodium glutamate, rice flour, gum acacia, tapioca dextrin, dextrin, corn starch, corn syrup solids, dl-alpha-tocopherols, xanthan gum, reduced iron, and egg.Allergens: Eggs, Gluten, Milk, Soybeans
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:
- Additive: E102 - Tartrazine
- Additive: E110 - Sunset yellow FCF
- Additive: E1400 - Dextrin
- Additive: E322 - Lecithins
- Additive: E414 - Acacia gum
- Additive: E415 - Xanthan gum
- Additive: E450 - Diphosphates
- Additive: E452 - Polyphosphates
- Additive: E460 - Cellulose
- Additive: E466 - Sodium carboxy methyl cellulose
- Additive: E621 - Monosodium glutamate
- Ingredient: Colour
- Ingredient: Dextrose
- Ingredient: Flavouring
- Ingredient: Glucose
- Ingredient: Maltodextrin
- Ingredient: Milk proteins
- Ingredient: Whey
Food products are classified into 4 groups according to their degree of processing:
- Unprocessed or minimally processed foods
- Processed culinary ingredients
- Processed foods
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Additives
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E102 - Tartrazine
Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.Source: Wikipedia
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E110 - Sunset yellow FCF
Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.Source: Wikipedia
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E1400 - Dextrin
Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.Source: Wikipedia
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E200 - Sorbic acid
Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.Source: Wikipedia
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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
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E296 - Malic acid
Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.Source: Wikipedia
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E307 - Alpha-tocopherol
Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.Source: Wikipedia
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E322 - Lecithins
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
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E322i - Lecithin
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
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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.
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E339ii - Disodium phosphate
Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.Source: Wikipedia
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E341 - Calcium phosphates
Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.Source: Wikipedia
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E341i - Monocalcium phosphate
Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.Source: Wikipedia
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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
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E415 - Xanthan gum
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
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E450 - Diphosphates
Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.
These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.
Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.
Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.
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E460 - Cellulose
Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.Source: Wikipedia
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E466 - Sodium carboxy methyl cellulose
Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.Source: Wikipedia
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E500 - Sodium carbonates
Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.
Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.
Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.
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E500ii - Sodium hydrogen carbonate
Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.
When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.
It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.
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E621 - Monosodium glutamate
Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.Source: Wikipedia
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: Milkfat
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Non-vegan
Non-vegan ingredients: Cheddar, Pasteurised milk, Whey, Milk protein concentrate, Pasteurised milk, Milkfat, Buttermilk, Pasteurised milk, Whey protein, Cheddar, Milk, Pasteurised milk, Butter, Cream, Unsalted butter, Cream, Skimmed milkSome 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!
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Vegetarian status unknown
Unrecognized ingredients: Ferrous sulfate, Thiamin mononitrate, Folic acid, Enriched-durum-semolina-wheat-flour, Durum-semolina-wheat-flour, Ferrous sulfate, Thiamin mononitrate, Folic acid, And-less-than-2-of-the-following, Enzyme-modified-cheese, Medium-chain-triglycerides, Granular-cheese, Semi-soft-cheese, E339ii, Modified-cellulose, Reduced iron, And-eggSome 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!
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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!
: Water, flour (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), soybean oil, enriched durum semolina wheat flour (durum semolina wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), wheat flour, yellow corn flour, whey, and less than 2% of the following (milk protein concentrate), canola oil, enzyme modified cheese (pasteurized milk, water, sodium phosphate, milk fat, salt, cheese cultures, enzymes), sodium phosphate, sodium hexametaphosphate, salt, malic acid, lactic acid, sorbic acid (preservative), artificial color (yellow 5, yellow 5 lake, yellow 6, yellow 6 lake), spices, yeast, sugar, onion, citric acid, natural and artificial flavors, maltodextrin, modified potato starch, modified corn starch, medium chain triglycerides, dextrose, leavening agents (sodium acid pyrophosphate, baking soda, monocalcium phosphate), buttermilk, granular cheese (pasteurized milk, cheese cultures, salt, enzymes), whey protein, enzyme, cheddar cheese (milk, cheese cultures, salt, enzymes), semi-soft cheese (pasteurized milk, cheese cultures, salt, enzymes), cellulose gum, disodium phosphate, modified cellulose, soy lecithin, coconut oil, butter (cream, salt), unsalted butter (cream, natural flavor), skim milk, monosodium glutamate, rice flour, gum acacia, tapioca dextrin, dextrin, corn starch, corn syrup solids, dl-alpha-tocopherols, xanthan gum, reduced iron, and egg- Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.81818181818182 - percent_max: 100
- flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
- ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 16.6666666666667
- thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 12.5
- riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
- folic acid -> en:folic-acid - percent_min: 0 - percent_max: 8.33333333333333
- soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
- enriched durum semolina wheat flour -> en:enriched-durum-semolina-wheat-flour - percent_min: 0 - percent_max: 25
- durum semolina wheat flour -> en:durum-semolina-wheat-flour - percent_min: 0 - percent_max: 25
- niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
- ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 8.33333333333333
- thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 6.25
- riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5
- folic acid -> en:folic-acid - percent_min: 0 - percent_max: 4.16666666666667
- cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 20
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
- cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.605
- wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- yellow corn flour -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
- whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
- and less than 2% of the following -> en:and-less-than-2-of-the-following - percent_min: 0 - percent_max: 11.1111111111111
- milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
- canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
- enzyme modified cheese -> en:enzyme-modified-cheese - percent_min: 0 - percent_max: 9.09090909090909
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
- sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
- milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.27272727272727
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2987012987013
- sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- sodium hexametaphosphate -> en:e452i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- preservative -> en:preservative - percent_min: 0 - percent_max: 1.605
- artificial color -> en:colour - percent_min: 0 - percent_max: 1.605
- yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8025
- yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.535
- yellow 6 lake -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.40125
- spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.605
- maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- modified potato starch -> en:modified-potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- medium chain triglycerides -> en:medium-chain-triglycerides - percent_min: 0 - percent_max: 1.605
- dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- leavening agents -> en:raising-agent - percent_min: 0 - percent_max: 1.605
- sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8025
- monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.535
- buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- granular cheese -> en:granular-cheese - percent_min: 0 - percent_max: 1.605
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.8025
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.535
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.40125
- whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.605
- cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.605
- milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.8025
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.535
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.40125
- semi-soft cheese -> en:semi-soft-cheese - percent_min: 0 - percent_max: 1.605
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.8025
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.535
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.40125
- cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 1.605
- modified cellulose -> en:modified-cellulose - percent_min: 0 - percent_max: 1.605
- soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.605
- butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8025
- unsalted butter -> en:unsalted-butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.8025
- skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- gum acacia -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- tapioca dextrin -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- dl-alpha-tocopherols -> en:e307c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.605
- reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 1.605
- and egg -> en:and-egg - percent_min: 0 - percent_max: 1.605
Nutrition
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Average nutritional quality
⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 5
- Proteins: 4 / 5 (value: 7.41, rounded value: 7.41)
- Fiber: 5 / 5 (value: 6.2, rounded value: 6.2)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0958806818181799, rounded value: 0.1)
Negative points: 15
- Energy: 4 / 10 (value: 1343, rounded value: 1343)
- Sugars: 0 / 10 (value: 3.7, rounded value: 3.7)
- Saturated fat: 4 / 10 (value: 4.94, rounded value: 4.9)
- Sodium: 7 / 10 (value: 642, rounded value: 642)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (15 - 5)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (16.1%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Saturated fat in moderate quantity (4.94%)
What you need to know- A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat- Choose products with lower fat and saturated fat content.
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Sugars in low quantity (3.7%)
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.
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Salt in high quantity (1.6%)
What you need to know- A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
- Many people who have high blood pressure do not know it, as there are often no symptoms.
- Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food- Reduce the quantity of salt used when cooking, and don't salt again at the table.
- Limit the consumption of salty snacks and choose products with lower salt content.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (3 PIECES | ABOUT (81 g))Compared to: Frozen foods Energy 1,343 kj
(321 kcal)1,090 kj
(260 kcal)+80% Fat 16.05 g 13 g +113% Saturated fat 4.94 g 4 g +38% Trans fat 0 g 0 g -100% Cholesterol 12 mg 9.72 mg -55% Carbohydrates 33.33 g 27 g +67% Sugars 3.7 g 3 g -65% Fiber 6.2 g 5.02 g +353% Proteins 7.41 g 6 g +34% Salt 1.605 g 1.3 g +250% Potassium 148 mg 120 mg -18% Calcium 123 mg 99.6 mg +100% Iron 1.48 mg 1.2 mg +106% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.096 % 0.096 %
Environment
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Eco-Score not computed - Unknown environmental impact
We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?Could you add a precise product category so that we can compute the Eco-Score? Add a category
Packaging
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Missing packaging information for this product
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Data sources
Product added on by org-database-usda
Last edit of product page on by org-database-usda.