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Cheese filled balls - 14 oz

Cheese filled balls - 14 oz

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Barcode: 0029800234811 (EAN / EAN-13) 029800234811 (UPC / UPC-A)

Quantity: 14 oz

Brand owner: UTZ

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

94 ingredients

Water, bleached wheat flour, pasteurized process cheddar cheese (cheddar cheese [milk, cultures, salt, enzymes], water, milkfat, sodium phosphate, sodium hexametaphosphate, salt, artificial color), cheddar cheese (milk, cultures, salt, enzymes, annatto color), wheat flour, soybean oil, cream cheese (milk, cream, salt, carob bean gum, cheese culture), contains less than 2% of annatto extract (color), artificial flavor, autolyzed yeast, autolyzed yeast extract, butter (cream, salt), buttermilk, cellulose gum, cheddar cheese (milk, cultures, salt, enzymes), citric acid, corn starch, dextrose, eggs, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enzymes, food starch-modified, guar gum, lactic acid, lactose, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), maltodextrin, methylcellulose, monosodium glutamate, natural flavors, nonfat milk, paprika extract (color), red 40, red 40 lake, salt, semisoft cheese (milk, cultures, salt, enzymes), silicon dioxide (anti-caking agent), sodium alginate, sodium phosphates, soy flour, spices, sunflower oil, torula yeast, whey, whey protein concentrate, yeast, yeast extract, yellow 5, yellow 5 lake, yellow 6 lake, yellow corn flour.

Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

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: E129 - Allura red

Additive: E160c - Paprika extract

Additive: E401 - Sodium alginate

Additive: E410 - Locust bean gum

Additive: E412 - Guar gum

Additive: E450 - Diphosphates

Additive: E452 - Polyphosphates

Additive: E461 - Methyl cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E621 - Monosodium glutamate

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Lactose

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.

→ Learn more about the NOVA classification

Additives

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

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

E129 - Allura red

Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
Source: Wikipedia

E160c - Paprika extract

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.

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

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

E401 - Sodium alginate

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

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.

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.

E450i - Disodium diphosphate

E452 - Polyphosphates

E452i - Sodium polyphosphate

E461 - Methyl cellulose

Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
Source: Wikipedia

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

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.

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.

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

May contain palm oil

Ingredients that may contain palm oil: Milkfat

Non-vegan
Non-vegan ingredients: Cheddar, Milk, Milkfat, Cheddar, Milk, Cream cheese, Milk, Cream, Butter, Cream, Buttermilk, Cheddar, Milk, Egg, Lactose, Skimmed milk, Milk, Whey, Whey protein
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Pasteurized-process-cheddar-cheese, Annatto-color, Contains-less-than-2-of-annatto-extract, Autolyzed-yeast, Reduced iron, Thiamin mononitrate, Folic acid, Semisoft-cheese
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.

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, wheat flour, pasteurized process cheddar cheese (cheddar cheese (milk, cultures, salt, enzymes), water, milkfat, sodium phosphate, sodium hexametaphosphate, salt, artificial color), cheddar cheese (milk, cultures, salt, enzymes, annatto color), wheat flour, soybean oil, cream cheese (milk, cream, salt, carob bean gum, cheese culture), contains less than 2% of annatto extract (color), artificial flavor, autolyzed yeast, autolyzed yeast extract, butter (cream, salt), buttermilk, cellulose gum, cheddar cheese (milk, cultures, salt, enzymes), citric acid, corn starch, dextrose, eggs, flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enzymes, food starch-modified, guar gum, lactic acid, lactose, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), maltodextrin, methylcellulose, monosodium glutamate, natural flavors, nonfat milk, paprika extract (color), red 40, red 40 lake, salt, semisoft cheese (milk, cultures, salt, enzymes), silicon dioxide (anti-caking agent), sodium alginate, sodium phosphates, soy flour, spices, sunflower oil, torula yeast, whey, whey protein, yeast, yeast extract, yellow 5, yellow 5 lake, yellow 6 lake, yellow corn flour
Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.96078431372549 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

pasteurized process cheddar cheese -> en:pasteurized-process-cheddar-cheese - percent_min: 0 - percent_max: 33.3333333333333

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 33.3333333333333

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3333333333333

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.3333333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111

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: 6.66666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3333333333333

artificial color -> en:colour - percent_min: 0 - percent_max: 2.3333333333333

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 25

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3333333333333

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.3333333333333

annatto color -> en:annatto-color - percent_min: 0 - percent_max: 2.3333333333333

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 20

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 16.6666666666667

cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 14.2857142857143

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 14.2857142857143

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 7.14285714285714

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3333333333333

carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3333333333333

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.3333333333333

contains less than 2% of annatto extract -> en:contains-less-than-2-of-annatto-extract - percent_min: 0 - percent_max: 12.5

color -> en:colour - percent_min: 0 - percent_max: 12.5

artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

autolyzed yeast -> en:autolyzed-yeast - percent_min: 0 - percent_max: 5

autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 5

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3333333333333

buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 5

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 5

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.66666666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5

eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 5

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 1.66666666666667

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 1.25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.833333333333333

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476

food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.54545454545455

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4

leavening -> en:raising-agent - percent_min: 0 - percent_max: 3.84615384615385

sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.28205128205128

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037

methylcellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333

nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.2258064516129

paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125

color -> en:colour - percent_min: 0 - percent_max: 3.125

red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303

red 40 lake -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.3333333333333

semisoft cheese -> en:semisoft-cheese - percent_min: 0 - percent_max: 2.3333333333333

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.3333333333333

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.16666666666665

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.777777777777767

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.583333333333325

silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3333333333333

anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 2.3333333333333

sodium alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3333333333333

sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3333333333333

soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 2.3333333333333

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3333333333333

sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 2.3333333333333

torula yeast -> en:torula-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3333333333333

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.3333333333333

whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.12765957446809

yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333

yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333

yellow 6 lake -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333

yellow corn flour -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 1.96078431372549

Nutrition

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

Positive points: 1

Proteins: 5 / 5 (value: 11.111111111111, rounded value: 11.11)

Fiber: 1 / 5 (value: 1.1111111111111, rounded value: 1.11)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 22

Energy: 4 / 10 (value: 1395, rounded value: 1395)

Sugars: 0 / 10 (value: 1.1111111111111, rounded value: 1.11)

Saturated fat: 8 / 10 (value: 8.8888888888889, rounded value: 8.9)

Sodium: 10 / 10 (value: 933.33333333332, rounded value: 933.3)

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

Nutritional score: (22 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (20%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (8.89%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1.11%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (2.33%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (5 PIECES (90 g))	Compared to: Frozen foods
Energy	1,395 kj (333 kcal)	1,260 kj (300 kcal)	+87%
Fat	20 g	18 g	+165%
Saturated fat	8.889 g	8 g	+148%
Trans fat	0 g	0 g	-100%
Cholesterol	39 mg	35.1 mg	+47%
Carbohydrates	25.556 g	23 g	+28%
Sugars	1.111 g	1 g	-90%
Fiber	1.111 g	1 g	-19%
Proteins	11.111 g	10 g	+101%
Salt	2.333 g	2.1 g	+412%
Potassium	91 mg	81.9 mg	-49%
Calcium	260 mg	234 mg	+323%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 5 PIECES (90 g)

Environment

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Data sources

Product added on April 23, 2020, 10:43:22 PM CEST by org-database-usda
Last edit of product page on February 25, 2022, 7:01:20 AM CET by roboto-app.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlkZjTcDjpD3NNj7gnWS654-_MKfOcc0jz5KnFas.

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Cheese filled balls - 14 oz