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alfredo - Knorr

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Barcode: 0041000002366 (EAN / EAN-13) 041000002366 (UPC / UPC-A)

Brands: Knorr

Labels, certifications, awards: 100% natural, Verified

Countries where sold: United States

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Health

Ingredients

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    39 ingredients

    ENRICHED MACARONI PRODUCT (SEMOLINA AND DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE MITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID. PARMESAN AND ROMANO CHEESES (PASTEURIZED MILK, CHEESE DILTURES SALT, ENZYMES), WHEY, CORN STARCH, MALToDEXTRIN. SALT. BUTTER (CREAM, SALT), CREAM CHEESE (PASTEURIZED MILK. REAM CHEESE CULTURES, SALT, CAROB BEAN GUM), NATURAL flAVOR (SOY, SODIUM CITRATE, POTASSIUM CHLORIDE, ONION PONDER DISCOUM GUANYLATE, DISODIUM INOSINATE, SUGAR. SODOLM CASENATE LACTIC ACID. ANNATTO EXTRACT (FOR COLOR). MAY CONTAIN SULFITES. GUNILER ENGLEWOOD CLIFFS
    Allergens: Gluten, Milk, Soybeans
    Traces: Sulphur dioxide and sulphites

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: E410 - Locust bean gum
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • 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

  • 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

  • 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

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Enriched-macaroni-product, Thiamin-mononitrate-mitamin-b1, Cheese-diltures-salt, Ream-cheese-cultures, Onion-ponder-discoum-guanylate, Sodolm-casenate-lactic-acid, Guniler-englewood-cliffs

    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: Parmigiano reggiano, Romano cheese, Pasteurised milk, Whey, Butter, Cream, Cream cheese, Pasteurised milk

    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: Enriched-macaroni-product, Ferrous sulfate, Iron, Thiamin-mononitrate-mitamin-b1, Folic acid, Cheese-diltures-salt, Ream-cheese-cultures, Sodium citrate, Onion-ponder-discoum-guanylate, Sodolm-casenate-lactic-acid, Guniler-englewood-cliffs

    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!

    : ENRICHED MACARONI PRODUCT (SEMOLINA, DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE MITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID, PARMESAN, ROMANO CHEESES (PASTEURIZED MILK, CHEESE DILTURES SALT, ENZYMES), WHEY, CORN STARCH, MALToDEXTRIN, SALT, BUTTER (CREAM, SALT), CREAM CHEESE (PASTEURIZED MILK, REAM CHEESE CULTURES, SALT, CAROB BEAN GUM), NATURAL flAVOR, SOY, SODIUM CITRATE, POTASSIUM CHLORIDE, ONION PONDER DISCOUM GUANYLATE, DISODIUM INOSINATE, SUGAR, SODOLM CASENATE LACTIC ACID, ANNATTO (FOR COLOR), GUNILER ENGLEWOOD CLIFFS
    1. ENRICHED MACARONI PRODUCT -> en:enriched-macaroni-product - percent_min: 4.76190476190476 - percent_max: 100
      1. SEMOLINA -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.952380952380952 - percent_max: 100
      2. DURUM FLOUR -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
        1. WHEAT -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
      3. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      4. FERROUS SULFATE -> en:ferrous-sulfate - percent_min: 0 - percent_max: 25
        1. IRON -> en:iron - percent_min: 0 - percent_max: 25
      5. THIAMIN MONONITRATE MITAMIN B1 -> en:thiamin-mononitrate-mitamin-b1 - percent_min: 0 - percent_max: 20
    2. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. VITAMIN B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 33.3333333333333
    4. PARMESAN -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 25
    5. ROMANO CHEESES -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20
      1. PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
      2. CHEESE DILTURES SALT -> en:cheese-diltures-salt - percent_min: 0 - percent_max: 10
      3. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
    6. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    7. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 14.2857142857143
    8. MALToDEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.8125
    10. BUTTER -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 2.8125
      1. CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 2.8125
      2. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.40625
    11. CREAM CHEESE -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 2.8125
      1. PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.8125
      2. REAM CHEESE CULTURES -> en:ream-cheese-cultures - percent_min: 0 - percent_max: 1.40625
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9375
      4. CAROB BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.703125
    12. NATURAL flAVOR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.8125
    13. SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8125
    14. SODIUM CITRATE -> en:sodium-citrate - percent_min: 0 - percent_max: 2.8125
    15. POTASSIUM CHLORIDE -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8125
    16. ONION PONDER DISCOUM GUANYLATE -> en:onion-ponder-discoum-guanylate - percent_min: 0 - percent_max: 2.8125
    17. DISODIUM INOSINATE -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.8125
    18. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.8125
    19. SODOLM CASENATE LACTIC ACID -> en:sodolm-casenate-lactic-acid - percent_min: 0 - percent_max: 2.8125
    20. ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8125
      1. FOR COLOR -> en:colour - percent_min: 0 - percent_max: 2.8125
    21. GUNILER ENGLEWOOD CLIFFS -> en:guniler-englewood-cliffs - percent_min: 0 - percent_max: 2.8125

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,569 kj
    (375 kcal)
    Fat 5.469 g
    Saturated fat 2.344 g
    Carbohydrates 71.875 g
    Sugars 6.25 g
    Fiber 3.125 g
    Proteins 12.5 g
    Salt 2.812 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by ecoscore-impact-estimator, inf, kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlkUYftHXugKcLR_tv2iOwPPTcLzsU_pUzqTHOqs, yuka.sY2b0xO6T85zoF3NwEKvllJna_zGizjhMgXggBWLnsmJKL3wWvFY2qn1a6o.

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