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Michigan cherry bread

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Barcode: 0041250504238 (EAN / EAN-13) 041250504238 (UPC / UPC-A)

Brand owner: Meijer, Inc.

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads

Countries where sold: United States

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Health

Ingredients

57 ingredients

Durum wheat flour, water, sweetened dried tart cherries (cherries, sugar, sunflower oil), wheat sourdough [wheat sourdough (water, fermented enriched wheat flour {niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid}, wheat bran & germ, live culture], malted barley flour, xanthan gum [stabilizer], salt), sugar, fermented flour (dried durum wheat sourdough, yeast, ascorbic acid [antioxidant], enzymes), salt (salt, yellow prussiate of soda [anti-caking]), oil blend (soybean oil, high oleic soybean oil, polyglycerol esters of fatty acids, dimethylpolysiloxane), yeast, sour cherry type flavor (lactic acid, propylene glycol, water, acetic acid, natural flavor, hop extractives), dough enhancer (wheat flour, contains 2% or less of the following: enzymes, ascorbic acid, soy oil), enriched wheat flour (niacin, reduced iron, thiamin mononitrate riboflavin, folic acid), enzymes.

Allergens: Gluten

Food processing

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

Additive: E415 - Xanthan gum

Additive: E475 - Polyglycerol esters of fatty acids

Additive: E900 - Dimethylpolysiloxane and Methylphenylpolysiloxane

Additive: E900a - Dimethyl polysiloxane

Ingredient: Flavouring
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

E1520 - Propylene Glycol

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
Source: Wikipedia

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

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.

E475 - Polyglycerol esters of fatty acids

E535 - Sodium ferrocyanide

Sodium ferrocyanide: Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe-CN-6]4−. In its hydrous form, Na4Fe-CN-6 · 10 H2O -sodium ferrocyanide decahydrate-, it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity -acceptable daily intake 0–0.025 mg/kg body weight-. The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid can result in the production of hydrogen cyanide gas, which is toxic.
Source: Wikipedia

E900 - Dimethylpolysiloxane and Methylphenylpolysiloxane

Polydimethylsiloxane: Polydimethylsiloxane -PDMS- belongs to a group of polymeric organosilicon compounds that are commonly referred to as silicones. PDMS is the most widely used silicon-based organic polymer, and is particularly known for its unusual rheological -or flow- properties. PDMS is optically clear, and, in general, inert, non-toxic, and non-flammable. It is also called dimethylpolysiloxane or dimethicone and is one of several types of silicone oil -polymerized siloxane-. Its applications range from contact lenses and medical devices to elastomers; it is also present in shampoos -as dimethicone makes hair shiny and slippery-, food -antifoaming agent-, caulking, lubricants and heat-resistant tiles.
Source: Wikipedia

E900a - Dimethyl polysiloxane

Polydimethylsiloxane: Polydimethylsiloxane -PDMS- belongs to a group of polymeric organosilicon compounds that are commonly referred to as silicones. PDMS is the most widely used silicon-based organic polymer, and is particularly known for its unusual rheological -or flow- properties. PDMS is optically clear, and, in general, inert, non-toxic, and non-flammable. It is also called dimethylpolysiloxane or dimethicone and is one of several types of silicone oil -polymerized siloxane-. Its applications range from contact lenses and medical devices to elastomers; it is also present in shampoos -as dimethicone makes hair shiny and slippery-, food -antifoaming agent-, caulking, lubricants and heat-resistant tiles.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Sweetened-dried-tart-cherries, Wheat-bran-and-germ, Anti-caking, Oil-blend, High-oleic-soybean-oil, Sour-cherry-type-flavor, Dough-enhancer, Contains-2-and-less-of-the-following, Thiamin-mononitrate-riboflavin
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Vegan status unknown
Unrecognized ingredients: Sweetened-dried-tart-cherries, Wheat sourdough, Wheat sourdough, Reduced iron, Thiamin mononitrate, Folic acid, Wheat-bran-and-germ, Anti-caking, Oil-blend, High-oleic-soybean-oil, Sour-cherry-type-flavor, Dough-enhancer, Contains-2-and-less-of-the-following, Reduced iron, Thiamin-mononitrate-riboflavin, Folic acid
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Sweetened-dried-tart-cherries, Wheat sourdough, Wheat sourdough, Reduced iron, Thiamin mononitrate, Folic acid, Wheat-bran-and-germ, Anti-caking, Oil-blend, High-oleic-soybean-oil, Sour-cherry-type-flavor, Dough-enhancer, Contains-2-and-less-of-the-following, Reduced iron, Thiamin-mononitrate-riboflavin, Folic acid
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!

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!
: Durum wheat flour, water, sweetened dried tart cherries (cherries, sugar, sunflower oil), wheat sourdough (wheat sourdough, water, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat bran and germ, live culture), malted barley flour, xanthan gum (stabilizer), salt, sugar, flour (durum wheat sourdough, yeast, ascorbic acid (antioxidant), enzymes), salt (salt, yellow prussiate of soda (anti-caking)), oil blend (soybean oil, high oleic soybean oil, polyglycerol esters of fatty acids, dimethylpolysiloxane), yeast, sour cherry type flavor (lactic acid, propylene glycol, water, acetic acid, natural flavor, hop), dough enhancer (wheat flour, contains 2% and less of the following (enzymes), ascorbic acid, soy oil), enriched wheat flour (niacin, reduced iron, thiamin mononitrate riboflavin, folic acid), enzymes
Durum wheat flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.25 - percent_max: 100

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

sweetened dried tart cherries -> en:sweetened-dried-tart-cherries - percent_min: 0 - percent_max: 33.3333333333333

cherries -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 33.3333333333333

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.28

sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 11.1111111111111

wheat sourdough -> en:wheat-sourdough - percent_min: 0 - percent_max: 25

wheat sourdough -> en:wheat-sourdough - percent_min: 0 - percent_max: 25

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 8.33333333333333

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 4.16666666666667

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 2.77777777777778

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 1.66666666666667

wheat bran and germ -> en:wheat-bran-and-germ - percent_min: 0 - percent_max: 6.25

live culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 20

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

stabilizer -> en:stabiliser - percent_min: 0 - percent_max: 16.6666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.185

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.185

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.185

durum wheat sourdough -> en:durum-wheat-sourdough - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9060 - percent_min: 0 - percent_max: 1.185

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5925

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.395

antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.395

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.29625

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.185

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.185

yellow prussiate of soda -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5925

anti-caking -> en:anti-caking - percent_min: 0 - percent_max: 0.5925

oil blend -> en:oil-blend - percent_min: 0 - percent_max: 1.185

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.185

high oleic soybean oil -> en:high-oleic-soybean-oil - percent_min: 0 - percent_max: 0.5925

polyglycerol esters of fatty acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.395

dimethylpolysiloxane -> en:e900a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29625

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.185

sour cherry type flavor -> en:sour-cherry-type-flavor - percent_min: 0 - percent_max: 1.185

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.185

propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5925

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.395

acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29625

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.237

hop -> en:hops - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1975

dough enhancer -> en:dough-enhancer - percent_min: 0 - percent_max: 1.185

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.185

contains 2% and less of the following -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 0.5925

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5925

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.395

soy oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.29625

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.185

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.185

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 0.5925

thiamin mononitrate riboflavin -> en:thiamin-mononitrate-riboflavin - percent_min: 0 - percent_max: 0.395

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.29625

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.185

Nutrition

Good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 8

Proteins: 5 / 5 (value: 8.77, rounded value: 8.77)

Fiber: 3 / 5 (value: 3.5, rounded value: 3.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.859375, rounded value: 5.9)

Negative points: 10

Energy: 3 / 10 (value: 1176, rounded value: 1176)

Sugars: 2 / 10 (value: 12.28, rounded value: 12.28)

Saturated fat: 0 / 10 (value: 0, rounded value: 0)

Sodium: 5 / 10 (value: 474, rounded value: 474)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (10 - 8)

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

Nutrient levels
- Fat in low quantity (1.75%)
  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 low quantity (0%)
  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 moderate quantity (12.3%)
  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 moderate quantity (1.19%)
  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

Serving size: 0.75 " SLICE (57 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 10:34:43 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 10:34:43 PM CEST by org-database-usda.

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Michigan cherry bread