arrow_upward

Cherry cheese concerto - James Skinner Baking Co.

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 0045084227011 (EAN / EAN-13) 045084227011 (UPC / UPC-A)

Brands: James Skinner Baking Co.

Brand owner: James Skinner Baking Company

Categories: Snacks, Sweet snacks, Frozen foods, Biscuits and cakes, Pastries

Countries where sold: United States

Matching with your preferences

Health

Ingredients

105 ingredients

Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid) cherry filling [cherries, water, sugar, high fructose corn syrup, corn syrup, food starch-modified, citric acid, sodium citrate, sodium benzoate and potassium sorbate (as preservatives), salt, gellan gum, natural and artificial flavors, red 40, blue 1, propylene glycol], margarine [palm oil, soybean oil, water, salt, vegetable monoglycerides, soy lecithin, sodium benzoate and citric acid (preservatives), artificial flavor, beta carotene (color, vitamin a palmitate added], neufchatel cheez blend [milk, neufchatel cheese (pasteurized milk and cream, cheese culture, salt, carob bean gum), skim milk, palm oil, milk protein concentrate, cheese cultures, salt, carob bean gum, lactic acid mono - and diglycerides, citric acid as a preservative, apocarotenal (color)], water, whole eggs, sugar, powdered sugar (sugar, cornstarch), caramel sauce [corn syrup, sugar, brown sugar, skim milk, palm oil, butter, cornstarch, salt, mono and diglycerides, soy lecithin, caramel color, xanthan gum, locust bean gum, artificial flavor, natural flavor, high fructose corn syrup. contains less than 2% of each of the following: egg whites, hydrated monoglyceride [water, and monoglycerides with propionic acid and phosphoric acid (added as preservatives)], yeast, corn syrup, salt, food starch-modified, tapioca dextrin, microcrystalline cellulose, concentrated lemon juice and water, sodium stearoyl lactylate, palm oil with soya lecithin, lactic acid powder, calcium lactate, non-fat milk and whey solids, agar, xanthan gum, ascorbic acid, citric acid, potassium sorbet (preservative).

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: E129 - Allura red

Additive: E133 - Brilliant blue FCF

Additive: E1400 - Dextrin

Additive: E150c - Ammonia caramel

Additive: E160a - Carotene

Additive: E160e - Beta-apo-8′-carotenal (c30)

Additive: E322 - Lecithins

Additive: E327 - Calcium lactate

Additive: E406 - Agar

Additive: E410 - Locust bean gum

Additive: E415 - Xanthan gum

Additive: E418 - Gellan gum

Additive: E460 - Cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E481 - Sodium stearoyl-2-lactylate

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: High fructose corn syrup

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

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

E133 - Brilliant blue FCF

Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
Source: Wikipedia

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

E150c - Ammonia caramel

E1520 - Propylene Glycol

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E160e - Beta-apo-8′-carotenal (c30)

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

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.

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.

E327 - Calcium lactate

Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
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.

E338 - Phosphoric acid

Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
Source: Wikipedia

E406 - Agar

Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
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

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.

E418 - Gellan gum

Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
Source: Wikipedia

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

E460i - Microcrystalline 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

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

E481 - Sodium stearoyl-2-lactylate

Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil, Palm oil, Palm oil

Non-vegan
Non-vegan ingredients: Milk, Pasteurized milk and cream, Skimmed milk, Milk protein concentrate, Whole egg, Skimmed milk, Butter, Egg white, Skimmed milk, Whey
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!

Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Cherry-filling, Sodium citrate, Margarine, Vegetable-monoglycerides, Neufchatel-cheez-blend, Neufchatel-cheese, Lactic-acid-mono-and-diglycerides, Citric-acid-as-a-preservative, Contains-less-than-2-of-each-of-the-following, Hydrated-monoglyceride, And-monoglycerides-with-propionic-acid-and-phosphoric-acid, Palm-oil-with-soya-lecithin, Potassium-sorbet
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!
: Enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cherry filling (cherries, water, sugar, high fructose corn syrup, corn syrup, food starch-modified, citric acid, sodium citrate, sodium benzoate, potassium sorbate (as preservatives), salt, gellan gum, natural and artificial flavors, red 40, blue 1, propylene glycol), margarine (palm oil, soybean oil, water, salt, vegetable monoglycerides, soy lecithin, sodium benzoate, citric acid (preservatives), artificial flavor, beta carotene, color, vitamin a palmitate added), neufchatel cheez blend (milk, neufchatel cheese (pasteurized milk and cream, cheese culture, salt, carob bean gum), skim milk, palm oil, milk protein concentrate, cheese cultures, salt, carob bean gum, lactic acid mono- and diglycerides, citric acid as a preservative, apocarotenal (color)), water, whole eggs, sugar, powdered sugar (sugar, cornstarch), caramel sauce (corn syrup, sugar, brown sugar, skim milk, palm oil, butter, cornstarch, salt, mono- and diglycerides, soy lecithin, caramel color, xanthan gum, locust bean gum, artificial flavor, natural flavor, high fructose corn syrup, contains less than 2% of each of the following (egg whites), hydrated monoglyceride, water, and monoglycerides with propionic acid and phosphoric acid (added as preservatives)), yeast, corn syrup, salt, food starch-modified, tapioca dextrin, microcrystalline cellulose, concentrated lemon juice, water, sodium stearoyl lactylate, palm oil with soya lecithin, lactic acid, calcium lactate, non-fat milk, whey, agar, xanthan gum, ascorbic acid, citric acid, potassium sorbet (preservative)
Enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.57142857142857 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.595238095238095 - percent_max: 100

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667

cherry filling -> en:cherry-filling - percent_min: 0 - percent_max: 50

cherries -> en:cherry - vegan: yes - vegetarian: yes - ciqual_food_code: 13008 - percent_min: 0 - percent_max: 50

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 16.6666666666667

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 12.5

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 10

food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 8.33333333333333

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 6.25

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

as preservatives -> en:preservative - percent_min: 0 - percent_max: 5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93

gellan gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.93

red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

blue 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

margarine -> en:margarine - percent_min: 0 - percent_max: 33.3333333333333

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333

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

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93

vegetable monoglycerides -> en:vegetable-monoglycerides - percent_min: 0 - percent_max: 0.93

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.93

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

preservatives -> en:preservative - percent_min: 0 - percent_max: 0.93

artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.93

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.93

color -> en:colour - percent_min: 0 - percent_max: 0.93

vitamin a palmitate added -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

neufchatel cheez blend -> en:neufchatel-cheez-blend - percent_min: 0 - percent_max: 25

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

neufchatel cheese -> en:neufchatel-cheese - percent_min: 0 - percent_max: 12.5

pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 12.5

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93

carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.33333333333333

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 6.25

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93

carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

lactic acid mono- and diglycerides -> en:lactic-acid-mono-and-diglycerides - percent_min: 0 - percent_max: 0.93

citric acid as a preservative -> en:citric-acid-as-a-preservative - percent_min: 0 - percent_max: 0.93

apocarotenal -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

color -> en:colour - percent_min: 0 - percent_max: 0.93

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 20

whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 16.6666666666667

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 14.2857142857143

powdered sugar -> en:icing-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5

cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 6.25

caramel sauce -> en:caramel-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 11.1111111111111

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5.55555555555556

brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 3.7037037037037

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.77777777777778

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.22222222222222

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 1.85185185185185

cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.58730158730159

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.93

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.93

caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.793650793650794

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.740740740740741

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.740740740740741

contains less than 2% of each of the following -> en:contains-less-than-2-of-each-of-the-following - percent_min: 0 - percent_max: 0.65359477124183

egg whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.65359477124183

hydrated monoglyceride -> en:hydrated-monoglyceride - percent_min: 0 - percent_max: 0.617283950617284

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.617283950617284

and monoglycerides with propionic acid and phosphoric acid -> en:and-monoglycerides-with-propionic-acid-and-phosphoric-acid - percent_min: 0 - percent_max: 0.617283950617284

added as preservatives -> en:preservative - percent_min: 0 - percent_max: 0.617283950617284

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 9.09090909090909

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.93

food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.93

tapioca dextrin -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

microcrystalline cellulose -> en:e460i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

concentrated lemon juice -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0.93

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.93

sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.93

palm oil with soya lecithin -> en:palm-oil-with-soya-lecithin - percent_min: 0 - percent_max: 0.93

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

non-fat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.93

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.93

agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 0.93

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.93

potassium sorbet -> en:potassium-sorbet - percent_min: 0 - percent_max: 0.93

preservative -> en:preservative - percent_min: 0 - percent_max: 0.93

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 12
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 3 / 5 (value: 5.31, rounded value: 5.31)

Fiber: 0 / 5 (value: 0.9, rounded value: 0.9)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 12.0550428118025, rounded value: 12.1)

Negative points: 17

Energy: 3 / 10 (value: 1335, rounded value: 1335)

Sugars: 4 / 10 (value: 18.58, rounded value: 18.58)

Saturated fat: 6 / 10 (value: 6.19, rounded value: 6.2)

Sodium: 4 / 10 (value: 372, rounded value: 372)

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

Nutritional score: (17 - 0)

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

Nutrient levels
- Fat in moderate quantity (14.2%)
  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 (6.19%)
  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 high quantity (18.6%)
  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 (0.93%)
  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 (1 DANISH, PER CONTAINER (113 g))	Compared to: Pastries
Energy	1,335 kj (319 kcal)	1,510 kj (360 kcal)	-16%
Fat	14.16 g	16 g	-15%
Saturated fat	6.19 g	6.99 g	-17%
Trans fat	0 g	0 g
Cholesterol	22 mg	24.9 mg	-
Carbohydrates	41.59 g	47 g	-16%
Sugars	18.58 g	21 g	-33%
Fiber	0.9 g	1.02 g	-51%
Proteins	5.31 g	6 g	+1%
Salt	0.93 g	1.05 g	+92%
Vitamin A	132.6 µg	150 µg	+39%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	35 mg	39.6 mg	-1%
Iron	1.59 mg	1.8 mg	-19%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	12.055 %	12.055 %

Serving size: 1 DANISH, PER CONTAINER (113 g)

Environment

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

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

Take a photo of the recycling information Take a photo of the recycling information

Transportation

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

Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

Report a problem

Incomplete or incorrect information?
Category, labels, ingredients, allergens, nutritional information, photos etc.

If the information does not match the information on the packaging, please complete or correct it. Open Food Facts is a collaborative database, and every contribution is useful for all.

Complete or correct product information

Data sources

Product added on March 9, 2017, 12:50:01 PM CET by usda-ndb-import
Last edit of product page on April 22, 2020, 7:30:24 PM CEST by org-database-usda.
Product page also edited by roboto-app.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.

Edit the page

Cherry cheese concerto - James Skinner Baking Co.