arrow_upward

Deluxe Velveeta on shells - Kraft

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: 0068100058581 (EAN / EAN-13) 068100058581 (UPC / UPC-A)

Brands: Kraft

Categories: Meals, Pasta dishes, Macaroni and cheese

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

50 ingredients

PASTA (FROM WHEAT), CHEESE SAUCE (WATER, MODIFIED MILK INGREDIENTS, CHEDDAR CHEESE [MILK, CREAM, SALT, BACTERIAL CULTURE, MICROBIAL ENZYMES, LIPASE, COLOUR, CALCIUM CHLORIDE, NATAMYCIN], CANOLA OIL, NATURAL FLAVOURS, SODIUM PHOSPHATES, SALT, LACTIC ACID, SODIUM ALGINATE, SORBIC ACID, COLOUR). CONTAINS: WHEAT, MILK. INGRÉDIENTS: PÂTES (DE BLE), SAUCE AU FROMAGE (EAU, SUBSTANCES LAITIÈRES MODIFIÉES, CHEDDAR [LAIT, CRÈME, SEL, CULTURE BACTÉRIENNE, ENZYMES MICROBIENNES, LIPASE, COLORANT, CHLORURE DE CALCIUM, NATAMYCINE), HUILE DE CANOLA, ARÔMES NATURELS, PHOSPHATES DE SODIUM, SEL, ACIDE LACTIQUE, ALGINATE DE SODIUM, ACIDE SORBIQUE, COLORANT). CONTIENT: BLÉ, LAIT.

Allergens: Gluten, Milk

Food processing

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

Additive: E1104 - Lipase

Additive: E401 - Sodium alginate

Ingredient: Colour

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

E1104 - Lipase

Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
Source: Wikipedia

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E235 - Natamycin

Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
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

E401 - Sodium alginate

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Bacterial-culture, Ingredients, Pates, De-ble, Sauce-au-fromage, Eau, Substances-laitieres-modifiees, Lait, Creme, Sel, Culture-bacterienne, Enzymes-microbiennes, Chlorure-de-calcium, Natamycine, Huile-de-canola, Aromes-naturels, Phosphates-de-sodium, Sel, Acide-lactique, Alginate-de-sodium, Acide-sorbique, Contient, Ble, Lait
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!

Non-vegan
Non-vegan ingredients: Modified milk ingredients, Cheddar, Milk, Cream, Cheddar
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: Bacterial-culture, Ingredients, Pates, De-ble, Sauce-au-fromage, Eau, Substances-laitieres-modifiees, Lait, Creme, Sel, Culture-bacterienne, Enzymes-microbiennes, Chlorure-de-calcium, Natamycine, Huile-de-canola, Aromes-naturels, Phosphates-de-sodium, Sel, Acide-lactique, Alginate-de-sodium, Acide-sorbique, Contient, Ble, Lait
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!
: PASTA (FROM WHEAT), CHEESE SAUCE (WATER, MODIFIED MILK INGREDIENTS, CHEDDAR CHEESE (MILK, CREAM, SALT, BACTERIAL CULTURE, MICROBIAL ENZYMES, LIPASE, COLOUR, CALCIUM CHLORIDE, NATAMYCIN), CANOLA OIL, NATURAL FLAVOURS, SODIUM PHOSPHATES, SALT, LACTIC ACID, SODIUM ALGINATE, SORBIC ACID, COLOUR), INGRÉDIENTS (PÂTES (DE BLE)), SAUCE AU FROMAGE (EAU, SUBSTANCES LAITIÈRES MODIFIÉES, CHEDDAR, LAIT, CRÈME, SEL, CULTURE BACTÉRIENNE, ENZYMES MICROBIENNES, LIPASE, COLORANT, CHLORURE DE CALCIUM, NATAMYCINE), HUILE DE CANOLA, ARÔMES NATURELS, PHOSPHATES DE SODIUM, SEL, ACIDE LACTIQUE, ALGINATE DE SODIUM, ACIDE SORBIQUE, COLORANT, CONTIENT (BLÉ), LAIT
PASTA -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 7.14285714285714 - percent_max: 100

FROM WHEAT -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7.14285714285714 - percent_max: 100

CHEESE SAUCE -> en:cheese-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

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

MODIFIED MILK INGREDIENTS -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25

CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 16.6666666666667

MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667

CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 8.33333333333333

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2

BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 2.2

MICROBIAL ENZYMES -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2

LIPASE -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.2

COLOUR -> en:colour - percent_min: 0 - percent_max: 2.2

CALCIUM CHLORIDE -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333

NATAMYCIN -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185

CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 12.5

NATURAL FLAVOURS -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10

SODIUM PHOSPHATES -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2

LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2

SODIUM ALGINATE -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2

SORBIC ACID -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2

COLOUR -> en:colour - percent_min: 0 - percent_max: 2.2

INGRÉDIENTS -> en:ingredients - percent_min: 0 - percent_max: 33.3333333333333

PÂTES -> en:pates - percent_min: 0 - percent_max: 33.3333333333333

DE BLE -> en:de-ble - percent_min: 0 - percent_max: 33.3333333333333

SAUCE AU FROMAGE -> en:sauce-au-fromage - percent_min: 0 - percent_max: 25

EAU -> en:eau - percent_min: 0 - percent_max: 25

SUBSTANCES LAITIÈRES MODIFIÉES -> en:substances-laitieres-modifiees - percent_min: 0 - percent_max: 12.5

CHEDDAR -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 8.33333333333333

LAIT -> en:lait - percent_min: 0 - percent_max: 6.25

CRÈME -> en:creme - percent_min: 0 - percent_max: 5

SEL -> en:sel - percent_min: 0 - percent_max: 4.16666666666667

CULTURE BACTÉRIENNE -> en:culture-bacterienne - percent_min: 0 - percent_max: 3.57142857142857

ENZYMES MICROBIENNES -> en:enzymes-microbiennes - percent_min: 0 - percent_max: 3.125

LIPASE -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778

COLORANT -> en:colour - percent_min: 0 - percent_max: 2.5

CHLORURE DE CALCIUM -> en:chlorure-de-calcium - percent_min: 0 - percent_max: 2.27272727272727

NATAMYCINE -> en:natamycine - percent_min: 0 - percent_max: 2.08333333333333

HUILE DE CANOLA -> en:huile-de-canola - percent_min: 0 - percent_max: 20

ARÔMES NATURELS -> en:aromes-naturels - percent_min: 0 - percent_max: 16.6666666666667

PHOSPHATES DE SODIUM -> en:phosphates-de-sodium - percent_min: 0 - percent_max: 14.2857142857143

SEL -> en:sel - percent_min: 0 - percent_max: 12.5

ACIDE LACTIQUE -> en:acide-lactique - percent_min: 0 - percent_max: 11.1111111111111

ALGINATE DE SODIUM -> en:alginate-de-sodium - percent_min: 0 - percent_max: 10

ACIDE SORBIQUE -> en:acide-sorbique - percent_min: 0 - percent_max: 9.09090909090909

COLORANT -> en:colour - percent_min: 0 - percent_max: 8.33333333333333

CONTIENT -> en:contient - percent_min: 0 - percent_max: 7.69230769230769

BLÉ -> en:ble - percent_min: 0 - percent_max: 7.69230769230769

LAIT -> en:lait - percent_min: 0 - percent_max: 7.14285714285714

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 1
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 12.9, rounded value: 12.9)

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

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.45089285714286, rounded value: 1.5)

Negative points: 17

Energy: 4 / 10 (value: 1510, rounded value: 1510)

Sugars: 1 / 10 (value: 5.17, rounded value: 5.17)

Saturated fat: 3 / 10 (value: 3.23, rounded value: 3.2)

Sodium: 9 / 10 (value: 878, rounded value: 878)

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 (12.9%)
  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 moderate quantity (3.23%)
  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 (5.17%)
  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 (2.2%)
  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 (88g)	Compared to: Macaroni and cheese
Energy	1,510 kj (362 kcal)	1,331 kj (318 kcal)	+36%
Fat	12.9 g	11.364 g	+125%
Saturated fat	3.23 g	2.841 g	+23%
Carbohydrates	49.1 g	43.182 g	+14%
Sugars	5.17 g	4.546 g	+1%
Fiber	?	?
Proteins	12.9 g	11.364 g	+36%
Salt	2.2 g	1.932 g	+58%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.451 %	1.451 %

Serving size: 88g

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

Packaging with a high impact

Packaging parts

Box
Bag

Packaging materials

Material	%	Packaging weight

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

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 October 9, 2020, 1:17:54 AM CEST by kiliweb
Last edit of product page on August 31, 2023, 2:56:33 AM CEST by alivedisciple.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlhxDTdDamS_AZjjuuUuF-OerKrz0fdVz66H6E6o.

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

Edit the page

Deluxe Velveeta on shells - Kraft