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Original Thick Cheddar Style Slices - Black Diamond - 410 g

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Original Thick Cheddar Style Slices - Black Diamond - 410 g

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Barcode: 0068200877839 (EAN / EAN-13) 068200877839 (UPC / UPC-A)

Quantity: 410 g

Brands: Black Diamond

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, American cheeses

Labels, certifications, awards: No artificial flavors, Source of proteins, Calcium source, High proteins, No artificial colors, No artificial colours or flavours, No colorings

Stores: Safeway

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

  • icon

    30 ingredients

    Modified milk ingredients, Water, Cheese (milk, modified milk ingredients, bacterial culture, salt, rennet and/or microbial enzyme, calcium chloride, annatto, lipase), Sugars (glucose), Sodium citrate and/or sodium phosphate, Salt, Carrageenan, Sorbic acid, Soy lecithin, Annatto and/or ß-apo-8'-carotenal, Citric acid, Cultured skim milk powder, Carboxymethyl cellulose, Acetic acid, Lactic acid, Nisin, Paprika oleoresin (paprika extract, sunflower oil)
    Allergens: Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1104 - Lipase
    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Glucose

    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

  • 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

  • E234 - Nisin

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    Source: Wikipedia

  • 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

  • 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.

  • 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.

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Bacterial-culture, Annatto-and-ss-apo-8-carotenal, Cultured-skim-milk-powder

    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: Modified milk ingredients, Cheese, Milk, Modified milk ingredients

    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: Bacterial-culture, Sodium citrate, Annatto-and-ss-apo-8-carotenal, Cultured-skim-milk-powder

    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!

    en: Modified milk ingredients, Water, Cheese (milk, modified milk ingredients, bacterial culture, salt, rennet, microbial enzyme, calcium chloride, annatto, lipase), Sugars (glucose), Sodium citrate, sodium phosphate, Salt, Carrageenan, Sorbic acid, Soy lecithin, Annatto and ß-apo-8'-carotenal, Citric acid, Cultured skim milk powder, Carboxymethyl cellulose, Acetic acid, Lactic acid, Nisin, Paprika oleoresin (paprika extract, sunflower oil)
    1. Modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 5.55555555555556 - percent_max: 100
    2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333
      2. modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
      3. bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 11.1111111111111
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.28
      5. rennet -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.28
      6. microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
      7. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
      8. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
      9. lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.28
    4. Sugars -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.45
      1. glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.45
    5. Sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 3.45
    6. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.45
    7. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.28
    8. Carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
    9. Sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
    10. Soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.28
    11. Annatto and ß-apo-8'-carotenal -> en:annatto-and-ss-apo-8-carotenal - percent_min: 0 - percent_max: 3.28
    12. Citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
    13. Cultured skim milk powder -> en:cultured-skim-milk-powder - percent_min: 0 - percent_max: 3.28
    14. Carboxymethyl cellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
    15. Acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
    16. Lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
    17. Nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
    18. Paprika oleoresin -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
      1. paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.28
      2. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 1.64

Nutrition

  • icon

    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: 0

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 13.8, rounded value: 13.8)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 20

    • Energy: 2 / 10 (value: 866, rounded value: 866)
    • Sugars: 0 / 10 (value: 3.45, rounded value: 3.45)
    • Saturated fat: 8 / 10 (value: 8.62, rounded value: 8.6)
    • Sodium: 10 / 10 (value: 1310, rounded value: 1310)

    The points for proteins are counted because the product is in the cheeses category.

    Nutritional score: (20 - 5)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (29 g)     		Compared to: American cheeses
    Energy 866 kj
    (207 kcal)     		251 kj
    (60 kcal)     		-30%
    Fat 13.8 g 4 g -35%
    Saturated fat 8.62 g 2.5 g -34%
    Trans fat 0.69 g 0.2 g +123%
    Cholesterol 34.5 mg 10 mg -7%
    Carbohydrates 10.3 g 3 g +54%
    Sugars 3.45 g 1 g -2%
    Fiber 0 g 0 g
    Proteins 13.8 g 4 g -29%
    Salt 3.28 g 0.95 g +27%
    Potassium 259 mg 75 mg
    Calcium 431 mg 125 mg -19%
    Iron 0.345 mg 0.1 mg +156%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 29 g

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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 binzyboi, halal-app-chakib, kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlkdtbdbDkinmDz_uhWup5vKABYz5RoEu86XDKqs, yuka.sY2b0xO6T85zoF3NwEKvlmhOddqDgizLMzHhhXeumeuwJ7H2OYl479bUH6o.

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