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White Cheddar Macaroni & Cheese - 20 oz

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White Cheddar Macaroni & Cheese - 20 oz

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Barcode: 0085239047736 (EAN / EAN-13) 085239047736 (UPC / UPC-A)

Quantity: 20 oz

Brand owner: GOOD & GATHER

Labels, certifications, awards: No artificial flavors

Countries where sold: United States

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Health

Ingredients

  • icon

    72 ingredients

    Cooked cavatappi (semolina wheat flour [enriched with niacin, iron, thiamine mononitrate, riboflavin, folic acid], egg white), water, whole milk, pasteurized process cheese spread (cheddar and colby cheese [pasteurized milk, cheese culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, milk fat, salt, carrageenan, cellulose gum),white cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), butter (sweet cream, salt), modified corn starch, parmesan cheese (part - skim milk, cheese culture, salt, enzymes), parmesan and romano cheese base (parmesan and romano cheese [milk, culture, enzymes, salt], water, whey, salt, modified corn starch, cultured buttermilk solids, calcium and sodium caseinates, natural flavoring, and garlic powder), salt, cheddar cheese flavor (cheddar cheese [milk, cultures, salt, enzymes], whey, disodium phosphate, enzymes), white pepper, nisin preparation (salt, nisin [antimicrobial]).
    Allergens: Eggs, Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E407 - Carrageenan
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Flavouring
    • Ingredient: Milk proteins
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • 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

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • 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

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    Non-vegan

    Non-vegan ingredients: Egg white, Whole milk, Cheddar, Colby cheese, Pasteurised milk, Whey, Whey protein, Skimmed milk, Milkfat, White cheddar, Pasteurised milk, Butter, Parmigiano reggiano, Skimmed milk, Parmigiano reggiano, Romano cheese, Milk, Whey, Sodium caseinate, Cheddar, 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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Cooked-cavatappi, Semolina-wheat-flour, Iron, Thiamin mononitrate, Folic acid, Pasteurized-process-cheese-spread, Sweet-cream, Part, Parmesan-and-romano-cheese-base, Cultured-buttermilk-solids, Calcium, And-garlic-powder, Cheddar-cheese-flavor, E339ii, Nisin-preparation, Antimicrobial

    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!

    : Cooked cavatappi (semolina wheat flour (with niacin, iron, thiamine mononitrate, riboflavin, folic acid), egg white), water, whole milk, pasteurized process cheese spread (cheddar, colby cheese (pasteurized milk, cheese culture, salt, enzymes), water, whey, sodium phosphate, whey protein, skim milk, milk fat, salt, carrageenan, cellulose gum), white cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), butter (sweet cream, salt), modified corn starch, parmesan cheese (part, skim milk, cheese culture, salt, enzymes), parmesan and romano cheese base (parmesan, romano cheese (milk, culture, enzymes, salt), water, whey, salt, modified corn starch, cultured buttermilk solids, calcium, sodium caseinates, natural flavoring, and garlic powder), salt, cheddar cheese flavor (cheddar cheese (milk, cultures, salt, enzymes), whey, disodium phosphate, enzymes), white pepper, nisin preparation (salt, nisin (antimicrobial))
    1. Cooked cavatappi -> en:cooked-cavatappi - percent_min: 7.69230769230769 - percent_max: 100
      1. semolina wheat flour -> en:semolina-wheat-flour - percent_min: 3.84615384615385 - percent_max: 100
        1. with niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0.769230769230769 - percent_max: 100
        2. iron -> en:iron - percent_min: 0 - percent_max: 50
        3. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 33.3333333333333
        4. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
        5. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 20
      2. egg white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 50
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. whole milk -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 33.3333333333333
    4. pasteurized process cheese spread -> en:pasteurized-process-cheese-spread - percent_min: 0 - percent_max: 25
      1. cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 25
      2. colby cheese -> en:colby-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 12.5
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.25
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1022727272727
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1022727272727
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8.33333333333333
      4. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
      5. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      6. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      7. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.57142857142857
      8. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.125
      9. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1022727272727
      10. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1022727272727
      11. cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1022727272727
    5. white cheddar cheese -> en:white-cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 20
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1022727272727
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1022727272727
    6. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 16.6666666666667
      1. sweet cream -> en:sweet-cream - percent_min: 0 - percent_max: 16.6666666666667
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1022727272727
    7. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 14.2857142857143
    8. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 12.5
      1. part -> en:part - percent_min: 0 - percent_max: 12.5
      2. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 6.25
      3. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1022727272727
      5. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1022727272727
    9. parmesan and romano cheese base -> en:parmesan-and-romano-cheese-base - percent_min: 0 - percent_max: 11.1111111111111
      1. parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 11.1111111111111
      2. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 5.55555555555556
        1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5.55555555555556
        2. culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
        3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.85185185185185
        4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1022727272727
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.7037037037037
      4. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1022727272727
      6. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.1022727272727
      7. cultured buttermilk solids -> en:cultured-buttermilk-solids - percent_min: 0 - percent_max: 1.1022727272727
      8. calcium -> en:calcium - percent_min: 0 - percent_max: 1.1022727272727
      9. sodium caseinates -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.1022727272727
      10. natural flavoring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1022727272727
      11. and garlic powder -> en:and-garlic-powder - percent_min: 0 - percent_max: 1.1022727272727
    10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1022727272727
    11. cheddar cheese flavor -> en:cheddar-cheese-flavor - percent_min: 0 - percent_max: 1.1022727272727
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.1022727272727
        1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.1022727272727
        2. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.55113636363635
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.367424242424233
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.275568181818175
      2. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.55113636363635
      3. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.367424242424233
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.275568181818175
    12. white pepper -> en:white-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11019 - percent_min: 0 - percent_max: 1.1022727272727
    13. nisin preparation -> en:nisin-preparation - percent_min: 0 - percent_max: 1.1022727272727
      1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1022727272727
      2. nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55113636363635
        1. antimicrobial -> en:antimicrobial - percent_min: 0 - percent_max: 0.55113636363635

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 cup (220 g))
    Energy 513 kj
    (122 kcal)     		1,130 kj
    (270 kcal)
    Fat 5.909 g 13 g
    Saturated fat 3.636 g 8 g
    Trans fat 0 g 0 g
    Cholesterol 18 mg 39.6 mg
    Carbohydrates 12.273 g 27 g
    Sugars 2.273 g 5 g
    Fiber 0.9 g 1.98 g
    Proteins 5.909 g 13 g
    Salt 1.102 g 2.42 g
    Potassium 141 mg 310 mg
    Calcium 118 mg 260 mg
    Iron 0.77 mg 1.69 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 cup (220 g)

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Data sources

Product added on by org-database-usda
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlhxoQvT8nByaMUXugFfR99yqFbXvc9d_4YLWPqs.

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