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Whole foods market, truffled ricotta asiago dip

Whole foods market, truffled ricotta asiago dip

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Barcode: 0688672898943 (EAN / EAN-13) 688672898943 (UPC / UPC-A)

Brands: Whole Foods Market, Sauces 'N Love

Brand owner: Sauces 'N Love

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

Labels, certifications, awards: No gluten

Stores: Whole Foods

Countries where sold: United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (2 Tbsp (28 g))
    Compared to: Cheeses
    Energy 1,046 kj
    (250 kcal)
    293 kj
    (70 kcal)
    -23%
    Fat 21.43 g 6 g -17%
    Saturated fat 12.5 g 3.5 g -25%
    Cholesterol 71 mg 19.9 mg -9%
    Carbohydrates 3.57 g 1 g +83%
    Sugars ? ?
    Fiber ? ?
    Proteins 14.29 g 4 g -30%
    Salt 0.448 g 0.125 g -69%
    Vitamin A 214.2 µg 60 µg -12%
    Calcium 536 mg 150 mg -5%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.841 % 2.841 %
Serving size: 2 Tbsp (28 g)

Ingredients

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    32 ingredients


    Ricotta cheese (pasteurized whey, cream, milk), sour cream [cultured milk, cream (milk), skim milk, modified corn starch, guar gum, carrageenan, locust bean gum], asiago cheese (part skim cow's milk, cheese cultures, salt, enzymes, cellulose), cream base [skim milk, cream (milk), gelatin], truffle oil (olive oil, black truffle), microgard (cultured grade a non fat dry milk powder), citric acid, lactic acid, guar gum, salt, black pepper
    Allergens: Gelatin, 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: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E428 - Gelatine
    • Additive: E460 - Cellulose
    • 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

  • 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
  • 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.

  • 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
  • E412 - Guar gum


    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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

Ingredients analysis

  • icon

    Palm oil content unknown


    Unrecognized ingredients: Part-skim-cow-s-milk, Cream-base, Truffle-oil, Microgard, Cultured-grade-a-non-fat-dry-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: Ricotta, Whey, Cream, Milk, Sour cream, Soured milk, Cream, Skimmed milk, Asiago, Skimmed milk, Cream, E428

    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-vegetarian


    Non-vegetarian ingredients: E428

    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!

    : Ricotta cheese (whey, cream, milk), sour cream (cultured milk, cream, skim milk, modified corn starch, guar gum, carrageenan, locust bean gum), asiago cheese (part skim cow's milk, cheese cultures, salt, enzymes, cellulose), cream base (skim milk, cream, gelatin), truffle oil (olive oil, black truffle), microgard (cultured grade a non fat dry milk powder), citric acid, lactic acid, guar gum, salt, black pepper
    1. Ricotta cheese -> en:ricotta - vegan: no - vegetarian: maybe - ciqual_food_code: 19585 - percent_min: 9.09090909090909 - percent_max: 100
      1. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 3.03030303030303 - percent_max: 100
      2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 50
      3. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333
    2. sour cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 50
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 25
      3. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
      4. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5
      5. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    3. asiago cheese -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333
      1. part skim cow's milk -> en:part-skim-cow-s-milk - percent_min: 0 - percent_max: 33.3333333333333
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4475
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4475
      5. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4475
    4. cream base -> en:cream-base - percent_min: 0 - percent_max: 25
      1. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 12.5
      3. gelatin -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 8.33333333333333
    5. truffle oil -> en:truffle-oil - percent_min: 0 - percent_max: 20
      1. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 20
      2. black truffle -> en:black-truffle - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 10
    6. microgard -> en:microgard - percent_min: 0 - percent_max: 16.6666666666667
      1. cultured grade a non fat dry milk powder -> en:cultured-grade-a-non-fat-dry-milk-powder - percent_min: 0 - percent_max: 16.6666666666667
    7. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.4475
    11. black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.4475

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by org-database-usda.
Product page also edited by bredowmax, roboto-app.

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