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Cheddar Cheese Spread - Kraft

Cheddar Cheese Spread - Kraft

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Barcode: 7622210050502 (EAN / EAN-13)

Brands: Kraft

Categories: Condiments, Sauces

Countries where sold: France

Matching with your preferences

Health

Ingredients

21 ingredients

BUTTER, CHEDDAR CHEESE (MADE FROM COW'S MILK), NON FAT MILK SO EMULSIFIER (E339), MINERAL SALT (E341), SUGAR, ACIDITY REGULATOR (E270 MA FLAVOR, SALT, THICKENERS (E410, E466), PRESERVATIVES (E200, E234), RENNET WATER ADDED. MINIMUM FAT DB 55%. DAILY AMOUNT OF CALCIUM. Mode in Kingdam CONTAINS MILK. SOURCE OF CALCIUM EACH SERVING 25g CONTAINS 22.0% OF her Rahrain Inte

Allergens: Milk

Food processing

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

Additive: E410 - Locust bean gum

Additive: E466 - Sodium carboxy methyl cellulose

Ingredient: Thickener
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

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

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

E339 - Sodium phosphates

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

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
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

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

Palm oil content unknown
Unrecognized ingredients: Made-from-cow-s-milk, Non-fat-milk-so-emulsifier, Mineral-salt, E270-ma-flavor, Rennet-water-added, Minimum-fat-db, Daily-amount-of-calcium, Source-of-calcium-each-serving-25g-contains-22-of-her-rahrain-inte
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Non-vegan
Non-vegan ingredients: Butter, Cheddar
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Vegetarian status unknown
Unrecognized ingredients: Made-from-cow-s-milk, Non-fat-milk-so-emulsifier, Mineral-salt, E270-ma-flavor, Rennet-water-added, Minimum-fat-db, Daily-amount-of-calcium, Source-of-calcium-each-serving-25g-contains-22-of-her-rahrain-inte
Some ingredients could not be recognized.
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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.

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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!
: BUTTER, CHEDDAR CHEESE (MADE FROM COW'S MILK), NON FAT MILK SO EMULSIFIER (e339), MINERAL SALT (e341), SUGAR, ACIDITY REGULATOR, e270 MA FLAVOR, SALT, THICKENERS (e410, e466), PRESERVATIVES (e200, e234), RENNET WATER ADDED, MINIMUM FAT DB 55%, DAILY AMOUNT OF CALCIUM, SOURCE OF CALCIUM EACH SERVING 25g CONTAINS 22.0% OF her Rahrain Inte
BUTTER -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400

CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726

MADE FROM COW'S MILK -> en:made-from-cow-s-milk

NON FAT MILK SO EMULSIFIER -> en:non-fat-milk-so-emulsifier

e339 -> en:e339 - vegan: yes - vegetarian: yes

MINERAL SALT -> en:mineral-salt

e341 -> en:e341 - vegan: yes - vegetarian: yes

SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

ACIDITY REGULATOR -> en:acidity-regulator

e270 MA FLAVOR -> en:e270-ma-flavor

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

THICKENERS -> en:thickener

e410 -> en:e410 - vegan: yes - vegetarian: yes

e466 -> en:e466 - vegan: yes - vegetarian: yes

PRESERVATIVES -> en:preservative

e200 -> en:e200 - vegan: yes - vegetarian: yes

e234 -> en:e234 - vegan: yes - vegetarian: yes

RENNET WATER ADDED -> en:rennet-water-added

MINIMUM FAT DB -> en:minimum-fat-db - percent: 55

DAILY AMOUNT OF CALCIUM -> en:daily-amount-of-calcium

SOURCE OF CALCIUM EACH SERVING 25g CONTAINS 22.0% OF her Rahrain Inte -> en:source-of-calcium-each-serving-25g-contains-22-of-her-rahrain-inte

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 4 / 5 (value: 7.8, rounded value: 7.8)

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: 17

Energy: 3 / 10 (value: 1222, rounded value: 1222)

Sugars: 0 / 10 (value: 1.9, rounded value: 1.9)

Saturated fat: 10 / 10 (value: 19, rounded value: 19)

Sodium: 4 / 10 (value: 448, rounded value: 448)

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 high quantity (28%)
  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 (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 low quantity (1.9%)
  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 (1.12%)
  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	Compared to: Sauces
Energy	1,222 kj (292 kcal)	+48%
Fat	28 g	+109%
Saturated fat	19 g	+874%
Carbohydrates	1.9 g	-84%
Sugars	1.9 g	-74%
Fiber	?
Proteins	7.8 g	+255%
Salt	1.12 g	-45%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

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Data sources

Product added on May 7, 2019, 9:46:18 PM CEST by kiliweb
Last edit of product page on August 20, 2023, 4:53:02 PM CEST by quentinbrd.
Product page also edited by asoola, chevalstar, openfoodfacts-contributors, teolemon, yuka.Vktjc1FhODhsK015bGZZMCt3R0s1dW9rekxqMEF6UHVHOUZPSUE9PQ.

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Cheddar Cheese Spread - Kraft

Cheddar Cheese Spread - Kraft

Matching with your preferences

Health

Ingredients

21 ingredients

Food processing

Ultra processed foods

Additives

E200 - Sorbic acid

E234 - Nisin

E270 - Lactic acid

E339 - Sodium phosphates

E341 - Calcium phosphates

E410 - Locust bean gum

E466 - Sodium carboxy methyl cellulose

Ingredients analysis

Palm oil content unknown

We need your help!

Non-vegan

We need your help!

Vegetarian status unknown

We need your help!

Details of the analysis of the ingredients

We need your help!

Nutrition

Poor nutritional quality

Nutrient levels

Fat in high quantity (28%)

Saturated fat in high quantity (19%)

Sugars in low quantity (1.9%)

Salt in moderate quantity (1.12%)

Nutrition facts

Environment

Eco-Score not computed - Unknown environmental impact

Packaging

Missing packaging information for this product

Transportation

Origins of ingredients

Report a problem

Incomplete or incorrect information?

Data sources