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dairylea Cheddar - Mondelez international group - 500 g
dairylea Cheddar - Mondelez international group - 500 g
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Barcode: 9352042001608 (EAN / EAN-13)
Quantity: 500 g
Packaging: Carboard
Brands: Mondelez international group
Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Processed cheese
Labels, certifications, awards: Australian made, Allergen contains milk
Origin of ingredients: Australia
Manufacturing or processing places: Australia
Traceability code: 575
Link to the product page on the official site of the producer: http://bega.com.au
Stores: Woolworths, Coles
Countries where sold: Australia
Matching with your preferences
Health
Ingredients
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22 ingredients
cheese (minimum 70%) (milk,salt, starter culture, enzymes), water, mineral salts (331, 339), butter or cream (from milk) or milk fat, salt, milk solids, food acid (270), preservatives (200, 234), colour (160b)Allergens: MilkTraces: Allergen-statement-contains-milk
Food processing
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Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:
- Additive: E160b - Annatto
- Ingredient: Colour
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.
Additives
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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
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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
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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
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: Milkfat
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Non-vegan
Non-vegan ingredients: Cheese, Milk, Butter, Cream, Milk, Milkfat, Milk solidsSome 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!
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Vegetarian status unknown
Unrecognized ingredients: Mineral-salts, 331, 339, Food-acid, 270, 200, 234, 160bSome 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!
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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!
: cheese 70% (_milk_, salt, starter culture, enzymes), water, mineral salts (331, 339), butter, cream (from _milk_), _milk_ fat, salt, _milk_ solids, food acid (270), preservatives (200, 234), colour (160b)- cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 70 - percent: 70 - percent_max: 70
- _milk_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 55.36 - percent_max: 70
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.88
- starter culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.88
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.88
- water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3 - percent_max: 30
- mineral salts -> en:mineral-salts - percent_min: 0 - percent_max: 27
- 331 -> en:331 - percent_min: 0 - percent_max: 27
- 339 -> en:339 - percent_min: 0 - percent_max: 13.5
- butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 13.5
- cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 9
- from _milk_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 9
- _milk_ fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.75
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.88
- _milk_ solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.5
- food acid -> en:food-acid - percent_min: 0 - percent_max: 3.85714285714286
- 270 -> en:270 - percent_min: 0 - percent_max: 3.85714285714286
- preservatives -> en:preservative - percent_min: 0 - percent_max: 3.375
- 200 -> en:200 - percent_min: 0 - percent_max: 3.375
- 234 -> en:234 - percent_min: 0 - percent_max: 1.6875
- colour -> en:colour - percent_min: 0 - percent_max: 3
- 160b -> en:160b - percent_min: 0 - percent_max: 3
Nutrition
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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: 0This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 5
- Proteins: 5 / 5 (value: 19.2, rounded value: 19.2)
- 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: 23
- Energy: 3 / 10 (value: 1330, rounded value: 1330)
- Sugars: 0 / 10 (value: 4, rounded value: 4)
- Saturated fat: 10 / 10 (value: 17.6, rounded value: 17.6)
- Sodium: 10 / 10 (value: 1950, rounded value: 1950)
The points for proteins are counted because the product is in the cheeses category.
Nutritional score: (23 - 5)
Nutri-Score:
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Nutrient levels
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Fat in high quantity (26.8%)
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.
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Saturated fat in high quantity (17.6%)
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.
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Sugars in low quantity (4%)
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.
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Salt in high quantity (4.88%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (25 g)Compared to: Processed cheese Energy 1,330 kj
(318 kcal)333 kj
(80 kcal)+44% Fat 26.8 g 6.7 g +56% Saturated fat 17.6 g 4.4 g +60% Carbohydrates < 4 g < 1 g +30% Sugars < 4 g < 1 g +65% Fiber 0 g 0 g -100% Proteins 19.2 g 4.8 g +44% Salt 4.88 g 1.22 g +176% Alcohol 0 % vol 0 % vol Calcium 592 mg 148 mg +52% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Environment
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Eco-Score D - High environmental impact
⚠ ️Select a country in order to include the full impact of transportation.The Eco-Score is an experimental score that summarizes the environmental impacts of food products.→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.Life cycle analysis
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Average impact of products of the same category: C (Score: 50/100)
Category: Processed cheese snack w breadsticks, for children
Category: Processed cheese snack w breadsticks, for children
- PEF environmental score: 0.54 (the lower the score, the lower the impact)
- including impact on climate change: 5.27 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Origins of ingredients with a medium impact
Bonus: +3
Environmental policy: +3
Transportation: 0
Origin of the product and/or its ingredients % of ingredients Impact Australia Medium
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Missing packaging information for this product
Malus: -15
⚠ ️ The information about the packaging of this product is not filled in.⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
Eco-Score for this product
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Impact for this product: D (Score: 38/100)
Product: dairylea Cheddar - Mondelez international group - 500 g
Life cycle analysis score: 50
Sum of bonuses and maluses: -12
Final score: 38/100
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Carbon footprint
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Equal to driving 2.7 km in a petrol car
527 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Processed cheese snack w breadsticks, for children (Source: ADEME Agribalyse Database)
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Packaging
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Missing packaging information for this product
⚠ ️ The information about the packaging of this product is not filled in.Take a photo of the recycling information Take a photo of the recycling information
Transportation
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Origins of ingredients
Origins of ingredients with a medium impact
Origin of the product and/or its ingredients % of ingredients Impact Australia Medium
Report a problem
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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.
Data sources
Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by archanox, inf, kiliweb, vaporous.