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Reduced fat cheddar cheese bits
Reduced fat cheddar cheese bits
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Barcode: 0011110090898 (EAN / EAN-13) 011110090898 (UPC / UPC-A)
Brand owner: The Kroger Co.
Categories: Snacks, Salty snacks, Appetizers, Crackers
Countries where sold: United States
Matching with your preferences
Health
Ingredients
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87 ingredients
Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), soybean oil (with tbhq [antioxidant]), cheese powder (cheddar and blue cheese [pasteurized milk, cheese cultures, salt, enzymes], whey, cultured nonfat milk, salt, partially hydrogenated soybean oil, sodium citrate, monosodium glutamate, natural flavor, lactic acid, yellow 5 and 6), yeast, cheese paste (milk, cheese cultures, salt, enzymes, calcium chloride, cream, water, lactic acid, acetic acid, salt, disodium phosphate, potassium sorbate [preservative], xanthan gum), water, salt, cheddar seasoning (wheat flour, modified corn starch, partially hydrogenated soybean oil, corn syrup solids, sodium caseinate, cheddar, romano, and parmesan cheeses [cultured pasteurized milk, salt, enzymes], whey, buttermilk, partially hydrogenated soybean and/or canola oil, monosodium glutamate, salt, lactic acid, silicon dioxide, citric acid, yellow 5 lake, adipic acid, sodium phosphate, autolyzed yeast extract, natural and artificial flavors, yellow 6 lake, spice, disodium inosinate and guanyalate, maltodextrin, tricalcium phosphate, sodium diacetate), autolyzed yeast, sodium bicarbonate, paprika, monocalcium phosphate, vinegar, red pepper, calcium sulfate, yellow 5 and 6, ammonium sulfate, enzymes.Allergens: Gluten, 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: E102 - Tartrazine
- Additive: E110 - Sunset yellow FCF
- Additive: E415 - Xanthan gum
- Additive: E621 - Monosodium glutamate
- Ingredient: Flavouring
- Ingredient: Maltodextrin
- Ingredient: Whey
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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E102 - Tartrazine
Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.Source: Wikipedia
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E110 - Sunset yellow FCF
Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.Source: Wikipedia
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E202 - Potassium sorbate
Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.
It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.
Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.
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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
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E262 - Sodium acetates
Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.Source: Wikipedia
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E262ii - Sodium diacetate
Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.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
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E319 - Tertiary-butylhydroquinone (tbhq)
Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.Source: Wikipedia
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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.
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E331 - Sodium citrates
Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.Source: Wikipedia
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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
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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
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E341i - Monocalcium phosphate
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
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E355 - Adipic acid
Adipic acid: Adipic acid or hexanedioic acid is the organic compound with the formula -CH2-4-COOH-2. From an industrial perspective, it is the most important dicarboxylic acid: About 2.5 billion kilograms of this white crystalline powder are produced annually, mainly as a precursor for the production of nylon. Adipic acid otherwise rarely occurs in nature.Source: Wikipedia
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E415 - Xanthan gum
Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.
This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.
It is considered safe for consumption even at high intake amounts.
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E517 - Ammonium sulphate
Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.Source: Wikipedia
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E621 - Monosodium glutamate
Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.Source: Wikipedia
Ingredients analysis
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Palm oil content unknown
Unrecognized ingredients: Cultured-nonfat-milk, Yellow-5-and-6, Cheese-paste, Cheddar-seasoning, And-parmesan-cheeses, Disodium-inosinate-and-guanyalate, Autolyzed-yeast, Yellow-5-and-6Some 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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Non-vegan
Non-vegan ingredients: Cheese, Cheddar, Blue cheese, Pasteurised milk, Whey, Milk, Cream, Sodium caseinate, Cheddar, Romano cheese, Cultured pasteurized milk, Whey, ButtermilkSome 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: Reduced iron, Thiamin mononitrate, Folic acid, Cultured-nonfat-milk, Sodium citrate, Yellow-5-and-6, Cheese-paste, E339ii, Cheddar-seasoning, And-parmesan-cheeses, Disodium-inosinate-and-guanyalate, Autolyzed-yeast, Yellow-5-and-6Some 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!
: flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), soybean oil (with tbhq (antioxidant)), cheese (cheddar, blue cheese (pasteurized milk, cheese cultures, salt, enzymes), whey, cultured nonfat milk, salt, partially hydrogenated soybean oil, sodium citrate, monosodium glutamate, natural flavor, lactic acid, yellow 5 and 6), yeast, cheese paste (milk, cheese cultures, salt, enzymes, calcium chloride, cream, water, lactic acid, acetic acid, salt, disodium phosphate, potassium sorbate (preservative), xanthan gum), water, salt, cheddar seasoning (wheat flour, modified corn starch, partially hydrogenated soybean oil, corn syrup solids, sodium caseinate, cheddar, romano, and parmesan cheeses (cultured pasteurized milk, salt, enzymes), whey, buttermilk, soybean, canola oil, monosodium glutamate, salt, lactic acid, silicon dioxide, citric acid, yellow 5 lake, adipic acid, sodium phosphate, autolyzed yeast extract, natural and artificial flavors, yellow 6 lake, spice, disodium inosinate and guanyalate, maltodextrin, tricalcium phosphate, sodium diacetate), autolyzed yeast, sodium bicarbonate, paprika, monocalcium phosphate, vinegar, red pepper, calcium sulfate, yellow 5 and 6, ammonium sulfate, enzymes- flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 5.55555555555556 - percent_max: 100
- wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.793650793650794 - percent_max: 100
- malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
- reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25
- thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
- riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
- soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
- with tbhq -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 50
- with tbhq -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- cheese -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
- cheddar -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
- blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.3325
- whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
- cultured nonfat milk -> en:cultured-nonfat-milk - percent_min: 0 - percent_max: 8.33333333333333
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.3325
- sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 3.3325
- monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.3325
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- yellow 5 and 6 -> en:yellow-5-and-6 - percent_min: 0 - percent_max: 3.03030303030303
- yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
- cheese paste -> en:cheese-paste - percent_min: 0 - percent_max: 20
- milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 20
- cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.3325
- calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
- acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
- disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 1.81818181818182
- potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
- preservative -> en:preservative - percent_min: 0 - percent_max: 1.66666666666667
- xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53846153846154
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- cheddar seasoning -> en:cheddar-seasoning - percent_min: 0 - percent_max: 3.3325
- wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66625
- partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.11083333333333
- corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833125
- sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.6665
- cheddar -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.555416666666667
- romano -> en:romano-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.476071428571429
- and parmesan cheeses -> en:and-parmesan-cheeses - percent_min: 0 - percent_max: 0.4165625
- cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.4165625
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.20828125
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.138854166666667
- whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.370277777777778
- buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.370277777777778
- soybean -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.302954545454545
- canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 0.277708333333333
- monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.277708333333333
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.277708333333333
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.277708333333333
- silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.277708333333333
- citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.196029411764706
- yellow 5 lake -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.185138888888889
- adipic acid -> en:e355 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.185138888888889
- sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.185138888888889
- autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.185138888888889
- natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.185138888888889
- yellow 6 lake -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.185138888888889
- spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.185138888888889
- disodium inosinate and guanyalate -> en:disodium-inosinate-and-guanyalate - percent_min: 0 - percent_max: 0.185138888888889
- maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.185138888888889
- tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.185138888888889
- sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.185138888888889
- autolyzed yeast -> en:autolyzed-yeast - percent_min: 0 - percent_max: 3.3325
- sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- vinegar -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- yellow 5 and 6 -> en:yellow-5-and-6 - percent_min: 0 - percent_max: 3.3325
- ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3325
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.3325
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: 3
- Proteins: 5 / 5 (value: 10, rounded value: 10)
- Fiber: 3 / 5 (value: 3.3, rounded value: 3.3)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.00603463914659602, rounded value: 0)
Negative points: 18
- Energy: 5 / 10 (value: 1812, rounded value: 1812)
- Sugars: 0 / 10 (value: 3.33, rounded value: 3.33)
- Saturated fat: 3 / 10 (value: 3.33, rounded value: 3.3)
- Sodium: 10 / 10 (value: 1333, rounded value: 1333)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (18 - 3)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (11.7%)
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 moderate quantity (3.33%)
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 (3.33%)
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 (3.33%)
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 (36 CRACKERS (30 g))Compared to: Crackers Energy 1,812 kj
(433 kcal)544 kj
(130 kcal)-4% Fat 11.67 g 3.5 g -30% Saturated fat 3.33 g 0.999 g +9% Monounsaturated fat 3.33 g 0.999 g -47% Polyunsaturated fat 5 g 1.5 g -25% Trans fat 0 g 0 g Cholesterol 0 mg 0 mg -100% Salt 3.332 g 1 g +80% Carbohydrates 66.67 g 20 g +2% Fiber 3.3 g 0.99 g -5% Sugars 3.33 g 0.999 g -16% Proteins 10 g 3 g +15% Vitamin A 99.9 µg 30 µg +284% Vitamin C (ascorbic acid) 0 mg 0 mg -100% Calcium 67 mg 20.1 mg +3% Iron 3.6 mg 1.08 mg +17% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.006 % 0.006 %
Environment
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Eco-Score B - Low environmental impact
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: A (Score: 87/100)
Category: Salty snacks, crackers, plain
Category: Salty snacks, crackers, plain
- PEF environmental score: 0.22 (the lower the score, the lower the impact)
- including impact on climate change: 1.59 kg CO2 eq/kg of product
Stage Impact Agriculture Processing Packaging Transportation Distribution Consumption
Bonuses and maluses
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Missing origins of ingredients information
Malus: -5
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.
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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: B (Score: 67/100)
Product: Reduced fat cheddar cheese bits
Life cycle analysis score: 87
Sum of bonuses and maluses: -20
Final score: 67/100
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Carbon footprint
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Equal to driving 0.8 km in a petrol car
159 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Salty snacks, crackers, plain (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
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
If they are indicated on the packaging, you can modify the product sheet and add them.
If you are the manufacturer of this product, you can send us the information with our free platform for producers.Add the origins of ingredients for this product Add the origins of ingredients for this product
Data sources
Product added on by org-database-usda
Last edit of product page on by org-database-usda.