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Fettuccini alfredo tender pasta with a creamy cheese sauce, fettuccini alfredo

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Barcode: 0013800166517 (EAN / EAN-13) 013800166517 (UPC / UPC-A)

Brand owner: Nestle Usa-Frozen Food Division

Categories: Frozen foods

Labels, certifications, awards: Low or no fat, Low fat, Reduced fat

Countries where sold: United States

Matching with your preferences

Health

Ingredients

53 ingredients

Cooked fettuccini: water, semolina, soybean oil, wheat gluten. sauce: skim milk, water, parmesan asiago cheese blend (parmesan and asiago cheeses [cultured milk, salt, enzymes], flavor [enzyme modified parmesan cheese {cultured milk, water, salt, enzymes}], salt), modified cornstarch, rice starch, enzyme modified parmesan cheese paste (parmesan cheese [cultured part-skim milk, salt, enzymes], water, whey protein concentrate, skim milk, milk protein concentrate, milk cultures, enzymes), salt, butter (cream, salt), potassium chloride, yeast extract, spices, lactic acid blend (lactic acid, calcium lactate), carrageenan, corn maltodextrin, garlic puree, wheat starch, natural flavors, lipolyzed cream (butter, nonfat milk solids), extracts of annatto and turmeric color.

Allergens: Gluten, Milk

Food processing

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

Additive: E407 - Carrageenan

Ingredient: Flavouring

Ingredient: Gluten

Ingredient: Maltodextrin

Ingredient: Milk proteins
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

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

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.

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Cooked-fettuccini, Parmesan-asiago-cheese-blend, Enzyme-modified-parmesan-cheese, Enzyme-modified-parmesan-cheese-paste, Cultured-part-skim-milk, Milk-cultures, Lactic-acid-blend, Lipolyzed-cream, Extracts-of-annatto-and-turmeric-color
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Non-vegan
Non-vegan ingredients: Skimmed milk, Parmigiano reggiano, Asiago, Soured milk, Soured milk, Parmigiano reggiano, Whey protein, Skimmed milk, Milk protein concentrate, Butter, Cream, Butter, Skimmed milk
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Vegetarian status unknown
Unrecognized ingredients: Cooked-fettuccini, Parmesan-asiago-cheese-blend, Enzyme-modified-parmesan-cheese, Enzyme-modified-parmesan-cheese-paste, Cultured-part-skim-milk, Milk-cultures, Lactic-acid-blend, Lipolyzed-cream, Extracts-of-annatto-and-turmeric-color
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.
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: Cooked fettuccini (water), semolina, soybean oil, wheat gluten, sauce (skim milk), water, parmesan asiago cheese blend (parmesan, asiago cheeses (cultured milk, salt, enzymes), flavor (enzyme modified parmesan cheese (cultured milk, water, salt, enzymes)), salt), modified cornstarch, rice starch, enzyme modified parmesan cheese paste (parmesan cheese (cultured part-skim milk, salt, enzymes), water, whey protein, skim milk, milk protein concentrate, milk cultures, enzymes), salt, butter (cream, salt), potassium chloride, yeast extract, spices, lactic acid blend (lactic acid, calcium lactate), carrageenan, corn maltodextrin, garlic puree, wheat starch, natural flavors, lipolyzed cream (butter, nonfat milk), extracts of annatto and turmeric color
Cooked fettuccini -> en:cooked-fettuccini - percent_min: 4.34782608695652 - percent_max: 100

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.34782608695652 - percent_max: 100

semolina -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 33.3333333333333

wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

parmesan asiago cheese blend -> en:parmesan-asiago-cheese-blend - percent_min: 0 - percent_max: 14.2857142857143

parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 14.2857142857143

asiago cheeses -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 7.14285714285714

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.545

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.545

flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476

enzyme modified parmesan cheese -> en:enzyme-modified-parmesan-cheese - percent_min: 0 - percent_max: 4.76190476190476

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.38095238095238

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.545

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.545

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.545

modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5

rice starch -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111

enzyme modified parmesan cheese paste -> en:enzyme-modified-parmesan-cheese-paste - percent_min: 0 - percent_max: 10

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 10

cultured part-skim milk -> en:cultured-part-skim-milk - percent_min: 0 - percent_max: 10

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.545

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.545

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5

whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.5

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2

milk cultures -> en:milk-cultures - percent_min: 0 - percent_max: 1.66666666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.42857142857143

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.545

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.545

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.545

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2725

potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.545

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.545

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.545

lactic acid blend -> en:lactic-acid-blend - percent_min: 0 - percent_max: 0.545

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.545

calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2725

carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.545

corn maltodextrin -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.545

garlic puree -> en:garlic-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.545

wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.545

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.545

lipolyzed cream -> en:lipolyzed-cream - percent_min: 0 - percent_max: 0.545

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.545

nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.2725

extracts of annatto and turmeric color -> en:extracts-of-annatto-and-turmeric-color - percent_min: 0 - percent_max: 0.545

Nutrition

Good nutritional quality
⚠ ️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: 2

Proteins: 2 / 5 (value: 4.58, rounded value: 4.58)

Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.000182442043140441, rounded value: 0)

Negative points: 3

Energy: 1 / 10 (value: 448, rounded value: 448)

Sugars: 0 / 10 (value: 1.53, rounded value: 1.53)

Saturated fat: 0 / 10 (value: 0.57, rounded value: 0.6)

Sodium: 2 / 10 (value: 218, rounded value: 218)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (3 - 2)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (1.34%)
  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 low quantity (0.57%)
  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 (1.53%)
  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 (0.545%)
  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	As sold per serving (1 PACKAGE (262 g))	Compared to: Frozen foods
Energy	448 kj (107 kcal)	1,170 kj (280 kcal)	-39%
Fat	1.34 g	3.51 g	-82%
Saturated fat	0.57 g	1.49 g	-83%
Monounsaturated fat	0.38 g	0.996 g	-83%
Polyunsaturated fat	0.38 g	0.996 g	-77%
Trans fat	0 g	0 g
Cholesterol	2 mg	5.24 mg	-93%
Salt	0.545 g	1.43 g	+6%
Carbohydrates	18.7 g	49 g	-5%
Fiber	0.8 g	2.1 g	-27%
Sugars	1.53 g	4.01 g	-84%
Proteins	4.58 g	12 g	-28%
Vitamin A	11.4 µg	29.9 µg	-85%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	65 mg	170 mg	+6%
Iron	0.23 mg	0.603 mg	-68%
Potassium	160 mg	419 mg	-12%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 1 PACKAGE (262 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 12:07:18 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 12:07:18 PM CEST by org-database-usda.

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Fettuccini alfredo tender pasta with a creamy cheese sauce, fettuccini alfredo