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Pasta & cheesy sauce mix

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Pasta & cheesy sauce mix

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Barcode: 0016000277182 (EAN / EAN-13) 016000277182 (UPC / UPC-A)

Brand owner: GENERAL MILLS SALES INC.

Labels, certifications, awards: Organic, USDA Organic

Countries where sold: United States

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Health

Ingredients

  • icon

    79 ingredients

    Enriched pasta (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), corn starch, maltodextrin, salt, wheat flour, buttermilk*, sugar, modified whey, sea salt, monosodium glutamate, monoglycerides, modified corn starch, citric acid, ricotta cheese* (whey, milkfat, lactic acid, salt), vegetable oil (canola, soybean and/or sunflower oil), parmesan cheese* (milk, cheese cultures, salt, enzymes), cream*, blue cheese* (milk, cheese cultures, salt, enzymes), lactic acid, color (artificial color, yellow lakes 5 & 6, yellows 5 & 6, red lake 40), parsley*, natural flavor, calcium lactate, vinegar*, yeast extract, cultured nonfat milk, spice, cheddar cheese* (milk, cheese cultures, salt, enzymes), whey, blue cheese* (milk, salt, cheese cultures, enzymes), sodium citrate, silicon dioxide (anticaking agent), enzyme modified blue cheese (milk, cheese cultures, salt, enzymes), sodium phosphate, soy lecithin, enzyme modified cheddar cheese (milk, cheese cultures, salt, enzymes).*dried
    Allergens: Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E327 - Calcium lactate
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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.

  • 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

  • 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

  • icon

    Non-vegan

    Non-vegan ingredients: Buttermilk, Ricotta, Whey, Milkfat, Parmigiano reggiano, Milk, Cream, Blue cheese, Milk, Cheddar, Milk, Whey, Blue cheese, Milk, Milk, Milk

    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

    Vegetarian status unknown

    Unrecognized ingredients: Ferrous sulfate, Thiamin mononitrate, Folic acid, Modified-whey, Monoglycerides, Yellow-lakes-5-and-6, Yellows-5-and-6, Red-lake-40, Cultured-nonfat-milk, Sodium citrate, Enzyme-modified-blue-cheese, Enzyme-modified-cheddar-cheese, Dried

    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!

    : pasta (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), corn starch, maltodextrin, salt, wheat flour, buttermilk, sugar, modified whey, sea salt, monosodium glutamate, monoglycerides, modified corn starch, citric acid, ricotta cheese (whey, milkfat, lactic acid, salt), vegetable oil (canola, soybean, sunflower oil), parmesan cheese (milk, cheese cultures, salt, enzymes), cream, blue cheese (milk, cheese cultures, salt, enzymes), lactic acid, color (artificial color, yellow lakes 5 and 6, yellows 5 and 6, red lake 40), parsley, natural flavor, calcium lactate, vinegar, yeast extract, cultured nonfat milk, spice, cheddar cheese (milk, cheese cultures, salt, enzymes), whey, blue cheese (milk, salt, cheese cultures, enzymes), sodium citrate, silicon dioxide (anticaking agent), enzyme modified blue cheese (milk, cheese cultures, salt, enzymes), sodium phosphate, soy lecithin, enzyme modified cheddar cheese (milk, cheese cultures, salt, enzymes), dried
    1. pasta -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 2.7027027027027 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.45045045045045 - percent_max: 100
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 33.3333333333333
      4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 50
    3. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.7142857142857
    5. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 4.7142857142857
    6. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 4.7142857142857
    7. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.7142857142857
    8. modified whey -> en:modified-whey - percent_min: 0 - percent_max: 4.7142857142857
    9. sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 4.7142857142857
    10. monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.7142857142857
    11. monoglycerides -> en:monoglycerides - percent_min: 0 - percent_max: 4.7142857142857
    12. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 4.7142857142857
    13. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.7142857142857
    14. ricotta cheese -> en:ricotta - vegan: no - vegetarian: maybe - ciqual_food_code: 19585 - percent_min: 0 - percent_max: 4.7142857142857
      1. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.7142857142857
      2. milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.35714285714285
      3. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.57142857142857
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.17857142857143
    15. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.7142857142857
      1. canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.7142857142857
      2. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 2.35714285714285
      3. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 1.57142857142857
    16. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 4.7142857142857
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.7142857142857
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.35714285714285
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.57142857142857
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.17857142857143
    17. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 4.7142857142857
    18. blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 4.7142857142857
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.7142857142857
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.35714285714285
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.57142857142857
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.17857142857143
    19. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.7142857142857
    20. color -> en:colour - percent_min: 0 - percent_max: 4.7142857142857
      1. artificial color -> en:colour - percent_min: 0 - percent_max: 4.7142857142857
      2. yellow lakes 5 and 6 -> en:yellow-lakes-5-and-6 - percent_min: 0 - percent_max: 2.35714285714285
      3. yellows 5 and 6 -> en:yellows-5-and-6 - percent_min: 0 - percent_max: 1.57142857142857
      4. red lake 40 -> en:red-lake-40 - percent_min: 0 - percent_max: 1.17857142857143
    21. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 4.7142857142857
    22. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 4.16666666666667
    25. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. cultured nonfat milk -> en:cultured-nonfat-milk - percent_min: 0 - percent_max: 3.84615384615385
    27. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 3.57142857142857
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.57142857142857
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.78571428571429
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19047619047619
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.892857142857143
    29. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.44827586206897
    30. blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 3.33333333333333
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.33333333333333
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.66666666666667
      3. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.11111111111111
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.833333333333333
    31. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 3.2258064516129
    32. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      1. anticaking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 3.125
    33. enzyme modified blue cheese -> en:enzyme-modified-blue-cheese - percent_min: 0 - percent_max: 3.03030303030303
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.03030303030303
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.51515151515152
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.01010101010101
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.757575757575758
    34. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    35. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2.94117647058824
    36. enzyme modified cheddar cheese -> en:enzyme-modified-cheddar-cheese - percent_min: 0 - percent_max: 2.77777777777778
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.77777777777778
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.925925925925926
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.694444444444444
    37. dried -> en:dried - percent_min: 0 - percent_max: 2.77777777777778

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1/4 cup as pkgd (33 g) (33 g))
    Energy 1,554 kj
    (371 kcal)     		513 kj
    (123 kcal)
    Fat 2.857 g 0.943 g
    Saturated fat 0 g 0 g
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Salt 4.714 g 1.56 g
    Carbohydrates 74.286 g 24.5 g
    Fiber 3 g 0.99 g
    Sugars 5.714 g 1.89 g
    Proteins 11.429 g 3.77 g
    Vitamin A 0 µg 0 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 0 mg 0 mg
    Iron 1.09 mg 0.36 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.008 % 0.008 %
Serving size: 1/4 cup as pkgd (33 g) (33 g)

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Product added on by org-database-usda
Last edit of product page on by itsjustruby.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvln0eXMLZrQ3KEULvyRaxz4yvP5a1Md5N6ZCgE6s.

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