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Gluten free cheddar rice crisps - Popped

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Gluten free cheddar rice crisps - Popped

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Barcode: 0030000169766 (EAN / EAN-13) 030000169766 (UPC / UPC-A)

Common name: Cheddar cheese rice crisps

Brands: Popped, Smiths

Brand owner: QTG

Categories: Snacks, Salty snacks, Appetizers, Crackers

Labels, certifications, awards: No gluten

Countries where sold: United States

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Health

Ingredients

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    34 ingredients

    whole grain brown rice flour, degerminated milled corn, sunflower oil, dry whey, salt, maltodextrin, cheddar and blue cheese (cultured milk, salt, enzymes, annatto extract [color]), partially hydrogenated soybean and cottonseed oil, butter (cream, salt), monosodium glutamate, lactic acid, tricalcium phosphate, sodium phosphate, calcium lactate, citric acid, gum arabic, natural flavor, annatto extract (color), enzyme modified cheese (cultured milk, salt, enzymes), tocopherols (preservative)
    Allergens: 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: E414 - Acacia gum
    • 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

  • 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.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    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

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Degerminated-milled-corn, Enzyme-modified-cheese

    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

    Non-vegan

    Non-vegan ingredients: Whey, Cheddar, Blue cheese, Soured milk, Butter, Cream, Soured 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: Degerminated-milled-corn, Enzyme-modified-cheese

    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!

    en: whole grain brown rice flour, degerminated milled corn, sunflower oil, whey, salt, maltodextrin, cheddar, blue cheese (cultured milk, salt, enzymes, annatto (color)), soybean, cottonseed oil, butter (cream, salt), monosodium glutamate, lactic acid, tricalcium phosphate, sodium phosphate, calcium lactate, citric acid, gum arabic, natural flavor, annatto (color), enzyme modified cheese (cultured milk, salt, enzymes), tocopherols (preservative)
    1. whole grain brown rice flour -> en:brown-rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 4.54545454545455 - percent_max: 100
    2. degerminated milled corn -> en:degerminated-milled-corn - percent_min: 0 - percent_max: 50
    3. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 33.3333333333333
    4. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.9633
    6. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
    7. cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 2.9633
    8. blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 2.9633
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.48165
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.987766666666667
      4. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.740825
        1. color -> en:colour - percent_min: 0 - percent_max: 0.740825
    9. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 2.9633
    10. cottonseed oil -> en:cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17170 - percent_min: 0 - percent_max: 2.9633
    11. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 2.9633
      1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 2.9633
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.48165
    12. monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
    13. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
    14. tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
    15. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
    16. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
    17. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
    18. gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
    19. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.9633
    20. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
      1. color -> en:colour - percent_min: 0 - percent_max: 2.9633
    21. enzyme modified cheese -> en:enzyme-modified-cheese - percent_min: 0 - percent_max: 2.9633
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.48165
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.987766666666667
    22. tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9633
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 2.9633

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: 0

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

    Positive points: 3

    • Proteins: 4 / 5 (value: 6.67, rounded value: 6.67)
    • Fiber: 3 / 5 (value: 3.33, rounded value: 3.33)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.380239772727272, rounded value: 0.4)

    Negative points: 16

    • Energy: 5 / 10 (value: 1953, rounded value: 1953)
    • Sugars: 0 / 10 (value: 3.33, rounded value: 3.33)
    • Saturated fat: 1 / 10 (value: 1.67, rounded value: 1.7)
    • Sodium: 10 / 10 (value: 1185.32, rounded value: 1185.3)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (16 - 3)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (18 mini cakes (30 g))     		Compared to: Crackers
    Energy 1,953 kj
    (466 kcal)     		586 kj
    (140 kcal)     		+4%
    Fat 16.67 g 5 g -
    Saturated fat 1.67 g 0.501 g -45%
    Monounsaturated fat 9.97 g 2.99 g +60%
    Polyunsaturated fat 4.89 g 1.47 g -26%
    Trans fat 0.33 g 0.099 g
    Cholesterol 5 mg 1.5 mg +76%
    Salt 2.963 g 0.889 g +60%
    Carbohydrates 70 g 21 g +7%
    Fiber 3.33 g 0.999 g -4%
    Sugars 3.33 g 0.999 g -16%
    Polyols (sugar alcohols) 0 g 0 g
    Proteins 6.67 g 2 g -24%
    Vitamin A 20.7 µg 6.21 µg -20%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 56 mg 16.8 mg -14%
    Iron 1.32 mg 0.396 mg -57%
    Potassium 300 mg 90 mg +110%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.38 % 0.38 %
Serving size: 18 mini cakes (30 g)

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by isshan.
Product page also edited by inf, kiliweb, org-database-usda, roboto-app, teolemon, yuka.sY2b0xO6T85zoF3NwEKvln1cd974jRD-Z0Hux2uI3-2gBLvsPdR0y9bbM6g.

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