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Applewood bacon cheddar cheese melt sandwiches, applewood bacon cheddar cheese melt

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Applewood bacon cheddar cheese melt sandwiches, applewood bacon cheddar cheese melt

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Barcode: 0043695756616 (EAN / EAN-13) 043695756616 (UPC / UPC-A)

Brand owner: Nestle USA Inc.

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

  • icon

    143 ingredients

    Water, enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), pasteurized process cheddar cheese (cheddar cheese [pasteurized milk, cheese culture, salt, enzymes], water, milk fat, sodium hexametaphosphate, enzyme modified cheese [enzyme modified fat, cheese {pasteurized milk, cream, cultures, salt}, cream, natural flavors, salt, xanthan gum], sodium phosphate, salt, annatto [color]), cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto [color]), bacon (cured with: water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite), tomatoes (tomatoes, calcium chloride), seasoning (maltodextrin, whey, nondairy creamer [coconut oil, corn syrup solids, sodium caseinate, mono - & diglycerides, potassium phosphate, silicon dioxide, soy lecithin], buttermilk powder, cheese flavor [natural flavor, cheddar cheese {cultured milk, salt, enzymes}, whey, maltodextrin, whey protein concentrate, buttermilk, modified cornstarch, salt, garlic powder, potato maltodextrin, disodium phosphate, onion powder, citric acid], bleached enriched wheat flour [wheat flour, benzoyl peroxide, amylase, ascorbic acid, niacin, iron, thiamine mononitrate, riboflavin, folic acid], salt, sugar, seasoning [cornstarch, propylene glycol, extractives of turmeric and annatto, polysorbate 80, natural flavor], annatto color, methylcellulose, lactic acid, calcium lactate), 2% or less of soybean oil, modified food starch, egg yolks, sugar, seasoning (rice flour, corn starch, potassium chloride, salt, coconut oil, wheat starch, sodium alginate), yeast, salt, dough conditioner blend (calcium sulfate, salt, l-cysteine hydrochloride, garlic powder, tricalcium phosphate, enzymes), maltodextrin, baking soda, romano cheese with flavor (romano cheese [cultured cow's milk, salt, enzymes], enzyme modified romano cheese [romano cheese {cultured cow's milk, water, salt, enzymes}, salt]), methylcellulose, xanthan gum, arabic gum, natural flavor, whey, soy flour.
    Allergens: Eggs, 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: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E327 - Calcium lactate
    • Additive: E401 - Sodium alginate
    • Additive: E415 - Xanthan gum
    • Additive: E433 - Polyoxyethylene sorbitan monooleate
    • Additive: E452 - Polyphosphates
    • Additive: E461 - Methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins
    • 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

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • 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

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    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.

  • 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

  • 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.

  • E461 - Methyl cellulose

    Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E928 - Benzole peroxide

    Benzoyl peroxide: Benzoyl peroxide -BPO- is a medication and industrial chemical. As a medication it is used to treat mild to moderate acne. For more severe cases it may be used together with other treatments. Some versions come mixed with antibiotics such as clindamycin. Other uses include bleaching flour, hair bleaching, teeth whitening, and textile bleaching. It is also used in the plastic industry.Common side effects are skin irritation, dryness, or peeling. Use in pregnancy is of unclear safety. Benzoyl peroxide is in the peroxide family of chemicals. When used for acne it works by killing bacteria.Benzoyl peroxide was first made in 1905 and came into medical use in the 1930s. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Benzoyl peroxide is available as a generic medication and over the counter. In the United Kingdom 150 ml of a 10% solution costs the NHS about £4. In the United States a month of treatment costs less than US$25.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Cheddar, Pasteurised milk, Milkfat, Cheese, Pasteurised milk, Cream, Cream, Cheddar, Cultured pasteurized milk, Bacon, Whey, Sodium caseinate, Buttermilk, Cheddar, Soured milk, Whey, Whey protein, Buttermilk, Egg yolk, Romano cheese, Romano cheese, Whey

    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-vegetarian

    Non-vegetarian ingredients: Bacon

    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!

    : Water, flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), pasteurized process cheddar cheese (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), water, milk fat, sodium hexametaphosphate, enzyme modified cheese (enzyme modified fat, cheese (pasteurized milk, cream, cultures, salt), cream, natural flavors, salt, xanthan gum), sodium phosphate, salt, annatto (color)), cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto (color)), bacon (cured with (water), salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite), tomatoes (tomatoes, calcium chloride), seasoning (maltodextrin, whey, nondairy creamer (coconut oil, corn syrup solids, sodium caseinate, mono- and diglycerides, potassium phosphate, silicon dioxide, soy lecithin), buttermilk, cheese flavor (natural flavor, cheddar cheese (cultured milk, salt, enzymes), whey, maltodextrin, whey protein, buttermilk, modified cornstarch, salt, garlic, potato maltodextrin, disodium phosphate, onion, citric acid), enriched wheat flour (wheat flour, benzoyl peroxide, amylase, ascorbic acid, niacin, iron, thiamine mononitrate, riboflavin, folic acid), salt, sugar, seasoning (cornstarch, propylene glycol, turmeric, annatto, polysorbate 80, natural flavor), annatto color, methylcellulose, lactic acid, calcium lactate), and less of soybean oil 2%, modified food starch, egg yolks, sugar, seasoning (rice flour, corn starch, potassium chloride, salt, coconut oil, wheat starch, sodium alginate), yeast, salt, dough conditioner blend (calcium sulfate, salt, l-cysteine hydrochloride, garlic, tricalcium phosphate, enzymes), maltodextrin, baking soda, romano cheese with flavor (romano cheese (cultured cow's milk, salt, enzymes), enzyme modified romano cheese (romano cheese (cultured cow's milk, water, salt, enzymes), salt)), methylcellulose, xanthan gum, arabic gum, natural flavor, whey, soy flour
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.16666666666667 - percent_max: 86
    2. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2 - percent_max: 44
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.285714285714286 - percent_max: 44
      2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 22
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.6666666666667
      4. iron -> en:iron - percent_min: 0 - percent_max: 11
      5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 8.8
      6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.33333333333333
      7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 6.28571428571429
    3. pasteurized process cheddar cheese -> en:pasteurized-process-cheddar-cheese - percent_min: 2 - percent_max: 30
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0.25 - percent_max: 30
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 30
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 15
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.595
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.595
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 15
      3. milk fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 10
      4. sodium hexametaphosphate -> en:e452i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.5
      5. enzyme modified cheese -> en:enzyme-modified-cheese - percent_min: 0 - percent_max: 6
        1. enzyme modified fat -> en:enzyme-modified-fat - percent_min: 0 - percent_max: 6
        2. cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 3
          1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3
          2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.5
          3. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
          4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.75
        3. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 2
        4. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5
        5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2
        6. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      6. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.595
      8. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
        1. color -> en:colour - percent_min: 0 - percent_max: 1.595
    4. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 2 - percent_max: 23
      1. cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0.5 - percent_max: 23
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.595
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.595
      4. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
        1. color -> en:colour - percent_min: 0 - percent_max: 1.595
    5. bacon -> en:bacon - vegan: no - vegetarian: no - ciqual_food_code: 28858 - percent_min: 2 - percent_max: 18.8
      1. cured with -> en:cured-with - percent_min: 0.333333333333333 - percent_max: 18.8
        1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.333333333333333 - percent_max: 18.8
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.595
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.595
      4. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
      5. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
      6. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
    6. tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 2 - percent_max: 16
      1. tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 1 - percent_max: 16
      2. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8
    7. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 2 - percent_max: 14
      1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0.153846153846154 - percent_max: 14
      2. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7
      3. nondairy creamer -> en:nondairy-creamer - percent_min: 0 - percent_max: 4.66666666666667
        1. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 4.66666666666667
        2. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 2.33333333333333
        3. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.55555555555556
        4. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.16666666666667
        5. potassium phosphate -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.933333333333333
        6. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.777777777777778
        7. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.666666666666667
      4. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 3.5
      5. cheese flavor -> en:cheese-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.8
        1. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.8
        2. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.4
          1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.4
          2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7
          3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.466666666666667
        3. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.933333333333333
        4. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7
        5. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.56
        6. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 0.466666666666667
        7. modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.4
        8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.35
        9. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.35
        10. potato maltodextrin -> en:potato-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.28
        11. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.254545454545455
        12. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.254545454545455
        13. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.254545454545455
      6. enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.33333333333333
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.33333333333333
        2. benzoyl peroxide -> en:e928 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16666666666667
        3. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.777777777777778
        4. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.583333333333333
        5. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.466666666666667
        6. iron -> en:iron - percent_min: 0 - percent_max: 0.388888888888889
        7. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.333333333333333
        8. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.291666666666667
        9. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.291666666666667
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.595
      8. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.595
      9. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.595
        1. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.595
        2. propylene glycol -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7975
        3. turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 0.531666666666667
        4. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.39875
        5. polysorbate 80 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.319
        6. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.265833333333333
      10. annatto color -> en:annatto-color - percent_min: 0 - percent_max: 1.4
      11. methylcellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.27272727272727
      12. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16666666666667
      13. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.07692307692308
    8. and less of soybean oil -> en:and-less-of-soybean-oil - percent_min: 2 - percent: 2 - percent_max: 2
    9. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2
    10. egg yolks -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 2
    11. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2
    12. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
      1. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 2
      2. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1
      3. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5
      5. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 0.4
      6. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.333333333333333
      7. sodium alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
    13. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.595
    15. dough conditioner blend -> en:dough-conditioner-blend - percent_min: 0 - percent_max: 1.595
      1. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7975
      3. l-cysteine hydrochloride -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.531666666666667
      4. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.39875
      5. tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.319
      6. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.265833333333333
    16. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
    17. baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
    18. romano cheese with flavor -> en:romano-cheese-with-flavor - percent_min: 0 - percent_max: 1.595
      1. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.595
        1. cultured cow's milk -> en:cultured-cow-s-milk - percent_min: 0 - percent_max: 1.595
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7975
        3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.531666666666667
      2. enzyme modified romano cheese -> en:enzyme-modified-romano-cheese - percent_min: 0 - percent_max: 0.7975
        1. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.7975
          1. cultured cow's milk -> en:cultured-cow-s-milk - percent_min: 0 - percent_max: 0.7975
          2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.39875
          3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.265833333333333
          4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.199375
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.39875
    19. methylcellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
    20. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
    21. arabic gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.595
    22. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.595
    23. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.595
    24. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 1.595

Nutrition

  • icon

    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: 2

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 10.24, rounded value: 10.24)
    • Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2.23958333333333, rounded value: 2.2)

    Negative points: 14

    • Energy: 3 / 10 (value: 1021, rounded value: 1021)
    • Sugars: 0 / 10 (value: 2.36, rounded value: 2.36)
    • Saturated fat: 4 / 10 (value: 4.72, rounded value: 4.7)
    • Sodium: 7 / 10 (value: 638, rounded value: 638)

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

    Nutritional score: (14 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 SANDWICH (127 g))     		Compared to: Frozen foods
    Energy 1,021 kj
    (244 kcal)     		1,300 kj
    (310 kcal)     		+39%
    Fat 10.24 g 13 g +38%
    Saturated fat 4.72 g 5.99 g +40%
    Trans fat 0 g 0 g
    Cholesterol 43 mg 54.6 mg +60%
    Salt 1.595 g 2.03 g +211%
    Carbohydrates 28.35 g 36 g +45%
    Fiber 0.8 g 1.02 g -27%
    Sugars 2.36 g 3 g -76%
    Proteins 10.24 g 13 g +60%
    Vitamin A 23.7 µg 30.1 µg -68%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 197 mg 250 mg +222%
    Iron 1.42 mg 1.8 mg +99%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.24 % 2.24 %
Serving size: 1 SANDWICH (127 g)

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