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Cream Cheese Spread, Garlic & Herb - John F Martin & Sons Inc

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Barcode: 0046158871611 (EAN / EAN-13) 046158871611 (UPC / UPC-A)

Brands: John F Martin & Sons Inc

Brand owner: John F Martin & Sons Inc

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses

Countries where sold: United States

Matching with your preferences

Health

Ingredients

25 ingredients

Cream cheese, pasteurized milk, cream, enzymes, salt, xanthan gum, guar gum, and/or carob bean gum, sour cream, roasted garlic, onion, sea salt, malto dextrin, water, dextrose, sugar, natural butter flavor, modified food starch, sweet cream powder, soybean oil, black pepper, lactic acid, silicone dioxide, less than 1/10 of 1% sodium benzoate and potassium sorbate.

Allergens: Milk

Food processing

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

Additive: E1400 - Dextrin

Additive: E410 - Locust bean gum

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose
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

E1400 - Dextrin

Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
Source: Wikipedia

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

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

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
Source: Wikipedia

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

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.

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: And-carob-bean-gum, Malto-dextrin, Sweet-cream-powder, Silicone-dioxide, Less-than-1, 10-of-1-sodium-benzoate-and-potassium-sorbate
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Non-vegan
Non-vegan ingredients: Cream cheese, Pasteurised milk, Cream, Sour cream, Butter natural flavouring
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: And-carob-bean-gum, Malto-dextrin, Sweet-cream-powder, Silicone-dioxide, Less-than-1, 10-of-1-sodium-benzoate-and-potassium-sorbate
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

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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.

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.

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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!
: Cream cheese, pasteurized milk, cream, enzymes, salt, xanthan gum, guar gum, and carob bean gum, sour cream, garlic, onion, sea salt, malto dextrin, water, dextrose, sugar, natural butter flavor, modified food starch, sweet cream powder, soybean oil, black pepper, lactic acid, silicone dioxide, less than 1, 10 of 1% sodium benzoate and potassium sorbate
Cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 4 - percent_max: 100

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6075

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6075

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6075

and carob bean gum -> en:and-carob-bean-gum - percent_min: 0 - percent_max: 1.6075

sour cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.6075

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.6075

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.6075

sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 1.6075

malto dextrin -> en:malto-dextrin - percent_min: 0 - percent_max: 1.6075

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.6075

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.6075

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0

natural butter flavor -> en:butter-natural-flavouring - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0

sweet cream powder -> en:sweet-cream-powder - percent_min: 0 - percent_max: 0

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

black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0

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

silicone dioxide -> en:silicone-dioxide - percent_min: 0 - percent_max: 0

less than 1 -> en:less-than-1 - percent_min: 0 - percent_max: 0

10 of 1% sodium benzoate and potassium sorbate -> en:10-of-1-sodium-benzoate-and-potassium-sorbate - percent_min: 0 - percent_max: 0

Nutrition

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: 1
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 4

Proteins: 4 / 5 (value: 7.14, rounded value: 7.14)

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

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.39250000000002, rounded value: 1.4)

Negative points: 21

Energy: 4 / 10 (value: 1343, rounded value: 1343)

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

Saturated fat: 10 / 10 (value: 17.86, rounded value: 17.9)

Sodium: 7 / 10 (value: 643, rounded value: 643)

The points for proteins are counted because the product is in the cheeses category.

Nutritional score: (21 - 4)

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

Nutrient levels
- Fat in high quantity (28.6%)
  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 high quantity (17.9%)
  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 (0%)
  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 high quantity (1.61%)
  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 (2 Tbsp (28 g))	Compared to: Cheeses
Energy	1,343 kj (321 kcal)	376 kj (89 kcal)	-1%
Fat	28.57 g	8 g	+13%
Saturated fat	17.86 g	5 g	+17%
Trans fat	0 g	0 g
Cholesterol	89 mg	24.9 mg	+14%
Salt	1.608 g	0.45 g	-5%
Carbohydrates	3.57 g	1 g	-9%
Fiber	0 g	0 g	-100%
Sugars	0 g	0 g	-100%
Proteins	7.14 g	2 g	-65%
Vitamin A	321.3 µg	90 µg	+31%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	71 mg	19.9 mg	-87%
Iron	1.29 mg	0.361 mg	+2,754%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.393 %	1.393 %

Serving size: 2 Tbsp (28 g)

Environment

Eco-Score D - High environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 54/100)

Category: Camembert cheese, from cow's milk

PEF environmental score: 0.50 (the lower the score, the lower the impact)
including impact on climate change: 5.24 kg CO2 eq/kg of product

Stage	Impact
Agriculture	84.4 %
Processing	5.6 %
Packaging	4.4 %
Transportation	3.3 %
Distribution	1.8 %
Consumption	0.5 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 34/100)
Product: Cream Cheese Spread, Garlic & Herb - John F Martin & Sons Inc

Life cycle analysis score: 54
Sum of bonuses and maluses: -20

Final score: 34/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 2.7 km in a petrol car

524 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	85.1 %
Processing	5.0 %
Packaging	5.0 %
Transportation	4.0 %
Distribution	0.7 %
Consumption	0.1 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on March 9, 2017, 5:57:16 PM CET by usda-ndb-import
Last edit of product page on July 7, 2022, 12:56:32 AM CEST by kiliweb.
Product page also edited by org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvln5iSuHArgP0MgTUlWy1_8qXAJDHMYl-8oXVH6o.

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Cream Cheese Spread, Garlic & Herb - John F Martin & Sons Inc