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Lobster Mac And Cheese

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Lobster Mac And Cheese

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Barcode: 0046567689630 (EAN / EAN-13) 046567689630 (UPC / UPC-A)

Brand owner: Raley's

Countries where sold: United States

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Health

Ingredients

  • icon

    160 ingredients

    White cheese sauce (water, milk [milk, vitamin d3], heavy cream [pasteurized heavy cream, carrageenan], american white cheese [american cheeses {milk, culture, salt, enzyme}, water, milkfat, sodium citrate, salt, sodium phosphates], cream cheese [pasteurized milk and cream, salt, less than 1 percent of: cheese cultures, carob bean gum, xanthan gum, guar gum], provolone cheese [pasteurized milk, cheese cultures, salt, enzymes], monterey jack cheese [pasteurized milk, cheese cultures, salt & enzymes, powdered corn starch and potato starch], canola oil, butter [pasteurized cream, natural flavors {lactic acid, starter distillate}], sugar, modified corn starch, parmesan cheese [pasteurized part-skim milk, cheese cultures, salt, enzymes], wheat flour [bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], romano cheese [pasteurized part-skim cow's milk, salt, cheese cultures, enzymes], salt, white pepper, xanthan gum, guar gum, annato extract [for color]), cooked macaroni (water, macaroni [semolina {wheat}, durum wheat flour, niacin, iron {ferrous sulfate}, thiamine mononitrate, riboflavin, folic acid]), canola oil and extra virgin olive oil), lobster sensations (lobster, fish protein [alaska pollock and/or pacific whiting], water, wheat starch, sugar, contains less than 2% of the following: natural and artificial flavor, egg white, salt, sorbitol, mirin [rice extract, alcohol, salt, dextrose, corn syrup solids], modified food starch, potato starch, calcium carbonate, cornstarch, carrageenan, hydrolyzed corn/soy/wheat/whey protein, disodium inosinate, disodium guanylate, autolyzed yeast extract, sodium tripolyphosphate and/or tetrasodium pyrophosphate, color added, carmine), white cheddar cheese (cheddar cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch and powdered cellulose [to prevent caking]), parmesan cheese (parmesan cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch and powdered cellulose [to prevent caking]), breadcrumb (unbleached enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, yeast, wheat gluten, fully refined soybean oil, granulated sugar, salt, dough improver [malted wheat flour, enzymes and 2% or less of ascorbic acid], calcium propionate [to retain freshness], calcium sulfate, enzymes), parsley.
    Allergens: Crustaceans, Eggs, Gluten, 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: E120 - Cochineal
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E420 - Sorbitol
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E460 - Cellulose
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Milk proteins

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    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

  • 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

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460ii - Powdered cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Milk, Milk, Fresh cream, Fresh cream, American cheese, Milk, Milkfat, Cream cheese, Pasteurized milk and cream, Provolone, Pasteurised milk, Monterey Jack, Pasteurised milk, Butter, Cream, Parmigiano reggiano, Pasteurized semi-skimmed milk, Romano cheese, Lobster, Fish protein, Egg white, Whey protein, E120, White cheddar, Cheddar, Pasteurised milk, Parmigiano reggiano, Parmigiano reggiano, Pasteurised 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

    Non-vegetarian

    Non-vegetarian ingredients: Lobster, Fish protein, E120

    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!

    : White cheese sauce (water, milk (milk, vitamin d3), heavy cream (heavy cream, carrageenan), american white cheese (american cheeses (milk, culture, salt, enzyme), water, milkfat, sodium citrate, salt, sodium phosphates), cream cheese (pasteurized milk and cream, salt, less than 1 percent of (cheese cultures), carob bean gum, xanthan gum, guar gum), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), monterey jack cheese (pasteurized milk, cheese cultures, salt, enzymes, corn starch, potato starch), canola oil, butter (cream, natural flavors (lactic acid, starter distillate)), sugar, modified corn starch, parmesan cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes), wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), romano cheese (pasteurized part-skim cow's milk, salt, cheese cultures, enzymes), salt, white pepper, xanthan gum, guar gum, annato extract (for color)), macaroni (water, macaroni (semolina (wheat), durum wheat flour, niacin, iron (ferrous sulfate), thiamine mononitrate, riboflavin, folic acid)), canola oil, extra virgin olive oil, lobster sensations (lobster, fish protein (alaska pollock and pacific whiting), water, wheat starch, sugar, contains less than 2% of the following (natural and artificial flavor), egg white, salt, sorbitol, mirin (rice extract, alcohol, salt, dextrose, corn syrup solids), modified food starch, potato starch, calcium carbonate, cornstarch, carrageenan, hydrolyzed corn, soy, wheat, whey protein, disodium inosinate, disodium guanylate, autolyzed yeast extract, sodium tripolyphosphate, tetrasodium pyrophosphate, color added, carmine), white cheddar cheese (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch, powdered cellulose (to prevent caking)), parmesan cheese (parmesan cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch, powdered cellulose (to prevent caking)), breadcrumb (flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, wheat gluten, fully refined soybean oil, granulated sugar, salt, dough improver (malted wheat flour, enzymes and 2% and less of ascorbic acid), calcium propionate (to retain freshness), calcium sulfate, enzymes), parsley
    1. White cheese sauce -> en:white-cheese-sauce - percent_min: 11.1111111111111 - percent_max: 100
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.584795321637427 - percent_max: 100
      2. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50
        1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50
        2. vitamin d3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
      3. heavy cream -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333
        1. heavy cream -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 33.3333333333333
        2. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. american white cheese -> en:american-white-cheese - percent_min: 0 - percent_max: 25
        1. american cheeses -> en:american-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25
          1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
          2. culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
          3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
          4. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
        2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5
        3. milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333
        4. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 6.25
        5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
        6. sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      5. cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20
        1. pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 20
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
        3. less than 1 percent of -> en:less-than-1-percent-of - percent_min: 0 - percent_max: 0.7775
          1. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
        4. carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
        5. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
        6. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      6. provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 16.6666666666667
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
      7. monterey jack cheese -> en:monterey-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 14.2857142857143
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 14.2857142857143
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
        5. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.7775
        6. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.7775
      8. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 12.5
      9. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 11.1111111111111
        1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 11.1111111111111
        2. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
          1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
          2. starter distillate -> en:starter-distillate - percent_min: 0 - percent_max: 2.77777777777778
      10. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.99
      11. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.99
      12. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.99
        1. pasteurized part-skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 1.99
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.995
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.663333333333333
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4975
      13. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.99
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.99
        2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 0.995
        3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.663333333333333
        4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 0.4975
        5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.398
        6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.331666666666667
        7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.284285714285714
      14. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.99
        1. pasteurized part-skim cow's milk -> en:pasteurized-part-skim-cow-s-milk - percent_min: 0 - percent_max: 1.99
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
        3. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.663333333333333
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4975
      15. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
      16. white pepper -> en:white-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11019 - percent_min: 0 - percent_max: 0.7775
      17. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      18. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      19. annato extract -> en:annato-extract - percent_min: 0 - percent_max: 0.7775
        1. for color -> en:colour - percent_min: 0 - percent_max: 0.7775
    2. macaroni -> en:macaroni - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 0 - percent_max: 50
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      2. macaroni -> en:macaroni - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 0 - percent_max: 25
        1. semolina -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
          1. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
        2. durum wheat flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5
        3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
        4. iron -> en:iron - percent_min: 0 - percent_max: 6.25
          1. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 6.25
        5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 5
        6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
        7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 3.57142857142857
    3. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
    4. extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 25
    5. lobster sensations -> en:lobster-sensations - percent_min: 0 - percent_max: 20
      1. lobster -> en:lobster - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 20
      2. fish protein -> en:fish-protein - vegan: no - vegetarian: no - ciqual_proxy_food_code: 26140 - percent_min: 0 - percent_max: 10
        1. alaska pollock and pacific whiting -> en:alaska-pollock-and-pacific-whiting - percent_min: 0 - percent_max: 10
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.66666666666667
      4. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.99
      6. contains less than 2% of the following -> en:contains-less-than-2-of-the-following - percent_min: 0 - percent_max: 1.99
        1. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.99
      7. egg white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 1.99
      8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
      9. sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      10. mirin -> en:mirin - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
        1. rice extract -> en:rice-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 0.7775
        2. alcohol -> en:alcohol - vegan: maybe - vegetarian: yes - ciqual_food_code: 1014 - percent_min: 0 - percent_max: 0.38875
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.259166666666667
        4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.194375
        5. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.1555
      11. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.7775
      12. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.7775
      13. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
      14. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.7775
      15. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      16. hydrolyzed corn -> en:hydrolyzed-corn - percent_min: 0 - percent_max: 0.7775
      17. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      18. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.7775
      19. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      20. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
      21. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
      22. autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      23. sodium tripolyphosphate -> en:e452vi - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      24. tetrasodium pyrophosphate -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      25. color added -> en:colour - percent_min: 0 - percent_max: 0.7775
      26. carmine -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.7775
    6. white cheddar cheese -> en:white-cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 16.6666666666667
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 16.6666666666667
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
      2. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 8.33333333333333
      3. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
        1. to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 5.55555555555556
    7. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 14.2857142857143
      1. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 14.2857142857143
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 14.2857142857143
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
      2. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.14285714285714
      3. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
        1. to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 4.76190476190476
    8. breadcrumb -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 12.5
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5
        2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 6.25
        3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
        4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 3.125
        5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 2.5
        6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
        7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 1.78571428571429
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.25
      3. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      4. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
      5. fully refined soybean oil -> en:fully-refined-soybean-oil - percent_min: 0 - percent_max: 2.5
      6. granulated sugar -> en:granulated-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.99
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7775
      8. dough improver -> en:dough-improver - percent_min: 0 - percent_max: 0.7775
        1. malted wheat flour -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.7775
        2. enzymes and 2% and less of ascorbic acid -> en:enzymes-and-2-and-less-of-ascorbic-acid - percent_min: 0 - percent_max: 0.38875
      9. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
        1. to retain freshness -> en:to-retain-freshness - percent_min: 0 - percent_max: 0.7775
      10. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7775
      11. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7775
    9. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 11.1111111111111

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 cup (151 g))
    Energy 665 kj
    (159 kcal)     		1,000 kj
    (240 kcal)
    Fat 9.27 g 14 g
    Saturated fat 4.64 g 7.01 g
    Trans fat 0 g 0 g
    Cholesterol 26 mg 39.3 mg
    Salt 0.778 g 1.17 g
    Carbohydrates 12.58 g 19 g
    Fiber 0.7 g 1.06 g
    Sugars 1.99 g 3 g
    Proteins 7.28 g 11 g
    Vitamin A 79.5 µg 120 µg
    Vitamin C (ascorbic acid) 0.8 mg 1.21 mg
    Calcium 166 mg 251 mg
    Iron 0.48 mg 0.725 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17.229 % 17.229 %
Serving size: 1 cup (151 g)

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Product added on by org-database-usda
Last edit of product page on by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlhEeTvfnjT_bKADio3SQz92ILJXIbtpKvbHrEKs.

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