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Our family, garlic bread, topped with mozzarella, provolone, parmesan, asiago & romano cheese

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Our family, garlic bread, topped with mozzarella, provolone, parmesan, asiago & romano cheese

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Barcode: 0070253106491 (EAN / EAN-13) 070253106491 (UPC / UPC-A)

Brands: Our Family, Nash Finch Company

Brand owner: Nash Finch Company

Countries where sold: United States

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Health

Ingredients

  • icon

    73 ingredients

    Dough enriched flour (wheat flour, malted barley flour, niacin reduced iron, thiamin, mononitrate riboflavin, enzyme, folic acid), water contains less than 2% of each of dextrose, interesterified soybean oil, salt, wheat flour, dried yeast, wheat gluten, datem, enzymes, malted barley flour, ascorbic acid added as a dough conditioner, monoglycerides with citric acid preservative, soybean oil, sorbitan monostearate, cellulose gum, potassium iodate, l-cysteine. spread: interesterified soybean oil, water, contains less than 2% of each of dehydrated garlic, salt, seasoning blend (dehydrated garlic, black pepper, salt, brown sugar, dehydrated onion, natural flavor, parsley, silicon dioxide), romano cheese powder (romano cheese made from cow's milk [pasteurized milk, salt, cheese culture, enzymes], lactic acid, silicon dioxide, disodium phosphate), dried parmesan cheese (pasteurized milk, salt, cheese culture, enzymes, powdered cellulose, sorbic acid preservative), butter (cream, salt), monoglycerides with citric acid preservative, natural flavor, soybean oil. topping: low-moisture part-skim mozzarella, asiago, romano, not smoked provolone, and parmesan cheese blend (pasteurized milk, cheese culture, potato starch, salt, powdered cellulose, enzymes, natamycin preservative).
    Allergens: Gluten, Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E460 - Cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E491 - Sorbitan monostearate
    • Ingredient: Flavouring
    • Ingredient: Gluten

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • 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

  • 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

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E491 - Sorbitan monostearate

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Romano cheese, Pasteurised milk, Parmigiano reggiano, Pasteurised milk, Butter, Cream, Low moisture part skim mozzarella, Asiago, Romano cheese, Provolone, 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

    Vegetarian status unknown

    Unrecognized ingredients: Dough, Niacin-reduced-iron, Thiamin, Mononitrate-riboflavin, Folic acid, Water-contains-less-than-2-of-each-of-dextrose, Interesterified-soybean-oil, Ascorbic-acid-added-as-a-dough-conditioner, Monoglycerides-with-citric-acid-preservative, Spread, Interesterified-soybean-oil, Contains-less-than-2-of-each-of-dehydrated-garlic, Romano-cheese-made-from-cow-s-milk, E339ii, Sorbic-acid-preservative, Monoglycerides-with-citric-acid-preservative, Topping, And-parmesan-cheese-blend, Natamycin-preservative

    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!

    : Dough (wheat flour, malted barley flour, niacin reduced iron, thiamin, mononitrate riboflavin, enzyme, folic acid), water contains less than 2% of each of dextrose, interesterified soybean oil, salt, wheat flour, yeast, wheat gluten, datem, enzymes, malted barley flour, ascorbic acid added as a dough conditioner, monoglycerides with citric acid preservative, soybean oil, sorbitan monostearate, cellulose gum, potassium iodate, l-cysteine, spread (interesterified soybean oil), water, contains less than 2% of each of dehydrated garlic, salt, seasoning blend (garlic, black pepper, salt, brown sugar, dehydrated onion, natural flavor, parsley, silicon dioxide), romano cheese (romano cheese made from cow's milk (pasteurized milk, salt, cheese culture, enzymes), lactic acid, silicon dioxide, disodium phosphate), parmesan cheese (pasteurized milk, salt, cheese culture, enzymes, powdered cellulose, sorbic acid preservative), butter (cream, salt), monoglycerides with citric acid preservative, natural flavor, soybean oil, topping (low-moisture part-skim mozzarella), asiago, romano, provolone, and parmesan cheese blend (pasteurized milk, cheese culture, potato starch, salt, powdered cellulose, enzymes, natamycin preservative)
    1. Dough -> en:dough - percent_min: 3.03030303030303 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.432900432900433 - percent_max: 100
      2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50
      3. niacin reduced iron -> en:niacin-reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
      4. thiamin -> en:thiamin - percent_min: 0 - percent_max: 25
      5. mononitrate riboflavin -> en:mononitrate-riboflavin - percent_min: 0 - percent_max: 20
      6. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
    2. water contains less than 2% of each of dextrose -> en:water-contains-less-than-2-of-each-of-dextrose - percent_min: 0 - percent_max: 50
    3. interesterified soybean oil -> en:interesterified-soybean-oil - percent_min: 0 - percent_max: 33.3333333333333
    4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6675
    5. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.6675
    6. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    7. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    8. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.6675
    9. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6675
    10. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 1.6675
    11. ascorbic acid added as a dough conditioner -> en:ascorbic-acid-added-as-a-dough-conditioner - percent_min: 0 - percent_max: 1.6675
    12. monoglycerides with citric acid preservative -> en:monoglycerides-with-citric-acid-preservative - percent_min: 0 - percent_max: 1.6675
    13. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.6675
    14. sorbitan monostearate -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6675
    15. cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    16. potassium iodate -> en:e917 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6675
    17. l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6675
    18. spread -> en:spread - percent_min: 0 - percent_max: 1.6675
      1. interesterified soybean oil -> en:interesterified-soybean-oil - percent_min: 0 - percent_max: 1.6675
    19. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.6675
    20. contains less than 2% of each of dehydrated garlic -> en:contains-less-than-2-of-each-of-dehydrated-garlic - percent_min: 0 - percent_max: 1.6675
    21. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6675
    22. seasoning blend -> en:mixed-condiments - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6675
      1. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.6675
      2. black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.83375
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.555833333333333
      4. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 0.416875
      5. dehydrated onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 0.3335
      6. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.277916666666667
      7. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.238214285714286
      8. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.238214285714286
    23. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.6675
      1. romano cheese made from cow's milk -> en:romano-cheese-made-from-cow-s-milk - percent_min: 0 - percent_max: 1.6675
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.6675
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83375
        3. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.555833333333333
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.416875
      2. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.83375
      3. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.555833333333333
      4. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.416875
    24. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.6675
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.6675
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83375
      3. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.555833333333333
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.416875
      5. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3335
      6. sorbic acid preservative -> en:sorbic-acid-preservative - percent_min: 0 - percent_max: 0.277916666666667
    25. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 1.6675
      1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.6675
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83375
    26. monoglycerides with citric acid preservative -> en:monoglycerides-with-citric-acid-preservative - percent_min: 0 - percent_max: 1.6675
    27. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6675
    28. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.6675
    29. topping -> en:topping - percent_min: 0 - percent_max: 1.6675
      1. low-moisture part-skim mozzarella -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.6675
    30. asiago -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.6675
    31. romano -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.6675
    32. provolone -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 1.6675
    33. and parmesan cheese blend -> en:and-parmesan-cheese-blend - percent_min: 0 - percent_max: 1.6675
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.6675
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.83375
      3. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.555833333333333
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.416875
      5. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3335
      6. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.277916666666667
      7. natamycin preservative -> en:natamycin-preservative - percent_min: 0 - percent_max: 0.238214285714286

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (2 ONZ (57 g))
    Energy 1,469 kj
    (351 kcal)     		837 kj
    (200 kcal)
    Fat 17.54 g 10 g
    Saturated fat 7.02 g 4 g
    Trans fat 0 g 0 g
    Cholesterol 9 mg 5.13 mg
    Salt 1.668 g 0.95 g
    Carbohydrates 38.6 g 22 g
    Fiber 1.8 g 1.03 g
    Sugars 1.75 g 0.998 g
    Proteins 8.77 g 5 g
    Vitamin A 0 µg 0 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 105 mg 59.8 mg
    Iron 2.53 mg 1.44 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.011 % 0.011 %
Serving size: 2 ONZ (57 g)

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