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Hidden valley, oven roasted garlic parmesan sandwich spread & dip, garlic parmesan
Hidden valley, oven roasted garlic parmesan sandwich spread & dip, garlic parmesan
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Barcode: 0071100210958 (EAN / EAN-13) 071100210958 (UPC / UPC-A)
Brands: Hidden Valley
Brand owner: The Hvr Company
Categories: Fats
Countries where sold: United States
Matching with your preferences
Health
Ingredients
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45 ingredients
Water, canola oil, parmesan, asiago, romano and cheddar cheese from cow's milk (cultured milk, salt, enzymes), cream cheese (pasteurized milk and cream, cheese cultures, salt, carob bean gum), modified food starch, dried garlic, dried white bean, whey protein concentrate, less than 2% of: spices, natural flavor (soy), sugar, salt, with sorbic acid, sodium benzoate and calcium disodium edta as preservatives, dried onion, xanthan gum, lemon juice concentrate, sodium polyphosphate, monosodium glutamate, phosphoric acid, mono and diglycerides, vinegar, butter (cream, salt), yeast extract, sorbitol, lactose, buttermilk, whey powder, lactic acid, cellulose gum, guar gumAllergens: Milk, Soybeans
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: E410 - Locust bean gum
- Additive: E412 - Guar gum
- Additive: E415 - Xanthan gum
- Additive: E420 - Sorbitol
- Additive: E452 - Polyphosphates
- Additive: E466 - Sodium carboxy methyl cellulose
- Additive: E471 - Mono- and diglycerides of fatty acids
- Additive: E621 - Monosodium glutamate
- Ingredient: Flavouring
- Ingredient: Lactose
- Ingredient: Milk proteins
- Ingredient: Whey
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.
Additives
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E200 - Sorbic acid
Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.Source: Wikipedia
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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
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E338 - Phosphoric acid
Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.Source: Wikipedia
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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
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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.
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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.
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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
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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
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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.
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E621 - Monosodium glutamate
Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.Source: Wikipedia
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: E471
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Non-vegan
Non-vegan ingredients: Parmigiano reggiano, Asiago, Romano cheese, Cheddar, Soured milk, Cream cheese, Pasteurized milk and cream, Whey protein, Butter, Cream, Lactose, Buttermilk, Whey powderSome 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:
- 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!
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Vegetarian status unknown
Unrecognized ingredients: Less-than-2-of, Sodium-benzoate-and-calcium-disodium-edta-as-preservativesSome 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!
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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, canola oil, parmesan, asiago, romano, cheddar cheese from cow's milk (cultured milk, salt, enzymes), cream cheese (pasteurized milk and cream, cheese cultures, salt, carob bean gum), modified food starch, dried garlic, white bean, whey protein, less than 2% of (spices), natural flavor (soy), sugar, salt, with sorbic acid, sodium benzoate and calcium disodium edta as preservatives, dried onion, xanthan gum, lemon juice concentrate, sodium polyphosphate, monosodium glutamate, phosphoric acid, mono- and diglycerides, vinegar, butter (cream, salt), yeast extract, sorbitol, lactose, buttermilk, whey powder, lactic acid, cellulose gum, guar gum- Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2.94117647058824 - percent_max: 100
- canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
- parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 33.3333333333333
- asiago -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25
- romano -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20
- cheddar cheese from cow's milk -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 16.6666666666667
- cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3275
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3275
- cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 14.2857142857143
- pasteurized milk and cream -> en:pasteurized-milk-and-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 14.2857142857143
- cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3275
- carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3275
- modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 12.5
- dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11023 - percent_min: 0 - percent_max: 11.1111111111111
- white bean -> en:white-beans - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
- whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
- less than 2% of -> en:less-than-2-of - percent_min: 0 - percent_max: 8.33333333333333
- spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
- with sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- sodium benzoate and calcium disodium edta as preservatives -> en:sodium-benzoate-and-calcium-disodium-edta-as-preservatives - percent_min: 0 - percent_max: 0
- dried onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 0
- xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- lemon juice concentrate -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 0
- sodium polyphosphate -> en:e452i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
- vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0
- butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0
- cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0
- salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
- yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- sorbitol -> en:e420 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0
- buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 0
- whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
- guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
Nutrition
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Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 24This product is not considered a beverage for the calculation of the Nutri-Score.
The product is in the fats category, the points for saturated fat are replaced by the points for the saturated fat / fat ratio.
Positive points: 3
- Proteins: 3 / 5 (value: 6.25, rounded value: 6.25)
- Fiber: 0 / 5 (value: 0, rounded value: 0)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 24.5490579044118, rounded value: 24.5)
Negative points: 6
- Energy: 1 / 10 (value: 653, rounded value: 653)
- Sugars: 0 / 10 (value: 0, rounded value: 0)
- Saturated fat / fat ratio: 0 / 10 (value: 0, rounded value: 0)
- Sodium: 5 / 10 (value: 531, rounded value: 531)
The points for proteins are counted because the negative points are less than 11.
Nutritional score: (6 - 3)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (12.5%)
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.
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Saturated fat in low quantity (0%)
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.
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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.
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Salt in moderate quantity (1.33%)
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.
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs sold
per serving (1 Tbsp (16 g))Compared to: Fats Energy 653 kj
(156 kcal)104 kj
(25 kcal)-78% Fat 12.5 g 2 g -84% Saturated fat 0 g 0 g -100% Trans fat 0 g 0 g Cholesterol 0 mg 0 mg -100% Salt 1.328 g 0.212 g +340% Carbohydrates 6.25 g 1 g +17% Fiber 0 g 0 g -100% Sugars 0 g 0 g -100% Proteins 6.25 g 1 g +70% Vitamin A 0 µg 0 µg -100% Vitamin C (ascorbic acid) 0 mg 0 mg -100% Calcium 125 mg 20 mg +210% Iron 0 mg 0 mg -100% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 24.549 % 24.549 %
Environment
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Eco-Score not computed - Unknown environmental impact
We could not compute the Eco-Score of this product as it is missing some data, could you help complete it?Could you add a precise product category so that we can compute the Eco-Score? Add a category
Packaging
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Missing packaging information for this product
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠ ️ The origins of the ingredients of this product are not indicated.
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Data sources
Product added on by usda-ndb-import
Last edit of product page on by org-database-usda.