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Cheesy Bliss Pepper Jack Style Singles - Go Veggie!

Cheesy Bliss Pepper Jack Style Singles - Go Veggie!

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Barcode: 0077172667188 (EAN / EAN-13) 077172667188 (UPC / UPC-A)

Brands: Go Veggie!

Brand owner: Galaxy Nutritional Foods, Inc.

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

Labels, certifications, awards: No lactose

Countries where sold: United States

Matching with your preferences

Health

Ingredients

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    54 ingredients


    Filtered water, casein* (milk protein), canola oil, sodium phosphate, jalapeno peppers, calcium phosphate, rice starch, lactic acid (non-dairy), organic rice flour, sea salt, milk*, enzyme-modified cheese* (cream, milk, natural flavor, salt, mono and diglycerides, sodium phosphate, enzymes, cheese culture), jalapeno pepper puree, red bell peppers, carrageenan, salt, cream*, organic soy flour, sorbic acid (preservative), vinegar, natural flavor, milkfat*, cheese culture, yeast extract, citric acid, sodium citrate, xanthan gum, enzymes. vitamins and minerals: vitamin e, acetic acid, vitamin a palmitate, vitamin c, ferric orthophosphate, vitamin b12, vitamin d3, folic acid, vitamin b6, calcium chloride, riboflavin (vitamin b2).
    Allergens: 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: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Casein
    • Ingredient: Flavouring
    • 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

  • 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
  • E260 - Acetic acid


    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Casein, Milk proteins, Milk, Cream, Milk, Cream, Milkfat

    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: Non-dairy, Enzyme-modified-cheese, Sodium citrate, Vitamin E, Vitamin C, Ferric orthophosphate, Vitamin b12, Folic acid

    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!

    Filtered water, casein (milk protein), canola oil, sodium phosphate, jalapeno peppers, calcium phosphate, rice starch, lactic acid (non-dairy), rice flour, sea salt, milk, enzyme-modified cheese (cream, milk, natural flavor, salt, mono- and diglycerides, sodium phosphate, enzymes, cheese culture), jalapeno pepper, red bell peppers, carrageenan, salt, cream, soy flour, sorbic acid (preservative), vinegar, natural flavor, milkfat, cheese culture, yeast extract, citric acid, sodium citrate, xanthan gum, enzymes, vitamins, minerals (vitamin e), acetic acid, vitamin a palmitate, vitamin c, ferric orthophosphate, vitamin b12, vitamins, vitamin d3, folic acid, vitamin b6, calcium chloride, riboflavin (vitamin b2)
    1. Filtered water -> en:filtered-water - vegan: yes - vegetarian: yes - percent_min: 2.4390243902439 - percent_max: 100
    2. casein -> en:casein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. milk protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
    4. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. jalapeno peppers -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. calcium phosphate -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. rice starch -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      1. non-dairy -> en:non-dairy - percent_min: 0 - percent_max: 12.5
    9. rice flour -> en:rice-flour - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. sea salt -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. enzyme-modified cheese -> en:enzyme-modified-cheese - percent_min: 0 - percent_max: 8.33333333333333
      1. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      2. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      3. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
      4. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
      5. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.66666666666667
      6. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
      7. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.19047619047619
      8. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.04166666666667
    13. jalapeno pepper -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. red bell peppers -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. soy flour -> en:soya-flour - labels: en:organic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 5.26315789473684
    20. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 3.84615384615385
    27. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
    29. vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. minerals -> en:minerals - percent_min: 0 - percent_max: 3.33333333333333
      1. vitamin e -> en:vitamin-e - percent_min: 0 - percent_max: 3.33333333333333
    31. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. vitamin c -> en:vitamin-c - percent_min: 0 - percent_max: 3.03030303030303
    34. ferric orthophosphate -> en:ferric-orthophosphate - percent_min: 0 - percent_max: 2.94117647058824
    35. vitamin b12 -> en:vitamin-b12 - percent_min: 0 - percent_max: 2.94117647058824
    36. vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    37. vitamin d3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
    38. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 2.63157894736842
    39. vitamin b6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    41. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      1. vitamin b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5

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: 0

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 17.65, rounded value: 17.65)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 12

    • Energy: 2 / 10 (value: 984, rounded value: 984)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 10 / 10 (value: 1314.84, rounded value: 1314.8)

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

    Score nutritionnel: 7 (12 - 5)

    Nutri-Score: C

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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.
  • icon

    Salt in high quantity (3.29%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1 SLICE (17 g))
    Compared to: Cheeses
    Energy 984 kj
    (235 kcal)
    167 kj
    (40 kcal)
    -28%
    Fat 11.76 g 2 g -54%
    Saturated fat 0 g 0 g -100%
    Monounsaturated fat 8.82 g 1.5 g +42%
    Polyunsaturated fat 2.94 g 0.5 g +494%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg -100%
    Salt 3.287 g 0.559 g +95%
    Carbohydrates 5.88 g 1 g +48%
    Fiber 0 g 0 g -100%
    Sugars 0 g 0 g -100%
    Proteins 17.65 g 3 g -12%
    Vitamin A 882.3 µg 150 µg +259%
    Vitamin D 5.875 µg 0.999 µg +64%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Vitamin B2 (Riboflavin) 2.5 mg 0.425 mg +291%
    Vitamin B6 (Pyridoxin) 1.176 mg 0.2 mg +4%
    Vitamin B9 (Folic acid) 17 µg 2.89 µg -46%
    Vitamin B12 (cobalamin) 3.53 µg 0.6 µg +43%
    Calcium 1,471 mg 250 mg +160%
    Iron 2.12 mg 0.36 mg +4,751%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 SLICE (17 g)

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by usda-ndb-import
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvlk9Nct_8vxHvKiz4h2eh5NbSK73tX9RwwrjwMKg.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.