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Hearth baked garlic bread, five cheese
Hearth baked garlic bread, five cheese
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Barcode: 01121335483
Brand owner: SPARTAN
Countries where sold: United States
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Health
Ingredients
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93 ingredients
Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, interesterified soybean oil, cheese blend (asiago medium cheese [pasteurized milk, cheese culture, salt, enzymes], low moisture part skim mozzarella cheese [pasteurized milk, cheese culture, salt, enzymes], cheddar cheese [pasteurized milk, cheese culture, salt, enzymes, annatto color], parmesan cheese [milk, cheese culture, salt, enzymes], not smoked provolone cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch, powdered cellulose, natamycin preservative), contains less than 2% of each of the following: dextrose, butter (cream, salt), salt, yeast, dehydrated garlic, seasoning (dehydrated garlic, black pepper, salt, brown sugar, dehydrated bell pepper, dehydrated onion, natural flavor, parsley, silicon dioxide), wheat gluten, romano cheese powder, (romano cheese made from cow's milk [pasteurized milk, salt, cheese culture, enzymes], lactic acid, silicon dioxide, disodium phosphate), wheat flour, parmesan cheese (pasteurized milk, salt, cheese culture, enzymes, powdered cellulose, sorbic acid preservative), dehydrated onion, datem, mono - & diglycerides, soy flour, ascorbic acid added as a dough conditioner, monocalcium phosphate, natural flavor, calcium acid pyrophosphate, soybean oil, ammonium sulfate, azodicarbonamide, sorbitan monostearate, enzymes, l-cysteine, ethoxylated mono - & diglycerides, calcium sulfate, annatto extract color.Allergens: Gluten, 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: E450 - Diphosphates
- Additive: E460 - Cellulose
- Additive: E471 - Mono- and diglycerides of fatty acids
- Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
- Additive: E491 - Sorbitan monostearate
- Ingredient: Dextrose
- Ingredient: Flavouring
- Ingredient: Glucose
- Ingredient: Gluten
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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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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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
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E341 - Calcium phosphates
Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.Source: Wikipedia
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E341i - Monocalcium phosphate
Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.Source: Wikipedia
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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.
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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
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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
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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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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
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E516 - Calcium sulphate
Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.Source: Wikipedia
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E517 - Ammonium sulphate
Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.Source: Wikipedia
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E920 - L-cysteine
Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-Source: Wikipedia
Ingredients analysis
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May contain palm oil
Ingredients that may contain palm oil: E472e, E471
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Non-vegan
Non-vegan ingredients: Mixed cheese, Asiago medium cheese, Pasteurised milk, Low moisture part skim mozzarella, Pasteurised milk, Cheddar, Pasteurised milk, Parmigiano reggiano, Milk, Provolone, Pasteurised milk, Butter, Cream, Romano cheese, Pasteurised milk, Parmigiano reggiano, Pasteurised milkSome ingredients could not be recognized.
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- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Interesterified-soybean-oil, Annatto-color, Natamycin-preservative, Contains-less-than-2-of-each-of-the-following, Romano-cheese-made-from-cow-s-milk, E339ii, Sorbic-acid-preservative, Ascorbic-acid-added-as-a-dough-conditioner, Calcium-acid-pyrophosphate, Ethoxylated-mono-and-diglycerides, Annatto-extract-colorSome 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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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!
: flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, interesterified soybean oil, cheese blend (asiago medium cheese (pasteurized milk, cheese culture, salt, enzymes), low moisture part skim mozzarella cheese (pasteurized milk, cheese culture, salt, enzymes), cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto color), parmesan cheese (milk, cheese culture, salt, enzymes), provolone cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch, powdered cellulose, natamycin preservative), contains less than 2% of each of the following (dextrose), butter (cream, salt), salt, yeast, garlic, seasoning (garlic, black pepper, salt, brown sugar, bell pepper, dehydrated onion, natural flavor, parsley, silicon dioxide), wheat gluten, romano cheese (romano cheese made from cow's milk (pasteurized milk, salt, cheese culture, enzymes), lactic acid, silicon dioxide, disodium phosphate), wheat flour, parmesan cheese (pasteurized milk, salt, cheese culture, enzymes, powdered cellulose, sorbic acid preservative), dehydrated onion, datem, mono- and diglycerides, soy flour, ascorbic acid added as a dough conditioner, monocalcium phosphate, natural flavor, calcium acid pyrophosphate, soybean oil, ammonium sulfate, azodicarbonamide, sorbitan monostearate, enzymes, l-cysteine, ethoxylated mono- and diglycerides, calcium sulfate, annatto extract color- flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 3.2258064516129 - percent_max: 100
- wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.460829493087558 - percent_max: 100
- malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
- reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25
- thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
- riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- interesterified soybean oil -> en:interesterified-soybean-oil - percent_min: 0 - percent_max: 33.3333333333333
- cheese blend -> en:mixed-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
- asiago medium cheese -> en:asiago-medium-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- low moisture part skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.25
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- annatto color -> en:annatto-color - percent_min: 0 - percent_max: 1.6225
- parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
- milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.25
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.125
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
- potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
- powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
- natamycin preservative -> en:natamycin-preservative - percent_min: 0 - percent_max: 3.125
- asiago medium cheese -> en:asiago-medium-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
- contains less than 2% of each of the following -> en:contains-less-than-2-of-each-of-the-following - percent_min: 0 - percent_max: 20
- dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
- butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.81125
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.540833333333333
- brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.405625
- bell pepper -> en:bell-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3245
- dehydrated onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.270416666666667
- natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.231785714285714
- parsley -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.231785714285714
- silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.231785714285714
- wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- romano cheese made from cow's milk -> en:romano-cheese-made-from-cow-s-milk - percent_min: 0 - percent_max: 1.6225
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.81125
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.540833333333333
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.405625
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.81125
- silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.540833333333333
- disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.405625
- romano cheese made from cow's milk -> en:romano-cheese-made-from-cow-s-milk - percent_min: 0 - percent_max: 1.6225
- wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.81125
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.540833333333333
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.405625
- powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3245
- sorbic acid preservative -> en:sorbic-acid-preservative - percent_min: 0 - percent_max: 0.270416666666667
- dehydrated onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.6225
- mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.6225
- soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- ascorbic acid added as a dough conditioner -> en:ascorbic-acid-added-as-a-dough-conditioner - percent_min: 0 - percent_max: 1.6225
- monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- calcium acid pyrophosphate -> en:calcium-acid-pyrophosphate - percent_min: 0 - percent_max: 1.6225
- soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.6225
- ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- azodicarbonamide -> en:e927a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- sorbitan monostearate -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6225
- ethoxylated mono- and diglycerides -> en:ethoxylated-mono-and-diglycerides - percent_min: 0 - percent_max: 1.6225
- calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6225
- annatto extract color -> en:annatto-extract-color - percent_min: 0 - percent_max: 1.6225
Nutrition
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Missing data to compute the Nutri-Score
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Nutrition facts
Nutrition facts As sold
for 100 g / 100 mlAs 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 1.622 g 0.925 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) 0.244 % 0.244 %
Environment
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Eco-Score not computed - Unknown environmental impact
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Packaging
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Transportation
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Origins of ingredients
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Data sources
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