Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

STRUDEL BITES STRAWBERRY CREAM CHEESE 12CT

edit Edit the page

STRUDEL BITES STRAWBERRY CREAM CHEESE 12CT

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 0288453203999 (EAN / EAN-13) 288453203999 (UPC / UPC-A)

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    61 ingredients

    dough (enriched wheat fluur [wheat flour,niacin,reduced iron, thiamine mononitrate,risoflavin,folic acid],vegetable oil margarine [mooified palm oil,canola oil,water,sugar,soybean lecithin,monoglycerides,citric acid,vitamina palmitate, vitamin d3],water,salt dough conditioners [ascorbic acid, enzymes]),cream cheese filling (water,cream cheese [milk ingredients bacterial culture,salt,carob bean gum] high fructose corn syrup glucose modified corn starch,lactic acid, salt,locost bean gum,xanthan gum,carrageenan,potassium sombate [preservative1,color [yellow 5 (contains tartrazine),yellow 6,titanium di0xide]),strawberry filling (strawberries,water, sugar, modified cornstarch,citric acid,sodium citrate,salt, erythorbic acid,gellan gum,locust bean gum,xanthan gum, carrageenan,sodium benzoate,artificial flavor,colur [red 40, blue 1]),topping (coarse sugar),##tomk##may contain sulfites **contains :milk,soy and wheat **
    Allergens: Gluten
    Traces: Gluten, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E129 - Allura red
    • Additive: E133 - Brilliant blue FCF
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E415 - Xanthan gum
    • Additive: E418 - Gellan gum
    • Ingredient: Colour
    • Ingredient: Flavouring

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    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

  • E315 - Erythorbic acid

    Erythorbic acid: Erythorbic acid -isoascorbic acid, D-araboascorbic acid- is a stereoisomer of ascorbic acid -vitamin C-. It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh -such as salad bar ingredients-, the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E407 - Carrageenan

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

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

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

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

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • 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.

  • E418 - Gellan gum

    Gellan gum: Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea -formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery-. Its taxonomic classification has been subsequently changed to Sphingomonas elodea based on current classification system. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms Its initial commercial product with the trademark as "GELRITE" gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: Enriched-wheat-fluur, Risoflavin, Vegetable-oil-margarine, Mooified-palm-oil, Monoglycerides, Vitamina-palmitate, Salt-dough-conditioners, Cream-cheese-filling, Milk-ingredients-bacterial-culture, High-fructose-corn-syrup-glucose-modified-corn-starch, Locost-bean-gum, Potassium-sombate, Preservative1, Titanium-di0xide, Colur, Topping, Coarse-sugar

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Cream cheese

    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, Enriched-wheat-fluur, Reduced iron, Thiamin mononitrate, Risoflavin, Folic acid, Vegetable-oil-margarine, Mooified-palm-oil, Monoglycerides, Vitamina-palmitate, Salt-dough-conditioners, Cream-cheese-filling, Milk-ingredients-bacterial-culture, High-fructose-corn-syrup-glucose-modified-corn-starch, Locost-bean-gum, Potassium-sombate, Preservative1, Titanium-di0xide, Strawberry filling, Sodium citrate, Colur, Topping, Coarse-sugar

    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 (enriched wheat fluur (wheat flour, niacin, reduced iron, thiamine mononitrate, risoflavin, folic acid), vegetable oil margarine (mooified palm oil, canola oil, water, sugar, soybean lecithin, monoglycerides, citric acid, vitamina palmitate, vitamin d3), water, salt dough conditioners (ascorbic acid, enzymes)), cream cheese filling (water, cream cheese (milk ingredients bacterial culture, salt, carob bean gum), high fructose corn syrup glucose modified corn starch, lactic acid, salt, locost bean gum, xanthan gum, carrageenan, potassium sombate (preservative1, color (yellow 5 (contains tartrazine)), yellow 6, titanium di0xide)), strawberry filling (strawberries, water, sugar, modified cornstarch, citric acid, sodium citrate, salt, erythorbic acid, gellan gum, locust bean gum, xanthan gum, carrageenan, sodium benzoate, artificial flavor, colur (red 40, blue 1)), topping (coarse sugar)
    1. dough -> en:dough - percent_min: 25 - percent_max: 100
      1. enriched wheat fluur -> en:enriched-wheat-fluur - percent_min: 6.25 - percent_max: 100
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.04166666666667 - percent_max: 100
        2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
        3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
        4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
        5. risoflavin -> en:risoflavin - percent_min: 0 - percent_max: 20
        6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
      2. vegetable oil margarine -> en:vegetable-oil-margarine - percent_min: 0 - percent_max: 50
        1. mooified palm oil -> en:mooified-palm-oil - percent_min: 0 - percent_max: 50
        2. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
        3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
        4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
        5. soybean lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 10
        6. monoglycerides -> en:monoglycerides - percent_min: 0 - percent_max: 8.33333333333333
        7. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
        8. vitamina palmitate -> en:vitamina-palmitate - percent_min: 0 - percent_max: 6.25
        9. vitamin d3 -> en:cholecalciferol - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
      4. salt dough conditioners -> en:salt-dough-conditioners - percent_min: 0 - percent_max: 25
        1. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
        2. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
    2. cream cheese filling -> en:cream-cheese-filling - percent_min: 0 - percent_max: 50
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      2. cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25
        1. milk ingredients bacterial culture -> en:milk-ingredients-bacterial-culture - percent_min: 0 - percent_max: 25
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 12.5
        3. carob bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. high fructose corn syrup glucose modified corn starch -> en:high-fructose-corn-syrup-glucose-modified-corn-starch - percent_min: 0 - percent_max: 16.6666666666667
      4. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10
      6. locost bean gum -> en:locost-bean-gum - percent_min: 0 - percent_max: 8.33333333333333
      7. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      8. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      9. potassium sombate -> en:potassium-sombate - percent_min: 0 - percent_max: 5.55555555555556
        1. preservative1 -> en:preservative1 - percent_min: 0 - percent_max: 5.55555555555556
        2. color -> en:colour - percent_min: 0 - percent_max: 2.77777777777778
          1. yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
            1. contains tartrazine -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
        3. yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
        4. titanium di0xide -> en:titanium-di0xide - percent_min: 0 - percent_max: 1.38888888888889
    3. strawberry filling -> en:strawberry-filling - percent_min: 0 - percent_max: 33.3333333333333
      1. strawberries -> en:strawberry - vegan: yes - vegetarian: yes - ciqual_food_code: 13014 - percent_min: 0 - percent_max: 33.3333333333333
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 11.1111111111111
      4. modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 8.33333333333333
      5. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 5.55555555555556
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.76190476190476
      8. erythorbic acid -> en:e315 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      9. gellan gum -> en:e418 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      10. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      11. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
      12. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      13. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
      14. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.38095238095238
      15. colur -> en:colur - percent_min: 0 - percent_max: 2.22222222222222
        1. red 40 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
        2. blue 1 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11111111111111
    4. topping -> en:topping - percent_min: 0 - percent_max: 25
      1. coarse sugar -> en:coarse-sugar - percent_min: 0 - percent_max: 25

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Carbohydrates ?
    Proteins ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.203 %

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by inf
Last edit of product page on by inf.

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