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scalloped potatoes

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Barcode: 07112768

Countries where sold: United States

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Health

Ingredients

  • icon

    36 ingredients

    potatoes, whole milk, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto color, natamycin [a natural mold inhibitor]), butter (sweet cream, salt), sour cream (pasteurized cultured cream [milk), reser enzymes), parmesan cheese (pasteurized part-skim cow's milk, cheese culture, salt, enzymes), modified corn starch, romano cheese (pasteurized part-skim cow's milk, cheese culture, salt, enzymes), salt, onion powder, black pepper, nisin preparation (salt, nisin [a natural antimicrobial]), prod no ac
    Allergens: Milk

Food processing

  • icon

    Food processing level unknown

    The category of the product must be specified in order to determine the NOVA group.

    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

  • E234 - Nisin

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    Source: Wikipedia

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Annatto-color, Sweet-cream, Reser-enzymes, Pasteurized-part-skim-cow-s-milk, Pasteurized-part-skim-cow-s-milk, Nisin-preparation, A-natural-antimicrobial, Prod-no-ac

    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: Whole milk, Cheddar, Pasteurised milk, Butter, Sour cream, Sour cream, Milk, Parmigiano reggiano, Romano 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: Annatto-color, Sweet-cream, Reser-enzymes, Pasteurized-part-skim-cow-s-milk, Pasteurized-part-skim-cow-s-milk, Nisin-preparation, A-natural-antimicrobial, Prod-no-ac

    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!

    : potatoes, whole milk, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto color, natamycin (a natural mold inhibitor)), butter (sweet cream, salt), sour cream (cultured cream, milk), reser enzymes, parmesan cheese (pasteurized part-skim cow's milk, cheese culture, salt, enzymes), modified corn starch, romano cheese (pasteurized part-skim cow's milk, cheese culture, salt, enzymes), salt, onion, black pepper, nisin preparation (salt, nisin (a natural antimicrobial)), prod no ac
    1. potatoes -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 7.14285714285714 - percent_max: 100
    2. whole milk -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 50
    3. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 33.3333333333333
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 11.1111111111111
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      5. annatto color -> en:annatto-color - percent_min: 0 - percent_max: 6.66666666666667
      6. natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
        1. a natural mold inhibitor -> en:preservative - percent_min: 0 - percent_max: 5.55555555555556
    4. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 25
      1. sweet cream -> en:sweet-cream - 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
    5. sour cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 20
      1. cultured cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 20
      2. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 10
    6. reser enzymes -> en:reser-enzymes - percent_min: 0 - percent_max: 16.6666666666667
    7. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 14.2857142857143
      1. pasteurized part-skim cow's milk -> en:pasteurized-part-skim-cow-s-milk - percent_min: 0 - percent_max: 14.2857142857143
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.76190476190476
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
    8. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5
    9. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 11.1111111111111
      1. pasteurized part-skim cow's milk -> en:pasteurized-part-skim-cow-s-milk - percent_min: 0 - percent_max: 11.1111111111111
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.7037037037037
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
    10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10
    11. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 9.09090909090909
    12. black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 8.33333333333333
    13. nisin preparation -> en:nisin-preparation - percent_min: 0 - percent_max: 7.69230769230769
      1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 7.69230769230769
      2. nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
        1. a natural antimicrobial -> en:a-natural-antimicrobial - percent_min: 0 - percent_max: 3.84615384615385
    14. prod no ac -> en:prod-no-ac - percent_min: 0 - percent_max: 7.14285714285714

Nutrition

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    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) 0 %

Environment

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by inf.

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