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Cheddar broccoli pasta mix - Bear Creek Country Kitchens

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Barcode: 0760263911207 (EAN / EAN-13) 760263911207 (UPC / UPC-A)

Brands: Bear Creek Country Kitchens

Brand owner: B&G Foods North America, Inc.

Categories: Meals, Pasta dishes

Countries where sold: United States

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Health

Ingredients

40 ingredients

Enriched pasta (wheat flour, reduced iron, thiamine mononitrate, riboflavin and folic acid), cheddar and blue cheeses (milk, salt, cheese cultures, enzymes), whey (from milk), corn syrup solids, palm oil, partially hydrogenated soybean oil, corn starch, broccoli, onions, salt, maltodextrin, sodium caseinate (milk protein), nonfat milk, buttermilk, butter, garlic, black pepper, lactic acid, citric acid, dipotassium phosphate, natural and artificial flavors, mono and diglycerides, disodium inosinate and disodium guanylate, annatto (color), yellow 5 and yellow 6.

Allergens: Gluten, Milk

Food processing

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: E160b - Annatto

Additive: E471 - Mono- and diglycerides of fatty acids

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Maltodextrin

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.

→ 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

E160b - Annatto

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 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.

E340 - Potassium phosphates

Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
Source: Wikipedia

E340ii - Dipotassium phosphate

Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
Source: Wikipedia

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.

E627 - Disodium guanylate

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia

E631 - Disodium inosinate

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: Cheddar, Blue cheese, Milk, Whey, Milk, Sodium caseinate, Milk proteins, Skimmed milk, Buttermilk, Butter

Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
: pasta (wheat flour, reduced iron, thiamine mononitrate, riboflavin, folic acid), cheddar, blue cheeses (milk, salt, cheese cultures, enzymes), whey (from milk), corn syrup solids, palm oil, partially hydrogenated soybean oil, corn starch, broccoli, onions, salt, maltodextrin, sodium caseinate (milk protein), nonfat milk, buttermilk, butter, garlic, black pepper, lactic acid, citric acid, dipotassium phosphate, natural and artificial flavors, mono- and diglycerides, disodium inosinate, disodium guanylate, annatto (color), yellow 5, yellow 6
pasta -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 3.57142857142857 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.714285714285714 - percent_max: 100

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 50

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 33.3333333333333

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 20

cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 50

blue cheeses -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.6375

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6375

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25

from milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25

corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 20

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 16.6666666666667

partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 14.2857142857143

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5

broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 11.1111111111111

onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 10

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.6375

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

milk protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.6375

buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 2.6375

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 2.6375

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.6375

black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 2.6375

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

dipotassium phosphate -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6375

mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.6375

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6375

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.6375

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

color -> en:colour - percent_min: 0 - percent_max: 2.6375

yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.6375

Nutrition

Poor 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: 2

Proteins: 5 / 5 (value: 12.33, rounded value: 12.33)

Fiber: 2 / 5 (value: 2.7, rounded value: 2.7)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.283241271972663, rounded value: 0.3)

Negative points: 19

Energy: 4 / 10 (value: 1661, rounded value: 1661)

Sugars: 1 / 10 (value: 6.85, rounded value: 6.85)

Saturated fat: 4 / 10 (value: 4.11, rounded value: 4.1)

Sodium: 10 / 10 (value: 1055, rounded value: 1055)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (19 - 2)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (9.59%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (4.11%)
  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.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (6.85%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (2.64%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 cup (73 g))	Compared to: Pasta dishes
Energy	1,661 kj (397 kcal)	1,210 kj (290 kcal)	+90%
Fat	9.59 g	7 g	+54%
Saturated fat	4.11 g	3 g	+77%
Trans fat	1.37 g	1 g	+99,175%
Cholesterol	7 mg	5.11 mg	-30%
Carbohydrates	65.75 g	48 g	+137%
Sugars	6.85 g	5 g	+146%
Fiber	2.7 g	1.97 g	+40%
Proteins	12.33 g	9 g	+51%
Salt	2.638 g	1.93 g	+149%
Vitamin A	123.3 µg	90 µg	+86%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	137 mg	100 mg	+45%
Iron	2.47 mg	1.8 mg	+13%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.283 %	0.283 %

Serving size: 1 cup (73 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on March 9, 2017, 2:01:52 PM CET by usda-ndb-import
Last edit of product page on April 22, 2020, 8:16:18 PM CEST by org-database-usda.
Product page also edited by inf.

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Cheddar broccoli pasta mix - Bear Creek Country Kitchens