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Shells & Cheese - Quality Pasta Company

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Shells & Cheese - Quality Pasta Company

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Barcode: 0856587004159 (EAN / EAN-13) 856587004159 (UPC / UPC-A)

Brands: Quality Pasta Company

Brand owner: Quality Pasta Company

Categories: Meals, Pasta dishes

Countries where sold: United States

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Health

Ingredients

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    42 ingredients

    Enriched pasta (durum flour (wheat), salt, monoglycerides, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, and folic acid), cheese sauce (water, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), soy and/or canola oil, whey (milk), non-fat dry milk, maltodextrin, sodium phosphate, salt, natural flavors, natural color (beta carotene, paprika extract), lactic acid, sodium alginate, mono and diglycerides, xanthan gum), modified tapioca starch, contains 2% or less of: corn syrup solids, maltodextrin, salt, acetylated mono and diglycerides, calcium carbonate, potassium chloride, guar gum, silicon dioxide to reduce caking.
    Allergens: Gluten, 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: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E170 - Calcium carbonates
    • Additive: E401 - Sodium alginate
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • Ingredient: Whey

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E170 - Calcium carbonates

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    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

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • 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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cheddar, Pasteurised milk, Whey, Skimmed milk powder

    Some ingredients could not be recognized.

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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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Monoglycerides, Ferrous sulfate, Thiamin mononitrate, And-folic-acid, Contains-2-and-less-of, Acetylated-mono-and-diglycerides, Silicon-dioxide-to-reduce-caking

    Some 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!

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!

    : pasta (durum flour (wheat), salt, monoglycerides, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, and folic acid), cheese sauce (water, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), soy, canola oil, whey, non-fat dry milk, maltodextrin, sodium phosphate, salt, natural flavors, natural color (beta carotene, paprika extract), lactic acid, sodium alginate, mono- and diglycerides, xanthan gum), modified tapioca starch, contains 2% and less of (corn syrup solids), maltodextrin, salt, acetylated mono- and diglycerides, calcium carbonate, potassium chloride, guar gum, silicon dioxide to reduce caking
    1. pasta -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 9.09090909090909 - percent_max: 100
      1. durum flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.13636363636364 - percent_max: 100
        1. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.13636363636364 - percent_max: 100
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.4275
      3. monoglycerides -> en:monoglycerides - percent_min: 0 - percent_max: 2.4275
      4. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.4275
      5. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 2.4275
      6. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 2.4275
      7. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.4275
      8. and folic acid -> en:and-folic-acid - percent_min: 0 - percent_max: 2.4275
    2. cheese sauce -> en:cheese-sauce - vegan: maybe - vegetarian: maybe - 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. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 25
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.4275
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.4275
      3. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      4. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 12.5
      5. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10
      6. non-fat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 8.33333333333333
      7. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      8. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      9. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.4275
      10. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.4275
      11. natural color -> en:natural-colours - percent_min: 0 - percent_max: 2.4275
        1. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.4275
        2. paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.21375
      12. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4275
      13. sodium alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4275
      14. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.4275
      15. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4275
    3. modified tapioca starch -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333
    4. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 25
      1. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 25
    5. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.4275
    7. acetylated mono- and diglycerides -> en:acetylated-mono-and-diglycerides - percent_min: 0 - percent_max: 2.4275
    8. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.4275
    9. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4275
    10. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.4275
    11. silicon dioxide to reduce caking -> en:silicon-dioxide-to-reduce-caking - percent_min: 0 - percent_max: 2.4275

Nutrition

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    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: 1

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

    Positive points: 2

    • Proteins: 5 / 5 (value: 9.8, rounded value: 9.8)
    • Fiber: 2 / 5 (value: 2, rounded value: 2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.42045454545454, rounded value: 1.4)

    Negative points: 17

    • Energy: 4 / 10 (value: 1393, rounded value: 1393)
    • Sugars: 1 / 10 (value: 5.88, rounded value: 5.88)
    • Saturated fat: 2 / 10 (value: 2.94, rounded value: 2.9)
    • Sodium: 10 / 10 (value: 971, rounded value: 971)

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

    Nutritional score: (17 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 PACKAGE (102 g))     		Compared to: Pasta dishes
    Energy 1,393 kj
    (333 kcal)     		1,420 kj
    (340 kcal)     		+7%
    Fat 9.8 g 10 g +75%
    Saturated fat 2.94 g 3 g +43%
    Trans fat 0 g 0 g
    Cholesterol 10 mg 10.2 mg +2%
    Salt 2.428 g 2.48 g +31%
    Carbohydrates 51.96 g 53 g -2%
    Fiber 2 g 2.04 g -13%
    Sugars 5.88 g 6 g +17%
    Proteins 9.8 g 10 g -8%
    Vitamin A 29.4 µg 30 µg -55%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 196 mg 200 mg +107%
    Iron 2.65 mg 2.7 mg +21%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 1.42 % 1.42 %
Serving size: 1 PACKAGE (102 g)

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