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Pretzel melt sandwiches

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Barcode: 0858312002164 (EAN / EAN-13) 858312002164 (UPC / UPC-A)

Brand owner: Better Bakery Company

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

81 ingredients

Wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, [may contain vitamin c {ascorbic acid added as a dough conditioner}, enzyme (added for improved baking), malted barley flour]), egg patties (egg whites, water, modified food starch, natural flavors, guar gum, xanthan gum, color [includes beta carotene]), mild cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto [coloring]), water, fully cooked applewood smoked sliced bacon natural smoke flavor added (cured with: water, salt, sugar, natural smoke flavoring, sodium phosphate, sodium erythorbate, sodium nitrite), unsalted butter (pasteurized cream, lactic acid, starter distillate), nonfat dry milk, grated parmesan cheese (pasteurized part-skim cow's milk, culture, salt, starch and powdered cellulose to prevent caking), yeast, sugar, salt, dough conditioner (wheat flour, malted barley flour, ascorbic acid, soybean oil, enzymes), buttery cheddar hs ([dehydrated blend] whey, partially hydrogenated soybean oil, maltodextrin, salt, whey, protein concentrate, cheese [cheddar and semisoft [pasteurized milk, cheese culture, salt, enzymes], contains less than 2% of monosodium glutamate, sodium phosphate, lactic acid, citric acid, butter, yellow 5, autolyzed yeast extract, yellow 6, spice, artificial flavor, tricalcium phosphate).

Allergens: Gluten

Traces: Eggs, 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: E160a - Carotene

Additive: E160b - Annatto

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Additive: E621 - Monosodium glutamate

Ingredient: Colour

Ingredient: Flavouring

Ingredient: Maltodextrin

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

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

E160b - Annatto

E250 - Sodium nitrite

Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
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

E300 - Ascorbic acid

E316 - Sodium erythorbate

Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
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.

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.

E621 - Monosodium glutamate

Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: May-contain-vitamin-c, Ascorbic-acid-added-as-a-dough-conditioner, Added-for-improved-baking, Egg-patties, Includes-beta-carotene, Fully-cooked-applewood-smoked-sliced-bacon-natural-smoke-flavor-added, Cured-with, Starter-distillate, Pasteurized-part-skim-cow-s-milk, Starch-and-powdered-cellulose-to-prevent-caking, Buttery-cheddar-hs, Cheddar-and-semisoft, Contains-less-than-2-of-monosodium-glutamate
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Non-vegan
Non-vegan ingredients: Egg white, Mild cheddar, Pasteurised milk, Unsalted butter, Cream, Skimmed milk powder, Parmigiano reggiano, Whey, Whey, Cheese, Pasteurised milk, Butter
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, May-contain-vitamin-c, Ascorbic-acid-added-as-a-dough-conditioner, Added-for-improved-baking, Egg-patties, Includes-beta-carotene, Fully-cooked-applewood-smoked-sliced-bacon-natural-smoke-flavor-added, Cured-with, Starter-distillate, Pasteurized-part-skim-cow-s-milk, Starch-and-powdered-cellulose-to-prevent-caking, Buttery-cheddar-hs, Cheddar-and-semisoft, Contains-less-than-2-of-monosodium-glutamate
Some 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.

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.

Details of the analysis of the ingredients
We need your help!
Some 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.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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: Wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid (may contain vitamin c (ascorbic acid added as a dough conditioner), enzyme (added for improved baking), malted barley flour)), egg patties (egg whites, water, modified food starch, natural flavors, guar gum, xanthan gum, color (includes beta carotene)), mild cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto (coloring)), water, fully cooked applewood smoked sliced bacon natural smoke flavor added (cured with (water), salt, sugar, natural smoke flavoring, sodium phosphate, sodium erythorbate, sodium nitrite), unsalted butter (cream, lactic acid, starter distillate), nonfat dry milk, parmesan cheese (pasteurized part-skim cow's milk, culture, salt, starch and powdered cellulose to prevent caking), yeast, sugar, salt, dough conditioner (wheat flour, malted barley flour, ascorbic acid, soybean oil, enzymes), buttery cheddar hs (whey, partially hydrogenated soybean oil, maltodextrin, salt, whey, protein, cheese (cheddar and semisoft, pasteurized milk, cheese culture, salt, enzymes), contains less than 2% of monosodium glutamate, sodium phosphate, lactic acid, citric acid, butter, yellow 5, autolyzed yeast extract, yellow 6, spice, artificial flavor, tricalcium phosphate)
Wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7.69230769230769 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.28205128205128 - percent_max: 100

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667

may contain vitamin c -> en:may-contain-vitamin-c - percent_min: 0 - percent_max: 16.6666666666667

ascorbic acid added as a dough conditioner -> en:ascorbic-acid-added-as-a-dough-conditioner - percent_min: 0 - percent_max: 16.6666666666667

enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333

added for improved baking -> en:added-for-improved-baking - percent_min: 0 - percent_max: 8.33333333333333

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 5.55555555555556

egg patties -> en:egg-patties - percent_min: 0 - percent_max: 50

egg whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 50

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 16.6666666666667

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

color -> en:colour - percent_min: 0 - percent_max: 7.14285714285714

includes beta carotene -> en:includes-beta-carotene - percent_min: 0 - percent_max: 7.14285714285714

mild cheddar cheese -> en:mild-cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 33.3333333333333

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

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.19

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19

coloring -> en:colour - percent_min: 0 - percent_max: 1.19

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

fully cooked applewood smoked sliced bacon natural smoke flavor added -> en:fully-cooked-applewood-smoked-sliced-bacon-natural-smoke-flavor-added - percent_min: 0 - percent_max: 20

cured with -> en:cured-with - percent_min: 0 - percent_max: 20

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.19

natural smoke flavoring -> en:natural-smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.19

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19

sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19

sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19

unsalted butter -> en:unsalted-butter - vegan: no - vegetarian: yes - ciqual_food_code: 16400 - percent_min: 0 - percent_max: 16.6666666666667

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

starter distillate -> en:starter-distillate - percent_min: 0 - percent_max: 5.55555555555556

nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 14.2857142857143

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 12.5

pasteurized part-skim cow's milk -> en:pasteurized-part-skim-cow-s-milk - percent_min: 0 - percent_max: 12.5

culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19

starch and powdered cellulose to prevent caking -> en:starch-and-powdered-cellulose-to-prevent-caking - percent_min: 0 - percent_max: 1.19

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.76

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.19

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.19

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 0.595

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.396666666666667

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.2975

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.238

buttery cheddar hs -> en:buttery-cheddar-hs - percent_min: 0 - percent_max: 1.19

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.19

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: 0.595

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.396666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2975

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.238

protein -> en:protein - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.198333333333333

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.198333333333333

cheddar and semisoft -> en:cheddar-and-semisoft - percent_min: 0 - percent_max: 0.198333333333333

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.119

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.0793333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.0793333333333333

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0793333333333333

contains less than 2% of monosodium glutamate -> en:contains-less-than-2-of-monosodium-glutamate - percent_min: 0 - percent_max: 0.198333333333333

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.132222222222222

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.119

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.119

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.119

yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.119

autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.119

yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.119

spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.119

artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.119

tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.119

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: 0

Proteins: 5 / 5 (value: 14.97, rounded value: 14.97)

Fiber: 0 / 5 (value: 0.7, rounded value: 0.7)

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

Negative points: 14

Energy: 3 / 10 (value: 1197, rounded value: 1197)

Sugars: 1 / 10 (value: 4.76, rounded value: 4.76)

Saturated fat: 5 / 10 (value: 5.44, rounded value: 5.4)

Sodium: 5 / 10 (value: 476, rounded value: 476)

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

Nutritional score: (14 - 0)

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

Nutrient levels
- Fat in moderate quantity (10.9%)
  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 high quantity (5.44%)
  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 low quantity (4.76%)
  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 moderate quantity (1.19%)
  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 (147 g (147 g))	Compared to: Frozen foods
Energy	1,197 kj (286 kcal)	1,760 kj (420 kcal)	+63%
Fat	10.88 g	16 g	+46%
Saturated fat	5.44 g	8 g	+61%
Trans fat	0 g	0 g
Cholesterol	27 mg	39.7 mg	+1%
Salt	1.19 g	1.75 g	+132%
Carbohydrates	32.65 g	48 g	+67%
Fiber	0.7 g	1.03 g	-36%
Sugars	4.76 g	7 g	-51%
Proteins	14.97 g	22 g	+134%
Vitamin A	102 µg	150 µg	+37%
Vitamin C (ascorbic acid)	2.4 mg	3.53 mg	+1%
Calcium	122 mg	179 mg	+99%
Iron	1.22 mg	1.79 mg	+71%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 147 g (147 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Data sources

Product added on April 23, 2020, 12:50:13 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 12:50:14 PM CEST by org-database-usda.

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Pretzel melt sandwiches