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Cheese Dip - Mandip

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Barcode: 0864908000018 (EAN / EAN-13) 864908000018 (UPC / UPC-A)

Brands: Mandip

Brand owner: MANDIP

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses

Countries where sold: United States

Matching with your preferences

Health

Ingredients

29 ingredients

Cream cheese (pasteurized cultured milk and cream, salt, stabilizers (xanthan and/or carob bean and/or guar gums)), green chiles, jalapeno peppers (jalapeno, water, vinegar, salt), pepper jack cheese (milk, cheese cultures, jalapeno peppers, salt, enzymes), contains less than 2% of the following: maltodextrin, cultured dextrose, sodium diacetate, nisin, sodium chloride, egg white lysozyme, cellulose gum, habanero powder, potassium sorbate (as a preservative).

Allergens: Milk

Food processing

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

Additive: E412 - Guar gum

Additive: E466 - Sodium carboxy methyl cellulose

Ingredient: Maltodextrin
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

E1105 - Lysozyme

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

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

E262 - Sodium acetates

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E262ii - Sodium diacetate

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
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.

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Xanthan-and-carob-bean-and-guar-gums, Contains-less-than-2-of-the-following, Cultured-dextrose, Egg-white-lysozyme
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Cream cheese, Soured milk, Cream, Pepper jack, Milk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Xanthan-and-carob-bean-and-guar-gums, Contains-less-than-2-of-the-following, Cultured-dextrose, Sodium chloride, Egg-white-lysozyme
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.

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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!

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.
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.

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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!
: Cream cheese (cultured milk, cream, salt, stabilizers (xanthan and carob bean and guar gums)), green chiles, jalapeno peppers (jalapeno, water, vinegar, salt), pepper jack cheese (milk, cheese cultures, jalapeno peppers, salt, enzymes), contains less than 2% of the following (maltodextrin), cultured dextrose, sodium diacetate, nisin, sodium chloride, egg white lysozyme, cellulose gum, habanero, potassium sorbate (as a preservative)
Cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 7.69230769230769 - percent_max: 100

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 1.92307692307692 - percent_max: 100

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 50

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.5

stabilizers -> en:stabiliser - percent_min: 0 - percent_max: 1.5

xanthan and carob bean and guar gums -> en:xanthan-and-carob-bean-and-guar-gums - percent_min: 0 - percent_max: 1.5

green chiles -> en:green-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 50

jalapeno peppers -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 33.3333333333333

jalapeno -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 33.3333333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 11.1111111111111

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.5

pepper jack cheese -> en:pepper-jack - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25

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

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5

jalapeno peppers -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 8.33333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.5

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.5

contains less than 2% of the following -> en:contains-less-than-2-of-the-following - percent_min: 0 - percent_max: 20

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

cultured dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 16.6666666666667

sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

sodium chloride -> en:sodium-chloride - percent_min: 0 - percent_max: 11.1111111111111

egg white lysozyme -> en:egg-white-lysozyme - percent_min: 0 - percent_max: 10

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

habanero -> en:habanero-chili - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 8.33333333333333

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

as a preservative -> en:preservative - percent_min: 0 - percent_max: 7.69230769230769

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: 35
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 4

Proteins: 4 / 5 (value: 6.67, rounded value: 6.67)

Fiber: 0 / 5 (value: 0.8, rounded value: 0.8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 35.3365384615385, rounded value: 35.3)

Negative points: 17

Energy: 2 / 10 (value: 837, rounded value: 837)

Sugars: 0 / 10 (value: 3.33, rounded value: 3.33)

Saturated fat: 9 / 10 (value: 10, rounded value: 10)

Sodium: 6 / 10 (value: 600, rounded value: 600)

The points for proteins are counted because the product is in the cheeses category.

Nutritional score: (17 - 4)

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

Nutrient levels
- Fat in moderate quantity (16.7%)
  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 (10%)
  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 (3.33%)
  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 (1.5%)
  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 (2 Tbsp (30 g))	Compared to: Cheeses
Energy	837 kj (200 kcal)	251 kj (60 kcal)	-38%
Fat	16.67 g	5 g	-34%
Saturated fat	10 g	3 g	-35%
Trans fat	0 g	0 g
Cholesterol	50 mg	15 mg	-36%
Salt	1.5 g	0.45 g	-11%
Carbohydrates	3.33 g	0.999 g	-15%
Fiber	0.8 g	0.24 g	+9,925%
Sugars	3.33 g	0.999 g	+169%
Proteins	6.67 g	2 g	-67%
Vitamin A	200.1 µg	60 µg	-19%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	133 mg	39.9 mg	-76%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	35.337 %	35.337 %

Serving size: 2 Tbsp (30 g)

Environment

Eco-Score D - High environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 54/100)

Category: Camembert cheese, from cow's milk

PEF environmental score: 0.50 (the lower the score, the lower the impact)
including impact on climate change: 5.24 kg CO2 eq/kg of product

Stage	Impact
Agriculture	84.4 %
Processing	5.6 %
Packaging	4.4 %
Transportation	3.3 %
Distribution	1.8 %
Consumption	0.5 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

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

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 34/100)
Product: Cheese Dip - Mandip

Life cycle analysis score: 54
Sum of bonuses and maluses: -20

Final score: 34/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 2.7 km in a petrol car

524 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	85.1 %
Processing	5.0 %
Packaging	5.0 %
Transportation	4.0 %
Distribution	0.7 %
Consumption	0.1 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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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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If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on March 9, 2017, 9:10:33 PM CET by usda-ndb-import
Last edit of product page on April 22, 2020, 11:34:28 PM CEST by org-database-usda.

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Cheese Dip - Mandip