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cheddar filled pretzel bites - Appetitos - 283 g

cheddar filled pretzel bites - Appetitos - 283 g

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Barcode: 4099100131994 (EAN / EAN-13)

Quantity: 283 g

Packaging: Paper Box, Plastic Bag

Brands: Appetitos, Aldi

Categories: Plant-based foods and beverages, Plant-based foods, Snacks, Cereals and potatoes, Salty snacks, Appetizers, Breads, Crackers, Special breads, Pretzel

Stores: Aldi

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    57 ingredients


    ENRICHED WHEAT FLOUR (WHEAT FLOUR. MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHEDDAR CHEESE SAUCE FILLING (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, MILKFAT, WHEY, ENZYME MODIFIED CHEESE [PASTEURIZED MILK, WATER, SODIUM PHOSPHATE, MILKFAT, SALT, CHEESE CULTURE, ENZYMES], SODIUM PHOSPHATE, FOOD STARCH-MODIFIED, SALT, LACTIC ACID, SODIUM ALGINATE, SORBIC ACID [AS A PRESERVATIVE], APOCAROTENAL [COLOR]), WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO [COLOR]), SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: DOUGH CONDITIONER (WHEAT FLOUR, WHEAT GLUTEN, SODIUM STEAROYL LACTYLATE, MONO - AND DIGLYCERIDES, CALCIUM SULFATE, SOYBEAN OIL, ASCORBIC ACID, L-CYSTEINE, ENZYMES), YEAST, SALT, CANOLA OIL. CONTAINS: MILK, WHEAT.
    Allergens: Gluten, Milk
    Traces: Gluten, Milk

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E160b - Annatto
    • Additive: E160e - Beta-apo-8′-carotenal (c30)
    • Additive: E401 - Sodium alginate
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Colour
    • Ingredient: Gluten
    • 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

  • E200 - Sorbic acid


    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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
  • 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.

  • E481 - Sodium stearoyl-2-lactylate


    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia
  • E516 - Calcium sulphate


    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    Source: Wikipedia
  • E920 - L-cysteine


    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Cheddar, Pasteurised milk, Milkfat, Whey, Pasteurised milk, Milkfat, Cheddar, Pasteurised milk

    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: Reduced iron, Thiamin mononitrate, Folic acid, Cheddar-cheese-sauce-filling, Enzyme-modified-cheese, Contains-2-and-less-of-the-following

    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!

    : ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHEDDAR CHEESE SAUCE FILLING (CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, MILKFAT, WHEY, ENZYME MODIFIED CHEESE (PASTEURIZED MILK, WATER, SODIUM PHOSPHATE, MILKFAT, SALT, CHEESE CULTURE, ENZYMES), SODIUM PHOSPHATE, FOOD STARCH-MODIFIED, SALT, LACTIC ACID, SODIUM ALGINATE, SORBIC ACID (AS A PRESERVATIVE), APOCAROTENAL (COLOR)), WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO (COLOR)), SUGAR, CONTAINS 2% and LESS OF THE FOLLOWING (DOUGH CONDITIONER, WHEAT FLOUR), WHEAT GLUTEN, SODIUM STEAROYL LACTYLATE, mono- and DIGLYCERIDES, CALCIUM SULFATE, SOYBEAN OIL, ASCORBIC ACID, L-CYSTEINE, ENZYMES, YEAST, SALT, CANOLA OIL
    1. ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 5.88235294117647 - percent_max: 100
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.840336134453782 - percent_max: 100
      2. MALTED BARLEY FLOUR -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. NIACIN -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      4. REDUCED IRON -> en:reduced-iron - percent_min: 0 - percent_max: 25
      5. THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
      6. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
    2. CHEDDAR CHEESE SAUCE FILLING -> en:cheddar-cheese-sauce-filling - percent_min: 0 - percent_max: 50
      1. CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 50
        1. PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50
        2. CHEESE CULTURE -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
        3. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
        4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9583333333333
      2. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. MILKFAT -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
      4. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      5. ENZYME MODIFIED CHEESE -> en:enzyme-modified-cheese - percent_min: 0 - percent_max: 10
        1. PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
        2. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        3. SODIUM PHOSPHATE -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
        4. MILKFAT -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5
        5. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
        6. CHEESE CULTURE -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
        7. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.42857142857143
      6. SODIUM PHOSPHATE -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. FOOD STARCH-MODIFIED -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      8. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
      9. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
      10. SODIUM ALGINATE -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
      11. SORBIC ACID -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
        1. AS A PRESERVATIVE -> en:preservative - percent_min: 0 - percent_max: 1.9583333333333
      12. APOCAROTENAL -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
        1. COLOR -> en:colour - percent_min: 0 - percent_max: 1.9583333333333
    3. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
      1. PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
      4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9583333333333
      5. ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
        1. COLOR -> en:colour - percent_min: 0 - percent_max: 1.9583333333333
    5. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3333333333333
    6. CONTAINS 2% and LESS OF THE FOLLOWING -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 3.3333333333333
      1. DOUGH CONDITIONER -> en:flour-treatment-agent - percent_min: 0 - percent_max: 3.3333333333333
      2. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666665
    7. WHEAT GLUTEN -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3333333333333
    8. SODIUM STEAROYL LACTYLATE -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.3333333333333
    9. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.3333333333333
    10. CALCIUM SULFATE -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3333333333333
    11. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.3333333333333
    12. ASCORBIC ACID -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3333333333333
    13. L-CYSTEINE -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.3333333333333
    14. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.3333333333333
    15. YEAST -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.3333333333333
    16. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9583333333333
    17. CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.9583333333333

Nutrition

  • icon

    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: 1

    • Proteins: 5 / 5 (value: 10, rounded value: 10)
    • Fiber: 1 / 5 (value: 1.6666666666667, rounded value: 1.67)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.00248927696078738, rounded value: 0)

    Negative points: 15

    • Energy: 3 / 10 (value: 1185, rounded value: 1185)
    • Sugars: 0 / 10 (value: 3.3333333333333, rounded value: 3.33)
    • Saturated fat: 4 / 10 (value: 5, rounded value: 5)
    • Sodium: 8 / 10 (value: 783.33333333332, rounded value: 783.3)

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

    Nutritional score: (15 - 1)

    Nutri-Score:

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (60g)
    Compared to: Pretzel
    Energy 1,185 kj
    (283 kcal)
    711 kj
    (170 kcal)
    -30%
    Fat 10 g 6 g +36%
    Saturated fat 5 g 3 g +163%
    Cholesterol 0.02 mg 0.012 mg
    Salt 1.958 g 1.17 g -24%
    Carbohydrates 38.333 g 23 g -48%
    Fiber 1.667 g 1 g -50%
    Sugars 3.333 g 2 g -45%
    Proteins 10 g 6 g +16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.002 % 0.002 %
Serving size: 60g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by revilo13
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, packbot, yuka.sY2b0xO6T85zoF3NwEKvlmpZD4LmszXHbgDlh3GJnPGsIMyzOexX_5rzGao.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.