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6 cracker varieties perfect for every cheese board

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Barcode: 5000168171739 (EAN / EAN-13)

Brand owner: JACOBS

Categories: Snacks

Countries where sold: United States

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Health

Ingredients

47 ingredients

Flour (wheat flour, calcium, iron, niacin, thiamin), vegetable oils (palm, sunflower), sugar, glucose syrup, wheatgerm, dried powdered cheese (milk), raising agents (ammonium bicarbonate, sodium bicarbonate, disodium diphosphate), salt, wheat bran, barley and barley malt extract, kibbled wheat, kibbled rye, barley flakes, dried autolysed yeast, dried whey (milk), natural flavouring [dried yeast extract, potassium chloride, dried cheese (milk), maltodextrin, natural flavourings, dried whey (milk), milk protein], black pepper, wheat protein, acid (lactic acid), natural flavourings, poppy seeds, yeast, wheat starch, vegetable fibre (inulin, pea), barley malt flour, emulsifier (e472e).

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: E450 - Diphosphates

Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Ingredient: Emulsifier

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Glucose syrup

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

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

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

E450i - Disodium diphosphate

E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

E503 - Ammonium carbonates

Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
Source: Wikipedia

E503ii - Ammonium hydrogen carbonate

Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: Cheese, Whey, Cheese, Whey, Milk proteins
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Vegetarian status unknown
Unrecognized ingredients: Calcium, Iron, Thiamin, Kibbled-wheat, Kibbled-rye, Dried-autolysed-yeast
Some ingredients could not be recognized.
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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.

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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!
: Flour (wheat flour, calcium, iron, niacin, thiamin), palm vegetable oils, sunflower vegetable oils, sugar, glucose syrup, wheatgerm, cheese, raising agents (ammonium bicarbonate, sodium bicarbonate, disodium diphosphate), salt, wheat bran, barley, barley malt extract, kibbled wheat, kibbled rye, barley flakes, dried autolysed yeast, whey, natural flavouring (yeast, potassium chloride, cheese, maltodextrin, natural flavourings, whey, milk protein), black pepper, wheat protein, acid (lactic acid), natural flavourings, poppy seeds, yeast, wheat starch, vegetable fibre (inulin, pea), barley malt flour, emulsifier (e472e)
Flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - 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

calcium -> en:calcium - percent_min: 0 - percent_max: 50

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

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

thiamin -> en:thiamin - percent_min: 0 - percent_max: 20

palm vegetable oils -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 50

sunflower vegetable oils -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 33.3333333333333

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.9

glucose syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.9

wheatgerm -> en:wheat-germ - vegan: yes - vegetarian: yes - ciqual_food_code: 9660 - percent_min: 0 - percent_max: 6.9

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 6.9

raising agents -> en:raising-agent - percent_min: 0 - percent_max: 6.9

ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.9

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.45

disodium diphosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 6.9

wheat bran -> en:wheat-bran - vegan: yes - vegetarian: yes - ciqual_food_code: 9621 - percent_min: 0 - percent_max: 6.9

barley -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.9

barley malt extract -> en:barley-malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.9

kibbled wheat -> en:kibbled-wheat - percent_min: 0 - percent_max: 6.9

kibbled rye -> en:kibbled-rye - percent_min: 0 - percent_max: 6.9

barley flakes -> en:barley-flakes - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667

dried autolysed yeast -> en:dried-autolysed-yeast - percent_min: 0 - percent_max: 6.25

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.88235294117647

natural flavouring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.66666666666667

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25

natural flavourings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.833333333333333

milk protein -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.714285714285714

black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 5

wheat protein -> en:wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

acid -> en:acid - percent_min: 0 - percent_max: 4.76190476190476

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

natural flavourings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455

poppy seeds -> en:poppyseed - vegan: yes - vegetarian: yes - ciqual_food_code: 11061 - percent_min: 0 - percent_max: 4.34782608695652

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4

vegetable fibre -> en:vegetable-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385

inulin -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385

pea -> en:pea - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692

barley malt flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 3.7037037037037

emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 3.57142857142857

e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.57142857142857

Nutrition

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Nutrient levels
- Fat in moderate quantity (16.9%)
  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
- Sugars in moderate quantity (6.9%)
  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

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (100 g (100 g))	Compared to: Snacks
Energy	1,912 kj (457 kcal)	1,910 kj (457 kcal)	+4%
Fat	16.9 g	16.9 g	-10%
Carbohydrates	64.9 g	64.9 g	+10%
Fiber	4.2 g	4.2 g	+15%
Sugars	6.9 g	6.9 g	-76%
Proteins	9.2 g	9.2 g	+33%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 100 g (100 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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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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Product added on April 23, 2020, 1:38:48 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 1:38:48 PM CEST by org-database-usda.

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6 cracker varieties perfect for every cheese board