Flavor Blasted Xtra Cheddar

How it scored 85 / 100

Nutrition snapshot

Ingredients 28 listed

• 1 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 2 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 3 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 4 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 5 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 6 WHEY CORN FLOUR —
• 7 Autolyzed Yeast Extract
  Concentrated mixture of free amino acids and peptides produced by enzymatic self-digestion of yeast cells (Saccharomyces cerevisiae).
  Low
• 8 TORULA YEAST PAPRIKA EXTRACT —
• 9 SPICES CELERY —
• 10 Enzyme Modified Cheddar Cheese
  Cheddar cheese that has been treated with food-grade enzymes (typically lipases and proteases) to accelerate flavor development, producing a…
  Low
• 11 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 12 GARLIC POWDER CITRIC ACID —
• 13 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 14 Calcium Lactate
  Calcium Lactate — the calcium salt of lactic acid.
  Low
• 15 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 16 Milkfat
  Milkfat (butterfat) is the fat fraction of cow's milk.
  Low
• 17 Monocalcium Phosphate
  Monocalcium phosphate (Ca(H2PO4)2), an inorganic acid salt.
  Low
• 18 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 19 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 20 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 21 RIBOFLAVIN FOLIC ACID —
• 22 Soured Milk
  Milk that has been intentionally fermented or acidified with bacterial cultures (or vinegar/lemon juice for home use).
  Low
• 23 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 24 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 25 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 26 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 27 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 28 Milk Ferment
  Milk that has been fermented by lactic acid bacteria or other cultures.
  Low