Cheddar Blast

How it scored 90 / 100

Nutrition snapshot

Ingredients 16 listed

• 1 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 2 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
• 3 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 4 Corn Oil
  Vegetable oil pressed/extracted from the germ of corn (Zea mays).
  Low
• 5 Rice Flour
  Flour milled from rice grains.
  Safe
• 6 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 7 Soured Milk
  Milk that has been intentionally fermented or acidified with bacterial cultures (or vinegar/lemon juice for home use).
  Low
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 10 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 11 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 12 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
• 13 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 14 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 15 Black Pepper
  Dried, ground berries of the Piper nigrum plant.
  Safe
• 16 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low