Mix snack mix

How it scored 0 / 100

Nutrition snapshot

Ingredients 56 listed

• 1 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 2 Wholemeal
  Generic umbrella term for whole-grain flour or meal, typically wheat unless specified.
  Low
• 3 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 4 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 5 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 6 Whey Powder
  Dried product from whey, the liquid byproduct of cheesemaking, composed primarily of lactose, whey proteins, and minerals.
  Low
• 7 Corn Syrup Solids
  Dried corn syrup; refined glucose-based sweetener from cornstarch hydrolysis.
  Low
• 8 High Fructose Corn Syrup
  Sweet, nutritive saccharide mixture from enzymatic conversion of corn starch hydrolysate, containing approximately 42% or 55% fructose with …
  Moderate
• 9 Sour Cream
  Cultured dairy product made by fermenting cream with lactic acid bacteria.
  Low
• 10 Natural And Artificial Flavouring
  A blanket label for proprietary flavor mixtures combining naturally derived flavor constituents (essential oils, extracts, distillates) with…
  Low
• 11 Sodium Hydrogen Carbonate
  Sodium hydrogen carbonate (sodium bicarbonate, NaHCO3), commonly known as baking soda.
  Low
• 12 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 13 Barley Malt Syrup
  Sweetener made by sprouting barley (malting), then mashing and concentrating the resulting maltose-rich liquid. Roughly 65% maltose with sma…
  Low
• 14 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 15 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 16 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 17 Mono- And Diglycerides Of Vegetable Fatty Acids
  Mono- and diglycerides of fatty acids (E471), emulsifiers derived from glycerol and fatty acids of plant or animal origin.
  Moderate
• 18 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 19 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 20 Trisodium Phosphate
  Trisodium phosphate (TSP), an inorganic sodium salt of phosphoric acid.
  Moderate
• 21 Yellow Corn Flour
  Finely ground flour from dried yellow corn (Zea mays) kernels.
  Safe
• 22 Calcium Carbonate
  Calcium carbonate (CaCO3), a naturally occurring mineral (limestone, chalk) used as a calcium source, anticaking agent, and pH regulator in …
  Low
• 23 Tartrazine
  Synthetic azo dye (lemon-yellow color); also called FD&C Yellow No. 5. E-number E102.
  High
• 24 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 25 Sunset Yellow Fcf
  Synthetic azo dye (FD&C Yellow No. 6 in the US), water-soluble orange food coloring.
  High
• 26 Cheddar Powder
  Spray-dried or dehydrated cheddar cheese.
  Low
• 27 Monocalcium Phosphate
  Monocalcium phosphate (Ca(H2PO4)2), an inorganic acid salt.
  Low
• 28 Autolyzed Yeast Extract
  Concentrated mixture of free amino acids and peptides produced by enzymatic self-digestion of yeast cells (Saccharomyces cerevisiae).
  Low
• 29 Disodium Phosphate
  Disodium phosphate (sodium hydrogen phosphate) — sodium salt of phosphoric acid.
  Moderate
• 30 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 31 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 32 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 33 Sulfite
  Class of sulfur-containing preservatives including sulfur dioxide and salts (sodium/potassium bisulfite, metabisulfite, sulfite).
  Moderate
• 34 Butylated Hydroxytoluene
  Butylated hydroxytoluene (BHT), a synthetic phenolic antioxidant used to prevent fat oxidation.
  High
• 35 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 36 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 37 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
• 38 Iron
  Mineral element; essential micronutrient. In food, typically appears as ferrous sulfate, ferric orthophosphate, or reduced iron.
  Low
• 39 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 40 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 41 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 42 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 43 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 44 high oleic canola —
• 45 Sunflower
  Refers generally to seeds or oil from Helianthus annuus; whole seeds eaten or pressed for cooking oil.
  Safe
• 46 Rice Bran
  Outer brown layer of rice grain, removed during milling.
  Safe
• 47 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 48 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 49 Skimmed Milk
  Cow's milk from which most milkfat has been removed. FDA standard of identity for nonfat milk requires <0.5% milkfat; for nonfat dry milk, <…
  Safe
• 50 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 51 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
• 52 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 53 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 54 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 55 cultured nonfat dry milk solids —
• 56 Lactic Acid Safe