Mix Snack Mix Original Recipe

How it scored 20 / 100

Nutrition snapshot

Ingredients 43 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 Rye Flour
  Flour milled from rye grain (Secale cereale).
  Low
• 6 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 9 Malt
  Cereal grain (typically barley) that has been germinated and dried, then optionally roasted; rich in enzymes and sugars.
  Low
• 10 Sodium Hydrogen Carbonate
  Sodium hydrogen carbonate (sodium bicarbonate, NaHCO3), commonly known as baking soda.
  Low
• 11 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 12 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 13 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 14 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
• 15 Barley Malt Extract
  Concentrated extract of malted barley (Dutch: gerstemoutextract); thick syrup made by mashing malted barley and concentrating the wort.
  Low
• 16 Barley Malt Syrup
  Sweetener made by sprouting barley (malting), then mashing and concentrating the resulting maltose-rich liquid. Roughly 65% maltose with sma…
  Low
• 17 Autolyzed Yeast Extract
  Concentrated mixture of free amino acids and peptides produced by enzymatic self-digestion of yeast cells (Saccharomyces cerevisiae).
  Low
• 18 Yellow Corn Flour
  Finely ground flour from dried yellow corn (Zea mays) kernels.
  Safe
• 19 Trisodium Phosphate
  Trisodium phosphate (TSP), an inorganic sodium salt of phosphoric acid.
  Moderate
• 20 Calcium Carbonate
  Calcium carbonate (CaCO3), a naturally occurring mineral (limestone, chalk) used as a calcium source, anticaking agent, and pH regulator in …
  Low
• 21 Dehydrated Onion
  Dried, dehydrated bulbs of Allium cepa; available as flakes, granules, or powder.
  Safe
• 22 Dried Garlic
  Dehydrated bulbs of Allium sativum, sold as granules, flakes, or powder. A whole-food ingredient with the water removed for shelf stability.
  Safe
• 23 Hydrolysed Soy Protein
  Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
  Moderate
• 24 Fumaric Acid
  Naturally occurring organic acid (HOOCCH=CHCOOH) found in fumitory, mushrooms, and lichens; produced industrially from maleic anhydride.
  Low
• 25 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 26 Caraway
  Dried fruit (seed) of Carum carvi, an aromatic herb in the Apiaceae family.
  Safe
• 27 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 28 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 29 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 30 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
• 31 Butylated Hydroxytoluene
  Butylated hydroxytoluene (BHT), a synthetic phenolic antioxidant used to prevent fat oxidation.
  High
• 32 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 33 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
• 34 Iron
  Mineral element; essential micronutrient. In food, typically appears as ferrous sulfate, ferric orthophosphate, or reduced iron.
  Low
• 35 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 36 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 37 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
• 38 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 39 high oleic canola —
• 40 High Oleic Sunflower Oil
  Sunflower oil from cultivars bred to be high in monounsaturated oleic acid (>80%).
  Safe
• 41 Palm Olein
  Liquid fraction of palm oil obtained by fractionation; predominantly oleic acid–rich triglycerides.
  Moderate
• 42 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 43 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low