Shells & Cheese

How it scored 85 / 100

Nutrition snapshot

Ingredients 23 listed

• 1 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 2 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
• 3 Ferrous Sulfate
  An iron(II) sulfate salt (FeSO4) used as an iron source for food fortification and dietary supplements.
  Low
• 4 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 5 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 6 Cheese
  Concentrated dairy product made by coagulating milk with rennet or acid, then draining whey and ripening the curd.
  Low
• 7 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 8 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 9 CHEDDAR CHEESE CULTURE —
• 10 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 11 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 12 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 13 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 14 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 15 Sorbic Acid
  Sorbic acid, an unsaturated fatty acid used as a preservative against mold, yeast, and certain bacteria.
  Low
• 16 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 17 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 18 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 19 Milkfat
  Milkfat (butterfat) is the fat fraction of cow's milk.
  Low
• 20 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
• 21 Iron
  Mineral element; essential micronutrient. In food, typically appears as ferrous sulfate, ferric orthophosphate, or reduced iron.
  Low
• 22 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low
• 23 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low