CHEDDAR RICE CRISPS

How it scored 75 / 100

Nutrition snapshot

Ingredients 26 listed

• 1 Brown Rice Flour
  Whole-grain flour made by milling unhulled brown rice, retaining bran and germ.
  Low
• 2 Degerminated Milled Corn
  Corn that has been milled with the germ and bran removed, leaving the endosperm.
  Low
• 3 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
• 4 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 5 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 6 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
• 7 Cheddar
  Hard cow's milk cheese with FDA standard of identity (21 CFR 133.113); aged from a few months to several years.
  Safe
• 8 Blue Cheese
  Cheese ripened with cultures of Penicillium roqueforti or P. glaucum that produce blue/green veins and characteristic pungent flavor.
  Low
• 9 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 10 Cottonseed Oil
  Vegetable oil pressed from the seeds of cotton plants (Gossypium spp.).
  Low
• 11 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 12 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 13 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 14 Tricalcium Phosphate
  Calcium phosphate compound (Ca3(PO4)2) used as anticaking agent, calcium fortificant, and pH regulator.
  Low
• 15 Calcium Lactate
  Calcium Lactate — the calcium salt of lactic acid.
  Low
• 16 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 17 Acacia Gum
  Dried sap of the Acacia tree (Acacia senegal/seyal); a complex polysaccharide also called gum arabic.
  Low
• 18 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
• 19 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 20 Cheese
  Concentrated dairy product made by coagulating milk with rennet or acid, then draining whey and ripening the curd.
  Low
• 21 Tocopherol-Rich Extract
  Tocopherol-rich extract — a natural extract of mixed tocopherols (vitamin E forms) from vegetable oils, used as a natural antioxidant.
  Low
• 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 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
• 25 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 26 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low