Traditional

How it scored 60 / 100

Nutrition snapshot

Ingredients 35 listed

• 1 Chicken Broth
  Liquid prepared by simmering chicken meat, bones, and aromatics in water.
  Safe
• 2 Broccoli
  Edible green flowering head and stalk of Brassica oleracea var. italica.
  Safe
• 3 Modified Starch
  Starch from corn, potato, tapioca, wheat, or rice that has been physically, enzymatically, or chemically modified (E1400-E1452) to improve c…
  Low
• 4 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 5 Cream Cheese
  Soft, mild cheese made from milk and cream coagulated with lactic acid bacteria, with stabilizers commonly added.
  Low
• 6 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 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 Soy Protein
  Protein extracted from soybeans, sold as concentrate, isolate, or textured protein.
  Low
• 9 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 10 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
• 11 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 12 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 13 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 14 Whey Protein
  Protein fraction isolated from milk whey, the liquid by-product of cheese making, typically as concentrate or isolate powder.
  Low
• 15 Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids
  Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM, E472e).
  Low
• 16 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 17 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 18 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
• 19 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 20 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 21 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
• 22 Egg Yolk
  The yellow center of a chicken egg, rich in fat, protein, and lecithin.
  Low
• 23 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 24 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
• 25 Sorbic Acid
  Sorbic acid, an unsaturated fatty acid used as a preservative against mold, yeast, and certain bacteria.
  Low
• 26 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 27 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 28 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 29 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 30 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 31 Chicken Fat
  Rendered fat from chicken, used as a cooking and flavoring fat.
  Safe
• 32 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 33 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 34 Beta-Carotene
  Beta-carotene, an orange-yellow carotenoid pigment that is a vitamin A precursor, sourced from plants (carrots, palm fruit, algae) or made s…
  Low
• 35 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low