Buffalo blue cheese

How it scored 38 / 100

Nutrition snapshot

Ingredients 29 listed

• 1 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 2 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
• 3 Buffalo blue cheese flavoring —
• 4 Bamboo Fibre
  Insoluble dietary fiber from bamboo (Phyllostachys/Bambusa) stalks.
  Low
• 5 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
• 6 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 7 Whey Powder
  Dried product from whey, the liquid byproduct of cheesemaking, composed primarily of lactose, whey proteins, and minerals.
  Low
• 8 Whole Milk Powder
  Dehydrated cow's milk produced by spray-drying pasteurized whole milk.
  Low
• 9 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 10 Cheese Powder
  Dehydrated cheese (often cheddar) ground into a powder; may include emulsifying salts and color.
  Low
• 11 Palm Fat
  Solid fat extracted from the fruit of the oil palm (Elaeis guineensis); high in saturated fatty acids (palmitic acid).
  Moderate
• 12 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
• 13 Cheese
  Concentrated dairy product made by coagulating milk with rennet or acid, then draining whey and ripening the curd.
  Low
• 14 Flavour Enhancer
  Generic functional category for substances that enhance the existing taste of a food (e.g., MSG/E621, disodium inosinate/E631, disodium guan…
  Low
• 15 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 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 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 18 Acidity Regulator
  Generic umbrella functional class for additives that adjust or maintain pH (acids, bases, buffer salts).
  Safe
• 19 Spice Extract
  Concentrated essential oils, oleoresins, or solvent extracts derived from culinary spices.
  Safe
• 20 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 21 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 22 Milk Proteins
  Proteins isolated or concentrated from milk, including casein, whey protein, milk protein concentrate, and milk protein isolate.
  Low
• 23 Glucose Syrup
  Concentrated solution of dextrose and other saccharides produced by hydrolysis of starch (corn, wheat, potato).
  Moderate
• 24 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 25 Disodium 5'-Ribonucleotide
  Disodium 5'-ribonucleotides — a 50:50 mixture of disodium inosinate (E631) and disodium guanylate (E627), used as flavor enhancers.
  Low
• 26 Lactic Acid Safe
• 27 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 28 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 29 Carotene
  Mixed carotenes (E160a(i)) and synthetic beta-carotene (E160a(ii)); orange-yellow carotenoid pigments and provitamin A precursors.
  Low