The Complete Cookie White Chocolate Flavored Macadamia

How it scored 45 / 100

Nutrition snapshot

Ingredients 40 listed

• 1 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 2 Glycerol
  Glycerol (glycerin, E422) is a sugar alcohol that is a colorless, viscous, sweet-tasting liquid.
  Low
• 3 Chicory Fibre
  Soluble dietary fiber (mainly inulin and oligofructose) extracted from chicory root (Cichorium intybus).
  Low
• 4 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 5 Invert Sugar
  A mixture of glucose and fructose produced by hydrolyzing sucrose with acid or invertase enzyme.
  Moderate
• 6 Palm Margarine
  Margarine made primarily from palm oil and/or palm fractions, sometimes blended with other vegetable oils, water, and emulsifiers.
  Moderate
• 7 White Chocolate
  Standardized confectionery containing >=20% cocoa butter, >=14% milk solids, and not more than 55% sweetener; no chocolate liquor (no cocoa …
  Low
• 8 Oligofructose
  Short-chain fructo-oligosaccharide (FOS); a soluble fiber/prebiotic produced from chicory inulin or sucrose.
  Low
• 9 Macadamia Nut
  The edible seed of Macadamia integrifolia/tetraphylla trees.
  Low
• 10 Sunflower Lecithin
  Sunflower lecithin is a phospholipid mixture extracted from sunflower seeds.
  Low
• 11 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
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Sodium Hydrogen Carbonate
  Sodium hydrogen carbonate (sodium bicarbonate, NaHCO3), commonly known as baking soda.
  Low
• 14 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 15 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 16 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 17 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 18 Pea Protein
  Plant protein isolated from yellow split peas (Pisum sativum) by wet or dry processing.
  Low
• 19 Rice Protein
  Plant-based protein isolate or concentrate from rice (typically brown rice).
  Low
• 20 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 21 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 22 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
• 23 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 24 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 25 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 26 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
• 27 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
• 28 Fractionated Palm Oil
  Palm oil that has been physically separated (without hydrogenation) into liquid (olein) and solid (stearin) fractions by controlled crystall…
  Moderate
• 29 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 30 Emulsifier
  Generic umbrella term for unspecified emulsifier additive(s).
  Low
• 31 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
• 32 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 33 Tocopherol-Rich Extract
  Tocopherol-rich extract — a natural extract of mixed tocopherols (vitamin E forms) from vegetable oils, used as a natural antioxidant.
  Low
• 34 Vitamins
  Generic umbrella term for fortification with one or more essential vitamins (A, B-complex, C, D, E, K, etc.).
  Low
• 35 Vitamin A
  Fat-soluble vitamin (retinol, retinyl esters, or provitamin A carotenoids) essential for vision, immune function, and growth.
  Low
• 36 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
• 37 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 38 Palm Kernel Oil
  Edible oil from kernels (seeds) of oil palm fruit (Elaeis guineensis); ~80% saturated fat (mostly lauric acid).
  Low
• 39 Antioxidant
  Functional class label for substances added to retard oxidative rancidity (e.g., tocopherols, ascorbic acid, BHA, BHT, TBHQ, rosemary extrac…
  Low
• 40 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low