ALFREDO

How it scored 68 / 100

Nutrition snapshot

Ingredients 20 listed

• 1 Light Cream
  Cream with 18-30% milkfat (FDA standard of identity).
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 4 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 5 Romano Cheese
  Hard, salty Italian-style cheese typically made from cow, sheep, or goat milk; aged grated cheese.
  Low
• 6 Egg Yolk
  The yellow center of a chicken egg, rich in fat, protein, and lecithin.
  Low
• 7 Black Pepper
  Dried, ground berries of the Piper nigrum plant.
  Safe
• 8 Disodium Phosphate
  Disodium phosphate (sodium hydrogen phosphate) — sodium salt of phosphoric acid.
  Moderate
• 9 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 10 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 11 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 12 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 13 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
• 14 Milk
  Lacteal secretion from cows or other domesticated ruminants (goats, sheep). Contains water, lactose, milk fat, casein and whey proteins, vit…
  Low
• 15 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
• 16 Pasteurized Semi-Skimmed Milk
  Cow's milk that has been pasteurized and reduced to ~1.5–1.8% milk fat (semi-skimmed/reduced-fat).
  Low
• 17 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 18 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 19 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 20 Rennet
  A complex of proteolytic enzymes (chiefly chymosin) used to coagulate milk; sourced traditionally from animal stomachs or via microbial/ferm…
  Low