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  3. Loaded baked mashed potatoes
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Idahoan·0029700021306

Loaded baked mashed potatoes

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Idaho potatoes51.5%—
  • Vegetable oil24.2%—›
  • Contains one and more of the following12.1%—
  • Coconut12.1%—›
  • Soya bean6.1%—›
  • Sunflower3%—›
  • Cottonseed1.5%—›
  • Canola1.5%—›
  • Corn syrup solids12.1%—›
  • Salt1.7%—›
  • Four cheese blend1.7%—
  • Cheddar cheese blend0.8%—
  • Whey0.4%—›
  • Maltodextrin0.2%—›
  • Reduced lactose whey0.1%—›
  • Canola oil<0.1%—›
  • Cheddar<0.1%—
  • Blue cheese<0.1%—›
  • Soured milk—
  • Salt—›
  • Enzyme—›
  • Salt—›
  • E339ii—
  • Whey protein—›
  • E330—
  • E270—
  • Colour—
  • Yellow no—
  • 6—
  • E102⚠ High
  • Romano cheese0.4%—
  • Parmigiano reggiano0.4%—
  • Pasteurised milk0.2%—
  • Lactic ferments0.1%—
  • Salt<0.1%—›
  • Enzyme<0.1%—›
  • E339ii<0.1%—
  • Sugar1.7%—›
  • Textured plant protein1.7%—
  • Soya flour0.8%—›
  • E150a0.4%—
  • E1270.4%⚠ Moderate
  • Natural and artificial flavouring1.7%—
  • Smoke flavouring1.7%—
  • Skimmed milk powder1.7%—
  • E5081.1%—
  • Onion0.6%—›
  • Whey0.3%—›
  • Sour cream0.1%—
  • Cream<0.1%—›
  • Skimmed milk powder<0.1%—
  • Microbial culture<0.1%—
  • Calcium stearate<0.1%—›
  • Maltodextrin<0.1%—›
  • E471<0.1%—
  • Calcium stearoyl lactylate—›
  • Spice—›
  • Autolyzed yeast extract—›
  • Hydrolysed soy protein—
  • E631⚠ Low
  • E627⚠ Low
  • Dextrose—›
  • Colour—
  • E450i—
  • Preserve freshness—
  • E222⚠ Moderate
  • Preserve freshness—
  • E620—
  • E102⚠ High
  • E110⚠ High
  • Soya lecithin—›
  • E330—
  • Preserve freshness—
  • E306—
  • Preserve freshness—
  • And less than 2% silicon dioxide added as an anticaking agent—
  • Ammonia caramel (E150C)⚠ Moderate
  • Sodium phosphates (E339)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Idaho potatoes, vegetable oil (contains one or more of the following: coconut, soybean, sunflower, cottonseed, canola), corn syrup solids, salt, four cheese blend (cheddar cheese blend [whey, maltodextrin, reduced lactose whey, canola oil, cheddar and blue cheese (cultured milk, salt, enzymes), salt, disodium phosphate, whey protein concentrate, citric acid, lactic acid, artificial colors (yellow no. 6 and yellow no.5)], romano and parmesan cheeses [pasteurized milk, cheese cultures, salt, enzymes, disodium phosphate]), sugar, textured vegetable protein (soy flour, caramel color, red 3), natural and artificial flavors (including smoke flavor), nonfat dry milk, potassium chloride, onion powder, whey, sour cream (cream, nonfat dry milk, cultures), calcium stearate, maltodextrin, mono and diglycerides, calcium stearoyl lactylate, spice, autolyzed yeast extract, hydrolyzed soy protein, disodium inosinate, disodium guanylate, dextrose, artificial color, sodium acid pyrophosphate (preserve freshness), sodium bisulfite (preserve freshness), l-glutamic acid, yellow 5, yellow 6, soy lecithin, citric acid (preserve freshness), mixed tocopherols (preserve freshness), and less than 2% silicon dioxide added as an anticaking agent.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • TartrazineSouthampton study link to hyperactivity/attention effects in children; can trigger reactions in sensitive individuals.
  • Sunset yellow FCFSouthampton Six colour; hyperactivity/attention concern in children.
  • ErythrosineIodine-based red dye; thyroid effects in animal studies; restricted uses.
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Sodium hydrogen sulphiteSulphite; asthma/allergic-type reactions.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  2. 02Castor oil, polymd., oxidizedCompoundNot assessed
  3. 03Vegetable oilsCompoundNot assessed
  4. 04Linseed oil, polymd., oxidizedCompoundNot assessed
  5. 05GreaseCompoundNot assessed
  6. 06Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  7. 07SOYBEAN OILCompoundNot assessed
  8. 08Castor oil, oxidizedCompoundNot assessed
  9. 09SOAPCompoundNot assessed
  10. 10CORN SYRUPCompoundNot assessed
  11. 11Syrups, hydrolyzed starch, dehydratedCompoundNot assessed
  12. 12SALTCompoundNot assessed
  13. 13SUGARCompoundNot assessed
  14. 14ONIONCompoundNot assessed
  15. 15Whey, protein-freeCompoundNot assessed
  16. 16WHEYCompoundNot assessed
  17. 17MAGNESIUM STEARATECompoundMinor concern
  18. 18Fatty acids, C14-18 and C16-18-unsatd., calcium saltsActiveNot assessed
  19. 19CALCIUM STEARATECompoundNot assessed
  20. 20MALTODEXTRINCompoundNot assessed
  21. 21CALCIUM STEAROYL LACTYLATECompoundNot assessed
  22. 22SPICECompoundNot assessed
  23. 23autolyzed yeast extractCompoundNot assessed
  24. 24GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  25. 25GLUCOSECompoundNot assessed
  26. 26DEXTROSECompoundNot assessed
  27. 27SOYBEAN LECITHINCompoundNot assessed
  28. 28Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed

No evidence records are attached to this product yet.

No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.

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