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  3. Alfredo sauce mix
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Condiments · 0050000385024

Alfredo sauce mix

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Modified corn starch39.4%—›
  • Maltodextrin20.5%—›
  • Soya oil14.3%—›
  • Whey11.3%—›
  • Palm oil8.3%—›
  • Parmesan cheddar4.1%—
  • Romano cheese2.1%—
  • Pasteurised milk1.3%—
  • Microbial culture0.4%—
  • Salt0.2%—›
  • Enzyme0.2%—›
  • Canola oil1%—›
  • Skimmed milk0.5%—
  • Yeast extract0.3%—›
  • Sodium caseinate0.1%—›
  • Whey protein<0.1%—›
  • And less of corn syrup—
  • Cellulose gel—›
  • Salt—›
  • Natural flavouring—
  • E339—
  • Sodium citrate—›
  • Hydrolyzed casein—›
  • E270—
  • E415—
  • Dextrose—›
  • E340—
  • E401—
  • E320⚠ Moderate
  • Preservative—
  • E341—
  • E330—
  • E471—
  • Modified corn starch—›
  • Butter—›
  • Cream—›
  • Salt—›
  • E627⚠ Low
  • E631⚠ Low
  • Spice—›
  • E404—
  • E160b⚠ Low
  • E100—
  • Enzyme—›
Show original label text

Modified cornstarch, maltodextrin, soybean oil, whey, palm oil, parmesan cheddar and romano cheese solids (pasteurized milk, cultures, salt, enzymes), canola oil, nonfat milk, yeast extract, sodium caseinate, whey protein concentrate, 2% or less of corn syrup, cellulose gel, salt, natural flavor, sodium phosphate, sodium citrate, hydrolyzed casein, lactic acid, xanthan gum, dextrose, potassium phosphate, sodium alginate, bha (preservative), calcium phosphate, citric acid, mono & diglycerides, modified corn starch, butter (cream, salt), disodium guanylate, disodium inosinate, spice, calcium alginate, annatto, turmeric extract, enzymes.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Butylated hydroxyanisole (BHA)Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • 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. 01HETASTARCHCompoundNot assessed
  2. 02MALTODEXTRINCompoundNot assessed
  3. 03SOYBEAN OILCompoundNot assessed
  4. 04Whey, protein-freeCompoundNot assessed
  5. 05WHEYCompoundNot assessed
  6. 06PALM OILCompoundNot assessed
  7. 07CANOLA OILCompoundNot assessed
  8. 08YEASTCompoundNot assessed
  9. 09SODIUM CASEINATECompoundNot assessed
  10. 10WHEY PROTEINCompoundNot assessed
  11. 11Bovine whey proteinsCompoundNot assessed
  12. 12PAPERCompoundNot assessed
  13. 13SALTCompoundNot assessed
  14. 14Sodium citrate (x:1)CompoundNot assessed
  15. 15TRISODIUM CITRATE DIHYDRATECompoundNot assessed
  16. 16Sodium CitrateCompoundNot assessed
  17. 17HYDROLYZED CASEIN (ENZYMATIC; 1000 MW)CompoundNot assessed
  18. 18GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  19. 19GLUCOSECompoundNot assessed
  20. 20DEXTROSECompoundNot assessed
  21. 21BUTTERCompoundNot assessed
  22. 22SPICECompoundNot assessed
  23. 23Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  24. 24Hydratase, phosphoenolpyruvateCompoundNot assessed

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No lower-concern alternatives are available for this product yet.

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