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Con Queso Sour Cream Dip
Greenveil's read: consider avoiding.
- Critical
- Sour cream84.7%—
- Salt0.7%—›
- Jalapeno pepper0.7%—›
- Garlic0.7%—›
- Natural flavouring0.7%—
- E262ii0.7%—
- E6210.7%⚠ Moderate
- Onion0.7%—›
- Hydrolysed corn protein0.7%—
- Maltodextrin0.7%—›
- Cheddar cheese0.7%—
- Cultured pasteurized milk0.3%—
- Enzyme0.3%—›
- E3300.7%—
- E4140.7%—
- E2700.7%—
- E5510.7%—
- Anti-caking agent0.7%—
- E6310.7%⚠ Low
- E6270.7%⚠ Low
- E1020.7%⚠ High
- E160b0.7%—
- E1290.7%⚠ High
- Stabiliser0.7%—
- Modified corn starch0.3%—›
- E4280.2%—
- E339<0.1%⚠ Low
- E412<0.1%—
- E407<0.1%⚠ Low
- E410<0.1%—
- E2020.7%—
- To retain freshness0.7%—
- Sodium citrate0.7%—›
- Enzyme0.7%—›
Show original label text
Cultured milk and cream, salt, jalapeno pepper powder, garlic powder, natural flavors, sodium diacetate, monosodium glutamate, onion powder, hydrolyzed corn protein, maltodextrin, cheddar cheese (cultured pasteurized milk, enzymes), citric acid, gum acacia, lactic acid, silicon dioxide (anti-caking agent), disodium inosinate, disodium guanylate, fd&c yellow 5, annatto extract, fd&c red 40, stabilizer (modified corn starch, kosher gelatin, sodium phosphate, guar gum, carrageenan, locust bean gum), potassium sorbate [to retain freshness], sodium citrate, enzymes.
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.
- Allura red ACSouthampton Six colour; hyperactivity/attention concern in children.
- Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
- Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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
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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Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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