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Markets Of Meijer·Undefined · 0041250152576

Asiago Cheese Bagel

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Flour52.6%—›
  • Wheat flour26.7%—›
  • Barley malt flour13%—›
  • E3756.5%—
  • Reduced iron3.2%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water23.7%—›
  • Asiago cheese11.8%—
  • Pasteurized semi skimmed milk5.9%—
  • Lactic ferments3%—
  • Salt1.5%—›
  • Enzyme1.5%—›
  • Sugar3.1%—›
  • Contains less than 2% of each of the following3.1%—
  • Salt3.1%—›
  • Degerminated yellow corn meal2.8%—
  • Wheat flour1.4%—›
  • Yeast0.7%—›
  • E2820.4%⚠ Low
  • Preservative0.4%—
  • E4710.2%—
  • E481<0.1%—
  • Soya oil<0.1%—›
  • Natural flavouring<0.1%—
  • E490<0.1%—
  • Ascorbic acid added as a dough conditioner—
  • E920—
  • Enzyme—›
  • E415—
  • E330—
  • Preservative—
Show original label text

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, ASIAGO CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), SUGAR, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: SALT, DEGERMINATED YELLOW CORN MEAL, WHEAT FLOUR, YEAST, CALCIUM PROPIONATE (PRESERVATIVE), DISTILLED MONO - AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, SOYBEAN OIL, NATURAL FLAVORS, PROPYLENE GLYCOL, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, L-CYSTEINE, ENZYMES, XANTHAN GUM, CITRIC ACID (PRESERVATIVE).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium propionatePropionate preservatives have been associated in limited studies with behavioural/irritability effects in children and with migraine in sensitive individuals; evidence is weak.

Per-ingredient concern · chemical identity, not food safety

  1. 01SOAPCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04WHEATCompoundNot assessed
  5. 05YEASTCompoundNot assessed
  6. 06SOYBEAN OILCompoundNot assessed
  7. 07Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  8. 08Hydratase, phosphoenolpyruvateCompoundNot assessed

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