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Mixed Cheese Cellar Curds -N- Mild Snack Sticks Cheese Cellar, Mixed Cheese, Mild
Greenveil's read: consider avoiding.
- Critical
- Mixed Cheese Curds52.6%—
- Pasteurised milk52.6%—
- Lactic ferments23.7%—
- Salt11.8%—›
- Enzyme5.9%—›
- Annatto Color3%—›
- Mild Snack Sticks1.5%—
- Pork1.5%—›
- Beef0.7%—›
- Contains 2% and Less Of0.4%—
- Dextrose0.4%—›
- Salt0.2%—›
- Spice<0.1%—›
- Sugar<0.1%—›
- Corn Syrup<0.1%—›
- Water<0.1%—›
- Paprika—›
- Garlic—›
- E316—
- Lactic Acid Starter Culture—
- E250⚠ High
- Stuffed In Colored Beef Collagen Casing—
- E127⚠ Moderate
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Mixed Cheese Curds: Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto Color. Mild Snack Sticks: Pork, Beef, Contains 2% Or Less Of: Dextrose, Salt, Spices, Sugar, Corn Syrup, Water, Paprika, Garlic, Sodium Erythorbate, Lactic Acid Starter Culture, Sodium Nitrite. Stuffed In Colored Beef Collagen Casing (Fd&C Red #3).
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- ErythrosineIodine-based red dye; thyroid effects in animal studies; restricted uses.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
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