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Chili's, Bellisio Foods Inc.Frozen Foods · 0717854470124

Bacon mac 'n' cheese

Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.

Food health
Critical
Chemical concern
Not assessed

Allergens

  • Dairy

Declared on pack via Open Food Facts · updated 22 Apr 2020

Ingredients

  • Cooked macaroni product52.5%No flag
  • Water26.7%No flag
  • Semolina enriched with iron12.9%No flag
  • Niacin · E3756.5%No flag
  • Thiamin mononitrate3.2%No flag
  • Riboflavin · E1011.6%No flag
  • Folic acid1.6%No flag
  • Water23.8%No flag
  • Half and half11.9%No flag
  • Milk5.9%No flag
  • Cream5.9%No flag
  • Poblano chili peppers5.9%No flag
  • Whole milk mozzarella cheese3%No flag
  • Pasteurised whole milk1.5%No flag
  • Lactic ferments0.7%No flag
  • Salt0.4%No flag
  • Enzyme0.2%No flag
  • Smoke0.2%No flag
  • Cooked bacon with smoke flavoring added1.5%No flag
  • Bacon0.7%No flag
  • With water0.4%No flag
  • Salt0.2%No flag
  • Sugar<0.1%No flag
  • Sodium nitrite · E250<0.1%High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • May contain natural smoke flavoring0.4%No flag
  • Sodium phosphate · E3390.2%Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • Sodium erythorbate · E316<0.1%No flag
  • Sodium ascorbate · E301<0.1%No flag
  • Pasteurized process cheese spread0.7%No flag
  • American cheese0.4%No flag
  • Pasteurised milk0.2%No flag
  • Lactic ferments<0.1%No flag
  • Salt<0.1%No flag
  • Enzyme<0.1%No flag
  • Water0.2%No flag
  • Whey<0.1%No flag
  • Sodium phosphate · E339<0.1%Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • Contains less than 2% of milkfat<0.1%No flag
  • Salt<0.1%No flag
  • Sodium-alginate · E401No flag
  • Lactic acid · E270No flag
  • Apocarotenal · E160eNo flag
  • ColourNo flag
  • Less than 2% of cheddar club cheese0.4%No flag
  • Cheddar cheese0.2%No flag
  • Pasteurised milk<0.1%No flag
  • Lactic ferments<0.1%No flag
  • Salt<0.1%No flag
  • Enzyme<0.1%No flag
  • Water<0.1%No flag
  • Salt<0.1%No flag
  • Annatto · E160b<0.1%Low

    Natural colour; occasional allergic/intolerance reactions.

  • Colour<0.1%No flag
  • Modified food starch0.2%No flag
  • Canola oil<0.1%No flag
  • Fully cooked bacon<0.1%No flag
  • Bacon<0.1%No flag
  • With water<0.1%No flag
  • Salt<0.1%No flag
  • SugarNo flag
  • Sodium phosphates · E339Low

    Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

  • Sodium erythorbate · E316No flag
  • Sodium nitrite · E250High

    Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.

  • Maltodextrin<0.1%No flag
  • Rendered bacon fat<0.1%No flag
  • E339iiNo flag
  • Smoked paprikaNo flag
  • PaprikaNo flag
  • Natural smoke flavouringNo flag
  • Natural cheese flavouringNo flag
  • CheddarNo flag
  • Parmigiano reggianoNo flag
  • And limburger cheeseNo flag
  • MilkNo flag
  • Microbial cultureNo flag
  • SaltNo flag
  • EnzymeNo flag
  • MaltodextrinNo flag
  • WaterNo flag
  • Skimmed milk powderNo flag
  • MilkfatNo flag
  • Whey powderNo flag
  • Modified corn starchNo flag
  • Natural flavouringNo flag
  • E339iiNo flag
  • SaltNo flag
  • AlcoholNo flag
  • Xanthan gum · E415No flag
  • SaltNo flag
  • Xanthan gum · E415No flag
  • Lactic acid · E270No flag
  • SpiceNo flag
Show original label text

Cooked macaroni product (water, semolina enriched with iron, niacin, thiamine mononitrate, riboflavin, folic acid), water, half and half (milk, cream), poblano chili peppers, whole milk mozzarella cheese (pasteurized whole milk, cheese culture, salt, enzymes, smoke [liquid]), cooked bacon with smoke flavoring added (bacon [cured with water, salt, sugar, sodium nitrite]. may contain natural smoke flavoring, sodium phosphate, sodium erythorbate, sodium ascorbate), pasteurized process cheese spread (american cheese [pasteurized milk, cheese culture, salt, enzymes], water, whey, sodium phosphate, contains less than 2% of milkfat, salt, sodium-alginate, lactic acid, apocarotenal [color]), less than 2% of cheddar club cheese (cheddar cheese [pasteurized milk, cheese culture, salt, enzymes], water, salt, annatto [color]), modified food starch, canola oil, fully cooked bacon (bacon [cured with water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite]), maltodextrin, rendered bacon fat, disodium phosphate, smoked paprika (paprika, natural smoke flavor), natural cheese flavors (cheddar, parmesan, and limburger cheese [milk, cultures, salt, enzymes], maltodextrin, water, nonfat dry milk, milkfat, whey powder, modified corn starch, natural flavor, disodium phosphate, salt, alcohol, xanthan gum), salt, xanthan gum, lactic acid, spice.

Alerts

Declared allergens

This product declares Dairy.

Declared on pack via Open Food Facts · updated 22 Apr 2020

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.
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance 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.

Per-ingredient concern · chemical identity, not food safety

Chemical identity has not been assessed for these 6 ingredients yet.

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How we assembled this record: source coverage, image cache state, review state, and the active product version.

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