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  3. Cheddar Cheese Baked Pretzel
Cheddar Cheese Baked Pretzel
Combos·Snacks · 0041419420058

Cheddar Cheese Baked Pretzel

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Wheat flour52.5%—›
  • Palm oil23.8%—›
  • Dairy product11.9%—
  • Maltodextrin5.9%—›
  • Modified corn starch3%—›
  • Salt0.4%—›
  • Mixed cheese0.4%—
  • Bakers0.2%—
  • Cheddar<0.1%—
  • Parmigiano reggiano<0.1%—
  • Romano cheese<0.1%—
  • Milk<0.1%—›
  • Lactic ferments<0.1%—
  • Salt—›
  • Enzyme—›
  • E160b⚠ Low
  • Raising agent0.4%—
  • E500ii0.2%—
  • E450i0.2%—
  • Dextrose0.4%—›
  • Soya lecithin0.4%—›
  • Yeast extract0.4%—›
  • Skimmed milk0.4%—
  • Hydrolyzed wheat gluten0.2%—›
  • Natural flavouring<0.1%—
  • Colour<0.1%—
  • E102<0.1%⚠ High
  • E110<0.1%⚠ High
  • E133<0.1%⚠ Moderate
  • E270<0.1%—
  • E330<0.1%—
  • Lactose—›
  • Sodium caseinate—›
  • Whey—›
  • Diphosphates (E450)⚠ Low
Show original label text

WHEAT FLOUR, PALM OIL, DAIRY PRODUCT SOLIDS, MALTODEXTRIN, MODIFIED CORN STARCH, SALT, CHEESE BLEND (BAKERS, CHEDDAR, PARMESAN AND ROMANO [MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO]), LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), DEXTROSE, SOY LECITHIN, YEAST EXTRACT, SKIM MILK, HYDROLYZED WHEAT GLUTEN, NATURAL FLAVOR, COLORS (YELLOW 5 LAKE, YELLOW 6 LAKE, BLUE 1 LAKE), LACTIC ACID, CITRIC ACID, LACTOSE, SODIUM CASEINATE, WHEY

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.
  • Sunset yellow FCFSouthampton Six colour; hyperactivity/attention concern in children.
  • Brilliant blue FCFSynthetic dye; allergic-type reactions reported in sensitive individuals.
  • Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
  • DiphosphatesInorganic 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

  1. 01WHEATCompoundNot assessed
  2. 02PALM OILCompoundNot assessed
  3. 03MALTODEXTRINCompoundNot assessed
  4. 04HETASTARCHCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06GLUCOSE MONOHYDRATE [WHO-IP]CompoundNot assessed
  7. 07GLUCOSECompoundNot assessed
  8. 08DEXTROSECompoundNot assessed
  9. 09SOYBEAN LECITHINCompoundNot assessed
  10. 10Lecithins, polymers with glycerol, oiticica oil, phthalic anhydride and soybean oilCompoundNot assessed
  11. 11YEASTCompoundNot assessed
  12. 12Protein hydrolyzates, wheat glutenCompoundNot assessed
  13. 13ANHYDROUS LACTOSECompoundNot assessed
  14. 14.BETA.-LACTOSECompoundNot assessed
  15. 15LACTOSECompoundNot assessed
  16. 16SODIUM CASEINATECompoundNot assessed
  17. 17Whey, protein-freeCompoundNot assessed
  18. 18WHEYCompoundNot assessed

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