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  3. French Onion Dip With Bacon
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Fredmeyer·Undefined · 0011110783844

French Onion Dip With Bacon

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Water51.6%—›
  • Soya oil24.2%—›
  • Hydrogenated coconut oil12.1%—›
  • Skimmed milk6%—
  • Partially hydrogenated soybean oil3%—›
  • CONTAINS 2% and LESS OF EACH OF THE FOLLOWING INGREDIENTS1.5%—
  • Whey1.5%—›
  • Sodium caseinate0.8%—›
  • A milk derivative0.8%—
  • E4710.4%—
  • E4280.2%—
  • Soy protein isolate<0.1%—›
  • E339ii<0.1%—
  • E410<0.1%—
  • Salt<0.1%—›
  • Sugar—›
  • Spice—›
  • Black pepper—›
  • E211⚠ Moderate
  • E202—
  • Preservative—
  • E405—
  • E415—
  • Natural smoke flavouring—
  • Egg yolks—›
  • Hydrolysed soy protein—
  • Cottonseed oil—›
  • Natural and artificial flavouring—
  • E631⚠ Low
  • E627⚠ Low
  • Distilled white vinegar—
  • E270—
  • Dehydrated onion—
  • Bcon—
  • With water—›
  • Salt—›
  • Sugar—›
  • E339⚠ Low
  • E316—
  • Made from sugar—
  • E251⚠ Moderate
  • A preservative—
Show original label text

WATER, SOYBEAN OIL, HYDROGENATED COCONUT OIL, SKIM MILK, PARTIALLY HYDROGENATED SOYBEAN OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING INGREDIENTS: WHEY, SODIUM CASEINATE (A MILK DERIVATIVE), MONO AND DIGLYCERIDES, GELATIN, SOY PROTEIN ISOLATE, DISODIUM PHOSPHATE, LOCUST BEAN GUM, SALT, SUGAR, SPICES, EXTRACTIVES OF BLACK PEPPER, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), PROPYLENE GLYCOL ALGINATE, XANTHAN GUM, NATURAL SMOKE FLAVOR, EGG YOLKS, HYDROLYZED SOY PROTEIN, PARTIALLY HYDROGENATED COTTONSEED OIL, NATURAL AND ARTIFICIAL FLAVORS, DISODIUM INOSINATE, DISODIUM GUANYLATE, DISTILLED WHITE VINEGAR, LACTIC ACID, DEHYDRATED ONION, BCON (CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE (MADE FROM SUGAR), SODIUM NITRATE [A PRESERVATIVE]).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium benzoatePreservative; can form trace benzene (a carcinogen) when combined with ascorbic acid; implicated in child hyperactivity studies.
  • Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • 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

  1. 01AQUAHydrationNot assessed
  2. 02SOYBEAN OILCompoundNot assessed
  3. 03HYDROGENATED COCONUT OILCompoundNot assessed
  4. 04HYDROGENATED SOYBEAN OILCompoundNot assessed
  5. 05SODIUM CASEINATECompoundNot assessed
  6. 06SOY PROTEIN, ISOLATECompoundNot assessed
  7. 07SOY PROTEINCompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09SUGARCompoundNot assessed
  10. 10SPICECompoundNot assessed
  11. 11BLACK PEPPERCompoundNot assessed
  12. 12EGG YOLKCompoundNot assessed
  13. 13COTTONSEED OILCompoundNot assessed

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