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  2. Hearth baked garlic bread, five cheese
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Hearth baked garlic bread, five cheese

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Flour51.6%—›
  • Wheat flour26%—›
  • Barley malt flour12.8%—›
  • E3756.4%—
  • Reduced iron3.2%—›
  • Thiamin mononitrate1.6%—›
  • E1010.8%—
  • Folic acid0.8%—›
  • Water24.2%—›
  • Interesterified soybean oil12.1%—
  • Mixed cheese6%—
  • Asiago medium cheese3%—
  • Pasteurised milk1.5%—
  • Lactic ferments0.8%—
  • Salt0.4%—›
  • Enzyme0.4%—›
  • Low moisture part skim mozzarella cheese1.5%—
  • Pasteurised milk0.8%—
  • Lactic ferments0.4%—
  • Salt0.2%—›
  • Enzyme0.2%—›
  • Cheddar cheese0.8%—
  • Pasteurised milk0.4%—
  • Lactic ferments0.2%—
  • Salt<0.1%—›
  • Enzyme<0.1%—›
  • Annatto color<0.1%—›
  • Parmigiano reggiano0.4%—
  • Milk0.2%—›
  • Lactic ferments<0.1%—
  • Salt<0.1%—›
  • Enzyme<0.1%—›
  • Provolone cheese0.2%—
  • Pasteurised milk<0.1%—
  • Lactic ferments<0.1%—
  • Salt<0.1%—›
  • Enzyme<0.1%—›
  • Potato starch<0.1%—›
  • E460ii<0.1%—
  • Natamycin preservative<0.1%—
  • Contains less than 2% of each of the following3%—
  • Dextrose3%—›
  • Butter1.5%—›
  • Cream0.8%—›
  • Salt0.8%—›
  • Salt0.8%—›
  • Yeast0.4%—›
  • Garlic0.2%—›
  • Coating<0.1%—›
  • Garlic<0.1%—›
  • Black pepper<0.1%—›
  • Salt<0.1%—›
  • Brown sugar—›
  • Bell pepper—
  • Dehydrated onion—
  • Natural flavouring—
  • Parsley—›
  • E551—
  • Wheat gluten<0.1%—›
  • Romano cheese<0.1%—
  • Romano cheese made from cow's milk<0.1%—
  • Pasteurised milk—
  • Salt—›
  • Lactic ferments—
  • Enzyme—›
  • E270—
  • E551—
  • E339ii—
  • Wheat flour<0.1%—›
  • Parmigiano reggiano—
  • Pasteurised milk—
  • Salt—›
  • Lactic ferments—
  • Enzyme—›
  • E460ii—
  • Sorbic acid preservative—
  • Dehydrated onion—
  • E472e—
  • E471—
  • Soya flour—›
  • Ascorbic acid added as a dough conditioner—
  • E341i—
  • Natural flavouring—
  • Calcium acid pyrophosphate—›
  • Soya oil—›
  • E517—
  • E927a—
  • E491—
  • Enzyme—›
  • E920—
  • Ethoxylated mono- and diglycerides—
  • E516—
  • Annatto extract color—
  • Sodium phosphates (E339)⚠ Low
  • Calcium phosphates (E341)⚠ Low
  • Diphosphates (E450)⚠ Low
Show original label text

Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, interesterified soybean oil, cheese blend (asiago medium cheese [pasteurized milk, cheese culture, salt, enzymes], low moisture part skim mozzarella cheese [pasteurized milk, cheese culture, salt, enzymes], cheddar cheese [pasteurized milk, cheese culture, salt, enzymes, annatto color], parmesan cheese [milk, cheese culture, salt, enzymes], not smoked provolone cheese [pasteurized milk, cheese culture, salt, enzymes], potato starch, powdered cellulose, natamycin preservative), contains less than 2% of each of the following: dextrose, butter (cream, salt), salt, yeast, dehydrated garlic, seasoning (dehydrated garlic, black pepper, salt, brown sugar, dehydrated bell pepper, dehydrated onion, natural flavor, parsley, silicon dioxide), wheat gluten, romano cheese powder, (romano cheese made from cow's milk [pasteurized milk, salt, cheese culture, enzymes], lactic acid, silicon dioxide, disodium phosphate), wheat flour, parmesan cheese (pasteurized milk, salt, cheese culture, enzymes, powdered cellulose, sorbic acid preservative), dehydrated onion, datem, mono - & diglycerides, soy flour, ascorbic acid added as a dough conditioner, monocalcium phosphate, natural flavor, calcium acid pyrophosphate, soybean oil, ammonium sulfate, azodicarbonamide, sorbitan monostearate, enzymes, l-cysteine, ethoxylated mono - & diglycerides, calcium sulfate, annatto extract color.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • 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. 01SOAPCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03BUTTERCompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05YEASTCompoundNot assessed
  6. 06GARLICCompoundNot assessed
  7. 07ETHYLENECompoundNot assessed
  8. 08GLUTENCompoundNot assessed
  9. 09WHEATCompoundNot assessed
  10. 10SOYBEANCompoundNot assessed
  11. 11CALCIUM ACID PYROPHOSPHATEActiveNot assessed
  12. 12SOYBEAN OILCompoundNot assessed
  13. 13Proteinase, Bacillus megaterium-fermentedCompoundNot assessed
  14. 14Hydratase, phosphoenolpyruvateCompoundNot assessed

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