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- Cheddar cheese50%—
- Made from cow's milk25%—
- Salt12.5%—›
- Microbial culture6.3%—
- Microbial rennet6.3%—
- Butter25%—›
- Milk solids not fat12.5%—
- Emulsifiers6.3%—
- E3413.1%⚠ Low
- E3311.6%—
- E3391.6%⚠ Low
- Salt3.1%—›
- Thickeners1.6%—
- E4070.8%⚠ Low
- E4100.4%—
- E4150.4%—
- Acidity regulator0.8%—
- E2700.8%—
- Preservative0.4%—
- E2000.2%—
- E2340.2%—
- Natural cheese flavouring0.2%—
- Colour<0.1%—
- E160b<0.1%⚠ Low
- Water added<0.1%—›
- Fdm<0.1%—›
Show original label text
CHEDDAR CHEESE (MADE FROM COW'S MILK, SALT, STARTER CULTURE, MICROBIAL RENNET), BUTTER, MILK SOLIDS NOT FAT, EMULSIFIERS (E341, E331, E339), SALT, THICKENERS (E407, E410, E415), ACIDITY REGULATOR (E270), PRESERVATIVES (E200, E234), NATURAL CHEESE FLAVOR, COLOR (E160b), WATER ADDED. FDM 47%. CONTAINS MILK.
Food health
Nutrition profile and additives of concern
Contains additive of concern
- 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.
- Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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