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On The Menu·Frozen Foods · 9310761719709

Macaroni Cheese

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Cheese Sauce52.5%—
  • Water21.2%—›
  • Beef3.5%—›
  • Beef3.5%—›
  • Preservative3.5%—
  • 2503.5%—
  • Hydrolysed Vegetable Protein3.5%—
  • Thickener3.5%—
  • 407a3.5%—
  • Natural smoke flavouring3.5%—
  • Cheddar Cheese3.5%—
  • Thickener1.3%—
  • 14221.3%—
  • Butter1.1%—›
  • Milk Solids1%—›
  • Natural flavouring0.9%—
  • Salt0.3%—›
  • Vegetable broth0.3%—
  • Flavour Enhancers0.3%—
  • 6270.2%—
  • 631<0.1%—
  • Wheat<0.1%—›
  • Thickener0.3%—
  • 14400.3%—
  • Spice0.3%—›
  • Chicken broth0.3%—
  • Flavour Enhancers0.3%—
  • 6270.2%—
  • 631<0.1%—
  • Wheat<0.1%—›
  • Sugar0.3%—›
  • Cooked Pasta46.5%—
  • Water34.9%—›
  • Wheat Semolina11.6%—›
  • Cheese Topping1%—
  • Mozzarella0.8%—
  • Parmigiano reggiano0.3%—
  • Sodium nitrite (E250)⚠ High
  • Processed eucheuma seaweed (E407A)⚠ Low
  • Disodium guanylate (E627)⚠ Low
  • Disodium inosinate (E631)⚠ Low
Show original label text

Cheese Sauce (52.5%) [Water, Beef (3.5%) (Beef, Preservative (250), Hydrolysed Vegetable Protein (soy), Thickener (407a), Natural Smoke Flavour (soy)}, Cheddar Cheese (3.5%) (Milk), Thickener (1422), Butter (Milk), Milk Solids, Natural Flavours (Milk), Salt; Vegetable Stock (Flavour Enhancers (627, 631) (Wheat)}, Thickener (1440), Spices, Chicken Stock (Flavour Enhancers (627, 631) (Wheat)}, Sugar], Cooked Pasta (46.5%) [Water, wheat Semolina], Cheese Topping (1%) [Mozzarella (Milk), Parmesan (Milk)].

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.
  • Processed eucheuma seaweedDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • 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.

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