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FOUR CHEESE CORKSCREW PASTA
Greenveil's read: consider avoiding.
- Critical
- Wheat flour51.7%—›
- Whey24.1%—›
- Palm oil12.1%—›
- Salt1.2%—›
- Modified corn starch1.2%—›
- Corn syrup solids1.2%—›
- Cheddar1.2%—
- Romano cheese1.2%—
- Milk0.6%—›
- Lactic ferments0.3%—
- Salt0.2%—›
- Enzyme0.2%—›
- Buttermilk1.2%—›
- Monterey jack1.2%—
- Cheddar cheese1.2%—
- Milk0.6%—›
- Lactic ferments0.3%—
- Salt0.2%—›
- Enzyme0.2%—›
- E339ii1.2%—
- Parmigiano reggiano0.6%—
- Milk0.3%—›
- Lactic ferments0.2%—
- Salt<0.1%—›
- Enzyme<0.1%—›
- Natural flavouring0.3%—
- Cheddar cheese0.2%—
- Milk<0.1%—›
- Lactic ferments<0.1%—
- Salt<0.1%—›
- Enzyme<0.1%—›
- Autolyzed yeast extract<0.1%—›
- E340<0.1%⚠ Low
- E160b<0.1%—
- E412—
- E415—
- Blue cheese—›
- Milk—›
- Lactic ferments—
- Salt—›
- Enzyme—›
- E627⚠ Low
- E631⚠ Low
- E375—
- Ferrous sulfate—›
- Thiamin mononitrate—›
- E101—
- Folic acid—›
- Dried—
- Sodium phosphates (E339)⚠ Low
Show original label text
Wheat flour, whey, palm oil, salt, modified corn starch, corn syrup solids, cheddar and romano cheeses (milk, cheese cultures, salt, enzymes), cultured nonfat buttermilk, monterey jack and cheddar cheese (milk, cheese cultures, salt, enzymes), disodium phosphate, parmesan cheese (milk, cheese cultures, salt, enzymes), natural flavor, cheddar cheese (milk, cheese cultures, salt, enzymes), autolyzed yeast extract, potassium phosphate, annatto extract, guar gum, xanthan gum, blue cheese (milk, cheese cultures, salt, enzymes), disodium guanylate, disodium inosinate, niacinamide, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid. *dried
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.
- Potassium 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
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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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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