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  3. Prego sauces cheddar
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Prego·Dairies · 0051000212191

Prego sauces cheddar

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Water51.9%—›
  • Cream24%—›
  • White cheddar cheese12%—
  • Milk6%—›
  • Microbial culture3%—
  • Salt0.8%—›
  • Enzyme2.2%—›
  • Modified food starch6%—›
  • Hydrogenated soy oil3%—
  • Butter1.5%—›
  • Cream0.8%—›
  • Water0.4%—›
  • Salt0.4%—›
  • Contains less than 2% of0.8%—
  • Enzyme modified egg yolks0.4%—
  • Egg yolks0.4%—›
  • Phospholipase0.4%—›
  • Parmigiano reggiano0.2%—
  • Semi skimmed milk<0.1%—
  • Microbial culture<0.1%—
  • Salt<0.1%—›
  • Enzyme<0.1%—›
  • Salt<0.1%—›
  • Whey<0.1%—›
  • Cheddar cheese<0.1%—
  • Milk<0.1%—›
  • Microbial culture—
  • Salt—›
  • Enzyme—›
  • Disodium phosphate-dihydrate<0.1%—›
  • Sugar—›
  • E415—
  • Flavouring—
  • E621⚠ Moderate
  • Yeast extract—›
  • Dehydrated onions—
  • Beta carotene for color—
  • Cream—›
  • E339i—
  • Spice—›
  • Annatto extract for color—
  • E160c—
  • E270—
  • Sodium phosphates (E339)⚠ Low
Show original label text

Water, cream, white cheddar cheese (milk, cultures, salt, enzymes), modified food starch, hydrogenated soybean oil, butter (cream, water, salt), contains less than 2% of: enzyme modified egg yolks (egg yolks, phospholipase), parmesan cheese (part-skim milk, cultures, salt, enzymes), salt, dehydrated whey, cheddar cheese (milk, cultures, salt, enzymes), disodium phosphate-dihydrate, sugar, xanthan gum, flavoring, monosodium glutamate, yeast extract, dehydrated onions, beta carotene for color, dehydrated cream, monosodium phosphate, spices, annatto extract for color, paprika extract for color, lactic acid.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • Sodium phosphatesInorganic 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. 01AQUAHydrationNot assessed
  2. 02CREAMCompoundNot assessed
  3. 03Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  4. 04BUTTERCompoundNot assessed
  5. 05PhospholipaseCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07Whey, protein-freeCompoundNot assessed
  8. 08WHEYCompoundNot assessed
  9. 09SODIUM PHOSPHATE, DIBASIC, DIHYDRATECompoundNot assessed
  10. 10SUGARCompoundNot assessed
  11. 11YEASTCompoundNot assessed
  12. 12SPICECompoundNot assessed

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