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  3. Smoked gouda
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Dairies · 0041711093042

Smoked gouda

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Ny cheddar cheese53.6%—
  • Soured milk28.7%—
  • Salt0.8%—›
  • Enzyme24.1%—›
  • Water23.2%—›
  • Whey11.6%—›
  • Gouda cheese5.8%—
  • Milk2.9%—›
  • Skimmed milk1.5%—
  • Cream0.7%—›
  • Sodium citrate0.4%—›
  • Emulsifier0.4%—
  • Corn starch0.2%—›
  • Less than 2% of cultures<0.1%—
  • Enzyme<0.1%—›
  • E339<0.1%⚠ Low
  • E200<0.1%—
  • Preservative<0.1%—
  • Almonds2.9%—›
  • Almonds1.5%—›
  • Canola0.7%—›
  • Safflower0.4%—›
  • And almond oil0.4%—›
  • Sundried tomatoes1.5%—
  • Sundried tomatoes0.7%—
  • So20.4%—›
  • E3300.2%—
  • Glucose0.2%—›
  • Milkfat0.7%—›
  • Smoke flavouring0.4%—
  • Natural hickory smoke flavor0.2%—›
  • Vinegar<0.1%—›
  • Molasses<0.1%—›
  • E150a<0.1%—
  • Salt0.2%—›
  • E412<0.1%—
  • E410<0.1%—
  • Potassium sorbate to retard mold<0.1%—
  • E339ii<0.1%—
  • E160b<0.1%⚠ Low
  • Ammonia caramel (E150C)⚠ Moderate
Show original label text

Ny cheddar cheese (cultured milk, salt, enzymes), water, whey, smoked gouda cheese [(milk, skim milk, cream, sodium citrate (emulsifier), corn starch, less than 2% of cultures, enzymes, sodium phosphate, sorbic acid (to protect flavor)], almonds (almonds, canola, safflower, and/or almond oil), sun dried tomatoes (sun dried tomato, so2, citric acid, glucose), milk fat, smoke flavor (natural hickory smoke flavor, vinegar, molasses, caramel color), salt, guar gum and/or locust bean gum, potassium sorbate to retard mold, disodium phosphate, annatto.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • 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.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02Whey, protein-freeCompoundNot assessed
  3. 03WHEYCompoundNot assessed
  4. 04ALMONDCompoundNot assessed
  5. 05CREAMCompoundNot assessed
  6. 06SALTCompoundNot assessed

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