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Bacon cheddar cheese spread
Greenveil's read: consider avoiding.
- Critical
- Cheddar cheese52.8%—
- Milk27.1%—›
- Lactic ferments12.8%—
- Salt1.5%—›
- Enzyme11.4%—›
- Water23.6%—›
- Whey11.8%—›
- Soya oil5.9%—›
- Real bacon3%—
- With water1.5%—›
- Salt0.7%—›
- E3390.4%—
- E2500.2%⚠ High
- Smoke flavouring<0.1%—
- May contain sugar<0.1%—
- E316<0.1%—
- Brown sugar<0.1%—›
- E301—
- E508—
- Dextrose—›
- Egg yolks1.5%—›
- E3390.7%—
- Skimmed milk powder0.4%—
- Milkfat0.2%—›
- Modified corn starch<0.1%—›
- Sugar<0.1%—›
- Vinegar<0.1%—›
- E270<0.1%—
- Salt—›
- E200—
- Preservative—
- E160b⚠ Low
- E160c—
- Colour—
- Gums—›
- Acacia—›
- Guar—›
- E407⚠ Low
- Locust bean—›
- E415—
Show original label text
Cheddar cheese (milk, cheese culture, salt, enzymes), water, whey, soybean oil, real bacon (cured with water, salt, sodium phosphate, sodium nitrite, smoke flavoring, may contain sugar, sodium erythorbate, brown sugar, sodium ascorbate, potassium chloride, dextrose), egg yolks, sodium phosphate, non fat dry milk, milk fat, modified corn starch, sugar, vinegar, lactic acid, salt, sorbic acid (to protect flavor), annatto and oleoresin paprika (colors), gums (acacia, guar, carrageenan, locust bean, xanthan).
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.
- Annatto / bixin / norbixinNatural colour; occasional allergic/intolerance reactions.
- 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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How we assembled this record: source coverage, image cache state, review state, and the active product version.
Ingredient content
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