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Cheez whiz - Kraft

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Barcode: 0068100892369 (EAN / EAN-13) 068100892369 (UPC / UPC-A)

Brands: Kraft

Categories: Plant-based foods and beverages, Plant-based foods, Spreads, Plant-based spreads, Salted spreads, Cheese spreads substitutes

Countries where sold: Canada

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Health

Ingredients

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    23 ingredients

    French: Substances laitières modifiées, Eau, Fromage (lait, substances laitières modifiées, sel, culture bactérienne, enzyme microbienne, chlorure de calcium, lipase, rocou), Huile de canola, Maltodextrine de maïs, Phosphate de sodium, Sel, Acide lactique, Amidon de maïs modifié, Alginate de sodium, Assaisonnement (contient du céleri), Acide sorbique, Graines de moutarde moulues, Rocou, Oléorésine de paprika.
    Allergens: Celery, Milk

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1104 - Lipase
    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Additive: E401 - Sodium alginate
    • Ingredient: Maltodextrin

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E1104 - Lipase

    Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Modified milk ingredients, Cheese, Milk, Modified milk ingredients
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    fr: Substances laitières modifiées, Eau, Fromage (lait, substances laitières modifiées, sel, culture bactérienne, enzyme microbienne, chlorure de calcium, lipase, rocou), Huile de canola, Maltodextrine de maïs, Phosphate de sodium, Sel, Acide lactique, Amidon de maïs modifié, Alginate de sodium, Assaisonnement, Acide sorbique, de moutarde, Rocou, Oléorésine de paprika
    1. Substances laitières modifiées -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 6.66666666666667 - percent_max: 100
    2. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. Fromage -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333
      1. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333
      2. substances laitières modifiées -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.83333325
      4. culture bactérienne -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.83333325
      5. enzyme microbienne -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333325
      6. chlorure de calcium -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333325
      7. lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.83333325
      8. rocou -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333325
    4. Huile de canola -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
    5. Maltodextrine de maïs -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Phosphate de sodium -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.83333325
    8. Acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333325
    9. Amidon de maïs modifié -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 3.83333325
    10. Alginate de sodium -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333325
    11. Assaisonnement -> en:condiment - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.83333325
    12. Acide sorbique -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333325
    13. de moutarde -> en:mustard - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 3.83333325
    14. Rocou -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333325
    15. Oléorésine de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.83333325

Nutrition

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    Bad nutritional quality

    ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 4 / 5 (value: 6.6667, rounded value: 6.67)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.83333333333333, rounded value: 5.8)

    Negative points: 20

    • Energy: 2 / 10 (value: 837, rounded value: 837)
    • Sugars: 2 / 10 (value: 13.3333, rounded value: 13.33)
    • Saturated fat: 6 / 10 (value: 6.6667, rounded value: 6.7)
    • Sodium: 10 / 10 (value: 1533.3333, rounded value: 1533.3)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (20 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Salted spreads
    Energy 837 kj
    (200 kcal)     		-23%
    Fat 10 g -53%
    Saturated fat 6.667 g +89%
    Carbohydrates 20 g +79%
    Sugars 13.333 g +680%
    Proteins 6.667 g +6%
    Salt 3.833 g +230%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.833 %

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by kiliweb
Last edit of product page on by dfilion.
Product page also edited by charlesnepote, yuka.sY2b0xO6T85zoF3NwEKvlnBGCsvvu2jKbBvTmGmUmeXUNbHuYt1SubTLL6s.

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