Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Baked Scalloped Potatoes

edit Edit the page

Baked Scalloped Potatoes

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 0071117617252 (EAN / EAN-13) 071117617252 (UPC / UPC-A)

Labels, certifications, awards: No colorings

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

  • icon

    40 ingredients

    potatoes, whole milk, cheddar cheese (milk, bacterial cultures, salt, enzymes, annatto extract, natamycin), heavy cream (cream, skim milk), butter, sour cream (cream, bacterial cultures, enzymes), parmesan cheese (skim milk, bacterial culture, salt, enzymes), modified corn starch, romano cheese (skim milk, bacterial culture, salt, enzymes), salt, onion powder, sugars (dextrose), black pepper, nisin preparation (salt, nisin). ingrédients : pommes de terre, lait entier. fromage chedd * *
    Allergens: Milk

Food processing

  • icon

    Ultra processed foods

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

    • Ingredient: Dextrose
    • Ingredient: Glucose

    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

  • E234 - Nisin

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    Source: Wikipedia

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: Bacterial-cultures, Bacterial-cultures, Bacterial-culture, Bacterial-culture, Nisin-preparation, Ingredients, Pommes-de-terre, Lait-entier, Fromage-chedd

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Whole milk, Cheddar, Milk, Fresh cream, Cream, Skimmed milk, Butter, Sour cream, Cream, Parmigiano reggiano, Skimmed milk, Romano cheese, Skimmed milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Bacterial-cultures, Bacterial-cultures, Bacterial-culture, Bacterial-culture, Nisin-preparation, Ingredients, Pommes-de-terre, Lait-entier, Fromage-chedd

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    en: potatoes, whole milk, cheddar cheese (milk, bacterial cultures, salt, enzymes, annatto, natamycin), heavy cream (cream, skim milk), butter, sour cream (cream, bacterial cultures, enzymes), parmesan cheese (skim milk, bacterial culture, salt, enzymes), modified corn starch, romano cheese (skim milk, bacterial culture, salt, enzymes), salt, onion, sugars (dextrose), black pepper, nisin preparation (salt, nisin), ingrédients (pommes de terre), lait entier, fromage chedd
    1. potatoes -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 5.88235294117647 - percent_max: 100
    2. whole milk -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 50
    3. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 33.3333333333333
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333
      2. bacterial cultures -> en:bacterial-cultures - percent_min: 0 - percent_max: 16.6666666666667
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83928571428572
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.83928571428572
      5. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.83928571428572
      6. natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.83928571428572
    4. heavy cream -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 25
      1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 25
      2. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5
    5. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 20
    6. sour cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667
      1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667
      2. bacterial cultures -> en:bacterial-cultures - percent_min: 0 - percent_max: 8.33333333333333
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    7. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 14.2857142857143
      1. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 14.2857142857143
      2. bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 7.14285714285714
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83928571428572
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.83928571428572
    8. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5
    9. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 11.1111111111111
      1. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 11.1111111111111
      2. bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 5.55555555555556
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83928571428572
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.83928571428572
    10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83928571428572
    11. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.83928571428572
    12. sugars -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.83928571428572
      1. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.83928571428572
    13. black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.83928571428572
    14. nisin preparation -> en:nisin-preparation - percent_min: 0 - percent_max: 0.83928571428572
      1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.83928571428572
      2. nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.41964285714286
    15. ingrédients -> en:ingredients - percent_min: 0 - percent_max: 0.83928571428572
      1. pommes de terre -> en:pommes-de-terre - percent_min: 0 - percent_max: 0.83928571428572
    16. lait entier -> en:lait-entier - percent_min: 0 - percent_max: 0.83928571428572
    17. fromage chedd -> en:fromage-chedd - percent_min: 0 - percent_max: 0.83928571428572

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 717 kj
    (171 kcal)
    Fat 10.714 g
    Saturated fat 6.429 g
    Carbohydrates 14.286 g
    Sugars 1.429 g
    Proteins 5 g
    Salt 0.839 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by inf.
Product page also edited by foodvisor, gluten-scan, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmd3TcHBjimYOAPnhEqV-vagPpzGUMB427rmY6o.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
Edit the page