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Process Cheese Product - Velveeta - 410 g

Process Cheese Product - Velveeta - 410 g

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Barcode: 06836111

Quantity: 410 g

Brands: Velveeta, Kraft

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, American cheeses

Labels, certifications, awards: No artificial flavors, No artificial colors, No artificial colours or flavours

Stores: Safeway

Countries where sold: Canada

Matching with your preferences

Health

Ingredients

29 ingredients

Modified milk ingredients, Water, Cheese (milk, modified milk ingredients, salt, calcium chloride, bacterial culture, microbial enzymes, annatto, lipase), Canola oil, Corn maltodextrin, Sodium citrate, Salt, Pork gelatin, Sodium phosphate, Lactic acid, Sorbic acid, Cellulose gum, Bacterial culture, Annatto, Paprika oleoresin, Calcium chloride, Microbial enzyme, Carrageenan, Com dextrose, Calcium phosphate, Sodium alginate

Allergens: Milk

Food processing

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

Additive: E407 - Carrageenan

Additive: E428 - Gelatine

Additive: E466 - Sodium carboxy methyl cellulose

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E160b - Annatto

E160c - Paprika extract

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

E401 - Sodium alginate

E407 - Carrageenan

Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

It can exist in various forms, each imparting distinct textural properties to food.

However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

E428 - Gelatine

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Bacterial-culture, Bacterial-culture, Com-dextrose
Some ingredients could not be recognized.
We need your help!

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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.

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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!

Non-vegan
Non-vegan ingredients: Modified milk ingredients, Cheese, Milk, Modified milk ingredients, Pork gelatin
Some ingredients could not be recognized.
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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.

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Non-vegetarian
Non-vegetarian ingredients: Pork gelatin
Some ingredients could not be recognized.
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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.

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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.

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: Modified milk ingredients, Water, Cheese (milk, modified milk ingredients, salt, calcium chloride, bacterial culture, microbial enzymes, annatto, lipase), Canola oil, Corn maltodextrin, Sodium citrate, Salt, Pork gelatin, Sodium phosphate, Lactic acid, Sorbic acid, Cellulose gum, Bacterial culture, Annatto, Paprika oleoresin, Calcium chloride, Microbial enzyme, Carrageenan, Com dextrose, Calcium phosphate, Sodium alginate
Modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 4.76190476190476 - percent_max: 100

Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

Cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333

modified milk ingredients -> en:modified-milk-ingredients - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.68

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 3.68

microbial enzymes -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.68

Canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25

Corn maltodextrin -> en:corn-maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

Sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 16.6666666666667

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.68

Pork gelatin -> en:pork-gelatin - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.68

Sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 3.68

Annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Paprika oleoresin -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Com dextrose -> en:com-dextrose - percent_min: 0 - percent_max: 3.68

Calcium phosphate -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Sodium alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.68

Nutrition

Poor nutritional quality
⚠ ️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: 5

Proteins: 5 / 5 (value: 15.8, rounded value: 15.8)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.95238095238095, rounded value: 6)

Negative points: 19

Energy: 2 / 10 (value: 989, rounded value: 989)

Sugars: 2 / 10 (value: 10.5, rounded value: 10.5)

Saturated fat: 5 / 10 (value: 5.26, rounded value: 5.3)

Sodium: 10 / 10 (value: 1470, rounded value: 1470)

The points for proteins are counted because the product is in the cheeses category.

Nutritional score: (19 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (13.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (5.26%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (10.5%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (3.68%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (19 g)	Compared to: Cheeses
Energy	989 kj (237 kcal)	188 kj (45 kcal)	-24%
Fat	13.2 g	2.5 g	-44%
Saturated fat	5.26 g	1 g	-65%
Trans fat	0 g	0 g	-100%
Cholesterol	26.3 mg	5 mg	-50%
Carbohydrates	15.8 g	3 g	+353%
Fiber	0 g	0 g
Sugars	10.5 g	2 g	+1,071%
Proteins	15.8 g	3 g	-19%
Salt	3.68 g	0.7 g	+133%
Potassium	395 mg	75 mg	+262%
Calcium	526 mg	100 mg	+36%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	5.952 %	5.952 %

Serving size: 19 g

Environment

Eco-Score D - High environmental impact

⚠ ️The full impact of transportation to your country is currently unknown.

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: C (Score: 54/100)

Category: Camembert cheese, from cow's milk

PEF environmental score: 0.50 (the lower the score, the lower the impact)
including impact on climate change: 5.24 kg CO2 eq/kg of product

Stage	Impact
Agriculture	84.4 %
Processing	5.6 %
Packaging	4.4 %
Transportation	3.3 %
Distribution	1.8 %
Consumption	0.5 %

Bonuses and maluses

Missing origins of ingredients information
Malus:

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: D (Score: 34/100)
Product: Process Cheese Product - Velveeta - 410 g

Life cycle analysis score: 54
Sum of bonuses and maluses: -15

Final score: 34/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 2.7 km in a petrol car

524 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	85.1 %
Processing	5.0 %
Packaging	5.0 %
Transportation	4.0 %
Distribution	0.7 %
Consumption	0.1 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Complete or correct product information

Data sources

Product added on August 2, 2020, 2:03:10 AM CEST by kiliweb
Last edit of product page on September 25, 2023, 1:43:42 AM CEST by binzyboi.
Product page also edited by charlesnepote, inf, yuka.KagdE_6oJJMvLMfT86gMwzewOL37BK5hJkIvog, yuka.sY2b0xO6T85zoF3NwEKvlmVLYebH-WLpFDPghlaGm9asMq3Sbf5exa_kDas.

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Process Cheese Product - Velveeta - 410 g