ProductsMarket PantryMarket pantry, reduced fat style grated parmesan topping

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Market Pantry

Market pantry, reduced fat style grated parmesan topping

BARCODE:0085239401392

CATEGORIES:Dairies, Fermented Foods, Fermented Milk Products, Cheeses

COUNTRIES:United States

Labels

Nutri-Score

Bad nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Very high environmental impact

Health

Nutrition

Label

Bad nutritional quality

Nutrient levels

Fat in moderate quantity (20%)

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 (10%)

Sugars in low quantity (0%)

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 (4%)

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
Energy	1,674 kcal (400 kcal)
FAT	20 g
Saturated fat	10 g
Trans fat	0 g
Cholesterol	0.1 mg
Carbohydrates	40 g
Sugars	0 g
Dietary fiber	0 g
Proteins	20 g
Salt	4 mg
Sodium	1.6 mg
Vitamins
Vitamin A	0 IU
Vitamin C	0 mg
Minerals
Calcium	0.8 mg
Iron	0 mg
Fruits, vegetables and legumes	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per serving (legacy)
Energy	1,674 kcal (400 kcal)	83.7 kcal (20 kcal)
FAT	20 g	1 g
Saturated fat	10 g	0.5 g
Trans fat	0 g	0 g
Cholesterol	0.1 mg	0.01 mg
Carbohydrates	40 g	2 g
Sugars	0 g	0 g
Dietary fiber	0 g	0 g
Proteins	20 g	1 g
Salt	4 mg	0.2 mg
Sodium	1.6 mg	0.08 mg
Vitamins
Vitamin A	0 IU	0 IU
Vitamin C	0 mg	0 mg
Minerals
Calcium	0.8 mg	0.04 mg
Iron	0 mg	0 mg
Fruits, vegetables and legumes	?	?

Serving size

2 Tbsp (5 g)

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 7,004 kJ. Reference adult weight: 70 kg. Energy density: High.

Walking

408 min (~40,840 steps)

Swimming

246 min

Bicycling

191 min

Running

143 min

Ingredients

Ingredients list

Parmesan cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), rice flour, romano cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), starch, palm oil, water, casein, powdered cellulose (to prevent caking), maltodextrin, contains less than 2% of each of the following: salt, sodium phosphate, lactic acid, potassium sorbate (to protect flavor), artificial color.

Ingredient information

Parmigiano Reggiano

53.57% (estimate)

Pasteurized Semi Skimmed Milk

27.68% (estimate)

Lactic Ferments

12.95% (estimate)

Salt

2% (estimate)

Enzyme

10.95% (estimate)

Rice Flour

23.21% (estimate)

Romano Cheese

11.61% (estimate)

Pasteurized Semi Skimmed Milk

5.8% (estimate)

Lactic Ferments

2.9% (estimate)

Salt

1.45% (estimate)

Enzyme

1.45% (estimate)

Starch

5.8% (estimate)

Palm Oil

2.9% (estimate)

Water

1.45% (estimate)

Casein

0.73% (estimate)

E460ii

0.36% (estimate)

Anti Caking Agent

0.36% (estimate)

Maltodextrin

0.18% (estimate)

Contains Less Than 2 Of Each Of The Following

0.09% (estimate)

Salt

0.09% (estimate)

E339

0.05% (estimate)

E270

0.02% (estimate)

E202

0.01% (estimate)

Preservative

0.01% (estimate)

Colour

0.01% (estimate)

Allergens

Milk

Ingredients analysis

Palm oil free

Contains ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: en:contains-less-than-2-of-each-of-the-following

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: en:contains-less-than-2-of-each-of-the-following

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E460 - Cellulose

Ingredients

Casein

Ingredients

Colour

Ingredients

Maltodextrin

Ingredients

Milk Proteins

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E202 - Potassium sorbatePreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

E270 - Lactic acid

LACTIC ACID is an organic compound with the formula CH3CH(OH)CO2H. In the form of its conjugate base called lactate (this is thus different and kept as a separate ingredient). 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 in food the L-variant is used

Open additive page Source

E460 - CelluloseCarrierEmulsifierHumectantStabiliserThickener

CELLULOSE is an organic compound with the formula (C6H10O5)n, a polysaccharide consisting of a linear chain of several hundred to many thousands of linked D-glucose units. Cellulose is used as emulsifier, thickener and stabilizer in processed foods. Cellulose powder is, for example, used in processed cheese to prevent caking inside the package.

Open additive page Source

E460ii - Powdered celluloseCarrierEmulsifierHumectantStabiliserThickener

No additive description is available yet.

Open additive page

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Very high environmental impact

About Green-Score

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

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Camembert cheese, from cow's milk • Score: 55/100

Life-cycle reference

Category: Camembert cheese, from cow's milk PEF environmental score: 0.48 Climate change impact: 5.18 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk. Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk. Source: ADEME Agribalyse Database.

Stage	Impact
Agriculture	84.1 %
Processing	5.7 %
Packaging	4.5 %
Transportation	3.4 %
Distribution	1.8 %
Consumption	0.5 %

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Threatened species risk

Contains ingredients that may threaten species or ecosystems, such as palm oil.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

Final score: 25/100

Final score breakdown

Life cycle analysis score: 55 Sum of bonuses and maluses: -30 Final score: 25/100

Carbon footprint

Equivalent to driving 2.7 km in a petrol car. 518 g CO2e per 100g of product. Reference category: Camembert cheese, from cow's milk. The carbon emission figure comes from ADEME's Agribalyse database, for the category: Camembert cheese, from cow's milk. Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

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	85.0 %
Processing	5.1 %
Packaging	5.1 %
Transportation	4.1 %
Distribution	0.7 %
Consumption	0.1 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on March 9, 2017 at 12:19:49 PM UTC by usda-ndb-import .

Last edit on April 22, 2020 at 5:49:49 PM UTC by org-database-usda .

Product page also edited by org-database-usda, usda-ndb-import.

Source List

usda-ndb
database-usda

View on Open Food Facts