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Mac and Cheese - Kraft

Mac and Cheese - Kraft

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Barcode: 9300657660987 (EAN / EAN-13)

Brands: Kraft

Labels, certifications, awards: Vegetarian, Vegan

Stores: Woolworths, Coles

Countries where sold: Australia

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Health

Ingredients

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    24 ingredients


    macaroni pasta (67%) (rice flour, rice starch, maize flour), dairy free cheese flavoured sauce powder (33%) [maltodextrin, thickener (1442), vegetable oil, yeast extract, salt, glucose, food acid (270), acidity regulator (327), anti-caking agent (551), natural flavours, antioxidant (307), emulsifier (433), natural colour

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: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E327 - Calcium lactate
    • Additive: E433 - Polyoxyethylene sorbitan monooleate
    • Additive: E551 - Silicon dioxide
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Thickener

    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

  • E1442 - Hydroxypropyl distarch phosphate


    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    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
  • E307 - Alpha-tocopherol


    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia
  • E327 - Calcium lactate


    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia
  • E551 - Silicon dioxide


    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia

Ingredients analysis

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    Vegan


    No non-vegan ingredients

    Unrecognized ingredients: Macaroni-pasta, Dairy-free-cheese-flavoured-sauce-powder, 1442, Food-acid, 270, 327, 551, 307, 433

    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


    No non-vegetarian ingredients detected

    Unrecognized ingredients: Macaroni-pasta, Dairy-free-cheese-flavoured-sauce-powder, 1442, Food-acid, 270, 327, 551, 307, 433

    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!

    macaroni pasta 67% (rice flour, rice starch, maize flour), dairy free cheese flavoured sauce powder 33%, maltodextrin, thickener (1442), vegetable oil, yeast extract, salt, glucose, food acid (270), acidity regulator (327), anti-caking agent (551), natural flavours, antioxidant (307), emulsifier (433), natural colour
    1. macaroni pasta -> en:macaroni-pasta - percent_min: 67 - percent: 67 - percent_max: 67
      1. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 22.3333333333333 - percent_max: 67
      2. rice starch -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.5
      3. maize flour -> en:corn-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 22.3333333333333
    2. dairy free cheese flavoured sauce powder -> en:dairy-free-cheese-flavoured-sauce-powder - percent_min: 33 - percent: 33 - percent_max: 33
    3. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    4. thickener -> en:thickener - percent_min: 0 - percent_max: 0
      1. 1442 -> en:1442 - percent_min: 0 - percent_max: 0
    5. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
    6. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    7. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    8. glucose -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    9. food acid -> en:food-acid - percent_min: 0 - percent_max: 0
      1. 270 -> en:270 - percent_min: 0 - percent_max: 0
    10. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0
      1. 327 -> en:327 - percent_min: 0 - percent_max: 0
    11. anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 0
      1. 551 -> en:551 - percent_min: 0 - percent_max: 0
    12. natural flavours -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    13. antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0
      1. 307 -> en:307 - percent_min: 0 - percent_max: 0
    14. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0
      1. 433 -> en:433 - percent_min: 0 - percent_max: 0
    15. natural colour -> en:natural-colours - percent_min: 0 - percent_max: 0

Nutrition

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,550 kj
    (370 kcal)
    Fat 2.6 g
    Saturated fat 1.9 g
    Carbohydrates 78.9 g
    Sugars 1.6 g
    Fiber ?
    Proteins 5.5 g
    Salt 1.7 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Data sources

Product added on by inf
Last edit of product page on by roboto-app.
Product page also edited by archanox, ecoscore-impact-estimator, kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlmlsU4H9jD7eLkXnuFXR-PbSD5HZZo0qxtHdHKs.

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