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dairylea Cheddar - Mondelez international group - 500 g

dairylea Cheddar - Mondelez international group - 500 g

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Barcode: 9352042001608 (EAN / EAN-13)

Quantity: 500 g

Packaging: Carboard

Brands: Mondelez international group

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses, Processed cheese

Labels, certifications, awards: Australian made, Allergen contains milk

Origin of ingredients: Australia

Manufacturing or processing places: Australia

Traceability code: 575

Stores: Woolworths, Coles

Countries where sold: Australia

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score E

    Bad nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 34/55

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      Calories

      3/10 points (1330kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      1/15 points (4g)

      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.

    • icon

      Salt

      20/20 points (4.88g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 7/17

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      Proteins

      7/7 points (19.2g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

      This product is considered to be cheese for the calculation of the Nutri-Score.

      Points for proteins are counted because the product is considered to be cheese.

      Nutritional score: 27 (34 - 7)

      Nutri-Score: E

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (25 g)
    Compared to: Cheeses
    Energy 1,330 kj
    (318 kcal)
    333 kj
    (80 kcal)
    -4%
    Fat 26.8 g 6.7 g +2%
    Saturated fat 17.6 g 4.4 g +4%
    Carbohydrates < 4 g < 1 g +12%
    Sugars < 4 g < 1 g +104%
    Fiber 0 g 0 g -100%
    Proteins 19.2 g 4.8 g -3%
    Salt 4.88 g 1.22 g +207%
    Alcohol 0 % vol 0 % vol
    Calcium 592 mg 148 mg -6%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 25 g

Ingredients

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    22 ingredients


    cheese (minimum 70%) (milk,salt, starter culture, enzymes), water, mineral salts (331, 339), butter or cream (from milk) or milk fat, salt, milk solids, food acid (270), preservatives (200, 234), colour (160b)
    Allergens: Milk
    Traces: Allergen-statement-contains-milk

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E160b - Annatto
    • Ingredient: Colour

    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

  • 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
  • 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
  • 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: Cheese, Milk, Butter, Cream, Milk, Milkfat, Milk solids

    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: Mineral-salts, 331, 339, Food-acid, 270, 200, 234, 160b

    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!

    : cheese 70% (_milk_, salt, starter culture, enzymes), water, mineral salts (331, 339), butter, cream (from _milk_), _milk_ fat, salt, _milk_ solids, food acid (270), preservatives (200, 234), colour (160b)
    1. cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 70 - percent: 70 - percent_max: 70
      1. _milk_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 55.36 - percent_max: 70
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.88
      3. starter culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.88
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.88
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3 - percent_max: 30
    3. mineral salts -> en:mineral-salts - percent_min: 0 - percent_max: 27
      1. 331 -> en:331 - percent_min: 0 - percent_max: 27
      2. 339 -> en:339 - percent_min: 0 - percent_max: 13.5
    4. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 13.5
    5. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 9
      1. from _milk_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 9
    6. _milk_ fat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.75
    7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.88
    8. _milk_ solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.5
    9. food acid -> en:food-acid - percent_min: 0 - percent_max: 3.85714285714286
      1. 270 -> en:270 - percent_min: 0 - percent_max: 3.85714285714286
    10. preservatives -> en:preservative - percent_min: 0 - percent_max: 3.375
      1. 200 -> en:200 - percent_min: 0 - percent_max: 3.375
      2. 234 -> en:234 - percent_min: 0 - percent_max: 1.6875
    11. colour -> en:colour - percent_min: 0 - percent_max: 3
      1. 160b -> en:160b - percent_min: 0 - percent_max: 3

Environment

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Packaging

Transportation

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by roboto-app.
Product page also edited by archanox, inf, kiliweb, vaporous.

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