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!
Cheddar - McDonald's - 7.788 kg (6 * 1,298 kg)
Cheddar - McDonald's - 7.788 kg (6 * 1,298 kg)
Ambiguous barcode: This product has a Restricted Circulation Number barcode for products within a company. This means that different producers and stores can use the same barcode for different products.
×
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!
×
Streckkod: 00013029
Vanligt namn: Cheddar en tranches
Kvantitet: 7.788 kg (6 * 1,298 kg)
Förpackning: Plast, Kartong, en:Fresh
Varumärken: McDonald's
Kategorier: Mejeriprodukt, Fermenterad mat, Fermenterade mjölkprodukter, Ostar, en:Cow cheeses, en:Cheeses from the United Kingdom, en:Cheeses from England, en:Sliced cheeses, en:Cheddar cheese, en:Cheddar slices
Ingredients ursprung: Storbritannien
Butiker: McDonald's
Länder där såld: Danmark, Frankrike, Norge, Polen, Spanien, Sverige, Storbritannien
Matching with your preferences
Hälsa
Ingredienser
-
16 ingredienser
: Cheddar (51%), eau, fromage (9%), lait écrémé en poudre, beurre, sels de fonte (E331, E330), protéines de lait, arômes naturels, sel, colorants (beta carotène, extrait de paprika), antiagglomérant (lécithine de tournesol).Allergener: Mjölk
Food processing
-
Ultra processed foods
Elements that indicate the product is in the 4 - Ultra bearbetade livsmedel och drycker group:
- Tillsats: E160a - Karoten
- Tillsats: E160c - Paprikaoleoresin
- Tillsats: E322 - Lecitiner
- Ingrediens: Färg
- Ingrediens: Arom
- Ingrediens: Mjölkprotein
Food products are classified into 4 groups according to their degree of processing:
- Obearbetade eller minimalt bearbetade livsmedel
- Bearbetade kulinariska ingredienser
- Halvfabrikat
- Ultra processed foods
The determination of the group is based on the category of the product and on the ingredients it contains.
Tillsatser
-
E160a - Karoten
Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.Källa: Wikipedia (Engelska)
-
E160ai - Betakaroten
Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.Källa: Wikipedia (Engelska)
-
E322 - Lecitiner
Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.Källa: Wikipedia (Engelska)
-
E322i - Lecitin
Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.Källa: Wikipedia (Engelska)
-
E330 - Citronsyra
Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.Källa: Wikipedia (Engelska)
-
E331 - Natriumcitrater
Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.Källa: Wikipedia (Engelska)
Ingrediensanalys
-
Kan innehålla palmolja
Ingredienser som kan innehålla palmolja: E160ai
-
Icke-vegan
Non-vegan ingredients: Cheddar, Ost, Skummjölkspulver, Smör, Mjölkprotein
-
Kanske Vegetariskt
Ingredients that may not be vegetarian: Cheddar, Ost, Naturlig arom, E160ai
-
Details of the analysis of the ingredients
: _Cheddar_ 51%, eau, _fromage_ 9%, _lait_ écrémé en poudre, _beurre_, sels de fonte (e331, e330), protéines de _lait_, arômes naturels, sel, colorants (beta carotène, extrait de paprika), antiagglomérant (lécithine de tournesol)- _Cheddar_ -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 51 - percent: 51 - percent_max: 51
- eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 9 - percent_max: 40
- _fromage_ -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 9 - percent: 9 - percent_max: 9
- _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9
- _beurre_ -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9
- sels de fonte -> en:emulsifying-salts - percent_min: 0 - percent_max: 9
- e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9
- e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.5
- protéines de _lait_ -> en:milk-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8
- arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- colorants -> en:colour - percent_min: 0 - percent_max: 5
- beta carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
- extrait de paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
- antiagglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 4.44444444444444
- lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.44444444444444
Näring
-
Missing data to compute the Nutri-Score
Missing nutrition facts
⚠️ The nutrition facts of the product must be specified in order to compute the Nutri-Score.Could you add the information needed to compute the Nutri-Score? Add nutrition facts
-
Näringsfakta
Näringsfakta Som såld
för 100 g / 100 mlCompared to: en:Cow cheeses Fett ? Mättat fett ? Kolhydrat ? Sockerarter ? Fiber ? Protein ? Salt ? Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %
Miljö
-
Eco-Score C - Måttlig miljöpåverkan
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: 47/100)
Kategori: Cheddar cheese, from cow's milk
Kategori: Cheddar cheese, from cow's milk
- PEF environmental score: 0.59 (the lower the score, the lower the impact)
- including impact on climate change: 6.25 kg CO2 eq/kg of product
Stage Impact Jordbruk Bearbetar Förpackning Transportation Distribution Consumption
Bonuses and maluses
-
Origins of ingredients with a medium impact
Bonus: +6
Environmental policy: +5
Transportation: +1
Origin of the product and/or its ingredients % of ingredients Impact Storbritannien Medium
-
Packaging with a medium impact
Malus: -11
Form Material Återvinning Impact Okänd Plast Hög Okänd Kartong Låg ⚠️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).⚠️ 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: C (Score: 42/100)
Produkt: Cheddar - McDonald's - 7.788 kg (6 * 1,298 kg)
Life cycle analysis score: 47
Sum of bonuses and maluses: -5
Final score: 42/100
-
Carbon footprint
-
Equal to driving 3.2 km in a petrol car
625 g CO² per 100g of product
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Cheddar cheese, from cow's milk (Source: ADEME Agribalyse Database)
Stage Impact Jordbruk Bearbetar Förpackning Transportation Distribution Consumption
Förpackning
-
Packaging with a medium impact
-
Packaging parts
(Plast)
(Kartong)
-
Packaging materials
Material % Packaging weight Packaging weight per 100 g of product Paper or cardboard Plast Total
-
Transportation
-
Origins of ingredients
Origins of ingredients with a medium impact
Origin of the product and/or its ingredients % of ingredients Impact Storbritannien Medium