Mondelez Int. US (0074819091009)
B
ProfileGood
NILLA WAFER COOKIE CRUMBS 1X10.000 LB
General Grocery USVerified
Label Serving
28 g
Barcode
00019320001536
Data last verified: 3 Oct 2026
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
7.8/10
Health Score
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
8 / 13 researched · AI analyzing 5 more...Ingredients — as printed on the label
UNBLEACHEDENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID),SUGAR, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, PARTIALLY HYDROGENATED COTTONSEED OIL, WHEY (FROM MILK), EGGS, SALT, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE), MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, CARAMEL COLOR, SOY LECITHIN.CONTAINS: WHEAT, MILK, EGG, SOY.
Contains allergens: Eggs, Riboflavin
1
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
2
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
3
Eggs
LowAllergen
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
4
Leavening
No Notables
Texturizing agent / Leavening
5
Natural And Artificial Flavor
Synthetic
No Notablesflavour
6
Mono- And Diglycerides
E471
No NotablesEmulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.
7
Riboflavin
E150
LowAllergenNutrient fortification, color enhancement, and protein supplementation
8
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
9
UNBLEACHEDENRICHED FLOUR
Indexing with AI...
10
HIGH FRUCTOSE CORN SYRUP
Indexing with AI...
11
PARTIALLY HYDROGENATED COTTONSEED OIL
Indexing with AI...
12
WHEY
Indexing with AI...
13
SALT
Indexing with AI...
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
2 Soybean Oil | ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
3 Eggs Allergen | ✓Low Concern | Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods. | Eggs are a nutrient-dense food source recognized as a common allergen, requiring appropriate labeling for sensitive populations. |
4 Leavening | ✓No Notable Concerns | Texturizing agent / Leavening | Leavening agents are standard food ingredients used to create texture in baked products, with regulatory status permitting standard culinary and industrial applications. |
5 Natural And Artificial Flavor Synthetic | ✓No Notable Concerns | flavour | Authorized flavorings are evaluated for safety by regulatory bodies and are generally recognized as safe for consumption within established usage limits. |
6 Mono- And Diglycerides E471 | ✓No Notable Concerns | Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery. | Mono- and diglycerides are commonly utilized food emulsifiers that are metabolized by the body similarly to standard dietary fats and are recognized as safe by major global regulatory agencies. |
7 Riboflavin E150 Allergen | ✓Low Concern | Nutrient fortification, color enhancement, and protein supplementation | Composed of standard nutrients and color additives generally recognized as safe, with consideration required for soy sensitivity. |
8 Soy Lecithin E322 | ✓Low Concern | Emulsifier, stabilizer, and releasing agent | Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies. |
9 UNBLEACHEDENRICHED FLOUR Indexing with AI... | |||
10 HIGH FRUCTOSE CORN SYRUP Indexing with AI... | |||
11 PARTIALLY HYDROGENATED COTTONSEED OIL Indexing with AI... | |||
12 WHEY Indexing with AI... | |||
13 SALT Indexing with AI... |
Researching scientific toxicity & E-numbers for 5 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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