Voortman Cookies Ltd.
C
ProfileModerate
WAFER COOKIES
Bakery & Breads USVerified
Label Serving
27 g
Barcode
067312005253
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
high
Sugars
low
Salt
low
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
5.1/10
Nutrition Facts (per serving: 27 g)
Energy129.87kcal
Carbohydrates17g
Sugar0g
Protein1g
Total Fat7g
Saturated Fat1.5g
Trans Fat0g
Cholesterol0mg
Fiber0g
Sodium29.97mg
Calcium0mg
Iron0.36mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (27 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal6%
Total Fat7g9%
Saturated Fat1.5g8%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates17g6%
Total Sugars0gLow0%
Dietary Fiber0g0%
Protein1g2%
Sodium30mgLow1%
Minerals
Calcium0mg0%
Iron0.36mg2%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
9 / 12 researched · AI analyzing 3 more...Ingredients — as printed on the label
INGREDIENTS: ENRICHED WHEAT FLOUR (FLOUR, NIACIN,REDUCED IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL(CANOLA, SOYBEAN, PALM AND PALM KERNEL, SUNFLOWER), SORBITOL, MALTODEXTRAIN, CORNSTARCH, SOY LECITHIN, SALT, SODIUM BICARBONATE, CITRIC ACID, ARTIFICIAL FLAVOR, ASPARTAME (PHENYLKETONURICS: CONTAINS PHENYLALANINE), ARTIFICIAL FLAVOR COLORS (FD&C YELLOW #6, FD&C YELLOW #5).
Contains allergens: Enriched Wheat Flour
1
Enriched Wheat Flour
LowAllergen
structural base, texture enhancement, and nutrient fortification in baking and food manufacturing
2
Vegetable Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
3
Sorbitol
E420
LowSweetener, humectant, texturizer, and emulsification stabilizer
4
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
5
Cornstarch
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
6
Maltodextrain
Under Review
AI summary pending...7
Sodium Bicarbonate
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
8
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
9
Citric Acid
E330
No NotablesFlavour enhancer, acidity regulator, and preservative
10
Artificial Flavor
Low
Flavour
11
Aspartame
Under Review
AI summary pending...12
Artificial Flavor Colors (Fd&C Yellow #6, Fd&C Yellow #5)
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Enriched Wheat Flour Allergen | ✓Low Concern | structural base, texture enhancement, and nutrient fortification in baking and food manufacturing | Enriched wheat flour is a widely consumed staple ingredient providing essential added micronutrients, though individuals managing gluten sensitivities or specific glycemic goals may monitor its intake. |
2 Vegetable 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 Sorbitol E420 | ✓Low Concern | Sweetener, humectant, texturizer, and emulsification stabilizer | Sorbitol combined with milk proteins is generally recognized as safe for consumption, with consideration for individual tolerance regarding sugar alcohols and dairy components. |
4 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. |
5 Cornstarch INS 1405 | ✓No Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
6 Maltodextrain | ?Under Review | — | AI summary pending... |
7 Sodium Bicarbonate INS 500II | ✓No Notable Concerns | Leavening agent, pH regulator, and acidity regulator in food processing. | Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications. |
8 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
9 Citric Acid E330 | ✓No Notable Concerns | Flavour enhancer, acidity regulator, and preservative | Citric acid is widely consumed naturally and commercially, generally recognized as safe for use in food production under standard regulatory guidelines. |
10 Artificial Flavor | ✓Low Concern | Flavour | Artificial flavors are rigorously evaluated by regulatory agencies for safety and are generally recognized as safe within established consumption limits. |
11 Aspartame | ?Under Review | — | AI summary pending... |
12 Artificial Flavor Colors (Fd&C Yellow #6, Fd&C Yellow #5) | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.