D. F. Stauffer Biscuit Co. Inc
C
ProfileModerate
STAUFFER'S, WHALES, BAKED SNACK CRACKERS
🟢VegetarianSnacks & Chips USVerified
Label Serving
30 g
Barcode
072320111766
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
Saturated fat
moderate
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
6.1/10
Nutrition Facts (per serving: 30 g)
Energy140.1kcal
Carbohydrates20g
Sugar1g
Protein3g
Total Fat5g
Saturated Fat1g
Trans Fat0g
Cholesterol0mg
Fiber0.99g
Sodium200.1mg
Calcium0mg
Iron1.08mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (30 g) — the label's %RDA
Energy & macronutrients
Energy140 kcal7%
Total Fat5g6%
Saturated Fat1gLow5%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates20g7%
Total Sugars1gLow2%
Dietary Fiber0.99g4%
Protein3g6%
Sodium200mg9%
Minerals
Calcium0mg0%
Iron1.08mg6%
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.
Nutrient absorption analysis
Free with an account — ingredients, nutrition & scores stay free either way.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
15 ingredientsIngredients — as printed on the label
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), VEGETABLES OILS (SUNFLOWER, CANOLA AND/OR SOYBEAN), CHEDDAR CHEESE BLEND (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, CALCIUM CHLORIDE], MALTODEXTRIN, SALT, WHEY, CORN SYRUP SOLIDS, DISODIUM PHOSPHATE, SOUR CREAM POWDER [CREAM, CULTURES, LACTIC ACID, CULTURED NONFAT DRY MILK, CITRIC ACID], NATURAL FLAVORS, YEAST EXTRACT, SOYBEAN OIL, LACTIC ACID, CITRIC ACID), YEAST EXTRACT, NATURAL COLOR (ANNATTO AND OLEORESIN PAPRIKA), SUGAR, SALT, CITRIC ACID, BAKING SODA (LEAVENING), PAPRIKA, TURMERIC, GARLIC POWDER, ONION POWDER, SPICE, TRICALCIUM PHOSPHATE.
Contains allergens: Enriched Flour, Cheddar Cheese Blend
1
Enriched Flour
LowAllergen
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
2
Cheddar Cheese Blend
LowAllergen
Flavour enhancer, texture modifier, and dairy solids source in processed snacks, sauces, and baked goods.
3
Vegetables Oils
Low
cooking medium, texturizer, frying agent, carrier for flavors
4
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
5
Yeast Extract
No Notables
flavour
6
Natural Color
No Notables
Coloring agent
7
Baking Soda
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
Garlic Powder
No Notables
Flavour enhancer and seasoning agent
11
Paprika
E160C
No NotablesColoring agent and flavor enhancer
12
Turmeric
E100
No NotablesColoring agent and spice/flavoring
13
Onion Powder
No Notables
Flavour enhancer, aromatic base, and natural seasoning agent in food preparation.
14
Tricalcium Phosphate
E950 / E341
No NotablesSweetener and mineral fortification / anti-caking agent
15
Spice
No Notables
Flavour and aroma enhancement
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Enriched Flour Allergen | ✓Low Concern | Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods | Enriched flour provides essential added micronutrients like iron and B-vitamins, though dietary patterns higher in refined grains are a point of consideration for overall metabolic wellness. |
2 Cheddar Cheese Blend Allergen | ✓Low Concern | Flavour enhancer, texture modifier, and dairy solids source in processed snacks, sauces, and baked goods. | Generally recognized dairy ingredient requiring consideration for individuals managing sodium intake or dairy sensitivities. |
3 Vegetables Oils | ✓Low Concern | cooking medium, texturizer, frying agent, carrier for flavors | Vegetable oils are standard culinary ingredients that provide essential fatty acids, though total intake should align with broader dietary fat guidelines. |
4 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
5 Yeast Extract | ✓No Notable Concerns | flavour | Generally recognized as safe for consumption, yeast extract is primarily a source of umami flavor and naturally occurring sodium. |
6 Natural Color | ✓No Notable Concerns | Coloring agent | Natural colors are generally recognized as safe for consumption and are derived from standard dietary and botanical sources. |
7 Baking Soda 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 Garlic Powder | ✓No Notable Concerns | Flavour enhancer and seasoning agent | Garlic powder is a standard culinary ingredient generally recognized as safe for regular consumption within normal dietary amounts. |
11 Paprika E160C | ✓No Notable Concerns | Coloring agent and flavor enhancer | Paprika is a naturally derived spice and colorant generally recognized as safe for standard dietary consumption. |
12 Turmeric E100 | ✓No Notable Concerns | Coloring agent and spice/flavoring | Turmeric is a naturally occurring plant derivative with a long history of safe culinary and dietary use. |
13 Onion Powder | ✓No Notable Concerns | Flavour enhancer, aromatic base, and natural seasoning agent in food preparation. | Onion is a commonly consumed natural food ingredient with a well-established safety profile for the general population. |
14 Tricalcium Phosphate E950 / E341 | ✓No Notable Concerns | Sweetener and mineral fortification / anti-caking agent | Both ingredients are authorized by major food safety authorities and are considered suitable for consumption within established regulatory limits. |
15 Spice | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
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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.
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