Baker Mills

ProfileModerate

FRONTIER FLAPJACK & WAFFLE MIX

Bakery & Breads USVerified

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How We Score Products•

TRANSPARENCY PROFILE

Moderate

Some processing or additives present

Detailed Review Recommended

Profile Spectrum — Nutritional Index

CACTIVE

← Nutrient DenseMost Processed →

5.9/10

Health Score

Moderate

Concern Index

Calculation Pillars:

How we calculate this →

Processing Level

Additive Density

Added Sugar

Sodium

Saturated Fat

How We Calculate Scores →

Nutrition Facts (per serving: 53 g)

Energy180.2kcal

Carbohydrates36g

Sugar4g

Protein8g

Total Fat1.5g

Saturated Fat0g

Trans Fat0g

Cholesterol4.77mg

Fiber4.98g

Sodium390.08mg

Calcium199.81mg

Iron1.8mg

Nutritional values transcribed from the product label. Actual values may vary.

% Daily Value

Share of an average adult's daily allowance in one serving (53 g) — the label's %RDA

Energy & macronutrients

Energy180 kcal9%

Total Fat1.5gLow2%

Saturated Fat0gLow0%

Trans Fat0gLow0%

Cholesterol4.77mgLow2%

Carbohydrates36g13%

Total Sugars4g8%

Dietary Fiber4.98g18%

Protein8g16%

Sodium390mg17%

Minerals

Calcium200mg15%

Iron1.8mg10%

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

8 / 9 researched · AI analyzing 1 more...

Ingredients — as printed on the label

100% WHOLE GRAIN WHEAT FLOUR, 100% WHOLE GRAIN OAT FLOUR, BUTTERMILK POWDER, DRIED HONEY (HONEY, WHEAT STARCH), EGG WHITES, LEAVENING (MONOCALCIUM PHOSPHATE, BAKING SODA), WHEAT PROTEIN ISOLATE, SEA SALT, NATURAL VANILLA FLAVOR.

Contains allergens: Buttermilk Powder, Whole Grain Wheat Flour, Egg Whites

Buttermilk Powder

LowAllergen

Flavour enhancer, emulsifier, texture modifier, and protein fortification agent in dry mixes and baked goods.

Whole Grain Wheat Flour

No NotablesAllergen

Primary structural ingredient used in baking, breadmaking, pasta production, and various culinary applications to provide bulk, texture, and dietary fiber.

Whole Grain Oat Flour

No Notables

Nutritional enrichment, texturizer, binder, and structural component in baked goods and cereals.

Egg Whites

No NotablesAllergen

Protein enrichment, foaming agent, gelling agent, and binding agent in bakery and confectionery products.

Leavening

No Notables

Texturizing agent / Leavening

Dried Honey

Under Review

AI summary pending...

Natural Vanilla Flavor

No Notables

Flavour enhancer

Sea Salt

Moderate

flavour enhancer, preservative, texture modifier, and fermentation controller

Whey Protein Isolate

No Notables

Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.

Ingredient	Concern	Function	Notes
1 Buttermilk Powder Allergen	✓Low Concern	Flavour enhancer, emulsifier, texture modifier, and protein fortification agent in dry mixes and baked goods.	Generally recognized as safe for the general population, with specific allergen considerations for individuals sensitive to milk proteins or lactose.
2 Whole Grain Wheat Flour Allergen	✓No Notable Concerns	Primary structural ingredient used in baking, breadmaking, pasta production, and various culinary applications to provide bulk, texture, and dietary fiber.	Whole wheat flour is a nutrient-dense staple grain ingredient, though it contains gluten which requires careful consideration for sensitive individuals.
3 Whole Grain Oat Flour	✓No Notable Concerns	Nutritional enrichment, texturizer, binder, and structural component in baked goods and cereals.	Whole grain oat flour is a standard, nutrient-dense cereal ingredient generally recognized as safe for the general population.
4 Egg Whites Allergen	✓No Notable Concerns	Protein enrichment, foaming agent, gelling agent, and binding agent in bakery and confectionery products.	Egg whites are a standard protein source, though clear allergen labeling is mandated for sensitive populations.
5 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.
6 Dried Honey	?Under Review	—	AI summary pending...
7 Natural Vanilla Flavor	✓No Notable Concerns	Flavour enhancer	Natural vanilla flavor is widely recognized as safe for general consumption with a well-established history of culinary use.
8 Sea 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 Whey Protein Isolate	✓No Notable Concerns	Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.	Whey is a widely consumed dairy-derived protein ingredient generally recognized as safe for the general population, with considerations primarily for individuals managing milk allergies or lactose intolerance.

Researching scientific toxicity & E-numbers for 0 remaining ingredients...

Live Syncing

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.

FRONTIER FLAPJACK & WAFFLE MIX

Nutritional Level Analysis (per 100 g)

Nutrition Facts (per serving: 53 g)

% Daily Value

Ingredient Transparency

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