Enzymes (fungal Protease and Fungal Alpha Amylase Derived From Aspergillus Oryzae and Dicalcium Phosphate
Processing Impact: 3/10
Products Containing Enzymes (fungal Protease and Fungal Alpha Amylase Derived From Aspergillus Oryzae and Dicalcium Phosphate (5)
Salty with Sesame Seeds Ajonjoli Crackers, Salty with Sesame Seeds
Latino Factor
Processing Level:
Processing Level: 2 out of 10 - Minimally Processed
2/10
Minimally ProcessedCategory: Seasoning Mixes, Salts, Marinades & Tenderizers
Salty Crackers, Salty
Latino Factor
Processing Level:
Processing Level: 2 out of 10 - Minimally Processed
2/10
Minimally ProcessedCategory: Crackers & Biscotti
Salty with Sesame Seeds Ajonjoli Crackers, Salty with Sesame Seeds
Latino Factor
Processing Level:
Processing Level: 2 out of 10 - Minimally Processed
2/10
Minimally ProcessedCategory: Seasoning Mixes, Salts, Marinades & Tenderizers
Salty with Sesame Seeds Ajonjoli Crackers, Salty with Sesame Seeds
Latino Factor
Processing Level:
Processing Level: 2 out of 10 - Minimally Processed
2/10
Minimally ProcessedCategory: Seasoning Mixes, Salts, Marinades & Tenderizers
Salty Crackers, Salty
Latino Factor
Processing Level:
Processing Level: 2 out of 10 - Minimally Processed
2/10
Minimally ProcessedCategory: Crackers & Biscotti
About Processing Impact
The processing impact score (1-10) indicates how much an ingredient contributes to a food's overall processing level. Ingredients with higher scores are typically more heavily processed or are additives used primarily in ultra-processed foods.
Low Impact (1-3)
Minimally processed ingredients like whole foods, simple extracts, or traditional preservatives.
Medium Impact (4-6)
Moderately processed ingredients like refined oils, flours, or simple additives.
High Impact (7-10)
Highly processed ingredients like artificial flavors, colors, or industrial additives.