Munchy's Butter Flavour Crackers — DUMP

Name: Munchy's Butter Flavour Crackers
Brand: Munchy's Butter

Munch or Dump rates Munchy's Butter Flavour Crackers by Munchy's Butter DUMP — score 17/90.

A lab-built butter-flavoured cracker: palm fat and sugar carry the flavour, real butter is just 0.2%, plus an emulsifier, two starches, and artificial colouring.

Why this verdict

Real butter is only 0.2% - the rest is palm fat and added 'butter' flavorings
Refined wheat flour plus sugar and lactose make this a fast-digesting sugar-fat load
Added emulsifier, two refined starches and a protease flour treatment agent = ultra-processed
Contains artificial food colouring (INS160a) with no nutritional purpose
Palm-based vegetable fat adds saturated fat with little upside

Ingredients (14)

wheat flour (moderate) — Thickening agent, not harmful but adds processing.
Vegetable fat (palm) (concerning) — Cheap saturated fat used to carry flavour and texture; not heart-friendly in quantity
Sugar (moderate) — Added for sweetness, can contribute to calorie content.
Lactose (safe) — Milk sugar carrier in the seasoning; makes the chips not dairy-free.
Starch (corn, tapioca) (moderate) — Refined starches for texture - more fast carbs, zero nutrition
Raising agents (ammonium/sodium bicarbonate, disodium diphosphate) (moderate) — Standard leavening; the phosphate adds to dietary phosphate load
milk powder (moderate) — Dried milk adds creaminess and some protein and calcium, but also milk sugars.
Salt (moderate) — Used in moderation, might exceed necessary amount.
Malt Extract (moderate) — Barley-derived sweetener, also a source of gluten.
Butter (milk fat) 0.2% (safe) — Real butter, but a tiny 0.2% - basically for the label, not the flavour
flavorings (caution) — Undisclosed flavor compounds; you don't get to know what they are.
Emulsifier (sodium stearoyl lactylate) (moderate) — Industrial emulsifier - a marker of ultra-processing
Permitted food colouring (INS160a) (moderate) — Beta-carotene colour to look more buttery; cosmetic only
Flour treatment agent (protease) (moderate) — Enzyme to engineer dough texture - a processing aid