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Latest FDA Food Recall

Baptista’s Bakery Issues Allergy Alert on Undeclared Milk in Snack Factory® Original Pretzel Crisps®

Baptista’s Bakery, Inc. announced a voluntary recall of a limited number of 7.2 oz. Snack Factory® Original Pretzel Crisps® and 7.2 oz Snack Factory® Sriracha Lime Pretzel Crisps® packages because they may contain undeclared milk ingredients.  People who have an allergy or severe sensitivity to milk run the risk of a serious or life threatening allergic reaction if they consume the affected product. This voluntary recall covers the following products: Snack Factory® Original Pretzel Crisps®7.2 oz packagesUPC code: 049508006008Best By Date: 07-01-17 Snack Factory® Sriracha Lime Pretzel Crisps®7.2 oz packagesUPC code: 049508006060Best By Date: 07-01-17 No other Snack Factory® Original Pretzel Crisps® or Snack Factory® Sriracha Lime Pretzel Crisps® products or sizes were impacted. We are initiating this recall out of an abundance of caution after determining that seasoned product produced in the same facility may have been commingled with the product listed above. No illnesses have been reported as a result of this issue. Baptista’s Bakery has informed the U.S. Food & Drug Administration of this voluntary recall. To locate the Best By date, consumers should look on the bottom of the package. Consumers who have purchased the product listed above should not consume it, but should dispose of it…

Latest From The Blog

Recipe: Banana and almond butter pancakes

Summer break is winding down. It’s time to start getting the children back to a healthy sleeping pattern to get them ready for the first day of school. After months of staying up late and sleeping in, the transition can be quite the struggle. Perhaps, a nutritious and delicious breakfast would help? shares this banana and almond butter pancakes recipe that the kids will sure love to wake up to. Time 10 minutes Serving 4 - 5 Ingredients 1 large ripe banana 1/4 cup smooth almond butter 2 large eggs Agave nectar amber and additional banana slices for serving, optional Directions In a medium bowl, mash the banana with the almond butter until smooth. Using a fork, whisk in the eggs. Heat a nonstick skillet over medium-low heat. Add spoonfuls of the batter to the skillet and cook until bubbles begin to burst around the edges and in the center. Flip and cook until the underside is golden brown. Transfer to a baking sheet, cover loosely with foil and keep warm in a low oven. Repeat with the remaining batter. Serve with agave nectar amber and sliced bananas, if desired.   Recipe adapted from Woman’s Day.

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