Small Curd Low Fat Cottage Cheese
Near you
Trader Joe's is carried at Trader Joe stores. Find one within 25 miles.
Summary
This cottage cheese is a source of protein and calcium, but it is classified as ultra-processed due to the presence of stabilizers and additives like locust bean gum and agar. While these additives help maintain texture, their processed nature and potential digestive concerns contribute to a lower score. The product's clean label and absence of harmful artificial ingredients are positive aspects, but the processing level limits its overall rating.
At a glance
Key ingredients 7
Cultured Pasteurized Nonfat MilkGood
Cultured pasteurized nonfat milk is a primary source of protein and calcium in cottage cheese. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances the nutritional profile by introducing beneficial probiotics.
Benefits
Provides high-quality protein and calcium essential for bone health. Contains probiotics that may support digestive health.
Pasteurized MilkNeutral
Pasteurized milk is used to enhance the texture and flavor of cottage cheese. The pasteurization process kills harmful bacteria, making it safe for consumption. It is a common ingredient in dairy products.
Benefits
Provides additional protein and calcium, contributing to the nutritional value of the product.
Pasteurized CreamNeutral
Pasteurized cream adds richness and improves the texture of cottage cheese. The pasteurization process ensures safety by eliminating pathogens. It is a standard ingredient in dairy products to enhance flavor.
Benefits
Enhances the creamy texture and flavor of the product.
Sea SaltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Provides essential sodium needed for various bodily functions.
Stabilizer (Nonfat Milk, Locust Bean Gum, Agar)Bad
Stabilizers like locust bean gum and agar are used to maintain texture and consistency in cottage cheese. These additives are derived from natural sources but are processed to achieve desired properties. Excessive use of stabilizers can be seen as a negative due to potential digestive issues.
Risks
May cause digestive discomfort in sensitive individuals when consumed in large amounts.
Benefits
Helps maintain the desired texture and consistency of the product.
Vitamin A PalmitateNeutral
Vitamin A palmitate is added to fortify the product with vitamin A. It is a synthetic form of vitamin A used in many fortified foods. While beneficial in small amounts, excessive intake can lead to toxicity.
Risks
Excessive consumption can lead to vitamin A toxicity, but this is unlikely from typical dietary sources.
Benefits
Contributes to the daily intake of vitamin A, supporting vision and immune function.
Carbon DioxideNeutral
Carbon dioxide is used to maintain freshness by inhibiting microbial growth. It is a common food-grade gas used in packaging. It does not contribute to the nutritional profile of the product.
Benefits
Helps extend the shelf life of the product by maintaining freshness.
Processing
Ultra-Processed Foods
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