KROGER, ORIGINAL CREAM CHEESE
Summary
This cream cheese is ultra-processed, which limits its potential score despite having pasteurized milk and cream as primary ingredients. The presence of guar and xanthan gums, while generally safe, adds to the processing level and may cause digestive issues for some individuals. The product's clean label with minimal additives is a positive aspect, but the processing level remains a significant factor in its rating.
At a glance
Key ingredients 6
Pasteurized milk and creamGood
Pasteurized milk and cream are primary ingredients in cream cheese, providing a rich source of calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. These ingredients contribute to the creamy texture and nutritional value of the product.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Cheese cultureNeutral
Cheese culture is used to ferment milk, aiding in the development of flavor and texture in cheese. It consists of beneficial bacteria that can enhance the digestive process. However, its impact is minimal in terms of nutritional value.
Benefits
May support gut health through the presence of beneficial bacteria.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cream cheese. It helps to extend shelf life and improve taste. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake may contribute to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the product's shelf life.
Guar gumBad
Guar gum is used as a thickening agent to improve texture and stability in processed foods. It is derived from guar beans and is highly processed. While generally safe, excessive consumption may cause digestive issues.
Risks
May cause digestive discomfort such as bloating or gas when consumed in large amounts.
Benefits
Provides a smooth texture and consistency to the product.
Carob bean gumNeutral
Carob bean gum is a natural thickener derived from the seeds of the carob tree. It is used to stabilize and thicken food products. While it is less processed than some other gums, its nutritional impact is minimal.
Benefits
Helps maintain product consistency and texture.
Xanthan gumBad
Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in many processed foods. It is produced through fermentation and is highly processed. Some individuals may experience digestive issues with high intake.
Risks
May cause digestive issues such as bloating or diarrhea in sensitive individuals.
Benefits
Improves texture and stability of the product, enhancing mouthfeel.
Processing
Ultra-Processed Foods
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