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Breakstone's - Sour Cream - Reduced Fat 16.00 oz

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Common questions

Is Breakstone's - Sour Cream - Reduced Fat 16.00 oz healthy?

Breakstone's - Sour Cream - Reduced Fat 16.00 oz scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This reduced-fat sour cream is ultra-processed, which limits its score despite having a relatively clean ingredient list.

How processed is Breakstone's - Sour Cream - Reduced Fat 16.00 oz?

Breakstone's - Sour Cream - Reduced Fat 16.00 oz is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive Breakstone's - Sour Cream - Reduced Fat 16.00 oz's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized cultured grade A milk and cream counts in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Breakstone's - Sour Cream - Reduced Fat 16.00 oz

Breakstone's
65 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Lactalis
Category Milk
Summary

This reduced-fat sour cream is ultra-processed, which limits its score despite having a relatively clean ingredient list. It contains pasteurized cultured milk and cream, which are beneficial for providing protein and healthy fats. The presence of a single additive, agar, is minimal and does not significantly impact the overall quality, but the processing level remains a key factor in the rating.

Key ingredients 4

Pasteurized cultured grade A milk and cream
Good

This ingredient provides a source of high-quality protein and healthy fats. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances the probiotic content, which can support gut health.

Benefits

Rich in protein and healthy fats, it supports muscle maintenance and provides essential nutrients. The probiotics from culturing may aid in digestion and improve gut health.

Agar
Neutral

Agar is a natural gelling agent derived from seaweed, used to stabilize and thicken products. It is minimally processed and generally considered safe for consumption. It does not contribute significant nutritional value but helps maintain product texture.

Benefits

Agar helps maintain the desired texture of the product without adding calories or fat.

See more about Agar →
Enzymes
Neutral

Enzymes are used to aid in the fermentation process, enhancing flavor and texture. They are naturally occurring proteins that facilitate biochemical reactions. Their use in dairy products is common and generally safe.

Benefits

Enzymes improve the fermentation process, enhancing the flavor and digestibility of the product.

See more about Enzymes →
Vitamin A palmitate
Neutral

Vitamin A palmitate is a synthetic form of vitamin A added to fortify foods. It helps maintain vision, immune function, and skin health. While beneficial, excessive intake can lead to toxicity, so moderation is key.

Risks

Excessive consumption of vitamin A palmitate can lead to toxicity, causing symptoms like dizziness and nausea.

Benefits

Essential for maintaining healthy vision, immune function, and skin health.

See more about Vitamin A palmitate →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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