SHREDDED PARMESAN CHEESE
Summary
This shredded parmesan cheese is made from high-quality ingredients like pasteurized part-skim cow's milk and cheese cultures, which are beneficial for protein and calcium intake. However, it is classified as ultra-processed due to the inclusion of additives like powdered cellulose and natamycin, which are used to prevent caking and protect flavor. The presence of these additives and the processing level limit its score despite the good nutritional profile.
At a glance
Key ingredients 3
Parmesan cheeseGood
Parmesan cheese is a high-quality source of protein and calcium, beneficial for bone health. It is made from pasteurized part-skim cow's milk, cheese cultures, salt, and enzymes, which are traditional cheese-making ingredients. The aging process enhances its flavor and nutritional profile.
Risks
Contains lactose, which may cause digestive issues for lactose-intolerant individuals.
Benefits
Rich in protein and calcium, supporting muscle and bone health. Contains beneficial bacteria from cheese cultures that may aid digestion.
Powdered celluloseNeutral
Powdered cellulose is used to prevent caking in shredded cheese products. It is derived from plant fibers and is generally considered safe for consumption. While it adds no nutritional value, it helps maintain product quality.
See more about Powdered cellulose →NatamycinBad
Natamycin is a preservative used to protect flavor by preventing mold growth. It is a naturally occurring antifungal agent but is considered an additive. While effective, its use in food products is controversial due to potential overuse of preservatives.
Risks
Overconsumption of preservatives like natamycin may lead to reduced gut microbiota diversity.
Benefits
Helps extend the shelf life of cheese by preventing mold growth, maintaining product quality.
Processing
Ultra-Processed Foods
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