MEXICAN STYLE 4 CHEESE BLEND
Summary
This cheese blend contains multiple types of cheese, which are generally nutritious and provide a good source of protein and calcium. However, the product is considered ultra-processed due to the inclusion of additives like powdered cellulose and natamycin, which are used to prevent caking and spoilage. While these additives are generally recognized as safe, they contribute to the processing level, limiting the overall health score.
At a glance
Key ingredients 7
Monterey Jack CheeseNeutral
Monterey Jack cheese is a dairy product made from cultured pasteurized milk, salt, and enzymes. It is a source of protein and calcium but lacks significant additional health benefits. The cheese is processed but does not contain harmful additives.
Risks
Contains lactose, which may cause digestive issues for lactose-intolerant individuals.
Benefits
Provides protein and calcium, essential for bone health.
Cheddar CheeseNeutral
Cheddar cheese is made from cultured pasteurized milk, salt, enzymes, and added color. It is a common cheese with a rich flavor profile but is processed and contains added color. The cheese provides nutritional benefits typical of dairy products.
Risks
May contain artificial coloring, which can be a concern for some consumers.
Benefits
Rich in protein and calcium, supporting muscle and bone health.
Queso Quesadilla CheeseNeutral
Queso quesadilla cheese is a dairy product made from cultured pasteurized milk, salt, and enzymes. It is a traditional cheese used in Mexican cuisine, offering a creamy texture. The cheese is processed but does not contain harmful additives.
Risks
Contains lactose, which may cause issues for those with lactose intolerance.
Benefits
Provides essential nutrients like protein and calcium.
Asadero CheeseNeutral
Asadero cheese is made from cultured pasteurized milk, salt, enzymes, and added color. It is a traditional Mexican cheese known for its melting properties. The cheese is processed and includes added color, which may not be ideal for all consumers.
Risks
May contain artificial coloring, which can be a concern for some individuals.
Benefits
Offers protein and calcium, beneficial for maintaining bone health.
Potato StarchNeutral
Potato starch is used as an anticaking agent to prevent clumping in cheese blends. It is a natural carbohydrate derived from potatoes and is generally considered safe. The starch does not contribute significant nutritional value.
Benefits
Helps maintain product texture by preventing clumping.
Powdered CelluloseBad
Powdered cellulose is used as an anticaking agent in cheese products. It is derived from plant fibers and is highly processed. While it is generally recognized as safe, it adds no nutritional value and is considered a filler.
Risks
May cause digestive discomfort in sensitive individuals due to its fiber content.
NatamycinBad
Natamycin is a mold inhibitor used to extend the shelf life of cheese products. It is a natural antifungal agent but is considered an additive. While effective in preventing spoilage, its use in food products is controversial.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Helps prevent mold growth, extending product shelf life.
Processing
Ultra-Processed Foods
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