At a glance
Summary
This product is a cheese stick made from cultured pasteurized milk, salt, enzymes, and annatto for coloring. While it contains simple and traditional cheese ingredients, it is classified as ultra-processed due to its form and packaging. The processing level limits its score despite the absence of harmful additives or seed oils.
Key ingredients 4
Cultured pasteurized milkNeutral
Cultured pasteurized milk is a standard ingredient in cheese production, providing the base for fermentation. Pasteurization ensures safety by eliminating harmful bacteria, but it may reduce some beneficial bacteria. It is a common ingredient in cheese, offering a neutral impact on health.
Benefits
Provides a source of protein and calcium, essential for bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary in small amounts, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are essential for the cheese-making process, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is functional, with no direct health impact.
Benefits
Facilitates the cheese-making process by aiding in milk coagulation.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow-orange color to cheese. As a natural colorant, it is generally considered safe.
Risks
In rare cases, annatto may cause allergic reactions in sensitive individuals.
Benefits
Provides natural color without the use of synthetic dyes.
Processing
Ultra-Processed Foods
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