At a glance
Summary
This light sour cream is primarily made from cultured milk and cream, which are beneficial for gut health due to their probiotic content. The product is moderately processed, containing additional ingredients like milk protein concentrate and Vitamin A palmitate, which are common in dairy products to enhance texture and nutritional value. The absence of harmful additives such as artificial colors or seed oils contributes positively to its rating, although the processing level limits its maximum score.
Key ingredients 5
Cultured milk and creamGood
Cultured milk and cream are fermented dairy products that provide beneficial probiotics. The fermentation process enhances digestibility and may support gut health. These ingredients are minimally processed and retain essential nutrients like calcium and protein.
Risks
Potential lactose intolerance for sensitive individuals.
Benefits
Provides probiotics that can support digestive health and improve gut flora balance. Rich in calcium and protein, contributing to bone health and muscle maintenance.
Milk protein concentrateGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
May cause digestive issues for those with lactose intolerance or milk protein allergies.
Benefits
Provides a high-quality source of protein, supporting muscle repair and growth.
Nonfat milkNeutral
Nonfat milk is a dairy product with the fat removed, providing a source of protein and calcium. It is less calorically dense than whole milk but lacks the fat-soluble vitamins present in full-fat dairy. It is a common ingredient in low-fat dairy products.
Risks
May not provide the same satiety or fat-soluble vitamins as whole milk.
Benefits
Offers a low-calorie source of protein and calcium, beneficial for bone health.
Vitamin A palmitateNeutral
Vitamin A palmitate is a synthetic form of vitamin A used to fortify foods. It helps maintain healthy vision, skin, and immune function. It is added to compensate for the loss of natural vitamins during fat removal in dairy processing.
Risks
Excessive intake can lead to hypervitaminosis A, but this is unlikely from food sources alone.
Benefits
Supports vision, immune function, and skin health by providing essential vitamin A.
EnzymeNeutral
Enzymes are biological catalysts used in food processing to enhance texture and flavor. In dairy, they may be used to aid in fermentation or improve consistency. They are typically derived from microbial or animal sources and are generally recognized as safe.
Benefits
Improves product texture and flavor without adding calories or altering nutritional content.
Processing
Processed Foods
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