At a glance
Summary
This cheddar cheese product is moderately processed, containing an anticaking blend and a mold inhibitor, which are common in pre-grated cheeses. While it provides high-quality protein and calcium, the presence of natamycin as a preservative and additional starches slightly detracts from its overall healthiness. The processing level and use of additives prevent it from scoring as highly as more traditional, minimally processed cheeses.
Key ingredients 7
Cheddar cheeseGood
Cheddar cheese is a source of high-quality protein and calcium, essential for bone health. It is made from cultured pasteurized milk, which provides beneficial bacteria for gut health. The cheese-making process enhances its nutrient density and flavor profile.
Risks
Contains lactose, which may cause digestive issues for those with lactose intolerance.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains beneficial bacteria from the culturing process.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese. It is a common ingredient in cheese-making, contributing to the texture and taste. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Enzymes (microbial)Neutral
Microbial enzymes are used in cheese-making to aid in the coagulation of milk. They are an alternative to animal rennet, making the cheese suitable for vegetarians. These enzymes do not significantly alter the nutritional profile of the cheese.
Benefits
Allows for cheese production without animal rennet, suitable for vegetarians.
Anato (color)Neutral
Anato is a natural coloring derived from the seeds of the achiote tree. It is used to give cheddar cheese its characteristic yellow-orange color. Anato does not affect the flavor or nutritional value of the cheese.
Risks
Rarely, anato can cause allergic reactions in sensitive individuals.
Benefits
Provides natural color without artificial additives.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent cheese shreds from sticking together. It is a natural ingredient derived from potatoes. It does not significantly impact the nutritional value of the cheese.
Benefits
Helps maintain the texture and usability of shredded cheese.
Tapioca starchNeutral
Tapioca starch is used similarly to potato starch as an anti-caking agent. It is derived from the cassava root and is a natural ingredient. It helps maintain the texture of shredded cheese without altering its flavor.
Benefits
Prevents clumping in shredded cheese, maintaining its usability.
Natamycin (mold inhibitor)Bad
Natamycin is a mold inhibitor used to extend the shelf life of cheese. It is a natural antifungal agent but its use in food can be controversial. Some consumers prefer to avoid preservatives, even natural ones, in their food.
Risks
May cause allergic reactions in sensitive individuals and its long-term effects are not well-studied.
Benefits
Prevents mold growth, extending the shelf life of cheese.
Processing
Processed Foods
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