At a glance
Summary
This cheddar cheese is ultra-processed due to the inclusion of anticaking agents and natamycin, a mold inhibitor. While it contains beneficial ingredients like cultured pasteurized milk, the presence of additives and the processing level limit its score. The use of natural color and minimal additives is positive, but it cannot achieve a high rating due to its processing classification.
Key ingredients 8
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential proteins and fats. The pasteurization process ensures safety by eliminating harmful bacteria. It is a high-quality source of calcium and other nutrients.
Benefits
Rich in protein and calcium, supporting bone health and muscle function.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common ingredient in many foods and provides sodium, an essential mineral. However, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Provides essential sodium for maintaining fluid balance and nerve function.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from animal or microbial sources. Enzymes are crucial for the cheese-making process but do not provide direct nutritional benefits.
Benefits
Essential for the cheese-making process, contributing to texture and flavor.
Annatto colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange hue. Annatto is generally considered safe and does not significantly impact health.
Risks
Some individuals may experience allergic reactions to annatto.
Benefits
Provides natural color without artificial additives.
Potato starchNeutral
Potato starch is used as an anticaking agent to prevent clumping in shredded cheese. It is a natural carbohydrate derived from potatoes. While it serves a functional purpose, it does not offer significant nutritional benefits.
Benefits
Helps maintain product texture and quality by preventing clumping.
Corn starchNeutral
Corn starch is another anticaking agent used to keep cheese shreds separate. It is a refined carbohydrate derived from corn. It is widely used in food processing but does not provide nutritional benefits.
Benefits
Prevents clumping, ensuring product consistency.
Powdered celluloseNeutral
Powdered cellulose is used as an anticaking agent in cheese products. It is derived from plant fibers and is considered safe for consumption. While it aids in texture, it does not contribute nutritional value.
Benefits
Helps maintain product texture by preventing clumping.
NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While effective in preventing spoilage, it is an additive that some consumers prefer to avoid. It is generally recognized as safe but may not align with clean-label preferences.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Prevents mold growth, extending product shelf life.
Processing
Ultra-Processed Foods
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