PARMESAN CHEESE
Summary
This Parmesan cheese product contains high-quality ingredients like pasteurized part-skim milk and cheese cultures, which are beneficial for protein and calcium intake. However, the inclusion of natamycin as a preservative and powdered cellulose to prevent caking slightly detracts from its overall healthiness. The product is moderately processed, which limits its score despite the clean ingredient list.
At a glance
Key ingredients 3
Parmesan cheeseGood
Parmesan cheese is a high-quality source of protein and calcium, beneficial for bone health. It is made from pasteurized part-skim milk, cheese cultures, salt, and enzymes, which are traditional and minimally processed ingredients. The aging process enhances its flavor and digestibility.
Risks
Contains lactose, which may cause digestive issues for lactose-intolerant individuals.
Benefits
Rich in protein and calcium, supporting muscle maintenance and bone health. The aging process reduces lactose content, making it easier to digest for some individuals.
Powdered celluloseNeutral
Powdered cellulose is used to prevent caking in cheese products. It is derived from plant fibers and is considered safe for consumption. It does not contribute significant nutritional value but helps maintain product quality.
Benefits
Helps maintain the texture and quality of the cheese by preventing clumping.
NatamycinBad
Natamycin is a preservative used to protect flavor by preventing mold growth. It is a naturally occurring antifungal agent but is considered an additive. While generally recognized as safe, its use in food products is sometimes viewed negatively due to its preservative nature.
Risks
May cause allergic reactions in sensitive individuals and is a concern for those avoiding preservatives.
Benefits
Effectively prevents mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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