Babybel Mini Original Semi-Soft Ripened Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk, salt, bacterial culture, calcium chloride, and microbial enzyme, which are typical ingredients for cheese and indicate a relatively clean label. Despite being processed, it lacks harmful additives or seed oils, which helps maintain a higher score within its category. The processing level limits its maximum score, but the absence of artificial ingredients and a short ingredient list are positive factors.
Key ingredients 5
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a neutral health impact.
Benefits
Provides calcium and protein, essential for bone health and muscle maintenance.
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 for cheese production, it does not offer additional health benefits.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Bacterial cultureNeutral
Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They are generally considered safe and beneficial for the fermentation process. However, they do not provide direct nutritional benefits.
Benefits
Facilitates the fermentation process, enhancing flavor and texture.
Calcium chlorideNeutral
Calcium chloride is used in cheese making to improve curd formation. It is a standard additive in cheese production and is generally recognized as safe. It does not contribute significant nutritional value.
Benefits
Improves curd formation, aiding in the cheese-making process.
Microbial enzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese production, suitable for vegetarians. They are effective in coagulating milk and are widely used in cheese making. They do not provide additional nutritional benefits.
Benefits
Allows for milk coagulation, essential in cheese production.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle PlayAmazon pricing & content
Amazon price as of . Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON. THIS CONTENT IS PROVIDED “AS IS” AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.