At a glance
Summary
This sour cream product is made from cultured pasteurized light cream and nonfat milk with enzymes, indicating a relatively simple and clean ingredient list. The processing level is moderate, which limits the maximum score, but the absence of harmful additives or seed oils supports a higher rating within its category. The product's nutritional profile is balanced, with a reasonable fat content and low sugar levels, making it a healthier choice among processed foods.
Key ingredients 3
Cultured pasteurized light creamNeutral
Cultured pasteurized light cream is a dairy product that provides a creamy texture and flavor. The pasteurization process ensures safety by eliminating harmful bacteria. It is a common ingredient in sour cream, contributing to its characteristic tangy taste.
Benefits
Provides a source of calcium and protein, which are essential for bone health and muscle maintenance.
Nonfat milkNeutral
Nonfat milk is used to reduce the fat content while maintaining the creamy texture of the product. It is pasteurized to ensure safety and extend shelf life. This ingredient helps balance the nutritional profile by providing protein without additional fat.
Benefits
Offers a source of protein and calcium, supporting bone health and muscle function.
EnzymesNeutral
Enzymes are added to aid in the fermentation process, contributing to the development of the sour cream's flavor and texture. They are typically derived from microbial or animal sources and are essential for the production of cultured dairy products. Enzymes help in breaking down lactose, making the product easier to digest for some individuals.
Benefits
Facilitates the fermentation process, enhancing flavor and potentially improving digestibility for lactose-sensitive individuals.
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 Play