Sargento COLBY-PEPPER JACK SLICED COLBY-JACK NATURAL CHEESE WITH JALAPENO & HABANERO PEPPERS, COLBY-PEPPER JACK
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product contains high-quality ingredients such as pasteurized milk and hot peppers, which contribute to its nutritional value and flavor. However, it is classified as ultra-processed due to its processing level, which limits its score despite the absence of harmful additives. The presence of natural ingredients like cheese culture and annatto for coloring helps maintain a relatively high score within the constraints of its processing category.
Key ingredients 6
Pasteurized milkGood
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for cheese production, contributing to its nutritional profile.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
Hot peppersGood
Hot peppers, including jalapeno and habanero, add flavor and heat to the cheese. They contain capsaicin, which may have metabolism-boosting properties. These peppers also provide vitamins A and C, contributing to antioxidant intake.
Risks
May cause digestive discomfort in sensitive individuals or when consumed in large quantities.
Benefits
Capsaicin in hot peppers may boost metabolism and provide antioxidant benefits.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It helps control moisture and bacterial growth during cheese aging. While necessary in cheese production, excessive sodium intake can be a health concern.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk and develop texture. They are a natural part of the cheese production process. Enzymes do not have significant health impacts when used in cheese.
Benefits
Essential for coagulating milk and developing cheese texture.
AnnattoNeutral
Annatto is a natural coloring agent derived from seeds, used to give cheese its yellow-orange hue. It is considered safe and does not affect the flavor of the cheese. As a natural colorant, it is preferable to artificial dyes.
Benefits
Provides natural color to cheese without affecting flavor.
Processing
Ultra-Processed Foods
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