Sargento Natural American Sliced Cheese
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk, cheese culture, salt, enzymes, and annatto for coloring, which are all standard ingredients in traditional cheese-making. The use of pasteurized milk and cheese culture provides essential nutrients like calcium and protein, while the absence of artificial additives or seed oils contributes to a cleaner label. However, as a processed cheese, it is subject to a processing level cap, limiting its maximum score.
Key ingredients 5
Pasteurized MilkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple in cheese production, providing a rich source of nutrients.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential nutrients like vitamin D and B12.
Cheese CultureGood
Cheese culture is essential for the fermentation process, contributing to the flavor and texture of cheese. It consists of beneficial bacteria that aid in the development of cheese characteristics. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process, enhancing flavor and texture. May contribute to gut health by promoting beneficial bacteria.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a common ingredient in processed foods, providing essential sodium. However, excessive consumption can lead to health issues like hypertension.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are essential for the cheese production process, contributing to texture and flavor. Typically derived from animal or microbial sources, they are a standard component in cheese.
Benefits
Essential for coagulating milk in cheese production, contributing to texture and flavor.
AnnattoNeutral
Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to impart a yellow or orange color to cheese without affecting flavor. As a natural colorant, it is generally considered safe and preferable to artificial dyes.
Risks
Some individuals may experience allergic reactions or sensitivities to annatto.
Benefits
Provides natural coloring to cheese, enhancing visual appeal without artificial additives.
Processing
Ultra-Processed Foods
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