At a glance
Summary
This lactose-free cream cheese is moderately processed, containing a mix of beneficial ingredients like milk and cream, which provide essential nutrients and healthy fats. However, the presence of carob bean gum as a stabilizer adds to the processing level, and the product is capped due to its processed nature. The clean ingredient list without artificial additives or seed oils supports a relatively high score within its category.
Key ingredients 7
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed in this context, retaining most of its natural nutrients. The lactose-free aspect makes it suitable for lactose-intolerant individuals.
Risks
Potential allergen for individuals with milk protein allergies.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
CreamGood
Cream provides a rich source of fat-soluble vitamins and healthy fats. It is a minimally processed dairy product that enhances the texture and flavor of foods. The presence of natural fats can aid in the absorption of fat-soluble vitamins.
Risks
High in saturated fats, which may contribute to cardiovascular issues if consumed in excess.
Benefits
Contains fat-soluble vitamins and healthy fats that support nutrient absorption and provide energy.
Evaporated skim milkNeutral
Evaporated skim milk is a concentrated form of milk with reduced fat content. It is processed to remove water, which extends shelf life and enhances flavor. While it retains some nutrients, the removal of fat reduces its overall nutritional profile.
Benefits
Provides a concentrated source of milk nutrients with extended shelf life.
Bacterial cultureNeutral
Bacterial cultures are used in fermentation to develop flavor and texture in dairy products. They are essential for the fermentation process but do not provide direct nutritional benefits. The cultures help in lactose breakdown, making the product suitable for lactose-intolerant individuals.
Benefits
Facilitates fermentation, enhancing flavor and texture while aiding lactose digestion.
SaltNeutral
Salt is used for flavor enhancement and preservation in dairy products. It is a common additive that does not provide additional nutritional benefits. Excessive consumption can lead to increased blood pressure and cardiovascular issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Enhances flavor and acts as a preservative in food products.
Locust bean gumNeutral
Locust bean gum is a natural thickening agent derived from carob seeds. It is used to improve texture and stability in food products. While it is generally considered safe, it does not provide significant nutritional benefits.
Risks
Excessive consumption may cause digestive discomfort in sensitive individuals.
Benefits
Improves texture and stability of food products without significant health risks.
LactaseNeutral
Lactase is an enzyme added to break down lactose, making dairy products digestible for lactose-intolerant individuals. It is a functional ingredient that does not alter the nutritional profile of the product. The enzyme ensures the product is accessible to a wider audience.
Benefits
Enables lactose-intolerant individuals to consume dairy products without discomfort.
Processing
Processed Foods
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