Fromage Marbré
Summary
This cheese product contains beneficial ingredients such as milk, cream, and bacterial cultures, which contribute to its nutritional value and flavor. However, it is processed and includes additives like modified milk ingredients and annatto for coloring, which slightly detract from its overall healthiness. Despite these factors, the product maintains a relatively clean ingredient list without harmful substances, allowing it to score well within its category.
At a glance
Key ingredients 9
MilkGood
Milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. It is minimally processed and provides a range of vitamins and minerals. The quality of milk can vary based on the source, with grass-fed options offering additional benefits.
Risks
Potential lactose intolerance or milk allergy in some individuals.
Benefits
Rich in calcium and protein, supporting bone health and muscle function.
Modified Milk IngredientsNeutral
Modified milk ingredients are used to adjust the texture and consistency of dairy products. They are processed to separate components like proteins and fats. While they serve functional purposes, they do not offer additional nutritional benefits over whole milk.
CreamGood
Cream is a rich source of fat-soluble vitamins and provides a creamy texture to dairy products. It is minimally processed and enhances the flavor profile of foods. The fat content in cream can support the absorption of fat-soluble vitamins.
Risks
High in saturated fats, which should be consumed in moderation.
Benefits
Provides fat-soluble vitamins and enhances flavor and texture.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is a common culinary ingredient with no significant processing. While necessary for bodily functions, excessive intake can lead to health issues.
Risks
Excessive consumption may lead to high blood pressure and cardiovascular issues.
Benefits
Essential for maintaining fluid balance and nerve function.
Bacterial CultureGood
Bacterial cultures are used in cheese production to ferment lactose and develop flavor. They are essential for the cheese-making process and contribute to gut health. The presence of live cultures can aid in digestion and improve gut microbiota.
Benefits
Supports gut health and aids in digestion through beneficial bacteria.
Calcium ChlorideNeutral
Calcium chloride is used in cheese making to improve curd formation and texture. It is a common additive in the dairy industry and is generally recognized as safe. It does not significantly alter the nutritional profile of the product.
Benefits
Improves cheese texture and curd formation.
Microbial EnzymeNeutral
Microbial enzymes are used as a rennet substitute in cheese production. They are derived from microbial sources and help in coagulating milk. This ingredient is suitable for vegetarian cheese production.
Benefits
Facilitates cheese production and is suitable for vegetarians.
Colour (annatto)Neutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to impart a yellow or orange hue to foods. As a natural additive, it is generally considered safe and does not affect the nutritional value.
Risks
Rare allergic reactions have been reported in sensitive individuals.
Benefits
Provides natural coloring without synthetic additives.
LipaseNeutral
Lipase is an enzyme used to enhance the flavor profile of cheese by breaking down fats. It is naturally occurring and contributes to the development of characteristic cheese flavors. The use of lipase is common in cheese production to achieve desired taste.
Benefits
Enhances flavor development in cheese.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store