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KRAFT - Mozzarella & Cheddar Polly-O Cheese Twists 9.00 oz

Common questions

Is KRAFT - Mozzarella & Cheddar Polly-O Cheese Twists 9.00 oz healthy?

KRAFT - Mozzarella & Cheddar Polly-O Cheese Twists 9.00 oz scores 70/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cheese product is made from pasteurized part-skim milk, vinegar, salt, cheese culture, and enzymes, which are generally wholesome ingredients.

How processed is KRAFT - Mozzarella & Cheddar Polly-O Cheese Twists 9.00 oz?

KRAFT - Mozzarella & Cheddar Polly-O Cheese Twists 9.00 oz is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive KRAFT - Mozzarella & Cheddar Polly-O Cheese Twists 9.00 oz's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized part-skim milk, Cheese culture count in its favor. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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KRAFT - Mozzarella & Cheddar Polly-O Cheese Twists 9.00 oz

Polly-O
70 Good

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by BelGioioso Cheese Inc.
Category Cheese
Summary

This cheese product is made from pasteurized part-skim milk, vinegar, salt, cheese culture, and enzymes, which are generally wholesome ingredients. However, it is classified as ultra-processed due to its processing level, which limits its score despite the absence of harmful additives. The use of annatto for coloring is minimal and does not significantly impact the overall healthiness of the product.

Key ingredients 6

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary source of protein and calcium in cheese. The pasteurization process ensures safety by eliminating harmful bacteria. It provides essential nutrients like calcium and vitamin D.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

See more about Pasteurized part-skim milk →
Cheese culture
Good

Cheese culture is essential for the fermentation process in cheese making. It contributes to the development of flavor and texture. It is a natural ingredient that supports the probiotic content of cheese.

Benefits

Supports the development of beneficial probiotics and enhances flavor.

See more about Cheese culture →
Vinegar
Neutral

Vinegar is used in cheese making to aid in curdling milk. It is a natural ingredient with minimal processing. It does not significantly impact the nutritional profile of the cheese.

See more about Vinegar →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a common ingredient in processed foods. Excessive consumption can lead to health issues like hypertension.

Risks

High sodium intake may contribute to increased blood pressure and cardiovascular risk.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes (non-animal)
Neutral

Non-animal enzymes are used to coagulate milk in cheese production. They are a vegetarian-friendly alternative to traditional rennet. They do not significantly alter the nutritional profile of the cheese.

Benefits

Provides a vegetarian-friendly option for cheese production.

Annatto (color)
Neutral

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It is used to give cheese its characteristic yellow-orange color. It does not impact the nutritional value of the cheese.

Risks

Some individuals may experience allergic reactions to annatto.

Benefits

Provides natural color without artificial additives.

See more about Annatto (color) →

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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