KRAFT - Mozzarella & Cheddar Polly-O Cheese Twists 9.00 oz
Summary
This cheese product contains beneficial ingredients like pasteurized part-skim milk and cheese culture, which provide essential nutrients and support gut health. 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 primarily aesthetic and can cause allergic reactions in some individuals, further impacting the overall rating.
At a glance
Key ingredients 6
Pasteurized part-skim milkGood
Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
VinegarNeutral
Vinegar is used in cheese making to aid in curdling milk. It is a natural ingredient with minimal processing involved. While it contributes to the cheese's texture, it does not add significant nutritional value.
See more about Vinegar →SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese production, contributing to taste and shelf life. However, excessive salt intake can be a health concern.
Risks
High sodium intake may lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Cheese cultureGood
Cheese culture is essential for the fermentation process, contributing to the development of flavor and texture in cheese. It consists of beneficial bacteria that aid in the cheese-making process. These cultures can also support gut health by promoting beneficial bacteria.
Benefits
Supports the fermentation process and may contribute to gut health.
Enzymes (non-animal)Neutral
Non-animal enzymes are used to coagulate milk in cheese production, making them suitable for vegetarians. They are derived from microbial or plant sources and are a standard part of cheese-making. These enzymes do not significantly impact the nutritional profile of the cheese.
Benefits
Allows for cheese production without animal-derived rennet, suitable for vegetarians.
Annatto (color)Bad
Annatto is a natural coloring agent used to give cheese its yellow-orange hue. While it is derived from seeds, it can cause allergic reactions in sensitive individuals. Its use is primarily aesthetic, with no nutritional benefits.
Risks
May cause allergic reactions in sensitive individuals.
Processing
Ultra-Processed Foods
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