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CREAM CHEESE PASTEURIZED

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Common questions

Is CREAM CHEESE PASTEURIZED healthy?

CREAM CHEESE PASTEURIZED scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This cream cheese is ultra-processed, which limits its potential score despite having a relatively simple ingredient list.

How processed is CREAM CHEESE PASTEURIZED?

CREAM CHEESE PASTEURIZED is NOVA Group 4: Ultra-Processed Foods.

Which ingredients drive CREAM CHEESE PASTEURIZED's score?

In Scout's ingredient-by-ingredient analysis, Pasteurized milk and cream, Cheese culture count in its favor; Stabilizers (carob bean and/or xanthan and/or guar gums) is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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CREAM CHEESE PASTEURIZED

Schreiber Foods, Inc.
60 Fair

Analysis updated August 2026 · How Scout scores

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At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Schreiber Foods, Inc.
Category Cheese
Summary

This cream cheese is ultra-processed, which limits its potential score despite having a relatively simple ingredient list. The presence of stabilizers like carob bean, xanthan, and guar gums, while common in processed foods, can be a concern for those with sensitivities. However, the primary ingredients of pasteurized milk and cream provide a good source of protein and essential nutrients, contributing positively to the product's overall quality.

Key ingredients 4

Pasteurized milk and cream
Good

Pasteurized milk and cream are primary sources of high-quality protein and essential nutrients like calcium. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. These ingredients are fundamental in providing the creamy texture and rich taste of cream cheese.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides a creamy texture and rich flavor to the product.

See more about Pasteurized milk and cream →
Cheese culture
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Contributes to the development of flavor and texture in cheese products.

See more about Cheese culture →
Salt
Neutral

Salt is used as a preservative and flavor enhancer in cheese products. It helps in controlling the fermentation process and enhances the overall taste. While necessary for flavor, excessive consumption of salt can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese products.

See more about Salt →
Stabilizers (carob bean and/or xanthan and/or guar gums)
Bad

Stabilizers like carob bean, xanthan, and guar gums are used to improve texture and shelf-life in processed foods. These additives are often used in ultra-processed foods and can cause digestive issues in sensitive individuals. While they help maintain product consistency, they are not necessary for nutritional value.

Risks

May cause digestive issues such as bloating or gas in sensitive individuals.

Benefits

Helps maintain texture and consistency in processed foods.

Processing

Group 4 · Ultra-processed

Ultra-Processed Foods

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