SMOKED MEDIUM CHEDDAR
Summary
This smoked cheddar cheese has a relatively clean ingredient list with cultured milk as a beneficial component, providing essential nutrients like calcium and protein. However, the product is considered ultra-processed due to the smoking process and the presence of annatto as a color additive. The potential introduction of polycyclic aromatic hydrocarbons from natural wood smoke also contributes to a lower score despite the absence of harmful artificial additives.
At a glance
Key ingredients 5
Cultured milkGood
Cultured milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The fermentation process enhances digestibility and adds beneficial probiotics. It is a high-quality source of animal-based protein, which is superior in amino acid profile compared to plant-based proteins.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains probiotics that may aid in digestion and gut health.
SaltNeutral
Salt is used in cheese making for flavor and preservation. It helps control microbial growth and enhances the taste of the cheese. While necessary in cheese production, excessive consumption of salt can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular disease.
Benefits
Essential for flavor and preservation in cheese production. Helps in controlling microbial growth during cheese aging.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds. They are crucial for the texture and flavor development in cheese. The use of microbial or vegetarian enzymes is common in vegetarian cheese products.
Benefits
Essential for cheese production, aiding in curd formation and flavor development.
AnnattoNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree. It is used to give cheese an appealing yellow-orange hue. As a natural dye, it is generally considered safe and preferable to synthetic colorants.
Risks
Some individuals may experience allergic reactions or intolerance to annatto.
Benefits
Provides natural color without the use of synthetic dyes. Generally considered safe for consumption.
Natural wood smokeBad
Natural wood smoke is used to impart a smoky flavor to cheese. While it enhances taste, the smoking process can introduce polycyclic aromatic hydrocarbons (PAHs), which are potential carcinogens. The health impact depends on the level of exposure and consumption.
Risks
Contains PAHs, which are potential carcinogens and may pose health risks with high exposure.
Benefits
Adds a distinctive smoky flavor to cheese, enhancing its sensory appeal.
Processing
Ultra-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