SOUR CREAM
Summary
This sour cream is made from cultured pasteurized grade A cream and enzymes, which are high-quality ingredients with minimal additives. The product is processed, but it maintains a clean label with no artificial additives or seed oils, contributing to its favorable rating. The processing level limits the score, but the simplicity and quality of the ingredients support a high score within that range.
At a glance
Key ingredients 2
Cultured pasteurized grade a creamGood
This ingredient is a high-quality dairy product that provides essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances the flavor and may improve digestibility.
Risks
Potential risks include lactose intolerance or dairy allergies in sensitive individuals.
Benefits
Rich in calcium and vitamin D, supporting bone health. Culturing may introduce beneficial probiotics that aid digestion.
EnzymesNeutral
Enzymes are used to aid in the fermentation process and improve the texture of the cream. They are typically derived from natural sources and are considered safe for consumption. Their role is primarily functional, with no direct nutritional impact.
See more about Enzymes →Processing
Processed Foods
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