BLUE CHEESE
Summary
This blue cheese product contains beneficial ingredients like pasteurized milk and cheese cultures, which provide protein and calcium. However, it includes natamycin, a preservative that may not align with clean label preferences. The product is moderately processed, which limits its score despite the presence of some nutritious components.
At a glance
Key ingredients 3
Blue cheeseGood
Blue cheese is a dairy product made from pasteurized milk and cheese cultures, providing a rich source of protein and calcium. The fermentation process enhances its flavor and may offer probiotic benefits. It is a traditional food with minimal processing, contributing to its nutritional value.
Risks
High sodium content may pose a risk for individuals with hypertension or those on a low-sodium diet.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance. Contains beneficial bacteria that may aid in digestion and gut health.
Powdered celluloseNeutral
Powdered cellulose is used to prevent caking in cheese products, derived from plant fibers. It is considered safe for consumption and does not significantly alter the nutritional profile of the product. Its inclusion is primarily for maintaining product quality and texture.
See more about Powdered cellulose →NatamycinBad
Natamycin is a natural antifungal agent used to protect flavor and prevent spoilage in cheese. While effective in extending shelf life, its use as a preservative may be concerning for those seeking minimally processed foods. It is generally recognized as safe but may not align with clean label preferences.
Risks
Potential concerns for those avoiding preservatives, despite its natural origin.
Benefits
Helps prevent mold growth, extending the product's shelf life and maintaining quality.
Processing
Processed Foods
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